Two things that I think help keep this from happening are heating your ultra pasteurized milk or half & half to 100 degrees. Then add some to the prebiotic and mix, then add the yogurt starter and mix, then add that to the rest of the heated milk and mix. I have never had a separated batch.
My first batch did separate , I ate anyway and it was very good. I made my second batch using a couple tablespoons of the separated batch and a couple tablespoons of inulin and it turned out perfect. It was better than any yogurt I've ever bought from the store.
I bought the Luvele specially to make Dr Davis SIBO yoghurt. I made several good batches then got a ‘wrinkly’ super separated batch. After research I cut the Inulin and starter down a third each and have made great consistency yoghurt every time since. I use the L. Reuteri, Grasseri and Coagulans probiotics and incubate at 41 degrees Celsius for 36 hours.
Also my experience ! I think i added too much from the previous batch and the inulin were heaped up. Will freewze the entire separated batch hand start over. Thanks for sharing !
I am an experience Skyr, natto and kimchi maker and just completed my first batch of L. Reuteri fermented dairy. Because of the first batch warnings I was not too disappointed with the somewhat cottage cheese like results.I processed the half and half as I do for skyr, 190F for 20 minutes and slowly cool, in this case to 100F. I followed the recipe to a T, except I inadvertently used 3 tbs of inulin. Perhaps there was a bit too much activity in the last few hours. In addition I placed my initial 10 starter Bio Gaia tablets in a sanitized coffee grinder, and walal! I also used a Sous Vide heater at 100F for 36 hours. My yogurt maker is on the way. The batch was not sour nor too tart and is quite tasty. The initial batch is for my first generation starter that is frozen in 3 tbl portions, vacuum packed and stored in the freezer. I have been testing frozen Icelandic Provisions Skyr as a starter. It is sucessfully working after 18 months in the freezer. All my Skyr is produced from frozen first generation starter. I am hoping to be able to produce all future batches of LR from first or second generation ferments. My process for making Skyr is to use half and half, preheat to 190F for 20 minutes, cool naturally to 110F, then take the yogurt out of the instant pot after a 12 hour ferment, and place in a colander lined with a 12" commercial coffee filter. The filtrate is usually crystal clear, but I discard it as it contains most of the remaining lactose. I am on a Keto regimen. I did the same with the LR, placed it in the colander over a matching bowl and left it overnight. I was left with about 8 oz of whey, which was perfect for a small silicone ice cube tray making 15 x 3 tbls cubes. When the remaining strained LR was placed in a container, it was creamy, tasty and had the consistency of soft cream cheese. I sanitize everything with Steramine: www.amazon.com/Steramine-Quaternary-Sanitizing-Surfaces-Sanitizer/dp/B08BPM19XD I also sanitize my broccoli seeds prior to sprouting and all my sprouting and fermenting paraphernalia. Of course, a thorough rinse with hot water is mandatory. I have not had a single fail in the past two years of fermenting natto and Skyr, nor any mold growth on my sprouts. I use 1/2 tablet to 32 oz of water is a sprayer. Spray down all surfaces and allow to stand for a few minutes, then thoroughly rinse in hot water. More convenient and predictable than boiling water and inexpensive. Natto's Bacillus Subtilis is also prone to contamination during a 24 hour ferment and spores are usually added to the beans at temperatures of 160F++. Steremine is very cost effective and lasts forever. Any surplus tablets will come in handy for the next cholera epidemic! I hope these comments will prove helpful to other LR fans. BTW I was deeply disappointed your Yogurt maker was not available through Amazon. I had to settle for an Ultimate instead. Bob
You don't need to heat the milk it at all, it just makes the process tedious when you are making a batch every week and a half. Just use whole milk (lactose free works great) or half and half for even firmer and I found putting in an extra scoop of fiber seems to firm up the recipes as well. I've never had a separated batch using these methods.
Hi there, glad to hear you're enjoying your yogurt maker. We have tried coconut milk a few times, but have not had a lot of luck with it and the reuteri probiotic unfortunately.
