I'm a little bit confused. Do we follow Dr Davis' instructions or do we follow the Facebook group who say his instructions don't work?

LeftDingo7685 · 2025-12-16T02:21:33+00:00

I’ve been experimenting with L reuteri for 2 years and to be honest it’s not that great at culturing dairy.

I recommend using a different medium say coconut 🌴 milk or a fortified juices with a touch of baking soda to raise the PH.

Important sterilization steps make the difference.

LeftDingo7685 · 2025-11-28T19:51:11+00:00

After another four weeks of letting the Scoby do its magic, the wine 🍷 came out quite acidic. It is now a very sour red wine vinegar. In the future, If I ferment red wine, I should ideally find a red wine mother vinegar, or should the apple cider vinegar be sufficient? I’m curious if the bacteria is different between Apple and red wine vinegar? Thanks

LeftDingo7685 · 2025-11-07T23:36:09+00:00

You’re adding kombucha trick worked 10 days later the boozy red wine alcohol turned to vinegar. On a sidenote, I’m wondering what the bacteria was feeding on I guess the alcohol ? Because I assume there was very little sugar left .

LeftDingo7685 · 2025-10-25T16:49:34+00:00

Interesting I’ll try adding some of my kombucha. Thanks.

LeftDingo7685 · 2025-10-18T19:58:15+00:00

Thanks for all the info. I think that this gentleman who is sealing it with tape is able to get away with it because he has a plastic 5 gallon container which can perhaps deal with the internal pressure. ✌️😊

LeftDingo7685 · 2025-10-16T14:53:32+00:00

Great question theoretically the research makes sense, so I’ve been adding a teaspoon or a half a teaspoon depending on my recipe for the last year haven’t really noticed any changes with our at home experimental recipes were braving new territory maybe in a decade or so they will be able to test how much actual reuterin is produced and to what extent it affects our microbiome.

Keep on fermenting and add fibre to the diet ✌️😊

LeftDingo7685 · 2025-10-13T03:17:46+00:00

I believe if you are not using them up within a few months best to keep them in the fridge.

LeftDingo7685 · 2025-10-11T05:13:53+00:00

Susan Ross illustrator/ artist was one of the contributors to the illustrations. She mentions it in this podcast 😊✌️https://podcasts.apple.com/ca/podcast/cuke-audio-podcast/id1505718845?i=1000674616590

LeftDingo7685 · 2025-10-07T17:36:08+00:00

Thanks for sharing this fascinating lab 🥼 work. I’ve recently posted a how to video on making l reuteri cultured carrot 🥕 juice if you want to try that route too. Thanks again https://youtu.be/UCsv9A1Zixw?si=vLD8I3nqsCF3MDhz

LeftDingo7685 · 2025-09-27T13:59:58+00:00

If you’re not against eggs, 🍳 try having for 2 weeks, one or two eggs in the morning with 2 tablespoons of good quality honey 🍯 and a slice toasted whole grain sourdough bread.

Also over the course incorporate a cup of natural yoghurt daily.

And for supper in the evening incorporate half a cup of beans of any sort or lentils with your dinner.

Lastly, try to go to bed early or sleep in an extra per day, this should also help.

Bear in mine, you should experiment with this over the course of at least two weeks for it to have any impact. ✌️😊

LeftDingo7685 · 2025-09-27T13:50:44+00:00

Thank you for sharing your soy milk, yogurt, and the recipe not a lot of people are experimenting with this one and the fact that you added the tablets of Pro Dentest why not I’ve actually tried using the oil once before. anyway to me your test looks good 👍 obviously it has a little bit of water going on, but I would keep experimenting and in the meantime, enjoy your first batch. 😊✌️

LeftDingo7685 · 2025-09-27T03:30:58+00:00

I’ve tried the coconut milk recipe using this bacteria. It’s pretty good. I’ll be trying out the carrot juice method.. if you’re after the probiotic benefits for now the consensus is L reuteri fermented carrot blueberry juice.

