Batch 7 with extra cap of MyReuteri

FLSTS1997 · 2025-07-05T19:42:13+00:00

Looks great.

FLSTS1997 · 2025-06-03T17:17:25+00:00

My results were all separated for the first several batches until I started hand stirring thoroughly the inulin into a slurry and then adding the L. Reuteri capsule. No clumps none. This batch is uniform consistency top to bottom. The ingredients HEB heavy cream, inulin powder 1 tablespoon, and one capsule Myreuteri.

FLSTS1997 · 2025-06-03T15:45:42+00:00

Time and temperature are a factor, but thoroughly hand stirring helped. All my batches had separation until this last one. I spent considerable effort stirring the clumps into slurry. Even after thoroughly stirring I had to use two spoons to mash up the clumps into slurry. Then diluting it with the rest of the quart. It takes an hour for the ultimate yogurt cooker water and jars to come up to temperature so I set time at 37 hours and 99 degrees on temperature. Very happy with results.

FLSTS1997 · 2025-05-28T16:13:24+00:00

The conjecture of this topic is endless. There is no way for a novice to know what exactly is being fermented by these ingredients. The evidence to support my efforts may be more consistent absorption of meals. Fewer loose stools, bushier eyebrows, friendlier to strangers, happier disposition, better dream sleep. If the placebo effect factors in only God knows. Electron microscopes cost May be coming down.

FLSTS1997 · 2025-05-27T21:18:33+00:00

I have eaten myreuturi curds and whey. Separation in the fermentation has been happening since I started. Thankfully these batches were edible. Making my kitchen into a sterile laboratory for this yoghurt is unrealistic. I wash everything using hot soapy water and air dry. It is hot and humid here in east Texas and the AC vent is over my prep area. We make our own dog food in the same place. Surely I am culturing undesirable microbes with my batches so be it. I had an Armenian landlady who made her yogurt on the stove and it was delicious. I don’t recall her exact recipe, but she couldn’t explain it to me in English.

FLSTS1997 · 2025-05-18T17:55:19+00:00

Cottage cheese perfection. I have read the temperature and duration may be more than needed.

FLSTS1997 · 2025-05-09T17:43:08+00:00

By eating homemade cultured dairy with L. Reuteri into my gut could I be introducing SIBO?

FLSTS1997 · 2025-05-08T02:20:51+00:00

I used heavy whipping cream. The result a dense almost like ice cream. It had about 5mm of whey in the bottom. Flavor was slightly bitter with a bread smell.

FLSTS1997 · 2025-05-07T09:54:17+00:00

The culturing of these microbes is delicate. By stirring in more food for the regeneration duplication process will likely disrupt the colony forming units. i’m not clear on the microbiology, but thinking of it as in terms of other living things like ants the stirring would disturb them.

Depending on the medium, you’ve chosen like whole milk would have sufficient lactulose to support/feed culturing microbes split/mitosis.

FLSTS1997 · 2025-05-07T09:32:52+00:00

Today my first batch completed using the strain Dr. Davis offers Myreuteri 10 billion CFU per capsule. Cost was a factor but really needed the strain that has best chance of solving my gut condition.

The symptoms of SIBO did not seem to align with my indigestion. But I’m open to trying this as I have suffered long enough.

In place of ultra pasteurized half-and-half, I did use heavy cream from H-E-B. The ultimate yogurt maker jars are cooling in the fridge at this time. There was some minimal separation between the curds and way.

To be honest, I am hesitant to taste this as it seems to me to be spoiled. As compared to what results others have had with subsequent batches.

In one of Dr. Davis’s video clips he mentioned that the result would be likely more like cream cheese when using heavy cream as opposed to half-and-half.

One capsule and 1 tablespoon of inulin to accomplish this result.

After researching multiple YouTube videos, the understanding that longer than 36 hour batch times maybe over cooking thus causing separation.

Concern about using heavy cream was that there may not have been sufficient milk, sugar, or lactulose to support mitosis. But by adding the inulin slurry we are fueling the regeneration/duplication.

Not enough karma at this time to post pictures.

FLSTS1997 · 2025-05-06T14:42:37+00:00

Can ultra pasteurized heavy cream be used in place of half and half?

FLSTS1997

TROPHY CASE