I recently purchased a Luvele yogurt maker and and made a perfect batch. I use a combination of 2% milk and 10%cream milk, my choice. I have been in the habit of using whole dried milk as well as starch to support the long 36 hour ferment. I might add that I also use a large dehydrator set around 97 degrees with equal success. If you’re confused about super pasteurized milk no problem just buy regular milk and heat to 195 degrees and hold that temp for ten minutes. I use a double boiler and can heat 2 litres or quarts. I rapidly cool my milk with ice in suitable container and when it reaches 100 degrees just add a starter from a previous batch, pretty simple and foolproof. I’ve made gallons of yogurt using the same method without the 36 hour fermentation. Hope this helps some one,😊
Do you get a very thick cream layer on top? Being from Australia, we don't have half and half so I use 1/2 milk and rest cream. Should I change this? TIA
@@suemariet1667 Thank you for the question.. also in Australia just about to make the first batch and still unsure what milk to use (and if needs to be at certain temperature). Any specific milk brand and cream to advise please?
I made my first batch using 3.25% milk. Like kefir but a little lumpy texture. Enjoyed the taste, though. For subsequent batches how much of a previous batch should be used? Can't find this info easily.
I have bought inulin powder and BioGaia tablets thinking i didn't have sibo but now i realise i do. What else do i need to make sibo yogurt? I have also bought the Luvelle yogurt maker.
Hi there, using just the reuteri probiotic is a good place to start. Depending on your location, we do sell the gasseri probiotic starter as well, if you checkout our website. The only place we do not have this available in in the EU.
Hi, half and half is a US product, not available in Australia. We recommend regular full fat milk in Australia, here is our recipe ruclips.net/video/t3P-g7il1Gc/видео.html
I unknowingly made my yogurt with half and half that had turned sour. So my yogurt is very sour. Is it still ok to eat this yogurt. It is very sour. Can i use as starter for my next batch?
If you have bought the l reuteri and L gasseri seperatly and have already made a batch of each can you add them together to make a batch of the Sibo fermented milk so I don't have to make them separate?
I recently purchased a Luvele yogurt maker, I sterilized everything as suggested and used organic pasteurized whole milk, at the end of the 36 hours my yogurt had mold on it! I am not sure what happened. I didn't boil the milk, would this be the reason for the yogurt to have mold on it! I have made a new batch and have boiled and cooled the milk, fingers crossed it works out ok this time!
I had that with 1 batch. That was with whole milk. I understood that for whole milk, incubation was for 5 hours, not 36 (or 32 which works better for me, with half and half). Just started my second batch with whole milk. Hope it works out this time, with 5 hours !
Hi there, feel free to email us a support@luvele.com and we'll be happy to try and troubleshoot this with you. And keep in-mind the reuteri probiotic can be rather unpredictable : ))
Just came back to share : made 2 batches with 1 liter of half and half at room temperature, 2 spoons of Inulin and 2 of whey from previous batch. Stirred in a pitcher. Used my Silvercrest Lidl Yoghurt maker and the little 100ml (sterilized) glass pots that came with it. Incubated for 32 hours - Not 36 as recommended by dr. David. Refrigerated for a few hours. I had Zero separation and no visible whey whatsoever. Very solid yoghurt, absolutely the way i like it to be. So, if you have too much whey, maybe give it a try with less time. Hope this helps someone.
Hi, there are many different probiotics and combinations, there are no fixed rules on what to use and make. It is still all very new and we are all learning.
I have just purchased the yogurt making kit and just made my first batch of l-gasseri and it has really separated that it seems to be really watery so i mixed the water in with the separated cuerd and the consistency of the yogurt now is like thick milk. Is this because I have used Full fat pasteurised goat milk to heat up to temperature or can you not use pasteurised milk , or dont heat pasteurised milk ??? Please can some one advise. I also live in the uk.
Hi there, I have SIBO and would like to try making this yoghurt but one of the first things my nutritionalist told me to stop drinking was dairy milk - cows milk - but Dr Davis uses cows milk for his anti SIBO yoghurt - I am confused?
Hi there, we cannot give personal dietary advice sorry. Some use coconut milk, but we have found this to be more challenging to make when using the SIBO probiotics like reuteri etc...
I believe it is the lactose in dairy that is not advised for SIBO. Fermenting yogurt over 24 hours, in this case 36 takes care of the lactose making it ok for SIBO. I am not a doctor but this is my understanding after using diet to manage my SIBO since 2009. The SCD diet is a good guide.
