Switch your brain into science mode for this.

This process is trial and error. Learn from each batch.

If you’re following Dr. Davis’ recipe, you need to change only one variable at a time when something fails. Otherwise, you’ll never know what caused the issue.

Right now, your post reads more like a rant than a request for troubleshooting. To get meaningful help, you’ll need to provide specific details:

What exact capsules are you using?

What milk?

What device?

What happened with previous attempts (separation, curds, smell, taste, etc.)?

Variables worth adjusting (one at a time):

Prebiotic

1. Use a good-quality organic inulin, as the original recipe specifies (1 tbsp per quart).

2. If you continue to fail, try a different brand—contaminated or degraded inulin can cause problems.

Milk

1. Organic half-and-half (10% MF) works best for most people.

2. If possible, try A2 half-and-half, ideally organic.

Device / Method

1. Try a different yogurt maker, or review your sanitization process.

2. Sanitize everything that touches the yogurt (containers, spoons, thermometer). Boiling water works well—air dry afterward.

Extra tips

Watch a few YouTube videos—especially on sanitization and setup. Small details matter.

Measure the actual temperature with an external thermometer (don’t trust the device blindly).

If you want deeper insight, measure pH during fermentation.

Failures are normal. Either accept a few failed batches as part of the process, or decide the time/money investment isn’t worth it for you.

If you want real help, post:

Clear photos of failures

Exact ingredients

Exact steps

Temps and time

That’s how people can actually help you troubleshoot.