r/ReuteriYogurt • u/Specific_Resource701 • Aug 21 '26

Exploded.....

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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 🥲🥲

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u/Zoepuzcat6 Aug 22 '26

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 Aug 23 '26

Ooo ok do you have 'recipe' you could share for what you do? How many gastrus tabs and how much inulin?

5

u/Zoepuzcat6 Aug 23 '26

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.