@@lady_Bulova thank you. I’ve been looking for the answer to this question for a while. I sort of assumed this was the case, but I wasn’t sure. I know that keeper is safe for people who have an intolerance to lactose so I figured the fermented yogurt would be as well. Again, many thanks!
@@elizabethpeterson858 You are welcome, I hope that works for you. I have had SIBO since 2007 and followed the SCD diet for a long time and that is what they say.
Hi there did you find the issue ? I am on my 4th batch, each time starting from the powdered pills and I have got all of them very watery. I am trying to trouble shoot. I am using agave inuline maybe the bacteria don't like that one and I may have to change to another type. I will appreciate if you have any ideas. For info, I have measured the temperature in the instant pot pro plus and is constantly perfect between 38.2 and 38.6. I don't have half and half were I live so I made it mixing whole uht milk + heavy uht cream. Which gives a bit more fat that h&h, in theory I should have got an even thicker yogurt
Help me out please. My reuteri yogurt seems runny and thin. It has 3 layers. Bottom is white layer around 2cm, middle layer of curd around 1cm, the rest is another white layer on top. I made 1 liter yogurt using 35% whipping cream + 8% full cream milk. I use 10 tabs of bioGaia gastrus (blue), 2 tbs of NOW organic inulin. i crushed the gastrus tabs using ceramic lab mortar and pestle. i also made sure to stir all ingredients before pouring the rest of milk to make sure no inulin clumps. I run my pot for 36 hours but still turns out thin, so i run for another 6 hours, but still runny. I've tested pot temperature 2 days prior for every 2 hours, and also sterilised all the equipments. i also did throw it in fridge right after for 12 hours but still runny. could the probiotics have died during shipping? I live in Malaysia, probiotics shipped from US.
Hi there, it sounds like you had a separated batch, this can happen for a number of reasons. Also, I am not sure if whipping cream will be suitable. Maybe just try and use regular full fat milk without any added cream. Here is our recipe for this ruclips.net/video/t3P-g7il1Gc/видео.html
Yes, my last three batches were nasty tasting (sour, pungent, tasted nasty) and LOTS of separation. It looked curdled. Very frustrating. I use 100% grass fed half n half. Follow the recipe exactly.
@@tamlalaland3777 After a couple months experimenting I think I kinda fixed the yogurt issue….fingers crossed 🤞🏼 1. The lid of the Luvele Yogurt maker absorbs all the smells or odors. I have tried cleaning it in several severe ways to make the smell go away. I tried soaking it in apple cider vinegar, tried soaking it in Everclear grain alcohol 🤣….soap, water, dishwasher. I learned to stop using the lid….now using a small piece of Saran on top. 2. Made a fresh new batch with new cultures. 3. Heated my half and half cream to 190 and held for a few minutes. 4. Using only 1 Tbls of inulin 👏 My beautiful L. Reuteri yogurt does not stink anymore or taste like stinky shoe. Hope this helps someone out there…..it’s all those small pleasures that count these days. Blessings
@@manningscout Hi. I’ve just received my Luvele Pure Plus Yogurt Maker and I’ll be making my first batch soon. Please can you let me know whether you’re referring to the saran wrap being applied to the glass jar (replacing the green flexible silicon lid) or the rigid clear lid that covers the whole unit? I assume you’re referring to the green lid on the glass jar itself. I’d quite like to avoid the sour taste and smell you describe. Also, is that 1 tbsp of inulin powder per 2 litres/2 quarts (the maximum the glass jar holds)? Any assistance would be appreciated.
@@alexjamesart I use Saran Wrap loosely on top of the glass jar that the milk goes in instead of the silicone lid now. The silicone lid that I have is still holding a sour smell after many attempts to clean it. I use 1 tablespoon of inulin per quart. So far….so good….without the sour taste and smell🤞🏼
Why make yogurt with these powdered probiotics when you can just take the pills or capsules; in the case of capsules with billions of cultures just split the dosage too?
Two reasons, firstly the yoghurt multiplies the bacteria to a greater count (a therapeutic level) than you would get from taking a single capsule and secondly, it is a lot more economical to do it this way rather than upping your dosage of capsules. If you keep some yoghurt from the previous batch to start the next batch, you will theoretically never have to buy probiotic capsules ever again.
