L reuteri yogurt resolving separation

Walking you through making l reuteri cultured yoghurt with whole milk and after 36 hours it separated. Then using the separated culture to culture (backslop)to make the second batch successfully. 
If you looking to buy a yoghurt maker, like the one I use in the video this is a good one Ultimate yoghurt maker lvnta.com/lv_I...

[@nachis3]

Great video. I made my second batch with one quart Organic half and half and 1/2 gallon of organic whole milk and it made almost 3 quarts of yogurt. Very delicious. I made in my instapot in the quart jars. I fit all 3 in there in the yogurt setting in the less setting and took temp of milk and it was consistently at 100 degree. I did warm up the milk to a hundred on stove because it was cold. I think I’m getting the hang of it and I never want to be without this amazing gut healthy treat.

[@davidbowen2745]

That’s fantastic. I’m glad it’s becoming straightforward. I also find this a delicious alternative to store-bought yoghurt with the bonus of the added health benefits. Take care.

[@CAQM3737]

Great video. My experience. Two days ago I made my first batch. I had a little separation with a bit sour taste. I my opinion the reason for that was the yogurt maker with a non precise working temperature. Second reason: here in Brazil there is no half and half. I had to create it with a kind of whipping cream. Right now I checked the resul of 31 hours of the second batch (using the first batch yogurt + inuline). It seems delicious and less sour and voilá, no separation. Yey. Very happy.will keep my experience here. Tnx again for your videos. By the way, I boiled all stuffs, spoons, pots,... sterilize thermometer tip with absolute álcool.

[@davidbowen2745]

I’m glad to hear your yoghurt is less sour and delicious. I’m happy that you enjoyed my video. I hope you keep enjoying the process of making this amazing delicious yogurt. ✌️😊

[@CAQM3737]

@@davidbowen2745 tnx. Looking for Akkermansia recipe. I know it is hard to cultivate it. Thinking os adding HMO (PureHMO Human Milk Oligosaccharide (HMO 2′-FL) Prebiotic Powder) to it, then germs can eat that.

[@davidbowen2745]

Really cool I haven’t started supplementing with that yet because I drink kombucha on a regular basis and I believe it has a certain amount in it probably not as much as you’re looking to incorporate. Let me know how your recipe turns out. And as usual Enjoy the process. Take care. ✌️✌️

[@Felsantos11]

Olá. Sou do Brasil e estou vou tentar fazer a receita. Como você adaptou seu half and half? Estou pensando em misturar creme de leite fresco com leite integral uht em proporções iguais...

[@davidbowen2745]

Gracias por tu comentario. No uso crema para hacer mi yogur. Solo uso leche con un 3,25 % de grasa láctea. Si quieres combinar leche y crema, creo que puedes mezclar una proporción de 25 % de crema espesa por 75 % de leche. Eso debería darte una buena consistencia. Ten en cuenta que si decides usar solo la receta con leche, encuentro que el tiempo es menor a 36 horas. Por lo general, está listo a las 14 horas. 😊✌️

[@CAQM3737]

I resolved the separation by using Inulin instead. Tnx for your video.

[@davidbowen2745]

You’re very welcome. Have a wonderful weekend.😊✌️

[@TallStarlite]

I got super lucky because my first batch ever came out perfect nice & creamy without any separation. I followed Dr Eric Berg guide. But I did mine in a Sous vide and used quart size Ball jars and made 2 quarts at once. I should have video'd my results!

[@knottymom88]

I had the same result my first time ! It was BEAUTIFUL...THICK..CREAMY and has the perfect tartness...the SOUS VIDE is the best way (IMO) it allows for detailed adjustments (if needed) and the "yogurt machines" are wasted space & $$... I use SOUS VIDE for LOADS of other preparations...I love it! I've been making L.Reuteri For about 2 years and I've used new cultures only once! Sorry I had more coffee than I should have today lol😂Happy New Year Everyone!!

[@annikadjurberg6762]

@@knottymom88😂❤

[@christlvonderpost921]

@TallStarlite I looked for Dr Bergs guide but can't find it. Please can you tell me the titel of his video!?

[@TallStarlite]

@@christlvonderpost921 Here you go it's titled "They Lied to Us" Go to about the 25:00 minute mark.

[@russellking2724]

@@christlvonderpost921 "Fix Your Gut with ONE Microbe" by Dr Berg. He does an interview with Dr. William Davis and at the end he shows you how to make it.

[@cootooloo547]

Mine latest batch finally has no separation. The changes made were - just 1 tablespoon of inulin, and turn down the temperature to 35° in the last 12 hours.

[@LisaNix2]

I’ve never seen milk come in a bag like that!☺️

[@davidbowen2745]

The bags are a bit more economical compared to the cartons, the only catch is you need to buy the plastic pitcher. ✌️🇨🇦

[@Jamiek485]

I know, right!!

