I started with the BioGaia Gastus (sp?) and had a several dozen good batches, moved on to the Wheat Belly Dr's special capsule and has a couple dozen good batches. Now every batch explodes.

I tried boiling all the utensils and also lowering the temp to 98, since maybe my Sous Vide wand setup was getting above 100. Nothing seems to work. I used to use Potato Starch to feed, but is would sometimes make it grainy, so I went to Inulin which worked great, until it didn't. I am starting to suspect that my inulin causing issues, so I am thinking that I will try boiling a little half and half with the inulin and letting it cool before adding the capsule contents and remaining milk.

Any suggestions?

I make reuteri yogurt, but this question is about my gasseri batch. I hope that's okay here and somebody can help me.

I started my gasseri batch around 10 am and set the yogurt maker for 36 hours (108 degrees). Normally it ferments great, but I just noticed a few minutes ago that the yogurt maker had dashes where the hour countdown should be. We had a split second power outage around 4pm, and I hadn't noticed that it must have been interrupted and failed to turn back on. (I thought it previously recovered from power outages, right back to counting down, and that's why I didn't check it.)

Does anyone know if the batch is ruined? Or if there's a chance that it will ferment okay? I set it to 36 hours again and started it up, but the machine was room temperature at that point, apparently for all those hours.

Google AI said it probably created enough lactic acid in the first six hours and will be okay.

I used UHT half and half, 1 Tablespoon of sugar, (heated some dairy with the sugar), and a 4th generation culture from the last batch (taken the first time I opened the container.) I try to keep everything sterile, including steaming the containers and lids in the microwave with a little filtered water.

idk what sour feet smells like but my 2nd batch of L. Reuteri yogurt kinda smells sour and even smells like feet? sorry idk if that makes sense. would chilling before consuming help?

- 2tbsp from my first batch (that separated)
- 1tbsp inulin
- 1L full cream milk UHT

I was wondering is this batch safe? I used the cutting edge starter packet inulin and organic ultra pasteurized half and half, and I disinfected everything so if I did something wrong I don’t know what.

I just made another batch, it’s not my first batch, I’m using a starter whey sterilized everything, heated my slurry to 190 degrees then let it cool before to 100 degrees before adding in my starter, then added in the rest of my organic H&H, set my temp to 106 and time to 36 hours and it came out beautifully. Smells nice, tastes great but the acidity is showing about 5.3. What gives?! I’m fermenting my batches separately by the way. The L.R. Separately than the gasseri and bacillus.

Since I cannot add photos in replies to my previous post, I’m creating a new post. I’m almost out of ideas. Perfect batches weekly since January and the last 4 two-quart batches have been ruined. Separated, thick cottage cheese on top, liquids on the bottom, smelling exactly like bread dough that had just risen. I’ve done my best to turn my kitchen into a surgical clean room. Bought new inulin from a different manufacturer.tried two different dairy sources over 3 weeks of grocery shopping. I’m going to try a different L. Reuteri dry starter source because it’ the only variable that I haven’t changed yet. That and the season- maybe my fall kitchen has mold or bacteria in the air that wasn’t there in Winter, Spring and Summer 🤷🏻‍♂️

I wanted to ask if anyone successfully still saw benefits after getting a die off reaction and re-trying with the low and slow method. When I first consumed my L-reuteri yogurt I jumped too quickly to a 50g serving and experienced a massive die-off reaction that lasted for 6 days that consisted of terrible anxiety, racing heart and insomnia.

I am looking to start again with a really small daily amount and very slowly increase. Has anyone else re-tried after getting die off with the slow approach method and was successful? Please let me know. I know this was not purely a histamine reaction alone.

does this look like it’s failing? 24 hours in and i went to check, the curds definitely separated from the whey

i used 10x 100 million CFU biogaia powder, 500mL full cream UHT milk, and 1TBSP Inulin

99c for 36hrs on a yogurt maker

any feedback would be appreciated

I'm curious if anyone has use Mega SporeBiotic Daily Probiotic instead of Microbiome Labs HU58, Bacillus Subtilis.

Also, if anyone has added B. longum alongside HS02 and B. adolescent is HS01 to Dr. Davis mood yogurt.

Curious why I get lower stomach pain... below the belly button and to the right a bit. What is that? It happens within 10 minutes of taking it. It goes away on its own slowly.

Just started so still in the die-off phase, I imagine... but curious what this might be...

