I never had a problem. Right from the start I made beautiful yogurt. I used the ultimate yogurt maker from Amazon. 2% organic milk, organic insulin from Now, and the crushed L. Ruteuri . In the next batches I used 2 Tablespoons from the first batch as a starter and it came out even better.Never used half and half,maybe I will use it on my next batch.
The separated batches look like my first ever batch which turned out really horribly because I set the temperature too high by mistake (My yoghurt maker has pre-set programmes each of which has a different temperature. I selected the wrong one even though I checked the instructions 5 times lol). After that it came out perfectly. I make sure to mix everything really well, my starting sludge is very smooth. I also chose to warm up my milk, I read instructions on how to make Bulgarian yoghurt and they were from experts who have been doing this for decades. It's best if the milk is warm, but not hot - you should be able to keep your finger in the milk without getting burnt. I'm not precise with that. It's supposed to help start the fermentation. Also better not use UHT milk, I use fresh milk - pasteurised at a lower temperature compared to UHT, I prefer the taste too. The L. Reuteri yoghurt has been coming out thick, smooth and deliciously sour. Oh and my milk is not half&half, we don't have that in Germany, just plain 3,7% fat. According to the above-mentioned yoghurt experts that is the perfect fat content (3,5-3,8), too much fat slows down the fermentation process.
I am making my 1st attempt soon, will use my sous vide and gallon freezer zip lock bags as that’s what I have. If I can avoid having to purchase more appliances I will be glad.
My 3rd batch was ready today and it looks, smells and taste fine, after straining it i had about 260ml of whey, but the yogurt is a little thinner then the first batch, it has a lovely taste and the whey taste good as well. Did a little diff to the first one, used 900ml semi skimmed UHT milk again and 300ml of double cream (used 600ml signal cream with the first batch). So if your from the UK like me, there's your answer to making up half an half (which i think is fine to do). With the cream i always bring to the boil and then simmer for a few mins, but that's just me being safe.
I made my first batch last week and was successful no separation, very smooth and creamy; I used 2 capsulesL Reuteri by Toniq and 1 TBSP Inulin by Kate Naturals, 2 quarts half and half Organic Ultra Pasteurized, did not heat, temp 100, 36 hrs! I just followed Dr Davis instructions it was delicious! 😊😊
I bought his my reuteri from his website. I’ve made 3 batches so far and all of them taste bad and turn out watery and gross tasting. I made l reuteri yogurt with new roots brand while I waited for his brand to be shipped to me and I had no problem getting thick yogurt that tasted good.
I looked at the label for the Toniq L. Reuteri. It stated that its delayed release, which means the tiny bacteria are coated with a protectorant so it makes it past the stomach and small intestine before its available. I question whether you have a proper batch of the fermantated dairy.
@@ImPureBlood True, high CFU, but the coating is very resistant. It is able to withstand very strong acid, then starts to break down in an alkaline environment many hours after the yogurt is prepared. It would probably just be better to eat the capsule rather than use it to culture over 36 hours. Before using any L Rueteri capsules, read the label to see if it's "encapsulated", "extended release" or "delayed release". Dr Davis has stated that L Reuteri can withstand stomach acid, so it's silly that its coated in the first place.
Can everybody share what brand and type of L Reuteri you are using? Perhaps both successes and failures might be tied to a particular capsule or tablet. Thanks.
I used capsules from Supersmart I found on Amazon ( I live in Germany). Worked fine, no need to crush them, just open the capsule and empty it in a bowl.
I use organic whip cream and table cream, but double boiler heat 195 for 10 minutes.....Never seperated. in a month and making once a week, husband and I both taking it So Good (non pasterized before I pasturized it. also pour boiling water over all utensils before I make it
I bought Dr Davis my reuteri from his website. I’ve made 3 batches so far and all of them taste bad and turn out watery and gross tasting. I made l reuteri yogurt with new roots brand while I waited for his brand to be shipped to me and I had no problem getting thick yogurt that tasted good.