[@SS-pu8ie]

I came to say the same thing. WOW. Haven’t seen that in US! Thank you for sharing your process.

[@citadine7203]

I make Quark and Kefir and they turn out differently every single time. I'd say it depends on the room temperature as well. Judging from other, more experienced people, who do fermenting, each fermented product can affect the other one and they go as far as putting the product to be fermented in different areas of the kitchen. Seems to me, the longer yogurt or kefir are fermented, the more of a chance that separation will occur. But it doesn't mean the end result is "bad", just more developed (and perhaps more bacterial culture for all you know?). For the kefir, I just give it a good stir before consuming it.

[@davidbowen2745]

Thanks for sharing your experience with fermentation. I appreciate the input about room temperature and keeping different batches separate.

[@adrianabarbulescu9270]

It's absolutely stunning how Dr.Davids instructions that fit inside a 3 minute video can be so misunderstood, misused... everything you do is wrong. Who told you to warm the milk ? Who told you to eyeball the bacteria culture and add it in separate containers ? Everything you do is your invention and that's why you get the separation . It's kinder stuff ! Simple : use one l of full cream milk or half and half to mix with the entire bacteria culture ( minimum 2 billion count) preferably 20 billion count , add lnulin or potato starch give it a good stir to disolve/disperse evenly and only when those steps were followed , pour into desired containers. I never experienced any problems , right from beginning had stiff , creamy yoghurt - It's not rocket science - you inventing steps never indicated and all goes south !

[@davidbowen2745]

Thank you, Adrian for your advice. I hope you’re getting good results on your L reuteri cultured Yoghurt and enjoying the process of making it. I find the science behind these microorganisms fascinating. Take care 😊

[@lovemypug5077]

@@davidbowen2745I appreciate your kind responses to less than kind comments

[@lindajames7759]

L. Reuteri has a life of its own. I’ve been making it for 2 years and no matter what I do nearly every batch is slightly different. We eat it anyway. Mixing it again doesn’t work 🇬🇧🇬🇧🇬🇧🇬🇧

[@reallmccoy9043]

I had issues with my machine. Just got a replacement machine to try. They have a history of bad machines out there. I may try a sous vide machine. Doesn’t sound like you resolved your issue at all. 😢

[@scoobydadog246]

I had the same problem with my Luvele yogurt maker. 100 degree setting and my yogurt was 105. So, I'm thinking that probably led to my bad results. Mine looks like yours and it tastes awful. I don't know what this stuff is supposed to taste like, but I'm tempted to throw it out and start over. I don't want to start new with an already contaminated batch. I didn't sterilize things like I see some folks talk about. Dr. Davis neer does. I don't know.

[@davidbowen2745]

Hi Scooby, thanks for the comments. Like you I was also concerned about my initial separated batches that I was getting every time I cultured my whole milk so I emailed the company I got the probiotic from. They had a couple blog post concerning first time inoculation and separation basically it stated, and they also emailed me that the separation initially is quite normal And the smell can be strong. They recommended using the separated batch as a starter for the second batch which I did and it worked out better the second time around. As you know I use whole milk and I find that by heating the milk to 185 Fahrenheit it denatures The proteins and gives me a thicker result. I add the slurry starch in at that temperature as well which I believe, helps to remove most of the other competing bacteria, giving the L reuteri a fighting chance. Now, if you’re concerned about inoculating your second batch with a batch that could have been contaminated then I suggest using the half-and-half method the one that has UHT cream, which you won’t need to heat because it’s already sterilized . But I can say that on my second generation from the video the Yoghurt ended up coming out fine and I used it up till 7 or 8 generations without any problems Using the back slapping technique. I started a new batch around the eighth generation with some of my frozen separated first batch because I noticed that my cultured yogurt was becoming very sour after only 12 hours of incubating, which could mean that other lactic acid bacteria had taken hold, but I didn’t have any digestive problems at all. Hope this helps and keep at it take your time it’s worth it 😊🙏

[@citadine7203]

I have now made several batches using the Luvele and noticed from the very beginning that it heats the water beyond 100F degrees (according to 2 thermometers of mine), so I changed the setting to 98F. Even at this setting it went slightly beyond 98F but I left it at this setting and the end result was fine (using Inulin and previously boiled half and half). Both the reuteri and the gasseri I made had a very pleasant taste, especially compared to my usually somewhat sour kefir:)

[@colettekb]

Stonyfield Farm Yogurt has L reuteri. I use that as my goat milk yogurt starter for the first batch then I use some of that batch for the next one. Never had a problem.

[@JohnDoe-z2r]

Does it contain other strains?