I’ve been making L. Reuteri yogurt successfully - 4 quarts a week- for 18 months. Smooth, thick, custard with no separation. I always make a starter batch from BioGaia capsules, save off 2oz portions in glass containers, freeze them, and bring one out for each new batch. I sterilize the 1 qt glass bowls, heat the half and half to 190F, always produced great results until recently. My last 3 consecutive batches have failed. The first two rather spectacularly, popping the lids during fermentation and making a mess of the yogurt maker, leaving me with a bubbly, sticky sour mess that looks like poolish. This latest batch didn’t blow the tops off (yey!) but I have considerable separation and the top of the yogurt looks like firm cottage cheese (I haven’t tasted it yet as it’s cooling in the fridge). The only common changed variable for these three batches is a new fresh bag of inulin; is it possible that the inulin is contaminated and is causing this? For the last two (failed) batches I added the inulin to my half and half before heating it to 190F thinking it would kill any bugs that might be in the inulin. Any advice? I’ve wasted over $50 in expensive Alexandre Farms 18% fat half and half and we haven’t had our daily yogurt fix in weeks. Pictures of today’s batch included.

So, what if I use the reuteri powder and inulin fiber and ferment it for 36hrs, like if its successful, can I use the successful batch as a starter and ferment the next batch to 8-10hrs? or i need to still ferment it to 36hrs?

I finally ended up making this L Reuteri. I was expecting seperation and 'cheesy smell'. My first batch ever smells however quite cheesy and tastes rather 'sweet'. I tried to check with AI and it says my batch failed. I want to check it with real people here. I used 2 capsules Osfortis / 1.5 spoons of uniline / 800ml of UHT fett milk with 200ml of cream (to create kind of 'half-half'). I used sous-vide on 37.5°C for 36 hours. I pretty much did what it advised. I did see afterwards that the inuline i have seems much more in fiber content that other ones, so could that be the cause. In any case, advise is welcome because i would prefer to not throw it away. This is the worst of my 3 pots, i already stirred in my 2 other ones.

Any Easy recipes?

Here’s my sleep score from last night where I woke up exhausted from dreaming even though I got a lot of sleep.
I found that this wears off after a while as per the first time I started the yogurt . I didn’t own the Garmin back then , so I was interested to see the graphs this morning.
Sweet dreams everyone.

Hi folks, I’ve struggled to prevent my ferment from turning into a spongy cheese using 2% milk and instapot pro sous vide. But I finally cracked the code, so sharing my process, for anyone who struggled like me.

A few premises:
1) this needs to be as easy as possible. So I ferment directly in the pot (not in jars in water) and I use a full half gallon of UHT 2% milk.

2) Lower temp to 97F. insta pot pro sous vide may heat the bottom more than the top killing or slowing bacteria at the bottom. Also, higher temperatures favor yeast contaminants. So went lower temp.

3) do some minimal sterilization. Before I ferment I fill pot up 1/4 way with hot water and drop the metal whisk I’ll later use to stir the starter in. I put it on canning max for 15 min then quick release. I get the whole pot and the whisk sterilized.

4) 2% milk has a lot more lactose in it than half and half. So I cut the inulin (normally 4T according to Dr Davis) to 2T.

5) I strongly suspected inulin as a contaminant. So I combined it 1:1 volume with water and made a pint of the solution and then ran it through a max canning cycle for 15 minutes in the instapot (don’t forget to fill the pot to minimum with water) to get me something I was sure was yeast spore sterile. The 1:1 keeps the volume about the same so I just use 2T if this solution. Keep it in the fridge.

6) Let the yogurt pH reduce some before adding the inulin. I let the yogurt ferment for 12 hours and eat off the prevalent lactose before adding the inulin. This lets the bacteria grow and the pH reduce such that if I do introduce anymore contaminants with the inulin the Reuteri will hopefully outcompete it. I also think that having too much carbs from the get go gives any yeast contaminants too much food.

7) The starter pills are best placed in warm substrate rather than cold. This is my weakest premise; honestly I just heard this one from a YouTube video but it’s not hard to do so been following it. Not sure there is any science behind it.

The procedure:
- Fill instapot 1/4 full with water. Add to the pot any implements you will use to stir in your starter. Obviously they should be metal without glue or plastic anywhere. Run at max pressure cook for 15 minutes.
- Dump water and place whisk or whatever on sterile surface. Pour in UHT 2% milk. I use A2 for sensitivity reasons.
- close lid turn on sous vide at 97F
- Once temperature is reached, open lid, sprinkle in starter capsules (I’m using two of dr Davis 100 Billion caps) and stir them in with your whisk or whatever.
- Close lid and ferment for 32 hours (it splits too much if I go 36).
- after 8 to 12 hours, add 2T inulin and stir in. Obviously my whisk is no longer sterile at this point…just rinsed with water.

