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How I Took Control of My Gut

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The Journey to Yogurt Mastery

Look, I didn’t set out to become some yogurt-obsessed gut whisperer. But after years of feeling like garbage, watching doctors shrug, and realizing my “healthy choices” weren’t doing squat — I started digging. Deep. That’s when I found Dr. William Davis and his book Super Gut.

If you haven’t read it (or listened to it like I did while driving and half-listening to Jamie talk about errands), the short version is this: your gut runs the show. And most of us? We’ve got a circus going on in there.

Why I Started Making Yogurt

Davis breaks down how most Americans are walking around with a messed-up gut microbiome — full of bad bacteria, starving for the good stuff. Enter SIBO and SIFO, fun little acronyms that basically mean your insides are revolting.

Jamie actually got diagnosed with SIBO. Antibiotics? Didn’t work. If anything, they made things worse. Thank God for Davis — he laid it out. Antibiotics wipe out everything, not just the bad. That’s when I started making the SIBO yogurt recipe from the book.

Long story short: it worked. I liked how I felt. I liked the routine. And I really liked knowing I was flipping the bird to processed crap and sugar-coated “health” food.

Leveling Up: Super Yogurt

I started with L. Reuteri and L. Gasseri, like Davis recommends. But then I got curious (dangerous, I know). I found Vital Flora 100 — a probiotic with 100 billion CFUs and 100 strains. Most yogurts barely deliver anything. This thing’s an army in a capsule.

Could I ferment this stuff into yogurt? Bet your sweet ass I could. The texture? Meh. A little thin. But the flavor? Solid. And when I blended it with L. Reuteri and L. Gasseri? Boom. Magic. It strained beautifully, and the final result is what I now call “superpower yogurt.”

Smart Starter Strategy (Patent Pending… Not Really)

If you keep using yogurt from your last batch to start the next one, it eventually gets weak. Kinda like reheating fries.

So I made single-quart batches of each strain with fresh starter. Then I froze them into ice cubes, tossed them in labeled freezer bags, and now I just pop out one cube of each when I’m ready to make more. Genius? Obviously. Even I impress myself sometimes.

Alright Nerds, Here’s the Plan

  1. Dump 2 tbsp of half and half into a sanitized bowl.
  2. Add 1 tbsp of inulin per quart you plan to make.
  3. Whisk like it’s your job. Inulin’s a pain in the ass.
  4. Add the rest of the quart of half and half.
  5. Sprinkle in your probiotic — 1 sachet or capsule.
  6. Let it hydrate for a few.
  7. Stir it like you mean it. BY HAND. No power tools.
  8. Pour into your jars.

Using a yogurt maker? Follow the instructions. Using a sous vide? Use a big container, put a lid on it, and don’t let it evaporate. Set it at 100°F for 36 hours and go live your life.

Yogurt’s Done. Don’t Blow It.

L. Reuteri and L. Gasseri: loose pudding texture. Vital Flora: loose, almost drinkable. Grab your sanitized ice cube trays:

  • Scoop each culture into its own bowl.
  • Stir well — by hand, like a sane person.
  • Fill your trays, label them, freeze them.
  • And for the love of sanity — don’t cross the streams.

Big Batch Time

Grab your bowl. Sanitize everything. Toss in one cube of each starter. Heat 1 cup of half and half to 100°F. Add 1 tbsp inulin per quart. Dissolve it.

Pour it into the bowl, melt the cubes, stir. Add the rest of your half and half (I usually do 4–5 quarts). Stir like you mean it. Into the jars it goes. Set for 100°F. 36 hours. You know the drill.

Strain It Like You Mean It

36 hours later — congrats. You’ve made yogurt. Kind of. Cool it down and get ready for the final stretch.

  1. Dump the whole thing in a big bowl.
  2. Whisk it smooth.
  3. Either store it as-is or strain it like a champ.

I use two Greek yogurt strainers (linked below). Each holds 2.5 quarts. Strain it for 12–24 hours in the fridge. Save the whey. It’s probiotic gold:

  • Take a shot when you’re feeling off.
  • Use it to ferment veggies.
  • Rub it on your skin.

Storage That Doesn’t Suck

I portion mine into 8oz mason jars with leak-proof lids. They’re reusable, dishwasher-safe, and great for grab-and-go lunches. Bonus points if you label them with something snarky.

Final Thoughts From Your Favorite Yogurt Guy

Every item I linked below? I actually use it. The only thing I don’t own is the yogurt maker — mine sucked. The one I linked is cheaper and better. My buddy loves his.

The sous vide model? Newer than mine. But mine’s been running for over 10 years and hasn’t let me down once.

Subscribe to the blog. Ask me questions. I answer. Click the links if you want to support the blog — I only link to stuff I’ve used and trust. More weird gut content coming soon.

—Dick

Probiotics & Prebiotics
L. Reuteri: https://amzn.to/47aYl3M
M. Gasseri: https://amzn.to/4mj8IXE
Vital Flora 100: https://amzn.to/41jNbpG
Organic Inulin: https://amzn.to/4mptBjW
Yogurt & Fermentation Gear
Yogurt Maker: https://amzn.to/47fefu3
Greek Yogurt Strainer: https://amzn.to/4lZnuTT
Mason Jar Fermentation Lids: https://amzn.to/46z237c
Star San Sanitizer: https://amzn.to/4fuxXEf
Mason Jar Must-Haves
8oz Mason Jars: https://amzn.to/3He9BSx
Wide-Mouth Quart Mason Jars: https://amzn.to/452Dv5i
Plastic Mason Jar Lids: https://amzn.to/45dlgsI
Kitchen Gear That Doesn’t Suck
Sous Vide Circulator: https://amzn.to/4oo3a04
Ice Cube Trays: https://amzn.to/4fjuokd
Stainless Steel Whisk: https://amzn.to/4oiSHmr
Silicone Spatula Set: https://amzn.to/4mntDJ9
Stainless Mixing Bowl: https://amzn.to/4m21Myu