[@davidbowen2745]

As far as I know it’s one. I contacted them at the beginning of my process of learning to make the cultured yoghurt and their response was that it was the LR007 strain I’m pretty sure they’re not adding others. I know bio Gaia has one with two different strains, but I believe this one from cutting edge is just a simple strain.

[@theantiqueactionfigure]

How much finished yogurt from the first batch should you use to start the second?

[@davidbowen2745]

Rule of thumb is when you’re doing your second and third or fourth.. generation batches used 2 tablespoons from your previous and 1 tablespoon of starch. ✌️👍 Just be mindful that if you’re adding your previous batch to a warm milk or cream that the temperature has decreased to 37 Celsius or 100 Fahrenheit otherwise if it’s too warm, it can destroy the bacteria .

[@AlpacaRenee]

@@theantiqueactionfigureDr.Davis said 2 Tblsp

[@Hee-o1p]

Thank you for sharing your experience, I have gone through all that you have gone through , the first batch was fifty fifty then the second was OK then the third was separated even though I used the second batch to ferment it, I was frustrated but was keen on eating it even if it killed me ,I ate it nothing happened 😂 then I came across your video understood it is normal like you said it is over fermented, thank you I learned allot🎉👍 and I will keep on fermenting it, the problem with me is that I have no access to half and half milk , I do not know what it will be like if I add butter or cooking cream to the milk, that my next try I guess to get a beautiful smooth homoginised consistance.👍

[@davidbowen2745]

Thank you for your kind words. Keep up the good work and I’m gonna be posting another video soon about my experience using arrow roots instead of potato starch. You may find that interesting to watch. I’ve been getting great results with the milk after trying for the last two months. It’s working great now. No need for the heavier cream. take care 😊✌️

[@Paythepiper102]

Half and half is 10 % cream or cereal cream

[@Thermopylae2007]

Perfect timing for this video as I just completed my first batch and got the separation in every jar. Is it safe to eat the separated product or should I simply use it as a starter for my next attempt?

[@davidbowen2745]

Thank you for your comment. I’m assuming the smell is a little bit cheesy and the taste is slightly bitter. If so you can consume in moderation. Although in my particular case, I found it quite bitter so I ended up freezing it and using it as starter for my second generation and the extra ice cubes I have as back up I find that I need to refresh after about five generations. I would recommend using one tablespoon only per quart for your send generation. ✌️😊

[@virginiabird3447]

Thank you so much for this vdo. I am pretty new at this and need all the help I can get :-) I have a few of questions... 1) over heating in the machine will kill the good bacteria - how can I tell if the bacteria is dead or alive? 2) is it necessary to add water into the machine? I notice that some do and some don't. Some do it in a dehydrator which I am testing right now. 3) how many times can we use the previous batch to make a new batch? Can we add a fresh capsule or tablet to keep it going strong? - after how many times / generations would be good? Thank you!

[@davidbowen2745]

All great questions you know that your starter culture is working because the fermentation process yields a lower pH or more acidic environment, where the culture dairy becomes more firm and more acidic generally after 12 hours. Basically, if your culture is dead, the dairy product will remain unchanged. Adding or not adding water to the machine depends on the machine. I’ve heard the air fryer process works well I guess as long as there is an ambiance temperature of 100 Fahrenheit or 37 Celsius you’re in the right environment to incubate your culture. After my first generation starter, I took a tablespoon or two to reculture each litre of next generation / batch. I haven’t added anymore l reuteri starter culture the 2 tablespoons of my previous yoghurt is enough to continue the process and I’m on my 5th batch. William Davis says “theoretically you could do this indefinitely”. but after approximately seven batches people say that they notice a difference in consistency… I strongly suggest you keep half of your first starter batch in ice 🧊 cube trays, that way you can use that in the future if you want to restart . (3 cubes per 1L + 1 Tbsp of starch.) Or you can always restart from scratch by crushing up some tablets or using the starter powder. If you have any other questions, please do not hesitate to post them. Take care. 😊✌️

[@virginiabird3447]

