The Basic Yogurt Recipe:

1. Use a dedicated yogurt maker with variable temperature and time setting to 36 hours to ferment the batch. Or, use an Instant Pot that has a yogurt setting and allows setting time at 36 hours. Temperature to ferment at is 100F +/- 4F.
2. Materials per quart
1. Dairy – Dr. Davis uses half and half, but whole milk can be used instead.
   1. Pasturized half and half or whole milk – works great. It is pasturized to 161F, which doesn’t damage the milk proteins.
   2. UHT dairy – “ultra-heat-treated” is heated to 275F. This damages milk proteins and may cause separation or runny batches.
2. Inulin: this is an indigestible fiber that the bacteria feed on. Use 1 rounded TBS of inulin per quart of dairy in your batch.
3. Fermenting microbes: SIBO yogurt is a special yogurt made with special bacteria.
   1. Lactobacillus reuteri – This is Dr. Davis’s favorite bacteria to use for yogurt. Use ¼ tsp of L. reuteri powder per quart of dairy.
   2. Lactobacillus gasseri – Another bacteria Dr. Davis likes a lot. It can be used to make a separate batch. It can also be added to a new batch of L. reuteri yogurt and will produce a yogurt with both bacteria. Use ¼ tsp of L. gasseri powder per quart of dairy.
   3. Bacillus subtilis – Another bacteria Dr. Davis likes a lot. It can be used to make a separate batch. It can also be added to a new batch of L. reuteri yogurt and will produce a yogurt with both bacteria. Use ¼ tsp of B. subtillis powder per quart of dairy.
4. Procedure: Use well washed utensils and containers to avoid contamination with bacteria and mold from the environment. Mix the dairy, inulin, and whichever bacteria you choose, using a wire whisk. Pour this mixture into the yogurt maker or Instant Pot and ferment at 100F +/-4F for 36 hours, undisturbed. Transfer to storage containers and refrigerate. Should last in the refrigerator for several weeks.
5. Next batch?  You can use ½ cup of yogurt from your last batch as starter for your next batch. I do not like this idea because it allows from progressively more contamination by environmental bacteria that are not wanted. Also, inulin is not perfectly sterile, just like flour or sugar, etc. I prefer to use fresh bacteria powder for each batch.
6. Using the yogurt: Dr. Davis recommends ½ cup daily. Rarely, some people with very dysbiotic guts may have gas or bloating when they start using this yogurt. If so, start slower, using a teaspoon or tablespoon once or twice daily and increasing the amount used over a period of a few weeks until the gut has adapted to the new bacteria. Then go to ½ cup per day. Larger servings of a cup per day are typically well tolerated, just like regular yogurt.