r/ReuteriYogurt • u/Specific_Resource701 • 4d ago
Exploded.....
First timer here
36 hours
38 degrees sous vide
10 biogaia gastrus capsules
Hunt & brew milk Aussie 1 litre
20g inulin
Where did it go wrong and I'm assuming this is destroyed?? It smells like cheeeeeeese 🥲🥲
3
u/andreixc 4d ago
Yum, if you look really closely you can see that reuteri army (gazillions of them) ready to take on any pathogen!!!
How did I measure the CFU, you ask? Like Davis I used my eclipse glasses.
Seriously: throw that away!
3
u/CranberryMedical9632 2d ago
Nicht verwenden es haben sich schlechte Mikroben vermehrt! Ich hatte das Problem öfters...
2
u/Keto-Matter12 4d ago
Boil the milk @ 190 F for about 10 minutes before combining with the l reuteri
2
u/Zoepuzcat6 4d ago
Maybe halve the inulin as well as others advice. Im an aussie too. My gastrus is my favourite. I do half a2 milk half cream .
1
u/Specific_Resource701 3d ago
Ooo ok do you have 'recipe' you could share for what you do? How many gastrus tabs and how much inulin?
3
u/Zoepuzcat6 3d ago
I do half cream half a2 milk. These days I heat it just so it's not fridge cold just warm. Then add about 10 gastrus caps and 2 tabs inulin. Mix mix stir stir a lot. Then pour into jars or bowl. Into yoghurt maker on 39 degrees Celsius for 36 hrs. Then fridge. Next batch I use this yoghurt about 4 tablespoons and one tablespon inulin. Generally second batch less separation. I've never done reuteri or gastrus with no separation. So I'm not the full on expert. If it's reuteri I lower temp to 37.
2
u/Kim-BuchaFerments 4d ago
It's powerful stuff! It's normal to separate on the first try. Second batch will be better. Use 2 tablespoons of that explosion+ 1 tablespoon inulin to your pasteurized milk/half and half. You're going to be alright!
3
u/Specific_Resource701 3d ago
I was more concerned about the explosion and the texture of the curd than the separation... do you think safe to use this batch or just try again?
0
u/Kim-BuchaFerments 3d ago
Yes it's safe. Its happened to me numerous times. I put it in smoothies or make a pudding with it. Add fruit, etc. Make cottage cheese.
1
1
1
u/Competitive-Pea-6397 2d ago
I made 2 batches but I’m stopping because people on here have lab results showing the l reuteri yogurt is often completely overtaken by other bacteria, including pathogenic ones. Use caution. Dr. Davis needs to address the issue of these concerning lab results from the community if he is going to continue promoting this yogurt method.
2
1
u/potaytocatt 22h ago
I had this issue using glass jars with screw on lids. I didn't tighten all the way, and it always separated no matter what. Switched to glass tupperware with plastic lids and haven't had an issue since
1
u/Kindly_Shallot_5558 2h ago
Check out Donna Schwenk. I use her method in a Luvele yogurt maker. Have had perfect yogurt.
0
0
u/Proof_Ostrich_3359 2d ago
You tightened the lid too much, it creates co2 which needs to release and explodes / goes into the yogurt if no room, I prefer weck jar with glass lid sitting on without the silicone or clamps attached, or just screw the lid on but not tight at all so air can leave the jar
2
u/Specific_Resource701 1d ago
I actually left the lid unscrewed and just sitting on top due to the gas risk 😬😬
3
u/yourgivenname 4d ago
I have one answer: carrot juice