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Member Forum >> Bowel Flora and Digestive Health >> Don’t have a sous vide cooker for the l. reuteri yogurt!
 Don’t have a sous vide cooker for the l. reuteri yogurt!
JennVsDiabesity

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Posted: 1/2/2020 10:18:40 PM
 
I have a yogurt maker which if i recall correctly is set to 105F or so.  And I guess Instant Pot is out of the question?  I was considering buying an Instant Pot in the past since it is useful for a lot of things.

I don’t know which sous vide cooker to buy... most of them are like wands on Amazon.  I see a few stand alone units which hold the water, but are several hundred dollars.

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Posted: 1/3/2020 8:18:06 AM
 
Jenn,
I use the Anova in a large ordinary stock pot with a silicone lid like this 


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Bob Niland

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Posted: 1/3/2020 10:22:12 AM
Edited: 1/3/2020 10:50:12 AM (1)
 
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JennVsDiabesity

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Posted: 1/3/2020 10:38:54 AM
Edited: 1/3/2020 10:50:36 AM (1)
 
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JennVsDiabesity

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Posted: 1/3/2020 10:42:34 AM
Edited: 1/3/2020 10:47:12 AM (3)
 
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Posted: 1/3/2020 12:40:29 PM
 
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JennVsDiabesity

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Posted: 1/3/2020 10:41:21 PM
Edited: 1/3/2020 10:42:37 PM (1)
 
Ended up buying this one for $62.99

https://www.amazon.com/gp/product/B07MNS9TSR

I’ll just use saran wrap over the top of the pot I guess.   Until I can buy a sous vide container or a silicone lid for my metal pot.
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Posted: 1/4/2020 1:31:29 AM
 
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Posted: 1/4/2020 6:23:01 AM
 
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Posted: 1/4/2020 8:50:45 AM
Edited: 1/4/2020 9:01:08 AM (2)
 
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Posted: 1/4/2020 9:02:58 AM
 
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Posted: 1/4/2020 9:12:51 AM
 
Another issue to be aware of that can affect the end-result, After, are ingredients in the milk or cream such as gums and emulsifiers. 

Try to find products with nothing added, as they can affect the end-result. 


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Posted: 1/4/2020 11:21:43 AM
 
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Posted: 1/5/2020 3:14:06 PM
Edited: 1/5/2020 3:22:05 PM (7)
 
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Posted: 1/5/2020 3:53:52 PM
 
I need to incubate at 100F in order for the finished reugurt to be 97F.
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Posted: 1/5/2020 4:14:10 PM
 
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Posted: 1/5/2020 4:27:02 PM
Edited: 1/5/2020 4:34:28 PM (1)
 
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Posted: 1/5/2020 4:37:35 PM
Edited: 1/5/2020 4:39:39 PM (1)
 
Did you have a lid/cover over the water container?  Were lids sitting on top of the jar?   I can restart it at 100F if you think I should.  If the yogurt finished at 100F then it’d still be fine right? 


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Posted: 1/5/2020 4:50:28 PM
Edited: 1/5/2020 4:52:36 PM (2)
 
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Posted: 1/5/2020 4:55:59 PM
 
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Posted: 1/5/2020 5:06:55 PM
Edited: 1/5/2020 5:13:49 PM (1)
 
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Posted: 1/5/2020 9:03:30 PM
 
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Posted: 1/6/2020 5:01:52 AM
 
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Posted: 1/6/2020 5:51:57 AM
 
Okay checked the temp at 15 hours in and it is the same as the bath water at 97F.  And wow... it’s REALLY thick right now, like in Dr. Davis’ recipe photo. I’ll let it go another 21 hours though. 


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Posted: 1/6/2020 10:01:21 PM
 
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Posted: 1/7/2020 12:30:30 AM
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Posted: 1/7/2020 8:24:39 AM
 
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Posted: 1/7/2020 8:51:49 AM
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Posted: 1/7/2020 10:01:16 AM
 
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Posted: 1/7/2020 8:13:21 PM
Edited: 1/7/2020 9:55:24 PM (1)
 
Here is a photo of the Nowgurt, as you can see it’s nice and thick.  It tastes very good as well:

(16 hours at 98F).



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Posted: 1/11/2020 9:40:46 AM
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