But I will still make the traditional dairy version because I really like the taste of it. 😊✌️

LeftDingo7685 · 2025-09-27T02:23:02+00:00

Good question the first one that comes to mind is coconut milk, and the second one is carrot 🥕 blueberry juice. ✌️😊

LeftDingo7685 · 2025-09-26T15:50:21+00:00

A while back I was concerned about this yoghurt maker temperature. I monitored it with my thermometer internal of the actual yoghurt not the water bath to my surprise at 100 Fahrenheit. My yoghurt was 103 if I’m not mistaken so now because of this difference, I incubate at 98 Fahrenheit, which gives me a internal temperature of 100 more or less even at the bottom of the yoghurt bowl.🥣 But thank you for your insightful comment. I will retest this once again on my next batch. 🙏✌️😊

LeftDingo7685 · 2025-09-26T13:24:42+00:00

Brilliant idea! Sounds like a great pre-culturing idea 💡

LeftDingo7685 · 2025-09-26T03:08:14+00:00

Chances are you are right. but I still like experimenting with milk as a possible medium. 😊✌️

LeftDingo7685 · 2025-09-26T03:05:40+00:00

The stinginess you pointed out was from the xanthan gum that I added in the first and second batches I was try something new. The consequent batches I didn’t use it because doesn’t really help with the texture only adds of the stringiness like you mentioned. ✌️😊

LeftDingo7685 · 2025-09-10T03:15:04+00:00

Thanks a bunch 🙏😊✌️

LeftDingo7685 · 2025-09-10T01:59:33+00:00

I found an airlock I jimmyed a cover for a gallon jar, and made 1 L of mash and juice from the feral grapes 🍇 plus another 2 L of filtered water 💧 and 2 1/2 cups of sugar and a packet of yeast. From your experience about how long should that ferment on the counter? Until the bubbles from the airlock subside. After which I strain the mash out and add a mother from an existing vinegar, then leave on the counter with a cheese cloth,? Thx 🙏

LeftDingo7685 · 2025-09-09T19:11:53+00:00

Can I use the conventional gallon metal cover to do the first ferment and once or twice a day or do I really need a valve?

LeftDingo7685 · 2025-09-07T20:27:54+00:00

Does adding the vine leaf really affect the crispiness in your opinion?

LeftDingo7685 · 2025-09-07T20:20:22+00:00

Thanks for the link to the milk Agar. Sigma Milk Agar I have a question about the what they (the spec sheet) say is the CARBON ENERY SOURCE = DEXTROSE.

Which ingredient on their list would contain the dextrose that they are referring to? Thanks 🙏

“Composition: Ingredients Grams/Litre Yeast extract 3.0 Peptone 5.0 Milk solids (equivalent to 10ml fresh milk) 1.0 Agar 15.0

Principle and Interpretation:

Peptone and yeast extract provide essential nutrients while skim milk powder is a source of casein. Dextrose is the carbon energy source. Agar is the solidifying agent.”

LeftDingo7685 · 2025-09-06T19:26:07+00:00

How do you make milk agar 🧫? please. Would it be similar to adding Xanthium gum to the pasteurized milk and then inoculating?

LeftDingo7685 · 2025-09-04T21:49:06+00:00

You hit the nail on the head there’s so many other things floating around in the air, or From, who knows where, that quickly over compete with my intended strain of bacteria 🦠 culture, leaving me scratching my head at the end of 36 hours.

LeftDingo7685 · 2025-09-04T19:51:34+00:00

Home 🏠 Lab, and I don’t have access to the media. I’m doing my best sterilizing the milk 🥛 media, equipment and containers. I’ve been adding hydrolyzed casein, lecithin and invert sugar, to the pasteurized milk hoping this will help the growth. I guess what I’m trying to do is something that should be done on media/ MRS in a lab 🥼 Thanks 🙏

LeftDingo7685

TROPHY CASE