Adding to the previous comment, the BioGaia Gastrus has 200 million in each pill. If you start with 10 then you get 2 billion as a starter. He says bacteria doubles each 3h so at the end of the 36h you should get 8 trillion(some may have died already ), if you take half a cup it should have around 240 billion which is way beyond what the regular capsules give you. And you can endlessly remake it by using a bit of the previous batch, so you pay the pills only once.
Two things that I think help keep this from happening are heating your ultra pasteurized milk or half & half to 100 degrees. Then add some to the prebiotic and mix, then add the yogurt starter and mix, then add that to the rest of the heated milk and mix. I have never had a separated batch.
That's great, thanks for sharing : ))
My first batch did separate , I ate anyway and it was very good. I made my second batch using a couple tablespoons of the separated batch and a couple tablespoons of inulin and it turned out perfect. It was better than any yogurt I've ever bought from the store.
So happy to hear you got a great result on your second batch!
I bought the Luvele specially to make Dr Davis SIBO yoghurt. I made several good batches then got a ‘wrinkly’ super separated batch. After research I cut the Inulin and starter down a third each and have made great consistency yoghurt every time since. I use the L. Reuteri, Grasseri and Coagulans probiotics and incubate at 41 degrees Celsius for 36 hours.
Great tip, thanks for sharing!!
Also my experience ! I think i added too much from the previous batch and the inulin were heaped up. Will freewze the entire separated batch hand start over. Thanks for sharing !
Hi @barbz99 Can I ask what products did you use for the L. Reuteri, Grasseri and Coagulans probiotics? Much appreciated :)
@@adamlives Sounds like BioGaia. To be confirmed. Success !
I thought above a certain temperature the starter would be killed. Do you cool the dairy after you hear it?
I am an experience Skyr, natto and kimchi maker and just completed my first batch of L. Reuteri fermented dairy. Because of the first batch warnings I was not too disappointed with the somewhat cottage cheese like results.I processed the half and half as I do for skyr, 190F for 20 minutes and slowly cool, in this case to 100F. I followed the recipe to a T, except I inadvertently used 3 tbs of inulin. Perhaps there was a bit too much activity in the last few hours. In addition I placed my initial 10 starter Bio Gaia tablets in a sanitized coffee grinder, and walal! I also used a Sous Vide heater at 100F for 36 hours. My yogurt maker is on the way.
The batch was not sour nor too tart and is quite tasty. The initial batch is for my first generation starter that is frozen in 3 tbl portions, vacuum packed and stored in the freezer. I have been testing frozen Icelandic Provisions Skyr as a starter. It is sucessfully working after 18 months in the freezer. All my Skyr is produced from frozen first generation starter. I am hoping to be able to produce all future batches of LR from first or second generation ferments.
My process for making Skyr is to use half and half, preheat to 190F for 20 minutes, cool naturally to 110F, then take the yogurt out of the instant pot after a 12 hour ferment, and place in a colander lined with a 12" commercial coffee filter. The filtrate is usually crystal clear, but I discard it as it contains most of the remaining lactose. I am on a Keto regimen. I did the same with the LR, placed it in the colander over a matching bowl and left it overnight. I was left with about 8 oz of whey, which was perfect for a small silicone ice cube tray making 15 x 3 tbls cubes. When the remaining strained LR was placed in a container, it was creamy, tasty and had the consistency of soft cream cheese.
I sanitize everything with Steramine:
www.amazon.com/Steramine-Quaternary-Sanitizing-Surfaces-Sanitizer/dp/B08BPM19XD
I also sanitize my broccoli seeds prior to sprouting and all my sprouting and fermenting paraphernalia. Of course, a thorough rinse with hot water is mandatory. I have not had a single fail in the past two years of fermenting natto and Skyr, nor any mold growth on my sprouts.
I use 1/2 tablet to 32 oz of water is a sprayer. Spray down all surfaces and allow to stand for a few minutes, then thoroughly rinse in hot water. More convenient and predictable than boiling water and inexpensive. Natto's Bacillus Subtilis is also prone to contamination during a 24 hour ferment and spores are usually added to the beans at temperatures of 160F++.