@@joejoe722Good morning, I have followed Dr. Davis’ recipe step by step and each batch has come out perfectly. I want my consistency to be like Joey T’s. I should’ve invested in the one jar Luvele instead of the four little jars that I did so I can get bigger batches. I may have to start his sterilization process that he’s showing. Maybe there’s something to that.
Thank you for this. I made my first batch and had way more separating and didn’t know what to do. I wish you had shown how to do the yogurt from tablets. Dr berg made it seem so easy and it wasn’t
Mine comes out bad every time! Smells so bad I have to throw it out. I've tried 6 times! Everything is clean. Maker is new and I'm stumped!! Nothing separates. Looks good. But it's bad!
Mt first patch came out perfect, and I used an L Reuteri strain from a brand called Food for Gut. When I made a second batch, I used the Gaia Labs or Bio Gaia. It came out separated. I intend to eat it. I hear it's still good. It's just more runny instead of creamy and solid.
Sometimes the yogurt thermostat is off. Test it with a thermometer. You could be killing the culture in the yogurt maker, or by using milk that is too hot to start with. Another possibility is the your whole bottle of Reuteri is defective. You might want to try with a new bottle.
Started my 3rd batch last night (will be ready Sunday morning), i've put 1 gram (only used 1/2 gram in the first batch and just part of the first batch for the 2nd) of the probiotic in it and some of the 2nd batch. The finished product should be lively. Will update.
My first try wast the best one. Havent got any like first. I have a problem; it's always watery and like a slime. After 36 hours half of pot is full of water. Then i mix and eat, better than nothing. The taste is good but the texture is watery :(
I cannot get ultra pasteurized milk from where I live. Can I use my instant pot function to sterilized the milk? I can’t adjust the temperature because it’s preset, so I’m just wondering if it’s going to work. If anyone has done it before, please share your experience with me or how you do it in an instant pot. Thanks so much!
This is an interesting thought. I haven’t yet considered sterilizing the milk in an instant pot this does sound a lot easier than doing it on a stove. I looked it up and with an instant pot inside the yogurt function you can make it read boil, which is approximately 180°F.
Press the yogurt button repeatedly on your insta pot and notice that it has two yogurt settings besides the pasteurize. Check it with a thermometer in a glass of water, you want 98 to 102 degrees.
If you click on " sort by " (above) and then click on " newest first ", you will see " ALL " the comments for this vid, including mine, which may be helpful. :)
Update, success!!! my fermented dairy, came out with a consistency of Greek yogurt. The only thing that I did different was I turned it up to 106 on the temp after seeing a young lady had posted that she does hers at 106. I know they say 110 will kill but I figured 106 is still low enough that it shouldn’t ruin it. Just thought I’d pass that along. Forgot to also mention the reason that I did that as mine was coming out too soupy but I ate it. I’ve been drizzling it in on my salads as a dressing and then the mornings I do mixed berries with nuts. Sorry guys but I’m not throwing mine away. 36 hours of cooking it. I know it’s not poisoned it’s not bad it’s not gonna kill me. I followed the instructions, so I figured there has to be some good benefits in it. 😂
My first batch was ready yesterday morning, i used 900ml of semi-skimmed (could not get whole UHT, or i would have used that) milk and 600ml of signal cream (live in the UK), i brought the cream to the boil and strong simmered for 10 min, then added the UHT milk to it, so it would cool down faster, when it got down to below 37C i added the inulin (2 tablespoons about 21 gram) and 500mg of L. Reuteri (it says 10 billion CFU on it) to it and put it in the yogurt maker (my new Lakeland) for 36hr at 37C. Cooled down in a pan (still in the yogurt maker pot) of water for 3hr and then left in the fridge for 2hr, then i strained the whey for 4hr (had to do that in 2 lots because of how much the strainer will hold), i was left with 500ml (about a 3rd of the mixture) of whey. The yogurt was so thick, that the batch from the first strain which was the deepest (about 2 1/2 inches deep), just stood up in one block (it was very, very firm). It tasted like a Skyr yogurt but it was less sour (it was nice) and a lot thicker. And the whey to my surprise taste about the same, but i've only tried a little bit of that so for. I would say a big success and the key to making this might be boiling the non UHT ingredients, but the cream is still pasteurized. Also i kept washing and using new forks & spoons when stirring the heated cream.