@@davidbowen2745 Thank you David for your response and clarification on some points. Remarks: 1) my machine is exactly like yours. I notice that some people don't put water, and some do, up to the level of the yogurt inside the jars. I have been putting water and notice a lot of condensation inside the jars which I prefer not to have. So this last batch I did NOT put water. I was nervous about having too much heat and kept checking the temperature - set the temperature to 35°C - and the temperature inside the jars were spot on 38°C This surely depends on the machine that you have as the temperatures can be a bit tricky at first. The result came out PERFECT - very little condensation inside the jars - just a bit at the cover. Very happy about that! 2) using old batch for subsequent batches - rules for 'normal yogurt' is to add 10% by volume. Wonder if this applies to our Super Yogurt? 3) Ice-Cubing - when I saw you do that I had to laugh! - I ice-cube so many things --- lime juice, soups, pesto, etc. Will do the same for the L. reuteri 4) I have not listened to all of Dr Davis' vdo's as there are quite a lot! Heard from another L reuteri maker that according to what she read or heard from Dr Davis - he said that you can continue using previous batch to make new ones from 40 - 50 times! 5) I used 10 BioGaia tablets per 1 liter of milk / half&half and crushed them as you and a million others do. The 10 tablets adds up to 200 billion CFU. Now Dr Davis has his own concoction of L. reuteri LRDR which he calls MyReuteri - 30 capsules per bottle, 20 billion per capsule. He says to use 1 capsule + 1 tablespoon of inulin / 1 liter of half&half. I don't know yet what LRDR stands for and will try to find out. The most confusing part about all of this is the CFU! Why do we need more for some, and then a whole lot less for some? I have ordered a bottle but it has not arrived yet. If you wish to get some, you can go to his shop www.oxiceutics.com/products/myreuteri 6) prior to getting the BioGaia - I ordered Swanson's Probiotic from iHerb. These are the contents of each capsule: Lactobacillus Reuteri - Limosilactobacillus Reuteri 5 billion CFU … 50mg Lactobacillus rhamnosus 1 billion CFU … 5mg Lactobacillus acidophilus 1 billion CFU … 5mg I used 2 capsules (=10 billion CFU of L reuteri) + 2 table spoons of chicory root inulin + 1 liter of half&half The result - some separation in the first batch as to be expected, second batch added 2 tablespoons from 1st batch - result - PERFECTLY creamy and yummy, no separation at all. .... to be continued! ... 🙂

[@davidbowen2745]

Amazing post thanks for the nod. I happy to hear you’re producing some great cultured yogurt. 😊 I’m surprised that using the ultimate yoghurt maker without water worked. that’s a great go around for the condensation issue. I’m just a little concerned that over long-term if it’s going to tax the machines heating mechanism and or thermostat. but I’m happy to hear you found a good solution with a stable temperature. I was looking at your CFU numbers from the 10 tablets of BioGia Gastrus, I believe the calculation comes out to approximately 2 billion CFU. And the other option is the BioGia Osfortis one capsule would be 5 billion CFU Both options seem to be within the same range to start. As for the Dr. Davies brand that’s very interesting. One capsule which he recommends per litre equals 20 billion, that’s quite a jump compared to the average. Please keep me posted. ✌️

[@virginiabird3447]

@@davidbowen2745 Just one thought about not putting water into the machine - I understand your worries about the machine being too hot, etc --- I think 1 solution that we can try is to put a thin silicone mat at the bottom of all the glass jars. This will prevent the jars from touching the heat elements at the bottom and keep it from getting too hot. Many people do this when they use the Instant Pot cookers. Should work! What are your thoughts?

[@davidbowen2745]

Yes, cool, I’ve heard about that pad between the bottom of the yoghurt makers and the glass yoghurt container. Some people even use bamboo skewers. To be honest with you, I’ve been getting some very good results with the water bath sous vide method. I don’t mind having a little bit of water droplets on the top of my Yoghurt after 36 hours. I guess if it works for you then stick with it. I’m happy that you found a good method, and you are getting good results. Never stop learning 😊✌️.

[@kayceesandiego]

When you saw it was "over fermented" the night before, why didnt you stop it at that point?? There is nothing magic about 36 hours. Good cooks use the time on the recipe as a guide, but stop the cooking process when the food is "done".

[@davidbowen2745]

You’re absolutely correct excellent observation👍😊 I find this culturing of yoghurt very interesting. There are so many factors that can affect the final product. I’ve recently come across a technique for controlling the acidity level of the yoghurt by using pH strips, very cool ✌️

[@shoufen]

Thank you. I am going to do it🎉

[@davidbowen2745]

Great! 😊✌️

[@Melitforward2LiveGood]

So does goat milk work better?

[@davidbowen2745]

Hi. I’m not a big fan of goat milk. I’m sure it would be great though, just make sure to heat it up to 185f/ 85c for 20min Add starch. Then cool down to 37C and add your bacteria mix then incubate as usual:) ✌️😊 If you end up culturing goat 🐐 milk let us know how it goes.

[@suranggettinger1778]

What in your plastic bag ? Thank you 🙏

[@davidbowen2745]

Hi, thanks for your comment. In the little baggie I showed from the freezer are Frozen cubes of cultured yoghurt.