Steremine is very cost effective and lasts forever. Any surplus tablets will come in handy for the next cholera epidemic!
I hope these comments will prove helpful to other LR fans.
BTW I was deeply disappointed your Yogurt maker was not available through Amazon. I had to settle for an Ultimate instead.
Bob
Amazon takes huge cuts from seller.
Is the half-and-half do you use organic or does it matter?
Thanks for making this appliance! I purchased it specifically to make Dr Davis' yogurt.
Wonderful! and you're more than welcome : ))
You don't need to heat the milk it at all, it just makes the process tedious when you are making a batch every week and a half. Just use whole milk (lactose free works great) or half and half for even firmer and I found putting in an extra scoop of fiber seems to firm up the recipes as well. I've never had a separated batch using these methods.
Thanks for sharing your results : ))
I would like to see a video of L Reuteri Yogurt made with coconut milk and cutting edge culture starter.
I love the Luvele yogurt maker
Hi there, glad to hear you're enjoying your yogurt maker. We have tried coconut milk a few times, but have not had a lot of luck with it and the reuteri probiotic unfortunately.
I recently purchased a Luvele yogurt maker and and made a perfect batch. I use a combination of 2% milk and 10%cream milk, my choice. I have been in the habit of using whole dried milk as well as starch to support the long 36 hour ferment. I might add that I also use a large dehydrator set around 97 degrees with equal success. If you’re confused about super pasteurized milk no problem just buy regular milk and heat to 195 degrees and hold that temp for ten minutes. I use a double boiler and can heat 2 litres or quarts. I rapidly cool my milk with ice in suitable container and when it reaches 100 degrees just add a starter from a previous batch, pretty simple and foolproof. I’ve made gallons of yogurt using the same method without the 36 hour fermentation. Hope this helps some one,😊
Do you get a very thick cream layer on top? Being from Australia, we don't have half and half so I use 1/2 milk and rest cream. Should I change this? TIA
@@suemariet1667 Thank you for the question.. also in Australia just about to make the first batch and still unsure what milk to use (and if needs to be at certain temperature). Any specific milk brand and cream to advise please?
I made my first batch using 3.25% milk. Like kefir but a little lumpy texture. Enjoyed the taste, though.
For subsequent batches how much of a previous batch should be used? Can't find this info easily.
Thanks for your question. Its recommended to use approx 2 tablespoons for the next batch.
I have bought inulin powder and BioGaia tablets thinking i didn't have sibo but now i realise i do. What else do i need to make sibo yogurt?
I have also bought the Luvelle yogurt maker.
Hi there, using just the reuteri probiotic is a good place to start. Depending on your location, we do sell the gasseri probiotic starter as well, if you checkout our website. The only place we do not have this available in in the EU.
Use half and half. Less separation. More like greek yogurt texture
Thanks for your feedback.
what is half and half, I see it mentioned several times in comments. Please can you be specific as to what milk brand to use in Western Australia.
Hi, half and half is a US product, not available in Australia. We recommend regular full fat milk in Australia, here is our recipe ruclips.net/video/t3P-g7il1Gc/видео.html
I unknowingly made my yogurt with half and half that had turned sour. So my yogurt is very sour.
Is it still ok to eat this yogurt. It is very sour.
Can i use as starter for my next batch?
Hi there, sour is good, it means it is packed with the healthy probiotics. Yes, you can use some as a starer for the next batch : ))
If you have bought the l reuteri and L gasseri seperatly and have already made a batch of each can you add them together to make a batch of the Sibo fermented milk so I don't have to make them separate?
Hi there, yes, this is actually the recommended way of doing it. Here is a link to our recipe ruclips.net/video/uWfchX5TuT8/видео.html
Can you flavor this...like vanila choc while in machine?
Hi, we wound not recommend it, its best to add flavors after it has been made to serve : ))
I recently purchased a Luvele yogurt maker, I sterilized everything as suggested and used organic pasteurized whole milk, at the end of the 36 hours my yogurt had mold on it! I am not sure what happened. I didn't boil the milk, would this be the reason for the yogurt to have mold on it! I have made a new batch and have boiled and cooled the milk, fingers crossed it works out ok this time!