Wow, that’s quite an impressive process you have! I know everyone has their own approach, but I personally believe that if a batch separates, it might indicate contamination. we are essentially growing a single strain of bacteria, not making traditional yogurt or skyr, maintaining purity is key. Just my perspective, but I appreciate hearing about different techniques!
I've made my 2nd batch now, i used 15gr of the whey and 25gr of the curd from the first batch, this time i did not strain after it cooled down in the fridge, i just mixed it all together and it has a firmness similar to the bowl of yogurt in the vid. I also believe this is a little stronger. When i do my 3rd batch in about
Did you use a separated batch as a starter for the new one? Personally, I would avoid doing that, as the separation might indicate the presence of rogue bacteria, yeast, or spores. For me, it’s important to ensure I’m only ingesting Lactobacillus reuteri. With the right conditions, it’s definitely possible to achieve a consistent, non-separated batch every time-even when starting from crushed tablets.
@@joejoe722 Also i don't believe it is contaminated with other bacteria (don't know for sure, but looks okay, smells okay and taste okay). Have you read my long comment from 9 day back, to do with how i made the first batch? If t is hidden, you will have to click on " newest first " comments and then scroll down.
I have an Instant Pot that does not have a manual temperature control feature. However, it does have a dedicated YOGURT button, allowing me to set the timing, but I am unable to manually adjust and maintain a specific temperature. Do you think this would still work for my requirements?
I'm in the process of trying this tonight. I'm testing the temp with a thermometer. I believe Dr Davis said as long as your temp didn't go over 105f, it's fine. The low yogurt setting got to about 94°. I bumped it to normal and it got to 104 so I took the lid off and covered with a towel. Who knows how this science experiment will turn out but I've given myself a headache over this stupid instapot that I can't manually set my temp on!! 😂
@ in my research I’ve determined the most trusted temperature is 98 F. I think it definitely works up to 104 at least separation doesnt occur at that temp. I think it definitely have an idea how to test the CFUs at home im working on
How is it supposed to taste? My batch didn't taste like yogurt... tasted like throw-up smells. I obviously threw that batch away. I boiled my jars, lids, spoons for 10 minutes... I'm going to get Steramine, and a proper yogurt maker that has better time temp controls... either Luvele or Ultimate. I made it in my airfryer that has goes down to 100⁰ in the dehydrator or yogurt setting, but when I checked it with the temperature probe the temp was all over the place 😢
When it's right, it tastes amazing. It's like ice cream with the consistency of sour cream. And that's using whole milk. I can't get half and half where I live.
Your milk seems not to be ORGANIC, Dr Davis advise you use organic, and the luvele container handling don't seems to be very hygienic as you just picked up the cover from the sink and cover the mixture. You can pick up bacteria from that sink. I use hot water and glove to sanitize and set aside
@@koboko10 thanks for observations! Haha if I only had organic in my area I would get it and man it sure was hard to shoot that video. If I was only a professional I’d get the good shot and remain sterile at the same. I got to strive to work at a higher level
@joejoe722 am sure it will turn amazing if you use organic half and half, maybe that's the reason it didn't turn out good, those processed milks are as good as bad bacteria too. I enjoy mine half cup everyday. I bought 2 glass container of the luvele machine so I dont run out. Still editing my video, will soon post it,
@ I actually found some at Costco! It comes in a bottle too! I heard that the carton packaging isn’t nearly as good as packaging in plastic bottles as far as sterilization is concerned
@joejoe722 i dont think costco sells organic half and half, they only sell whole milk and almond. There is this popular brand called ORGANIC VALLEY. It is very advisable to use ORGANIC. Processed milks is not even good for your health
Yogurt will not make unless the environment it is in is clean. You have to wash everything, including utensils, and boil the milk to kill any bugs. That is why, when you are traveling, consuming yogurt is always a safe food to eat! After the milk cools down to about 100 F. or slightly below, then it is OK to proceed. If you use the milk while it is too hot, the yogurt culture will not survive. When you take all of these precautions you will be successful. God Luck!
