re: L. reuteri ATCC PTA 6475 (probiotic related)

So first of all buy a yogurt maker. I got mine from the target website. It makes about 3/4 gal at once rather than the individual jars like most do. Cost 30 bucks

I’d probably just start with cream if I was you for the first batch. Pour it in the maker then heat it up to around 100 in a hot water bath. Crush up the tablets on a paper plate with a beer bottle or something then add 2 tablespoons of inulin. I add a little sugar here too. Then spoon out some warm cream onto the plate til you have a putty of inulin and tablet then add it and stir good. Mine has a timer that goes for 24 hours and I stir it about every 12 hours for 30 something hours

My last batch with half and half came out like cottage cheese so I’m trying it with cream to see what I get

Why would you pasteurize it if it’s already pasteurized

I pretty much outlined my process a couple posts up

Anybody have any idea why my second gen batches don’t work too good?

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Well, I am gathering this from the article posted in the OP.

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I think it's necessary if the liquid isn't ultra past. because of competing bacteria

But not necessary in most cases because most cream is ultra past.

Just make the slurry and add the rest of the liquid and keep at 110 for 36 hours and everything should work out.

Leave it completely undisturbed for 30+ hours

Don't shake it or open and stir it or anything like that

Yes

Definitely a good appetite suppressant

Some wrinkly areas on my face have already started to clear up

I'm down about 9.5 lbs since I started taking it on 5/22 and I've been lazy the last couple weeks with my exercise

I just tasted my second batch of yogurt. This time I used one quart of heavy cream, two of the probiotic tablets crushed, 1 tablespoon of insulin and 3 oz of yogurt from the previous batch. The cream was heated to 185F and held for 10 minutes then rapidly cooled to 110F by placing the pot into cool water. I mixed the rest of the ingredients to yield a smooth mixture that was free of any clumps.

I added the milk the the remaining ingredients and mixed thoroughly. This was added to the individual jars in the yogurt maker and cooked for 36 hours.

Results: The yogurt had a texture that was similar to drinkable yogurt. It tasted good and this time I didn’t have a cottage cheese like cap with tons of whey. It was quite pleasant tasting and smooth and I really didn’t need to add fruit to it as it was fine by itself.

I assume that I had trillions of CFUs in the yogurt, but how do I know for sure? Can I reserve some for next batch, or do I have to pull it at 12 hours for it to seed the next batch?

Yep, been in it for a few months now using half and half and making in the instant pot using the yogurt function. The batches vary in quality though, about 4 out of five come out perfect, but the 5th will be a layer of cheesecake with a ton of separated whey. I am suspicious about the consistency of the Gastrus pills overall. As far as results, I notice a big difference with the good batches in terms of regularity. When I’m not eating it I feel more constipated and feel like I’m carrying more water weight. I’m not sure it’s significantly better than a high-quality probiotic though.

About to try this.