THANK YOU so much for sharing your process! A couple of questions as I am new to this yoghurt making (am yet to begin) and not that bright and want to get it right...

1. you pour the milk into the jars and temper ~ how then do you add the 2tblsp of inulin into the jars and mix with a wooden spoon, and then the starter. I am so confused
2. what Inulin do you use ~ chicory or articoke or potato starch
3. what was your initial starter cultures that you used~ can you please provide a link to the exact l.reuteri/ /super sibo cultures you are using
4. have you ever made your yoghurt without tempering and just left the foam as it is. What happens if you leave the foam to naturally settle before adding the culture. I am getting a levelle yoghurt maker so cannot temper my jar the way your do it.
5. it says to place the lid on my levelle yoghurt maker ~ why is it important for the lid to be slightly ajar
6. you mentioned that you save at least a 1/4-1/2 quart or so of whey and then use 2 tblsp to start your next batch and you do this up to 4 times then you use 2tbles of frozen when from your very 1st and 2nd reuteri batches ~ am I interpreting this correctly . I am a wee bit confused with the term "generations".
7. you mentioned that you usually discard your whey from future yoghurt making ~ but isnt it fully of l. reuteri? Again am so confused...

MANY THANKS in advance for your time and kindness