[@spud704]

Great video! Does freezing the L reuteri yogurt as ice cubes keeps it alive indefinitely? Then just defrost when you want to use them in a subsequent batch? Also i see you sealed the lid with plastic film for the next batch, is it better to keep the lids sealed? Even though im using jars i always thought that keeping them loosely on was good for the yogurt. (Just what i seen in videos lol)

[@davidbowen2745]

Thank you so far freezing hasn’t affected the strength of the bacteria and I’ve been doing it now for about three months. also about the lids and covers and plastic wrap. I guess you could leave it open a little bit. I think if you have the screw on or fliptop lids, people are leaving them open a little bit because they’re afraid that too much gas might be created during the fermentation process, but with the plastic wrap and the elastic band you can seal it preventing humidity or other possible microbes entering and the plastic is flexible enough to flex if there is any gas CO2 emitted during the 36 hr incubation process. take care ✌️

[@flymethereusa]

I use organic grass fed half and half for all batches. I don’t boil the half and half. I use the L. Reuteri capsules with 25 million. I use inulin one tablespoon only. The more starter you use, the more whey shows up. I add new L. Reuteri every other batch. The texture is consistent every time, and similar to skyr. I use an instant pot duo on the yogurt setting and the less light. Temp runs about 99-101. I never seal containers. I set the lid to cover only so it can breathe. Also, I uses glass containers placed inside of the liner of the Instapot.

[@davidbowen2745]

Good to hear you’ve found a good system that works consistently. ✌️

[@JohnDoe-z2r]

Not boiling and not sealing probably means you're not eating reuteri but some other stowaway lb bacteria

[@mylittlekittens]

What brand of l.reuteri comes in capsules.? I was crushing the Biogaia chewable tablets.

[@JohnDoe-z2r]

@ Osfortis

[@sharonfike5379]

@@mylittlekittensI’m about to try the capsules I have had three failures of separation, using left over l Reuteri from previous batches . The capsules is called oxiceutics My Reuteri. I couldn’t find on Amazon, I ordered from a website and it’s pricy

[@angeldej4225]

I used the small jars for my first batch for a total of 4½ jar full of yogurt. One jar and the ½ jar came out fine but the other two jars separated

[@davidbowen2745]

Were you using half-and-half cream?

[@angeldej4225]

@davidbowen2745 yes

[@davidbowen2745]

You’re lucky you got a few jars that actually set up nice because in my experience on my first batch is separated being incubated for 36 hours with the fresh starter some very powerful stuff. Continue with your second and third generations and things will pan out nicely for you ✌️😊 Little word to the wise when he’s only 1 tablespoon of starch in your next generations and 2 tablespoons of previous batch per quart

[@bonkknob]

Thanks so much for the info, just curious what this yogurt should taste like? My first batch looked like yours and tastes like Bree cheese with bitter aftertaste and not sour at all. Is this normal? Many people said it should taste like regular yogurt which mine wasn't.

[@davidbowen2745]

I really wouldn’t be too concerned with the first batch smell or taste. I would worry about mould though like you mentioned yours was similar to mine. I’ve been using that starter for my six generations of Yoghurt now and it is amazing texture flavour aroma by the second or third generation. It was perfect as long as you’re doing a good job sterilizing initially don’t be surprised if they is that bitter flavour or strong smell. One last word to the wise when you’re adding your previous batch, always do it to the milk or cream, which is at around 100 Fahrenheit no higher or you risk at destroying some of that bacteria 😊

[@lauras4472]

@@davidbowen2745 my instant pot goes to 104

[@davidbowen2745]

Hi Laura, your instant pot at 104 I wouldn’t be too concerned about that in general. We want to stay around 100 Fahrenheit or 37 Celsius by myself use the ultimate yoghurt maker and when I first started this recipe, I tested the internal temperature of the yoghurt with a little Thermometer and actually I was at 105 Fahrenheit so I ended up calibrating it a little lower to compensate either way you’ll still get a good product even if you’re at 104 might wanna just shave off an hour or two from the total incubation time.

[@lauras4472]

@ I wish I could calibrate it but it's set at that temp. My other option would be to set it between 86 and 93.2

[@CAQM3737]

That should not be bitter but slightly sour. It's weird. Maybe the source of your Reuteri was not so good. Thinking...

[@DaveIrish66]

My first batch has a little separation and is not set up. Used raw milk 1 tablespoon inulin and 1 capsule of L Rueteri. Should I drain the liquid before refrigeration?

[@davidbowen2745]

hi Dave, congratulations on your debut homemade cultured yogurt. Did you say you are using raw milk? I’m concerned simply because if you don’t bring it up to 185 Fahrenheit, there’s a great deal more bacteria strains which will be competing with the l reuteri. In respect to the separation quite normal on your first batch keep the acid away liquid along with the separated yoghurt you can freeze it in ice cube, trays, for future batches, or you can consume it. I have a video detailing the first batch separation issue. You can start watching it around the five minute mark. Hope this helps ✌️😊 kzbin.info/www/bejne/oZ_PoKKIitt3ndU

[@ImPureBlood]

How long have you been taking this and what benefits have you noticed from it, more dreams, etc.

