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Member Forum >> Bowel Flora and Digestive Health >> Started doing L. Reuteri Yogurt but no success with thickening it
 Started doing L. Reuteri Yogurt but no success with thickening it
Ian989

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Posted: 1/9/2019 12:55:37 PM
 
It’s been almost 12 hours supposed to be fermenting and it hasn’t thickened up at all. I used whole milk. Checked the temperature numerous times and it was within range. I wonder if the organisms died during transit here to Canada. I wouldn’t expect that though because the weather temperatures were historically low throughout transit. It wasn’t shipped in an ice pack. So dissapointed. Hope I get a refund or am able to trace the problem to preparation/ferment error. 
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Bob Niland

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Posted: 1/9/2019 1:19:11 PM
 
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Ian989

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Posted: 1/9/2019 1:42:34 PM
 
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euro

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Posted: 1/9/2019 1:57:51 PM
Edited: 1/9/2019 1:59:15 PM (1)
 
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Ian989

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Posted: 1/9/2019 2:33:28 PM
 
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Bob Niland

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Posted: 1/9/2019 2:44:55 PM
Edited: 1/9/2019 2:45:51 PM (1)
 
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Ian989

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Posted: 1/9/2019 2:57:47 PM
 
I might sample this batch at the end to see if there’s any tartness whatsoever and less or no residual sugar. I think those will be good hints to indicate viability of the strains
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Ian989

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Posted: 1/9/2019 7:42:33 PM
 
Nevermind, I just got home and the batch had thickened right up. I should be good now. Maybe it’s just a different time course for bacterial growth than the usual yogurt I’m used to


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Dr. Davis

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Posted: 1/9/2019 8:00:39 PM
 
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Ian989

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Posted: 1/9/2019 11:23:54 PM
 
The batch did separate into what looks like half water on the bottom, and pure yogurt on the top. Maybe the top part is the whey portion people speak of. Is this normal?


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GDGatz

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Posted: 1/10/2019 6:06:34 AM
 
The watery part is whey..  It also contains lots of L. reuteri, which is why we are doing this.

 I believe Bob has indicated the whey is just as effective as the curds for use as a starter.
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Posted: 1/11/2019 8:36:02 AM
 
I use organic half and half, Bobs Redmill unmodified potato starch, ferment 36 hours in my oven and follow Dr Davis’ instructions to the letter. Each batch turns out beautifully, tastes great and delivers.

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