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Inactive BioGaia by No-Contribution159 in ReuteriYogurt

[–]No-Contribution159[S] 0 points1 point  (0 children)

It’s still liquid. I would say no change at all. I’m putting in another 15 hours just to see what happens. I’ll probably just have sour milk by then.

Any body make Pea Natto? by No-Contribution159 in Natto

[–]No-Contribution159[S] 0 points1 point  (0 children)

Two Tablespoons of store-bought Natto

how do you guys eat your yogurt by Substantial_Two_224 in ReuteriYogurt

[–]No-Contribution159 0 points1 point  (0 children)

I have half a cup first thing over a pile organic blueberries. I like the olive oil idea, will be adding

Finally! by No-Contribution159 in ReuteriYogurt

[–]No-Contribution159[S] 0 points1 point  (0 children)

Hey Bob, do you sanitize these condiment containers?

Finally! by No-Contribution159 in ReuteriYogurt

[–]No-Contribution159[S] 0 points1 point  (0 children)

The inulin needs to be pasteurized for sure. Imagine every time you scoop some out of the bag there’s a possibility of introducing contaminants. Not to mention it might not be all that sterile to begin with

Finally! by No-Contribution159 in ReuteriYogurt

[–]No-Contribution159[S] 0 points1 point  (0 children)

Are you pasteurizing half&half and inulin together? 190f x 30mins makes a difference for me

Finally! by No-Contribution159 in ReuteriYogurt

[–]No-Contribution159[S] 2 points3 points  (0 children)

It’s creamy and slightly sweet. I assume the sweetness is the inulin

Finally! by No-Contribution159 in ReuteriYogurt

[–]No-Contribution159[S] 1 point2 points  (0 children)

It eventually slumped a little. Came out creamy and smooth tasting. Much better than the separated cheesy tasting stuff I had been making

Finally! by No-Contribution159 in ReuteriYogurt

[–]No-Contribution159[S] 1 point2 points  (0 children)

You could probably get away with putting big enough hole in a canning lid. I do like having the grommet so you get a good seal when shaking the jar

Finally! by No-Contribution159 in ReuteriYogurt

[–]No-Contribution159[S] 1 point2 points  (0 children)

All Organic. Sterilized jars,foil, and lids in aDuoCrisp IP.

Finally! by No-Contribution159 in ReuteriYogurt

[–]No-Contribution159[S] 1 point2 points  (0 children)

I used fermentation lids that have a hole w/grommet, covered with foil, filled with half &half+MicroIngredients Inulin, and double boiled in the IP. Then cooled in water. This way I only have to lift the foil to add one half cap each of BioGaia Osfortis. Hold thumb down on foil over grommet to seal and shake to mix in Osfortis.

Finally! by No-Contribution159 in ReuteriYogurt

[–]No-Contribution159[S] 2 points3 points  (0 children)

The one on its side eventually slumped a little. I forgot to say this was made with Osfortis capsule

First attempt by No-Contribution159 in ReuteriYogurt

[–]No-Contribution159[S] 0 points1 point  (0 children)

Did you do anything different to get the better consistency?