[@davidbowen2745]

I feel more empathy and I have extra energy. You may want to take 1/2 cup in the morning and afternoon rather than later in the evening. it has a tendency of keeping my mind a bit more alert than usual late at night.

[@goldie3602]

So you have 2 servings per day?

[@davidbowen2745]

Yes, I try to take it in the morning on an empty stomach. I’ll have a late breakfast about Half an hour later and then I’ll have another serving in the evening before dinner. I find myself making the yoghurt twice a week now it gets easier with practice.✌️

[@lauras4472]

How do I know if the probiotics are viable? My tablets expire next month so no clue if the yogurt I just made contains the strains

[@davidbowen2745]

Great question Laura you can tell because after about eight hours your culture Yoghurt will fairly firm. I find that I don’t use my starter bacteria as much as I thought I would because of back sloping, so I started keeping the packs in the freezer. ✌️😊

[@lauras4472]

@ wouldn’t my yogurt set up regardless of whether my probiotic pills are present?

[@davidbowen2745]

Yes, you’re right. If there was some kind of contamination from another LAB. But if you’re starting with a sanitized equipment, and your Yoghurt sets up at around the 8 to 10 hour mark you’re in business. Your bacteria is good. But if you want be extra certain/careful, you can do (a small experiment) one small container of just milk along with your other cultured containers, and see if after your fermentation time it (the small container of milk) remained liquid. Of course, the other cultured containers would have set up, if the bacteria was still viable. Hope this helps if you have any other questions don’t hesitate . ✌️😊

[@sophiamichael2788]

I have this machine and the first batch I did was with 8 jars I purchased separately. Some were perfect, some more separated to different degrees. my next two batches I used the bowls that came with it and both were totally separated. I am wondering if it's the lids on the big bowls which are very loose and it gets condensation on the lid. The jar lids are tight. I bought extra bowls and used those for the third batch with the same terrible results and those lids were loose, too. I've read that the second and after batches should be better than the first and that definitely was not the case for me.

[@davidbowen2745]

Hi Sophie, thank you for the post. Sounds like you know what you’re doing. I’ve noticed the same issue and I started using plastic wrap with elastic band and so far is the separation getting worse rather than better. I’m wondering about two things regarding your methodology the first heating your milk or cream. Do you do that along with the slurry of starch? The second factor is bacteria are you using the bio Gaia at the correct amount ? if so, then I would suggest starting a recipe from scratch, heating up the milk or cream mixture along with the starch slurry to 185 Fahrenheit, hold it there for 10 minutes. (This denatures the proteins of the milk. It’s a good habit to get into. It helps a lot with the stability of my second and third generation, especially) Then cooling it down to 100 Fahrenheit Then pass through strainer into your 2 bowls and finally whisk in your bacteria 🦠 Put a sheet of plastic wrap over each bowl and then an elastic band place in your preheated yoghurt maker 97 Fahrenheit 36 hours . I hope you have the patience to try again and keep in mind. The initial batch will separate, but you can freeze that one in ice cube trays and use it for the next few months making your next few batches. Two ice cubes usually is enough per quart sometimes three if you want Enjoy the process Sophie ✌️

[@sophiamichael2788]

@@davidbowen2745 Thank you for the tips David. I don’t know that I have the patience for all the extra steps. I know it’s great for me, so I just hold my nose and eat it separated. I don’t add sweetener, so it’s very pleasant. I’ve failed with both BioGaia and MyReuteri. i just did another batch with the small cups and failed ever worse lol. So far my first batch was the best. I used the small cups and around half were perfect and the others okay (BioGaia). Down hill from there, using bowls twice, then small cups again. I’m going to keep trying though.

[@davidbowen2745]

That’s the spirit, keep trying. 😊✌️

[@sharonfike5379]

@@sophiamichael2788the exact thing has happened to me. I have made three batches and all separated. I want the creamy stuff lol. I am very discouraged. I put plastic wrap and rubber bands on mine and same thing, separation. I don’t heat my half and half because it’s ultra pasteurized. 🤷🏻‍♀️

[@solom018]

should i use the first batch as starter for all subsequent batches or can i use the third batch as starter for the fourth?

[@davidbowen2745]

Excellent question the first batch, whether separated or not, I save some yoghurt in an ice cube tray because you never know in the future if your tablets capsules or powder will be alive. In yoghurt making the method is called back slopping take some of your first batch to culture your second and take some of your second batch to culture your third and so on technically this should continue indefinitely, but at some time there could be a yeast that affects your yoghurt and you’ll have to start over again You’ll know because it’ll start tasting fizzy. Hope this helps. Have a good day.😊✌️

[@PeterAcrat]

The general consensus is; you're good to seed/prime/culture your ferments forward up to batch #10, at which point you'll want to start batch #11 with some of your original first-batch cultures (presuming you froze a cup or two's worth in ice blocks or similar).

