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Need help with L.reuteri yogurt
Member Forum >> Food and Diet >> Need help with L.reuteri yogurt

ladyinfw Join Date: 2/28/2019 Posts Contributed: 25 Total Likes: 3 Recommends Recd: 0 Ignores Issued: 0 Certs & Awards: 0   Likes Recd: 0

Posted: 3/1/2019 9:45:59 PM     Attempted to make L.reuteri yogurt and this picture is my end result.  I have never tried to make any kind of yogurt before, so this is all new to me. I used 1 quart of goat milk, 2 TBS of potato starch, and 10 crushed BioGaia Gastrus tablets.  I made the slurry, as directed.  It was in my sous vide @ 103 degrees for 36 hours.  I didn’t know what to do at the end, so I opened 1 jar up and stirred contents.  It’s still thin like milk.  I left the other as it was and put both in the refrigerator.  Is this what I am supposed to end up with?  Tags:

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Posted: 3/4/2019 3:58:15 PM Back to Top   I’d take on the project if I had a clue :)  Thank you for the clarifications you’ve made; they’re helping me think clearer. Tags:

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Posted: 3/4/2019 7:51:55 PM Back to Top   Would I be able to start with a coconut yogurt instead of coconut milk and then make the slurry with that and the probiotic tablets and then add coconut milk? I am unable to at dairy at this time .. I would really like to try this yogurt daily Tags:

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Posted: 3/5/2019 10:59:24 AM Back to Top   Bob is right, Pjane.  Think of your yogurt as a garden. Which would yield more tomatoes, an empty garden ready to be planted or a garden filled with cucumbers, zucchini, and turnips that you add tomatoes to?  Tags:

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Posted: 3/9/2019 4:31:12 PM Back to Top   Nice work, Lady!  This is typical for the second batch. I don’t know why the first batch tends to yields curds and whey, the second batch richer and smoother, but it is a consistent phenomenon.  Tags:

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Posted: 3/18/2019 8:44:42 AM Back to Top   I think you’re using too much starter -- whey in this case -- and the beasties are running out of food. Try using 2 tablespoons whey for one quart of yogurt, at least to compare results and give you more info. Tags:

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Posted: 3/19/2019 8:15:53 AM Back to Top   Half-n-half has plenty of milk sugar. 2 T inulin provides the rest of the food, as long as the starter matches the total food available. I noticed also that the temp used was 100F. If possible, try 97F or 98F, which is the sweet spot for growth. Tags:

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Posted: 3/19/2019 10:04:48 AM Back to Top   I agree again with hopscotch.  My first batch was @ 103 degrees for 36 hours. 2nd Batch was @98 degrees for 36 hours.   Tags:

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Posted: 4/14/2019 1:36:20 PM Back to Top   Oh, yay!! Congratulations :) Tags:

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Posted: 4/14/2019 5:36:51 PM Back to Top   That’s terrific, Red! You can see that, once you get the hang of it, it is incredibly simple.  Tags:

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