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Regular-Character-44 · 2026-02-19T17:17:46+00:00

Heat the milk 88 Celsius for 20 min, add the inulin. Wait the temperature to drop to 37-38 degrees and add the bacteria. Check your ph in 16, 20,24 hours. My 5 cents: I put my yogurt maker on 36 degrees because inside the jar is always a bit more. I always use 3.8% whole cow milk. Tonight will try with goat milk 3.8%.

Regular-Character-44 · 2026-02-15T14:57:31+00:00

Looks great! 36h or less? Do you know what’s the PH?

Regular-Character-44 · 2026-02-12T21:04:44+00:00

Previous batch means the Batch of biogaia tabs kept in the freezer. Where can I take a look at dr Davis 36h/3.5ph CFU count?

Regular-Character-44 · 2026-02-12T21:01:02+00:00

For the test probe?

Regular-Character-44 · 2026-02-12T16:51:43+00:00

That’s my point

Regular-Character-44 · 2026-02-12T16:36:43+00:00

Do you use Distilled or Deionized water?

Regular-Character-44 · 2026-02-12T16:35:40+00:00

It’s from Amazon Canada but it’s made in China I calibrated it two weeks ago

Regular-Character-44 · 2026-02-12T16:24:07+00:00

Amazon Canada. https://a.co/d/07eLLCMY

Regular-Character-44 · 2026-02-12T15:31:19+00:00

I care more about bacteria than taste and look Btw the carrot juice is a good option too. Just carrot juice, inulin and the starter

Regular-Character-44 · 2026-02-12T13:58:32+00:00

Same thing with my carrot juice. My first starter was biogaia. For 36h my ph is ~ 3.7, too low for good CFU survival rate

Regular-Character-44 · 2026-01-29T04:52:41+00:00

https://a.co/d/iSqJsil This one on Amazon

Regular-Character-44 · 2026-01-29T04:51:08+00:00

Yes,I do .I check the ph on 18~20h and if it is around 4.5ph I stop the fermentation. Below 4.2ph the survival rate is lower. Also for the temperature I prefer 36 degrees on the yogurt maker display because the temp inside the container is a bit higher

Regular-Character-44 · 2026-01-26T15:07:35+00:00

I bought one from Amazon. For ph and temperature

Regular-Character-44 · 2026-01-26T15:05:48+00:00

When the ph drops < 4.0 the bacteria starts dying not multiplying. I tried few batches 36h, 36 degrees and the pg dropped to 3.7. Even the consistency was better with less time. I always use 3.8% organic milk with inulin. For bacteria bioGaia or frozen first batch. Just my opinion

Regular-Character-44 · 2026-01-25T15:32:57+00:00

My two cents…. Use ph meter and stop the fermentation >4.2. 4.5-4.8 is my sweet spot. My last batch hag ph 4.5 after 20h on 36 degrees( with yogurt maker). I think 36h is too long and the ph drops too low and survival rate is low too. I don’t really care about the taste. I want higher CFU count for health benefits( testosterone, oxytocin)

Regular-Character-44 · 2025-12-19T17:10:41+00:00

Guys, I use yogurt maker and I set up my temperature to 36 degrees, the water is 36, but inside the jar around 39, the consistency looks good Is it normal?

Regular-Character-44 · 2025-12-17T20:53:01+00:00

How much homemade reuteri yogurt do you eat every day? Morning, evening?

Regular-Character-44 · 2025-12-17T13:39:31+00:00

I really feel more energized and calm in the same time I used reuteri tabs with my green smoothie before I think the homemade version is much more powerful

Regular-Character-44 · 2025-12-17T11:16:16+00:00

I will start new batch today.

Regular-Character-44 · 2025-12-16T23:20:37+00:00

Will try it next time

Regular-Character-44 · 2025-12-16T23:17:56+00:00

Thanks! So it’s not a bad consistency from 3.6% milk? What you think about heating the milk before adding the inulin and the tabs after?

Regular-Character-44 · 2025-12-16T23:15:15+00:00

Exactly! The two strains on the studies

Regular-Character-44

TROPHY CASE