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
I never had a problem. Right from the start I made beautiful yogurt. I used the ultimate yogurt maker from Amazon. 2% organic milk, organic insulin from Now, and the crushed L. Ruteuri . In the next batches I used 2 Tablespoons from the first batch as a starter and it came out even better.Never used half and half,maybe I will use it on my next batch.
The separated batches look like my first ever batch which turned out really horribly because I set the temperature too high by mistake (My yoghurt maker has pre-set programmes each of which has a different temperature. I selected the wrong one even though I checked the instructions 5 times lol). After that it came out perfectly. I make sure to mix everything really well, my starting sludge is very smooth. I also chose to warm up my milk, I read instructions on how to make Bulgarian yoghurt and they were from experts who have been doing this for decades. It's best if the milk is warm, but not hot - you should be able to keep your finger in the milk without getting burnt. I'm not precise with that. It's supposed to help start the fermentation. Also better not use UHT milk, I use fresh milk - pasteurised at a lower temperature compared to UHT, I prefer the taste too. The L. Reuteri yoghurt has been coming out thick, smooth and deliciously sour. Oh and my milk is not half&half, we don't have that in Germany, just plain 3,7% fat. According to the above-mentioned yoghurt experts that is the perfect fat content (3,5-3,8), too much fat slows down the fermentation process.
Thanks for sharing ❤
I am making my 1st attempt soon, will use my sous vide and gallon freezer zip lock bags as that’s what I have. If I can avoid having to purchase more appliances I will be glad.
Looking forward to your update!thank you
My 3rd batch was ready today and it looks, smells and taste fine, after straining it i had about 260ml of whey, but the yogurt is a little thinner then the first batch, it has a lovely taste and the whey taste good as well.
Did a little diff to the first one, used 900ml semi skimmed UHT milk again and 300ml of double cream (used 600ml signal cream with the first batch).
So if your from the UK like me, there's your answer to making up half an half (which i think is fine to do). With the cream i always bring to the boil and then simmer for a few mins, but that's just me being safe.
I made my first batch last week and was successful no separation, very smooth and creamy; I used 2 capsulesL Reuteri by Toniq and 1 TBSP Inulin by Kate Naturals, 2 quarts half and half Organic Ultra Pasteurized, did not heat, temp 100, 36 hrs! I just followed Dr Davis instructions it was delicious! 😊😊
I bought his my reuteri from his website. I’ve made 3 batches so far and all of them taste bad and turn out watery and gross tasting. I made l reuteri yogurt with new roots brand while I waited for his brand to be shipped to me and I had no problem getting thick yogurt that tasted good.
I looked at the label for the Toniq L. Reuteri. It stated that its delayed release, which means the tiny bacteria are coated with a protectorant so it makes it past the stomach and small intestine before its available. I question whether you have a proper batch of the fermantated dairy.
@@cyndyv987 Just looked, it says " delayed-release capsule ", either way that is a very lot of CFU it has.
@@ImPureBlood True, high CFU, but the coating is very resistant. It is able to withstand very strong acid, then starts to break down in an alkaline environment many hours after the yogurt is prepared. It would probably just be better to eat the capsule rather than use it to culture over 36 hours. Before using any L Rueteri capsules, read the label to see if it's "encapsulated", "extended release" or "delayed release". Dr Davis has stated that L Reuteri can withstand stomach acid, so it's silly that its coated in the first place.
@@cyndyv987 But i think it's the " capsule " that is slow release, not what's in it, but i could be wrong.
Can everybody share what brand and type of L Reuteri you are using? Perhaps both successes and failures might be tied to a particular capsule or tablet. Thanks.
I am using Biogaia. I have tried a different brand without success
My first batch was with a brand called Food for Gut. It came out great. Then I made a 2nd batch with the Gaia Labs brand, and it separated.
I used capsules from Supersmart I found on Amazon ( I live in Germany). Worked fine, no need to crush them, just open the capsule and empty it in a bowl.
Dr Davis uses organic half and half. Might make a difference..