[@shaun2222]

Can i use powdered goat milk?

[@davidbowen2745]

I believe you could, I would try it, considering the bacteria feeds on lactose and powdered goat milk has it. I would pasteurize it first. Make your powdered milk mix and then heat it to about 185 keep it at that temperature for about 10 minutes at the same time add your starch to also sterilize that. Cool everything down to 100 Fahrenheit and then add your starter culture. If you had PH strips you could monitor the incubation phase and stop the process once it has reached about 4.2 pH Without the strips, you’ll have to play it by eye . Keep us posted ✌️😊

[@nicholapoggi5333]

I made a perfect batch with Bonsoy milk.

[@davidbowen2745]

I believe I’ve heard of that product isn’t it like a cream substitute? It comes in these little mini cartons. Must’ve been creamy ✌️👍

[@onekerri1]

Was it tart on your final taste test? Mine didn't get the tart taste.

[@davidbowen2745]

The tartness or PH level varies in my cultured yogurt. I noticed that the second generation was mild in flavor, similar to a Greek style and then the third generation was a more tart, which I like. I think it depends on how many tablespoons of yoghurt you’re adding and also with the medium of whole milk the tartness is more pronounced, compared to a heavier, half-and-half medium. Also I have noticed that it does become more tart as the days go by in the refrigerator. ✌️😊

[@Lindoronyuni]

You just burned out all the reuteri by putting it in milk at 120. It kills it af that high temp even if just for a minute..

[@davidbowen2745]

You are correct about the temperature, but I add my culture at 100f / 37c. Thank you for the comment.

[@aishasaeed1661]

Looks like you’re making it with milk not milk with lots of cream, maybe that makes a difference. Many differences from original recipe.

[@davidbowen2745]

Hello, thank you for your comment. Yes, by not using the cream 10% and replacing it with milk the main differences are fermentation time, and thickness. ✌️

[@aishasaeed1661]

​@@davidbowen2745thanks for making the videos, i hope to make my first batch later today so def watching all videos and learn something from each one

[@davidbowen2745]

That’s great news. There’s so much to learn when we’re trying new recipes. A friend of mine gave me a sourdough starter last weekend and I’m going to try my hand at baking some bread this weekend. hope you enjoy the process of culturing your own homemade yogurt.

[@14arjun14]

Thanks, whats the attachment on your tap?

[@davidbowen2745]

You’re welcome. The attachment on my top is a water filter.. take care

[@Kamargeree]

Oh no. I just started my first batch and was over-ambitious. I used heavy cream and milk but in a gallon container. I'm about 30 hours from the end of the process. I usually make a really good greek yogurt and that's why I thought this would be just as easy. Oh well, live and learn, I guess ;/

[@davidbowen2745]

This one (l reuteri) is a little bit more tricky. I mean as you know most yogurt are just overnight. And the type of bacteria consumes lactose quite well. Take care 😊✌️

[@Kamargeree]

@@davidbowen2745 Well, it's done. It definitely doesn't taste like yogurt and is not sour at all like some people are saying. I did use a strainer to take out the whey, probably should have saved it for starter.

[@davidbowen2745]

Thanks for the update by the way, what kind of starter did you use? Save some of your first batch to get the second generation going usually 2 tablespoons per quart, plus a tablespoon of starch Keep at it eventually I know you’ll get it just like your Greek yoghurt . ✌️😊

[@Kamargeree]

Oh help! I am making a second batch and it is thick after 6 hours. Is this normal? Did i use too much starter? It is creamy and pleasant but i dont think the microbes have developed yet…. Its still in the pot working away.

[@davidbowen2745]

Hello, I would let it continue at 37 Celsius for 36 hours and it’s normal that it thickens quickly but because you’re using a heavier cream from the recipe, you can withstand longer incubation time me on the other hand because I’m using milk I shorten the incubation time. Hope this helps enjoy the process. 😊✌️

[@davidkakon]

What you want to do is make a small batch using the powder. I call this the “mother” batch. Then use this batch as your new starter batch instead of the powder. You can keep using it as a starter for a couple months. Don’t use second generation batches for new batches. Always use the first “mother” batch.

