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Bacillus Subtilis yoghurt recipe

Member Forum >> Yogurt (and more)! >> Bacillus Subtilis yoghurt recipe

Devon_Mike

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Posted: 10/9/2025 3:42:37 PM
Edited: 10/27/2025 5:42:20 PM (1)
 
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Bob Niland

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Posted: 10/9/2025 5:15:48 PM
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Dr. Davis

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Posted: 10/9/2025 8:41:04 PM
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You can try and ferment the HU58 strain at 90 degrees F for 24 hours. 

While the DE111 strain is useful for making sparkling juices, it does not produce a bacteriocin and is therefore not useful for SIBO. 
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Mila777

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Posted: 10/10/2025 1:27:03 PM
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DesertBum

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Posted: 10/10/2025 3:10:45 PM
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solseeker

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Posted: 10/11/2025 11:02:56 AM
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Does anyone know if you need to scale up the HU58 and the insulin when you make a larger amount of yogurt? The recipe is indicated for a quart of dairy product. Do you multiply the quantity of HU58 and inulin by 4 if you’re making a gallon?


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Bob Niland

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Posted: 10/11/2025 11:18:00 AM
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solseeker

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Posted: 10/11/2025 11:25:56 AM
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Got it...Thanks Bob.


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Mary44

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Posted: 10/11/2025 1:20:21 PM
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Mary44

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Posted: 10/11/2025 1:21:11 PM
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*inulin


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Mary44

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Posted: 10/11/2025 1:25:48 PM
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I want to make the HU58 subtilis yogurt, which needs a lower temperature, leading to the sous vide question.
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Bob Niland

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Posted: 10/11/2025 2:18:47 PM
Edited: 10/11/2025 2:22:03 PM (1)
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Posted: 10/11/2025 5:58:09 PM
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Mary44

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Posted: 10/12/2025 1:47:39 AM
Edited: 10/12/2025 7:42:47 AM (2)
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Bob Niland

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Posted: 10/15/2025 9:59:23 AM
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Flavioguy

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Posted: 10/15/2025 3:26:08 PM
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Thanks.  I’ll probably just stop trying with the subtilis for now.  I’m tired of wasting expensive A2 H/H.


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GregNCW

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Posted: 10/31/2025 4:40:22 PM
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Tags: subtilis, yogurt,HU58