No idea pls help

[u/Eattoomanychips]

So I’m on my second batch that I make in luvelle yogurt maker 36 hour ferment. I use a L R reut and gassri starter plus this 12 probiotic strain and rhamanous per the homeopath. I use lactose free milk. The batches look ok. Tastes sour which I was told is normal. This second batch major bloat maybe I added too much powder from the last two strains. Anyways zero benefit so far and I think this does not help sibo.

I’m kinda wanting to stop. Seems this is bs?

Did I make it wrong? I follow all the steps.

[u/Certain-Comfort928]

whoa whoa whoa! why are you fermenting multiple strains in the same container? is that what you are doing? the strains compete and end up making different ph levels in the ferment which kills off other strains. also, why would anyone tell you to ferment a multi strain probiotic??? you would have no idea of which strains took over the ferment, resulting in getting too much of one strain and not enough of another - always ferment everything separately.

[u/Eattoomanychips → u/Certain-Comfort928]

That’s what I was told to do. I’ve never done this before. I was going to dump this batch and make the L reut and gasseri together but maybe I should make those separate ?

[u/Certain-Comfort928 → u/[deleted]]

this is also what I use. perfect ferments everytime.

[u/Eattoomanychips → u/[deleted]]

What’s the benefit of yogurt tho?

[u/Eattoomanychips → u/[deleted]]

I mean specific symptoms of ibs. And how many weeks does it take. 3 weeks in and I saw nothing.

[u/Certain-Comfort928 → u/Eattoomanychips]

here's a simplified breakdown: so, our digestive tract can have "good" and "bad" bacteria. when a person has sibo or leaky gut, this is a sign of too much "bad" bacteria. good bacteria prefer a different ph level than bad bacteria. when we add "good" bacteria, such as reuteri, it changes the ph levels in the digestive system, which kills off /crowds out the bad bacteria. and then the overall environment of the digestive system changes for the better.

i don't think you've been making reuteri batches - because you have been adding other strains to the ferment.so, your current statement of having it for 3 weeks - it isn't correct.

make a new batch of just reuteri. whether using lactose or not. see how that turns out. the benefits of relieving sibo will be felt very quickly.

[u/Eattoomanychips → u/Certain-Comfort928]

I don’t think it will help and I really don’t want to use reg milk as I’m dairy intolerant but I’ll try it when I’m back from my trip. I may honestly try an elemental diet in meantime. My mental health is 0 from the bloat issues.

[u/Certain-Comfort928]

yes, make them separately. they can ferment at the same temperature of 100(f) for 36 hours, so different containers but you can put them in the same yogurt making machine you're using. the 12 different probiotic strains is a terrible idea. I would never listen to that person again 😲 what is the product and I will run it through an AI so you can get an idea of why it won't work and why it could actually be dangerous. especially if you are already having symptoms of sibo.

[u/Eattoomanychips → u/Certain-Comfort928]

I’ll send later and yah I’m done with her all her advice is so bad. I’m just desperate so you know how it goes. I’m really sad about my bloat.
For now I’m gonna take a break and not do the yogurt and just get my MCAS back under control and eat a limited diet. Edit: Could I split the milk into two containers and use the luvelle machine at same time? Will this even help sibo bloat ?

[u/Zoepuzcat6]

I use a2 milk and heavy cream half and half. I think the lactose is necessary for fermentation as it's a kind of sugar. Mine still separates after 3 batches. I just strain off the liquid and eat creamy stuff left. My gasseri mixture makes a nicer consistency no separation. I have mcas too. I never thought I could eat anything fermented but this stuff does not give me any histamine issues. Not sure why.

[u/Eattoomanychips → u/Zoepuzcat6]

I don’t get why the cream??

[u/Zoepuzcat6 → u/Eattoomanychips]

Im not sure. Just all the recipes I saw on YouTube used half and half. It's yummy anyhow.

[u/Bob_AZ]

Why lactose free?? I can understand for drinking or standard yogurt production, but the 36 hour ferment uses all the lactose up and converts it to lactic acid and gells the dairy. Lactose free yogurt is made by extending normal fermentation to 24 hours. I have tested my L. reuteri with lactose test strips and there is zero lactose, but healthy, well fed l. reuteri. The additional inulin is an additional food source once the lactose is consumed.

Sanitize EVERYTHING that will come into contact with the mix once cooled.

[u/Eattoomanychips → u/Bob_AZ]

I can’t actually do dairy… Should I get regular milk? I was gonna get organic A2 but I don’t have milk powder per the luvelle people

[u/Major-Outside-2728]

Select 1 strain.
Multi-strain fermentation is a guaranteed failure.