@@sail-o9jif I could find organic I would definitely buy it. I think I’m lucky to have that 1/2 gallon carton at my grocery store
I use organic whip cream and table cream, but double boiler heat 195 for 10 minutes.....Never seperated. in a month and making once a week, husband and I both taking it So Good (non pasterized before I pasturized it. also pour boiling water over all utensils before I make it
Did a video on my orchid chanel above
I bought Dr Davis my reuteri from his website. I’ve made 3 batches so far and all of them taste bad and turn out watery and gross tasting. I made l reuteri yogurt with new roots brand while I waited for his brand to be shipped to me and I had no problem getting thick yogurt that tasted good.
I’ve been having the same issue. I follow the instructions to a T but the finished product looks just like milk. Any tips??
@@jimmybee6736 maybe strain it with cheese cloth. What brand did you use?
How long can you store it in the refridgerator?
@@pitmaler4439 I’m gonna say 2 weeks or even more
@joejoe722 thanks, so you had never problems with mold ?
@ I haven’t had mold problems but my batches only last around 5 days cause I eat it so fast!
@joejoe722 great yes, but I save a small batch as starter for the next yoghurt....that starter batch is what I am worried about
@ oh I gotcha, I freeze my starter
Good vid Joe.
Hi, thank you for the video! What kind of capsule company?
@@user-yq8he1hu6m I use biogaia tablets
@@joejoe722 Could you tell me how many pills per 1 liter of milk? Thanks!
@ 10
@ 10
@@joejoe722 👍🤝
If we would just learn to follow ALL of Dr. Davis' instructions there should be no problems.
@@blancal1004 it sounds so easy!
@@joejoe722Good morning, I have followed Dr. Davis’ recipe step by step and each batch has come out perfectly. I want my consistency to be like Joey T’s. I should’ve invested in the one jar Luvele instead of the four little jars that I did so I can get bigger batches. I may have to start his sterilization process that he’s showing. Maybe there’s something to that.
Thank you for this. I made my first batch and had way more separating and didn’t know what to do. I wish you had shown how to do the yogurt from tablets. Dr berg made it seem so easy and it wasn’t
@@romybaux9348 I’ll make another one with tablets soon
Mine comes out bad every time! Smells so bad I have to throw it out. I've tried 6 times! Everything is clean. Maker is new and I'm stumped!! Nothing separates. Looks good. But it's bad!
It took me around 6 tries to be successful, hang in there!
Mt first patch came out perfect, and I used an L Reuteri strain from a brand called Food for Gut. When I made a second batch, I used the Gaia Labs or Bio Gaia. It came out separated. I intend to eat it. I hear it's still good. It's just more runny instead of creamy and solid.
Sometimes the yogurt thermostat is off. Test it with a thermometer. You could be killing the culture in the yogurt maker, or by using milk that is too hot to start with. Another possibility is the your whole bottle of Reuteri is defective. You might want to try with a new bottle.
@ I will try these things. Thanks.
Started my 3rd batch last night (will be ready Sunday morning), i've put 1 gram (only used 1/2 gram in the first batch and just part of the first batch for the 2nd) of the probiotic in it and some of the 2nd batch. The finished product should be lively.
Will update.
Outcome posted above.
My first try wast the best one. Havent got any like first. I have a problem; it's always watery and like a slime. After 36 hours half of pot is full of water. Then i mix and eat, better than nothing. The taste is good but the texture is watery :(
I cannot get ultra pasteurized milk from where I live. Can I use my instant pot function to sterilized the milk? I can’t adjust the temperature because it’s preset, so I’m just wondering if it’s going to work. If anyone has done it before, please share your experience with me or how you do it in an instant pot. Thanks so much!
This is an interesting thought. I haven’t yet considered sterilizing the milk in an instant pot this does sound a lot easier than doing it on a stove. I looked it up and with an instant pot inside the yogurt function you can make it read boil, which is approximately 180°F.
Press the yogurt button repeatedly on your insta pot and notice that it has two yogurt settings besides the pasteurize. Check it with a thermometer in a glass of water, you want 98 to 102 degrees.