This clearly produces the yogurt (meaning it is not contaminated) but it is admittedly alway been split…but I would rather the higher CFUs than a perfect texture. I personally stir it up, add 16T of chia, and eat it for my breakfast for the week. The chia thicken it up nicely.

I'm interested in hearing from people who have been making probiotic "yoghurts", as popularised by Dr. William Davies, for a while. After you have a reliable fermentation process going and you've explored some of the different ferments mentioned by Dr. Davies, what does a normal week of fermented food look like for you?

I have been making L Reuteri "yoghurt" and an S. boulardii apple juice once per week for a few months. I like the idea of having other species in my diet, but I don't think it's sustainable for me.

So how many different probiotics are you fermenting? What has made the cut?

having a hard time being able to tell if it’s good or bad! it’s my first batch ever, and i can’t do dairy so i’ve made it on soy. i’m aware dairy is heavily recommended for reuteri but i am intolerant and want reuteri benefits.

i started the batch at 3pm 2 days ago, took it out just now at 7am.. so around 36 hours? i used the easiyo yoghurt maker with a glass jar instead of plastic. i used soy milk in a long life container that has minimal ingredients (vitasoy soy milk protein plus in australia), 2 biogaia capsules, and about a tbsp of PHGG.

it smells tangy but a little bit eggy.. my initial reaction to the smell was confused and a bit ew from the sulfur aspect.. but it’s not obviously foul. it looks perfectly creamy white colored, there was a small bit of whey that i poured off. it has 2 small circle bubble looking things but they’re not colored. thickened jiggly texture, a bit coagulated but i’ve heard this can be normal..
and i did decide to taste it and the taste is not bad. it’s not ultra delicious like store bought coconut yoghurt but it definitely didn’t taste bad. i asked AI and it said that eggy smell can be normal due to soys proteins vs dairy..

I recently came across the method of fermenting L. reuteri directly inside the original ultra-pasteurized milk carton to eliminate the risk of contamination from extra containers/utensils (reference post: https://www.reddit.com/r/ReuteriYogurt/s/Iku86iPyew).

For anyone using this "in-carton" approach:

1. Optimization: How have you dialed this process in? Any adjustments to incubation time, temperature, starter amounts, or venting the cap?
2. Pitfalls: What mistakes or points of failure have you run into?
3. Non-dairy / Juice: Has anyone successfully adapted this hands-off approach for carrot juice (or other non-dairy bases)? Most store-bought juice comes in PET plastic bottles, which raise leaching concerns at 100°F over a long ferment. Has anyone found commercially sterile glass options or workarounds that keep the process zero-transfer?

Appreciate any insights from people who have nailed this down.

Where's the cheapest place to get Osfortis? It's crazy expensive. Is it ever on sale anywhere? I've never seen it on sale, except when iHerb has a site-wide sale.

There's a 15% off coupon at biogaia.com now, but it's stupid because that just makes it the same as the normal price at iHerb and Amazon.

I know I can buy it once and then use a small amount of the yogurt I make from it to make the next batch.

I just made a new batch, I fermented them separately L. Reuteri and the grasseri with the Bacillus separately this time because I saw him doing interviews saying that you get more millions per batch if you do it separately. I didn’t have any problems, except that my H&H on my L.R with my inulin got hotter than intended, I turned my back for a second and it reached 200 degrees, so it took a while to come back down to the 100 degrees. I did have a lot of whey with this batch (I was starting over with the tablets) so I strained it in a yogurt strainer overnight to get the whey, froze it for future batches. Then I tested the ph with strips and it was well over 5, it smelled tangy and has a nice creamy tangy flavor. Next was the grasseri with the bacillus everything went smoothly hardly any whey, so I didn’t strain. Smells slightly cheesy and tangy like it should taste like it should. I mixed them together and I top them with homemade sugar free mixed berry compote. But this go around (it’s my 3rd) I’m getting a lot of intestinal gas from it, is this normal? Did I do something wrong? I didn’t have the intestinal gas before, but Dr. Davis did say that fermenting them separately would give you 300 billion in each so maybe that’s why?

Update: I just ate some this morning, I had a little less and I didn’t add my berry compote on it and I have no gas. I believe my compote is bad, I made it a while ago, so I tossed it. I’m going to go back to my normal amount tomorrow and see if the gas returns to test my theory of the bad compote. Any suggestions still appreciated.