I had that with 1 batch. That was with whole milk. I understood that for whole milk, incubation was for 5 hours, not 36 (or 32 which works better for me, with half and half). Just started my second batch with whole milk. Hope it works out this time, with 5 hours !
Hi there, feel free to email us a support@luvele.com and we'll be happy to try and troubleshoot this with you. And keep in-mind the reuteri probiotic can be rather unpredictable : ))
Just came back to share : made 2 batches with 1 liter of half and half at room temperature, 2 spoons of Inulin and 2 of whey from previous batch. Stirred in a pitcher. Used my Silvercrest Lidl Yoghurt maker and the little 100ml (sterilized) glass pots that came with it. Incubated for 32 hours - Not 36 as recommended by dr. David. Refrigerated for a few hours. I had Zero separation and no visible whey whatsoever. Very solid yoghurt, absolutely the way i like it to be. So, if you have too much whey, maybe give it a try with less time. Hope this helps someone.
Heard from somewhere that the last two hours makes a big difference for bacteria growth, and if i remember right it was a significant one
And i mean last two hours of those 36 hours
Hi! What is the difference between these two yogurt makers at this video?
Hi there, both of our yogurt makers have the same functions. The only difference are the containers.
Guys. Why aren’t you adding the third bacteria….basilis quagulans ? Wasn’t Dr Davis idea to balance the three bacteria in one Yoghurt ?
Hi, there are many different probiotics and combinations, there are no fixed rules on what to use and make. It is still all very new and we are all learning.
Do you use 1 of each of the starter packets if i have both L reuteri and gasserei?
Hi there, most in the community now recommend to make both strains separately and simply each them together to get the best health benefits.
Hello, is this yogurt to be taken with food? Empty stomach? Whatever?
Thank you.
Hi there, it is food, so either way is fine : ))
In theory, more bacteria can survive if the stomach acid is diluted.
Does blending the yogurt damage it?
Hi there, it is best not to blend the yogurt. If you are going to use it to make a smoothie a quick blend is best.
Dr. Davis says very explicitly NOT to blend. It destroys the cultures through the mechanic motion!
@@neddiesmith- thank you
what is it smells and taste sour?
Hi there, many people say it has a cheesy taste, but everyone will experiance the taste differently.
I have just purchased the yogurt making kit and just made my first batch of l-gasseri and it has really separated that it seems to be really watery so i mixed the water in with the separated cuerd and the consistency of the yogurt now is like thick milk. Is this because I have used Full fat pasteurised goat milk to heat up to temperature or can you not use pasteurised milk , or dont heat pasteurised milk ??? Please can some one advise. I also live in the uk.
Hi there, I have SIBO and would like to try making this yoghurt but one of the first things my nutritionalist told me to stop drinking was dairy milk - cows milk - but Dr Davis uses cows milk for his anti SIBO yoghurt - I am confused?
Hi there, we cannot give personal dietary advice sorry. Some use coconut milk, but we have found this to be more challenging to make when using the SIBO probiotics like reuteri etc...
I believe it is the lactose in dairy that is not advised for SIBO. Fermenting yogurt over 24 hours, in this case 36 takes care of the lactose making it ok for SIBO. I am not a doctor but this is my understanding after using diet to manage my SIBO since 2009. The SCD diet is a good guide.
@@lady_Bulova thank you. I’ve been looking for the answer to this question for a while. I sort of assumed this was the case, but I wasn’t sure. I know that keeper is safe for people who have an intolerance to lactose so I figured the fermented yogurt would be as well. Again, many thanks!
@@elizabethpeterson858 You are welcome, I hope that works for you. I have had SIBO since 2007 and followed the SCD diet for a long time and that is what they say.
My first batch is watery. The taste is bitter. I saved back some of the first batch and trying my second batch today.
Thanks, let us know how you get on with the next batch.