I am now on my third batch and I switched it up a little by using half-and-half with a heavy whipping cream. I’m buying all grass fed and organic.
@@blancal1004 are you heating your milk prior to inoculating it?
@ Good morning, no, I am not. I was just following what Dr. Davis said because I’m using the ultra pasteurized.
@ same here I’ve tried heating it and haven’t gotten good results
If you click on " sort by " (above) and then click on " newest first ", you will see " ALL " the comments for this vid, including mine, which may be helpful. :)
Update, success!!! my fermented dairy, came out with a consistency of Greek yogurt. The only thing that I did different was I turned it up to 106 on the temp after seeing a young lady had posted that she does hers at 106. I know they say 110 will kill but I figured 106 is still low enough that it shouldn’t ruin it. Just thought I’d pass that along. Forgot to also mention the reason that I did that as mine was coming out too soupy but I ate it. I’ve been drizzling it in on my salads as a dressing and then the mornings I do mixed berries with nuts. Sorry guys but I’m not throwing mine away. 36 hours of cooking it. I know it’s not poisoned it’s not bad it’s not gonna kill me. I followed the instructions, so I figured there has to be some good benefits in it. 😂
I used almond milk and it’s all watery. Some are successful, I think I have to though it out, right!
My first batch was ready yesterday morning, i used 900ml of semi-skimmed (could not get whole UHT, or i would have used that) milk and 600ml of signal cream (live in the UK), i brought the cream to the boil and strong simmered for 10 min, then added the UHT milk to it, so it would cool down faster, when it got down to below 37C i added the inulin (2 tablespoons about 21 gram) and 500mg of L. Reuteri (it says 10 billion CFU on it) to it and put it in the yogurt maker (my new Lakeland) for 36hr at 37C.
Cooled down in a pan (still in the yogurt maker pot) of water for 3hr and then left in the fridge for 2hr, then i strained the whey for 4hr (had to do that in 2 lots because of how much the strainer will hold), i was left with 500ml (about a 3rd of the mixture) of whey. The yogurt was so thick, that the batch from the first strain which was the deepest (about 2 1/2 inches deep), just stood up in one block (it was very, very firm). It tasted like a Skyr yogurt but it was less sour (it was nice) and a lot thicker. And the whey to my surprise taste about the same, but i've only tried a little bit of that so for. I would say a big success and the key to making this might be boiling the non UHT ingredients, but the cream is still pasteurized.
Also i kept washing and using new forks & spoons when stirring the heated cream.
Wow, that’s quite an impressive process you have! I know everyone has their own approach, but I personally believe that if a batch separates, it might indicate contamination. we are essentially growing a single strain of bacteria, not making traditional yogurt or skyr, maintaining purity is key. Just my perspective, but I appreciate hearing about different techniques!
I've made my 2nd batch now, i used 15gr of the whey and 25gr of the curd from the first batch, this time i did not strain after it cooled down in the fridge, i just mixed it all together and it has a firmness similar to the bowl of yogurt in the vid.
I also believe this is a little stronger.
When i do my 3rd batch in about
Did you use a separated batch as a starter for the new one? Personally, I would avoid doing that, as the separation might indicate the presence of rogue bacteria, yeast, or spores. For me, it’s important to ensure I’m only ingesting Lactobacillus reuteri. With the right conditions, it’s definitely possible to achieve a consistent, non-separated batch every time-even when starting from crushed tablets.
@@joejoe722 I used 15gr of the whey and 25gr of the curd from the first batch.
@@joejoe722 Also i don't believe it is contaminated with other bacteria (don't know for sure, but looks okay, smells okay and taste okay). Have you read my long comment from 9 day back, to do with how i made the first batch? If t is hidden, you will have to click on " newest first " comments and then scroll down.
How to break your glass bowl using a steel tablespoon
@@r2d2powai91 I love people on the internet
Harusnya tidak seperti berlendir. Tapi seperti mentega... 👍
Do you spray your utensils with steramine solution or do you soak them? Do you dry them afterwards?
@@boyacosweep I spray them and then after 5 seconds rinse with hot water
It separated again, didn’t it?
