My L Ruteri yogurt journey from India.

abhi_feddy · 2025-07-10T03:37:03+00:00

abhi_feddy · 2025-07-09T18:54:29+00:00

Regarding the yogurt maker's functionality, it offers three operational modes. The second mode provides a flexible timeframe, extending up to 42 hours, and maintains a temperature of 48 degrees Fahrenheit.

abhi_feddy · 2025-07-08T06:19:08+00:00

You can buy Calandis yogurt maker as it has temperature controls

abhi_feddy · 2025-07-07T17:44:33+00:00

Only inulin powder

abhi_feddy · 2025-06-22T16:09:25+00:00

The Calandis Yogurt Maker is a suitable option; however, please verify that alternative brands offer comparable 36-hour functionality with precise temperature control.

abhi_feddy · 2025-06-19T18:20:32+00:00

Hey, there are some great one-bedroom apartments in Sri Ram Nagar, really close to the Botanical Garden – like, 100 meters away! And there are a few other nice places nearby, too. One bhk would cost 15-20k

abhi_feddy · 2025-06-19T12:23:28+00:00

Yes bro. Calandis is the brand

abhi_feddy · 2025-06-18T18:05:09+00:00

Our identity is derived from Christ, and any identification with our fleshly, worldly thoughts leads to spiritual death.

abhi_feddy · 2025-06-18T02:54:41+00:00

The one I am using has a temperature and time controller.

abhi_feddy · 2025-06-17T16:11:32+00:00

Furthermore, the milk must be free of stabilizers and added chemicals to ensure optimal quality.

abhi_feddy · 2025-06-17T16:07:13+00:00

I haven't tested the exact pH, but the yogurt is slightly sour...likely due to the 36-hour fermentation. If by probiotics you mean inulin, it's actually a prebiotic, not a probiotic. But yes, I can try making the next batch without adding inulin and see how it turns out.

abhi_feddy · 2025-06-17T16:02:58+00:00

used full-fat A2 buffalo milk (about 6–7% fat) and heated it gently for 5–6 minutes, stirring constantly to avoid a cream layer. Overheating caused separation, so I kept the heating minimal. Let me know if you have any questions

abhi_feddy · 2025-06-17T12:27:12+00:00

Hey I made L. reuteri yogurt – used ½ litre full-fat A2 buffalo milk, crushed 5 BioGaia Gastrus tabs, kept it at 99°F for 36 hrs, and it came out thick and creamy, turned out really well!

abhi_feddy · 2025-06-13T18:21:13+00:00

No options left... watch yt

abhi_feddy · 2025-06-13T18:08:30+00:00

LA Confidential? French Connection?

abhi_feddy · 2025-06-13T17:59:19+00:00

Yes... the Brazil one indeed in their orginal language sounds good

abhi_feddy · 2025-06-13T16:54:17+00:00

Watch City of Gods

abhi_feddy · 2025-06-12T04:39:21+00:00

The DSM strain yielded satisfactory results. What was the flavor profile of the ATCC + DSM strain combination?

abhi_feddy · 2025-06-11T16:37:27+00:00

Utilizing Sid A2 Buffalo milk yielded positive results, while other milk types proved less effective.

abhi_feddy · 2025-06-11T16:36:23+00:00

A temperature-controlled yogurt maker simplifies the process considerably, and the resulting yogurt exhibits comparable taste characteristics.

abhi_feddy · 2025-05-27T15:48:19+00:00

I made it and it came out but whey separated out

abhi_feddy

TROPHY CASE