Same here, but the 2nd one is much better
Hi there did you find the issue ? I am on my 4th batch, each time starting from the powdered pills and I have got all of them very watery. I am trying to trouble shoot. I am using agave inuline maybe the bacteria don't like that one and I may have to change to another type. I will appreciate if you have any ideas. For info, I have measured the temperature in the instant pot pro plus and is constantly perfect between 38.2 and 38.6. I don't have half and half were I live so I made it mixing whole uht milk + heavy uht cream. Which gives a bit more fat that h&h, in theory I should have got an even thicker yogurt
Help me out please. My reuteri yogurt seems runny and thin. It has 3 layers. Bottom is white layer around 2cm, middle layer of curd around 1cm, the rest is another white layer on top. I made 1 liter yogurt using 35% whipping cream + 8% full cream milk. I use 10 tabs of bioGaia gastrus (blue), 2 tbs of NOW organic inulin. i crushed the gastrus tabs using ceramic lab mortar and pestle. i also made sure to stir all ingredients before pouring the rest of milk to make sure no inulin clumps. I run my pot for 36 hours but still turns out thin, so i run for another 6 hours, but still runny. I've tested pot temperature 2 days prior for every 2 hours, and also sterilised all the equipments. i also did throw it in fridge right after for 12 hours but still runny. could the probiotics have died during shipping? I live in Malaysia, probiotics shipped from US.
I'm currently doing my 2nd batch and see how it goes.
@@redhafansuriahmedfauzi5894 maybe you should add the lactobacillus coagulants!
Hi there, it sounds like you had a separated batch, this can happen for a number of reasons. Also, I am not sure if whipping cream will be suitable. Maybe just try and use regular full fat milk without any added cream. Here is our recipe for this ruclips.net/video/t3P-g7il1Gc/видео.html
Has anyone experienced their L.Reuteri batch coming out very sour tasting and with a pungent sour smell?
Yes, I just figured that was normal?
Yes, my last three batches were nasty tasting (sour, pungent, tasted nasty) and LOTS of separation. It looked curdled. Very frustrating. I use 100% grass fed half n half. Follow the recipe exactly.
@@tamlalaland3777 After a couple months experimenting I think I kinda fixed the yogurt issue….fingers crossed 🤞🏼
1. The lid of the Luvele Yogurt maker absorbs all the smells or odors. I have tried cleaning it in several severe ways to make the smell go away.
I tried soaking it in apple cider vinegar, tried soaking it in Everclear grain alcohol 🤣….soap, water, dishwasher.
I learned to stop using the lid….now using a small piece of Saran on top.
2. Made a fresh new batch with new cultures.
3. Heated my half and half cream to 190 and held for a few minutes.
4. Using only 1 Tbls of inulin
👏 My beautiful L. Reuteri yogurt does not stink anymore or taste like stinky shoe.
Hope this helps someone out there…..it’s all those small pleasures that count these days.
Blessings
@@manningscout Hi. I’ve just received my Luvele Pure Plus Yogurt Maker and I’ll be making my first batch soon. Please can you let me know whether you’re referring to the saran wrap being applied to the glass jar (replacing the green flexible silicon lid) or the rigid clear lid that covers the whole unit? I assume you’re referring to the green lid on the glass jar itself. I’d quite like to avoid the sour taste and smell you describe.
Also, is that 1 tbsp of inulin powder per 2 litres/2 quarts (the maximum the glass jar holds)? Any assistance would be appreciated.
@@alexjamesart I use Saran Wrap loosely on top of the glass jar that the milk goes in instead of the silicone lid now.
The silicone lid that I have is still holding a sour smell after many attempts to clean it.
I use 1 tablespoon of inulin per quart.
So far….so good….without the sour taste and smell🤞🏼
Why make yogurt with these powdered probiotics when you can just take the pills or capsules; in the case of capsules with billions of cultures just split the dosage too?
Two reasons, firstly the yoghurt multiplies the bacteria to a greater count (a therapeutic level) than you would get from taking a single capsule and secondly, it is a lot more economical to do it this way rather than upping your dosage of capsules. If you keep some yoghurt from the previous batch to start the next batch, you will theoretically never have to buy probiotic capsules ever again.
Adding to the previous comment, the BioGaia Gastrus has 200 million in each pill. If you start with 10 then you get 2 billion as a starter. He says bacteria doubles each 3h so at the end of the 36h you should get 8 trillion(some may have died already ), if you take half a cup it should have around 240 billion which is way beyond what the regular capsules give you. And you can endlessly remake it by using a bit of the previous batch, so you pay the pills only once.