Is it normal for it to have a sour smell to it? i’m worried it me have gone bad.
@@arciev.743 sour cream smell is normal
Didn’t sanitise the lid when you get it from the sink …
I did…it was off camera
I have an Instant Pot that does not have a manual temperature control feature. However, it does have a dedicated YOGURT button, allowing me to set the timing, but I am unable to manually adjust and maintain a specific temperature. Do you think this would still work for my requirements?
@@amodmardolkar7182 from what I understand those models run at like 106-110 degrees F which is too hot. Reuteri needs 98-100 degrees
I have made it successfully using both settings (low, medium) on the instant pot.
I'm in the process of trying this tonight. I'm testing the temp with a thermometer. I believe Dr Davis said as long as your temp didn't go over 105f, it's fine. The low yogurt setting got to about 94°. I bumped it to normal and it got to 104 so I took the lid off and covered with a towel. Who knows how this science experiment will turn out but I've given myself a headache over this stupid instapot that I can't manually set my temp on!! 😂
@@JulzHair You could test it with water first instead of milk. If you put jars inside the instant pot, you might get a lower temp.
@ in my research I’ve determined the most trusted temperature is 98 F. I think it definitely works up to 104 at least separation doesnt occur at that temp. I think it definitely have an idea how to test the CFUs at home im working on
Mine, after 36 hours forms a fat layer on top. Should I mix it back in?
@@renekukard9279 if it’s significant separation I can’t recommend stirring it together
It's totally normal and fine to mix and eat. That's how mine came out. That's how it's supposed to be.
I made a batch with Trader Joe’s soy milk . It works great !
really? Same process?
Fat % makes the difference
How is it supposed to taste? My batch didn't taste like yogurt... tasted like throw-up smells. I obviously threw that batch away.
I boiled my jars, lids, spoons for 10 minutes... I'm going to get Steramine, and a proper yogurt maker that has better time temp controls... either Luvele or Ultimate. I made it in my airfryer that has goes down to 100⁰ in the dehydrator or yogurt setting, but when I checked it with the temperature probe the temp was all over the place 😢
@@gotmama2 it tastes kind of like sour cream / Greek yogurt
When it's right, it tastes amazing. It's like ice cream with the consistency of sour cream. And that's using whole milk. I can't get half and half where I live.
Your milk seems not to be ORGANIC, Dr Davis advise you use organic, and the luvele container handling don't seems to be very hygienic as you just picked up the cover from the sink and cover the mixture. You can pick up bacteria from that sink. I use hot water and glove to sanitize and set aside
@@koboko10 thanks for observations! Haha if I only had organic in my area I would get it and man it sure was hard to shoot that video. If I was only a professional I’d get the good shot and remain sterile at the same. I got to strive to work at a higher level
@joejoe722 am sure it will turn amazing if you use organic half and half, maybe that's the reason it didn't turn out good, those processed milks are as good as bad bacteria too. I enjoy mine half cup everyday. I bought 2 glass container of the luvele machine so I dont run out. Still editing my video, will soon post it,
@ I actually found some at Costco! It comes in a bottle too! I heard that the carton packaging isn’t nearly as good as packaging in plastic bottles as far as sterilization is concerned
@joejoe722 i dont think costco sells organic half and half, they only sell whole milk and almond. There is this popular brand called ORGANIC VALLEY. It is very advisable to use ORGANIC. Processed milks is not even good for your health
-Lazy- _efficient_
hehe
@JohnDoe-z2r haha I’m not convinced heating it up matters
Yogurt will not make unless the environment it is in is clean. You have to wash everything, including utensils, and boil the milk to kill any bugs. That is why, when you are traveling, consuming yogurt is always a safe food to eat!
After the milk cools down to about 100 F. or slightly below, then it is OK to proceed.
If you use the milk while it is too hot, the yogurt culture will not survive.
When you take all of these precautions you will be successful. God Luck!
@@elpepinazo7801 I never boil my milk. I just use organic ultra pasteurized milk and my yogurt comes out great every time.
@@anitacooke3069my goal is to never boil, I am not convinced it is truly needed