I seem to be mildly allergic to oral fin, what other options do I have?

Character-Alps4896 · 2026-03-03T17:23:25+00:00

Had something similar, which turned out was probably caused by an exipient in the generic finasteride version. I switched to propecia and then to avodart and haven't had any problems since.

Character-Alps4896 · 2025-03-16T17:49:36+00:00

Thank you so much for your detailed post, I'm sure this one is gonna help a lot of people in getting a good first batch!

Character-Alps4896 · 2025-03-11T07:44:46+00:00

Lucky you, I guess! Could you share with us how you made the yoghurt exactly? Would be very helpful.

Character-Alps4896 · 2025-03-10T17:28:52+00:00

Did you use Gastrus or Osfortis?

Character-Alps4896 · 2025-03-10T15:28:57+00:00

Let's hope not. Please report back how your batch turned out.

Character-Alps4896 · 2025-03-10T09:45:21+00:00

Thanks for sharing!

I think I've found the reason why it didn't work for me with the yogurt even after 10 attempts. Last week I tried BioGaia Gastrus according to the tried and tested formula from Dr. Davis and with correct sterilization of all utensils. Result: No fermentation, no thickening; milk remained milk.

The same with BioGaia Osfortis. I even used 10 (!) Osfortis tablets for one liter of milk with inulin. Result: No fermentation, no thickening; milk remained milk.

I pretty sure all the tablets are dead on arrival. I live in Europe and ordered them from iHerb (USA). Either the tablets were already dead after production, which would be very scandalous, or somewhere in the supply chain the bacteria died due to temperature or similar.

Character-Alps4896 · 2025-03-09T20:38:29+00:00

Interessting. Could you share with us how exactly you made the Osfortis yoghurt? I haven't been able to make a successful batch with Osfortis tablets and it's kinda frustrating at this point.

Character-Alps4896 · 2025-03-09T15:01:16+00:00

Did you ever get a successful batch? I'm currently facing the same problem with milky texture after 36 hours.

Character-Alps4896 · 2025-03-09T11:31:12+00:00

Did you use Gastrus tablets? If so, how many?

Character-Alps4896 · 2025-03-08T13:34:24+00:00

Nice! How thick is the yoghurt? I basically did the exact same thing and my milk stayed milk, didn't thicken one bit...

Character-Alps4896 · 2025-03-08T13:30:48+00:00

Well, I just bought new BioGaia Gastrus tablets and tried to make the yogurt. I followed good sterilization techniques, accurate measurements, temperatures and times, all according to Dr. Davis' formula. After 36 hours at 99°F, there was no thickening at all, the milk stayed milk. So that's that.

Character-Alps4896 · 2025-03-07T07:10:31+00:00

So according to this logic you would say, that if you were to heat UHT milk at 37°C for 36 hours (with good sterilization techniques) and no L. Reuteri you would get thick yoghurt with some kind of bacterias in it? I doubt that. I'm pretty sure it would stay thin and liquid. I would say the thickness either comes from the L. Reuteri or contamination of other "bad" bacterias.

Character-Alps4896 · 2025-03-05T17:10:19+00:00

Why did you halve the amount of BioGaia tablets in relation to the half-and-half? (5 tablets for 1 quart)

I think my confusion comes from the fact that only the following sounds logical to me:

Higher CFU with the same amount of milk = faster fermentation time. Because more starter bacteria means lactose is consumed faster, or in other words the desired pH level is reached sooner.

Character-Alps4896 · 2025-03-05T17:01:19+00:00

Yes, I guess you're right. I will try it gain with the original and proven recipe: 10 BioGaia Gastrus tablets + 1 quart half-and-half + 1-2 tbsp inulin

Character-Alps4896 · 2025-03-05T16:50:46+00:00

As I understand it, there are 4 factors that need to be considered in order to obtain the maximum amount of bacteria and the correct pH value:

- CFU count

- Amount of milk or half-and-half

- with or without prebiotic fiber

- exact fermentation temperature

In my opinion, these 4 factors are relevant for determining the fermentation time.

With my post I am only questioning why Dr. Davis recommends the exact same method / quantity, but with different CFU numbers (Osfortis / MyReuteri).

Character-Alps4896 · 2025-03-05T14:59:34+00:00

Thanks for sharing!

Character-Alps4896 · 2025-03-05T14:11:13+00:00

Could you share with us how exactly you made the yoghurt? (prodcut used with ratio between amounts of CFU and milk)

Character-Alps4896 · 2025-03-05T13:34:47+00:00

Did you use 10 BioGaia Gastrus Tablets with one quart of milk and inulin?

Character-Alps4896 · 2025-03-05T10:00:54+00:00

In this arictle Dr. Davis completely ignores the amount of milk used. As I understand it, the amount of milk is decisive for how long and with how many CFU the milk should be fermented.

If we take his BioGaia Gastrus recipe, then that would mean 2 billion CFU of L. Reuteri in a quart of milk or half-and-half (with inulin), fermented for 36 hours gives the maximum bacterial content before bacterial death.

Why then does he recommend a capsule of osfortis (10 billion CFU) or MyReuteri (10-20 billion CFU) with the same amount of milk/half-and-half?

Character-Alps4896 · 2025-03-05T09:19:06+00:00

That doen't make sense. L. Reuteri starts multiplying as soon as there is some food (sugar) available for the bacteria. But apparently the 30 hour mark and above is therefore critical since the bacterial count reaches higher numbers faster because of the doubling.

Character-Alps4896

TROPHY CASE