lvysaur
Member
- Joined
- Mar 15, 2014
- Messages
- 2,286
I made an L Reuteri Yogurt. This is what I did:
Materials:
BioGaia L. Reuteri probiotic: BioGaia, Gastrus, For GI Tract, Mandarin Flavored, 30 Chewable Tablets
1 pint A2 milk
1 pint half and half
Procedure:
Cooked the milk + half and half at 140 F for 20 minutes.
Powdered 10 tablets of LReuteri in a sterilized (clorox wipe) mortar and pestle.
mixed the tablet powder in a tiny amount (~1/8 cup) of 100 F water. (water and cup was sterilized prior, microwave)
Let the dairy cool to 102 F.
poured tablet+water mixture into the dairy, put a clean lid on.
Put the dairy pot into a bigger pot filled with water, maintained at 95-101 F for 5 hours.
Afterwards, put the dairy pot at room temperature for 9 hours.
Total fermentation time: 14 hours
this recipe did not use inulin or any prebiotic fiber
Results: consistency is like standard store yogurt. whey separation is present.
Taste and smell: slightly funky and cheesy. No putrid taste, but "funk". Tastes similar to a ripened cheese. Not sour.
I'm wondering if anyone experienced a similar taste. I realize the fermentation time was shorter than usual.
Materials:
BioGaia L. Reuteri probiotic: BioGaia, Gastrus, For GI Tract, Mandarin Flavored, 30 Chewable Tablets
1 pint A2 milk
1 pint half and half
Procedure:
Cooked the milk + half and half at 140 F for 20 minutes.
Powdered 10 tablets of LReuteri in a sterilized (clorox wipe) mortar and pestle.
mixed the tablet powder in a tiny amount (~1/8 cup) of 100 F water. (water and cup was sterilized prior, microwave)
Let the dairy cool to 102 F.
poured tablet+water mixture into the dairy, put a clean lid on.
Put the dairy pot into a bigger pot filled with water, maintained at 95-101 F for 5 hours.
Afterwards, put the dairy pot at room temperature for 9 hours.
Total fermentation time: 14 hours
this recipe did not use inulin or any prebiotic fiber
Results: consistency is like standard store yogurt. whey separation is present.
Taste and smell: slightly funky and cheesy. No putrid taste, but "funk". Tastes similar to a ripened cheese. Not sour.
I'm wondering if anyone experienced a similar taste. I realize the fermentation time was shorter than usual.