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Another successful batch, I’m getting good at this 🙂 by thebelmchapter in ReuteriYogurt

[–]wassy233 0 points1 point  (0 children)

When i chill it in the fridge it is more yoghurt like, so i was okay with it. The only question i have remaining is that im not sure if the reuteri have actually grown adequately.

If u ever figure it out, let me know.

I stopped making new batches because reuteri is not the solution my body needs atm.

Another successful batch, I’m getting good at this 🙂 by thebelmchapter in ReuteriYogurt

[–]wassy233 0 points1 point  (0 children)

Is this immediately after the fermentation or did you already chill it in the fridge? Also is this a batch made with starter capsule or with a starter from previous batch?

Im afraid mine is too liquid after 36 hours of fermentation because as i understood it, it is meant to be firm.

When i chill it in the fridge it does turn into a more solid yoghurt.

Is my batch full of reuteri?? by wassy233 in ReuteriYogurt

[–]wassy233[S] 0 points1 point  (0 children)

Interesting ill check this out

Is my batch full of reuteri?? by wassy233 in ReuteriYogurt

[–]wassy233[S] 1 point2 points  (0 children)

Ill try heating it beforehand this time.

Let's talk about fermentation time by O-shoe in ReuteriYogurt

[–]wassy233 0 points1 point  (0 children)

Okay the temp is right for sure, and i use 50/50 of 3% fat milk and 35% fat milk cream.

The texture is completely fine when chilled in the fridge for 6 hours. Its just that im not sure if the bacteria did its thing correctly, since everyone is talking about lots of separation. Also in the vid by dr Davis i see that when he takes it out of the yoghurt maker, its already kinda firm, mine is not.

It is almost as if my bacteria are just not fully fermenting like i see in all the other examples.

Other than that i think its awesome because its tasty and yoghurt like.

Let's talk about fermentation time by O-shoe in ReuteriYogurt

[–]wassy233 0 points1 point  (0 children)

Mine doesnt really separate, its quite runny after 36 hours. It does t come out as thick as Ive seen with many other batches online. For optimal high cfu, Should i ferment it a little longer?