well its only one first batch , and at the 2nd batch most people dont have any separation, and the one i shall start with now is cold , i have to add a few hours to that 36 hours ,
Three of us (me and my two daughters) used my method on our first batches with NO Separation~! Secondly all 3 of us did our second and third batches in exactly the way I show in my vide o including warm half and half and pre-warmed machine with 99 degrees with all of it. Now If you have not started your run try to put your half & half in a water bath and bring it to 99 degrees also making sure your machine water bath is 99 degrees as well. If you are running already and your machine is still not up to 99 degrees switch out the bath water put 99 degree water from the tap in the water bath. I personally would NOT go over 36 hours of fermenting time. Kit
Ive been making l reuteri yogurt for 2 weeks and i would like to make l gasseri , could someone tell me if i make l gasseri the same way i make l reuteri? For l gasseri i would crush up 10 bio gia pills , 2 tablespoons of inulin and 1 quart of half n half ( organic ) 36 hours at 100 degrees ? Is that correct ?
Not exactly L Gasseri according to Super Gut Dr Davis needs to be at 106 ideally~! I personally ferment B Coagulans and L Gasseri together (because B Coagulans can take up to 110 degrees. My machine runs between 107 -109 and the combo comes out terrific with NO SEPARATION~!Note Yes same two Table Spoons of Inulin . My L gasseri came in caps and I use 2 caps in my mix. I hope that is helpful ~! Kit
Good info vid Kit Thanks
Great video and super helpful!
Thank you Berb ~! Dad
well its only one first batch , and at the 2nd batch most people dont have any separation, and the one i shall start with now is cold , i have to add a few hours to that 36 hours ,
Three of us (me and my two daughters) used my method on our first batches with NO Separation~! Secondly all 3 of us did our second and third batches in exactly the way I show in my vide
o including warm half and half and pre-warmed machine with 99 degrees with all of it. Now If you have not started your run try to put your half & half in a water bath and bring it to 99 degrees also making sure your machine water bath is 99 degrees as well. If you are running already and your machine is still not up to 99 degrees switch out the bath water put 99 degree water from the tap in the water bath. I personally would NOT go over 36 hours of fermenting time. Kit
Ive been making l reuteri yogurt for 2 weeks and i would like to make l gasseri , could someone tell me if i make l gasseri the same way i make l reuteri? For l gasseri i would crush up 10 bio gia pills , 2 tablespoons of inulin and 1 quart of half n half ( organic ) 36 hours at 100 degrees ? Is that correct ?
Not exactly L Gasseri according to Super Gut Dr Davis needs to be at 106 ideally~! I personally ferment B Coagulans and L Gasseri together (because B Coagulans can take up to 110 degrees. My machine runs between 107 -109 and the combo comes out terrific with NO SEPARATION~!Note Yes same two Table Spoons of Inulin . My L gasseri came in caps and I use 2 caps in my mix. I hope that is helpful ~! Kit
@GoAskKit thanks 😁