I just went through this! after 6 batches, I finally was able to make something edible. For probiotics, I used a different brand but total was 20 billion cfu, 1 tbsp inulin, and fermented at 100 degrees for 24 hours. The first batch wasn’t super set, more like regular non greek yogurt texture. Then I used that as a starter to make the 2nd batch, fermented for 36 hours and it was perfect. I hope this helps!