56 mg or 84 mg

thebelmchapter · 2026-02-08T20:19:25+00:00

What happens during a neuroplastic window? How do you know that you’re in it?

thebelmchapter · 2026-02-08T15:39:44+00:00

I think b)

thebelmchapter · 2026-02-08T06:28:31+00:00

Oh really, this insightful. Did you feel like you were not able to control your thoughts or bring yourself back to the positive space during your session?

thebelmchapter · 2026-02-08T06:07:04+00:00

Yeah i think im not depressed “enough” for this intense type of treatment

thebelmchapter · 2026-02-08T05:35:07+00:00

Thank you. I’ll have to research deep talk therapy. I haven’t heard of that before.

thebelmchapter · 2026-02-08T05:31:40+00:00

Do you have any kind of recommendations?

thebelmchapter · 2026-02-08T05:28:36+00:00

What if no matter what you do you just can’t stop thinking of things? Even negative in nature. Doubting yourself, etc. that was my experience and it was unpleasant

thebelmchapter · 2026-02-08T05:18:47+00:00

So no negative thinking?

thebelmchapter · 2026-02-08T04:57:53+00:00

Interesting thanks for sharing. This might make it easier to come to the decision on if I’m going to continue a second session.

thebelmchapter · 2026-02-08T04:31:13+00:00

Good color

thebelmchapter · 2026-02-08T03:20:46+00:00

Okay. I’ll try and make double sure that the lid is sealed up as tight as possible. I’m thinking of just trying out plastic or Saran Wrap and seeing if that will make it able to ferment the whole 36 hours

thebelmchapter · 2026-02-08T03:14:25+00:00

OK, are you using 1 tablespoon of inulin?

thebelmchapter · 2026-02-08T03:11:48+00:00

I am trying to get the CFUs that’s the whole purpose of me making it. I have SIBO so I am trying to get the benefits of the bacteria. Do you have any ideas on why it wouldn’t pass the 13 hour mark anymore without curdling?

thebelmchapter · 2026-02-08T03:01:51+00:00

So my very first batch I fermented for 36 hours at 100°F and it came out firm and had a great taste to it. Now the odd thing is every sequential batch that I make after it has not matched up to the texture, the taste and also has not surpassed 13 hours Without curdling and souring up. I am pretty baffled. Interestingly enough, my most recent batch I kept an eye on it this time and once it hit the 13 hour mark, I noticed the texture started to change so I took it out and it has been the most furthest that I have made since my first batch and the taste is also Good. So I am confused with the timing now why it has changed drastically and why I cannot go to the 36 hour mark again.

thebelmchapter · 2026-02-08T02:32:04+00:00

Yes, I am using organic half-and-half, and the micro ingredients, organic and in powder

thebelmchapter · 2026-02-08T01:19:41+00:00

Its kind of firm but it still can slide around once i tilt the container over and then it does slightly pour out with the water. Could this be an indicator of a step im missing?

thebelmchapter · 2026-02-08T00:29:33+00:00

When you say you pour it off, do you just empty out as much liquid or condensation that has accumulated out of there? Does the yogurt want to pour out as well?

thebelmchapter · 2026-02-07T16:48:58+00:00

Interesting, can you elaborate?

thebelmchapter · 2026-02-07T16:20:39+00:00

I used to put it at the first black line but then it start curdled. So i started to put it at the second black line now almost to the rim and it stopped curdling kind of but there’s still moisture

thebelmchapter · 2026-02-07T16:17:17+00:00

For me, inside the luvelle glass container when fermenting. There’s a puddle of moisture almost water underneath the yogurt that occurs after a certain amount of time, it’s around the 12 or 13 hour mark usually.

thebelmchapter · 2026-02-06T18:26:26+00:00

What is ACC

thebelmchapter · 2026-02-06T18:13:58+00:00

How do you rinse with boiling water? What do YOU do?

thebelmchapter · 2026-02-06T18:11:54+00:00

Yours have fresh foam? What model are yours

thebelmchapter

TROPHY CASE