[@davidbowen2745]

Yes, David, I agree, but if you’re in a bind, or your ice cubes aren’t defrosted. I’ll sometimes just take a tablespoon of my second generation and it makes an excellent third generation. Some people say you can do this indefinitely, but I agree with you. You get a stronger cultured yoghurt if you’re using the mother. 👍

[@DangerZone-w6y]

@@davidbowen2745 Acording to Dr. W Davis (Super Gut) 2nd gen, 3rd gen... "starter" the L. Rueteri is really strong(er). I made my first batch 2 days ago. I used 2 TBS of Jerusalem Artitchoke Inulin + 10 crushed GioBiai tablets + 32 ounces of Lucerne Pasturized Half n Half. I made the slurry as instructed by Dr. Davis. I then mixed in the full quart of Half n half. Poured the mixture equally in to (super clean) 4 pint jars, Place a lids on lightly. Set the jars down in to my Instapot set at 100F and let her rip for 36 hours. Boom! Perfect thick L. Reuteri. There was a teeny tiny bit of seperation in on jar. Even when I stired the whey back in it was still super thick. I think that the type of inulin you choose/use can make some difference. Also, maybe the liquid you use milk vs half n half may play a role in seperation. Temprature really needs to be right at 100F +/- 2 or 3 degrees for it to fully and correctly culture. Good Luck David.

[@Shantamji]

@@davidbowen2745 Do you think that holds true if you are continuously adding more L. Reuteri to every subsequent batch? I've been remaking my yogurt with 2 TBSPs from the last batch but I always add more L. Reuteri.

[@davidbowen2745]

Great! you nailed the recipe first time around I hope the yoghurt helps you feel better all around. I came across a video with Dr. Davies recently, might find it an interesting, he talks about inulin at the 52 minute mark. check it out.✌️😊

[@davidbowen2745]

I like the idea of just using my previous batch to culture my next one. in this recent interview with Dr. Davis he mentioned that ideally one could do that backslapping method an infinite number of times, one should just be careful not to accidentally contaminate the culture, It’s a good interview. You might wanna check it out. peace. ✌️ kzbin.info/www/bejne/rZK4mIWbpN6qiq8

[@JohnDoe-z2r]

What strain is that?

[@davidbowen2745]

Thank you the strain is LR007 from Cutting Edge Cultures

[@helengren9349]

But potato starch doesn't contain inulin...it would be healthier with inulin, I believe...🤔

[@davidbowen2745]

Correct inulin is generally from Jerusalem artichokes, and potato starch is another option which help support the bacteria as it is multiplying.

[@JohnDoe-z2r]

Those ultimate yogurt maker lids seem really crap

[@davidbowen2745]

I only use them to store the containers in the refrigerator. I find that plastic wrap with elastic bands works great while I’m making the yogurt.

[@JohnDoe-z2r]

@@davidbowen2745 I see. I've only made the 'yogurt' once with plastic cling wrap, and that time it got contaminated, so it's left me a bit skeptical

[@davidbowen2745]

How has your cultured yogurt been going lately 😊👍 I always cross my fingers for a second before I open the lid at the 36hr mark.

[@AlpacaRenee]

@@davidbowen2745me too!😇

[@JC-up3dj]

Every time mine separates.

[@davidbowen2745]

Separates even after you use the second generation culture? if so, what yoghurt machine are you using and what is your technique / recipe ? Maybe I can be of assistance. Take care.😊✌️

[@jacolynsorchids1361948friends]

Mine never seperated over a month

[@yukomamiya3086]

Non-homogenized milk tends to separate more and looser…

[@PrimalPathWellness]

I use half and half ultra pasteurized but heat the inulin with it, this is supposed to help with separating, mine did not separate.

[@sharonfike5379]

Mine too😭have had all three batches I have made to separate terribly, they’re ugly and bumpy? Not smooth and creamy 😝

[@bh9262]

Thank you. I followed the instructions from the yogurt maker and it didn't say to heat and cool the milk. Is that step necessary?

[@davidbowen2745]

Thank you. If you’re using Ultra Heat Treatment, or Ultra High Temperature processing milk or cream, you can skip to heating to 185f because it’s already been done. 😊

[@jacolynsorchids1361948friends]

I always heat and cool milk

[@PrimalPathWellness]

The only reason I heat is to do what the creator of this recipe said, the inulin is not steril and if you heat it helps to avoid separation, my first batch turned out great!

[@onekerri1]

@@PrimalPathWellness Are you saying that the heating sterilizes the inulin?

[@PrimalPathWellness]

@@onekerri1 Yes, according to Dr Davis who created this recipe

[@grabby7667]

You need to show what you're using, or at least explain it better!

[@davidbowen2745]

Thank you for your comment ✌️ The strain of l reuteri was from Cutting Edge Cultures. The milk is plain regular whole milk or 3.25% and the starch that I use is potato starch. Please do not hesitate to ask if you have any other questions .

[@louizivkovic1752]

You have to make it more complicated 😂 Keep overthinking make you bussy