Hello everyone,
I’m new to this and this will be my first time making homemade yogurt. I have read Dr. Davis book “Super gut” and would like to make his gut healthy yogurt. I have received your L Reuteri starter cultures 3 packages, but I’m a little bit confused . Because it’s different how Dr. Davis yogurt is made. It has to be prepared in yogurt maker at 36 degrees for 36-hours. And the prebiotic fiber needs to be add (like inulin or potato starch). So now I’m a little bit confused if it will work with your cultures. And what is ratio for 1 package cultures to milk?
Hope to get some answers here
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You should follow the instructions printed on the leaflet inside the pack, our website( https://www.yogurtathome.com/howtomake) which essentially are the same, or watch YouTube videos
Dr, Davies’s recipe for 36 hours of incubation does not consider the activity of the starter or stage of fermentation and with our starter will lead to over-incubation and separation of the yogurt which should be avoided. In the book, he claimed that specific hours will maximise the amount of good bacteria. However, this is essentially wrong as different conditions increase or reduce the speed of fermentation so it can be ready for 8 hours if conditions are perfect or 24 if not, 36 hours is excessive. Conditions for consideration are milk used, temperature, sanitation level of the milk and utensils, and stage of fermentation(https://www.youtube.com/watch?v=VpzQx6-Lylw&t=3s&ab_channel=NPSelection)
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Thank you for this answer. So I’ll follow your instructions. 1 package is enough for 1 l milk. And I don’t have to add extra insulin? And can I use half and half for yogurt production, so it’s more creamier? And how many times I can reuse starter batch from previous fermentation, before I have to make a fresh one with starter cultures ?
Sorry, for so many questions, but I’m just a little bit confused.
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You Need to use it as per the leaflet inside.
- Please Boil/heat the whole milk with no ingredients and preservatives, cool it down, add the entire content of the sachet, stir well - https://www.youtube.com/watch?v=Is25rX2J9Ss&t=1s&ab_channel=NPSelection
- Incubate. https://www.youtube.com/watch?v=Oz6CsZSb-x0&ab_channel=NPSelection
- Once set and ready refrigerate to stop the fermentation.
Then please keep a few spoons of ready yogurt aside and when ready add them to fresh milk
Incubate for a shorter time.https://www.youtube.com/watch?v=UmQJ0P9tbNI&ab_channel=NPSelection
Then repeat.
We do not recommend adding any other ingredients
If the sanitation level is high then you can reuse it many times, how many depends on the sanitation level of the milk and utensils and containers
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I do hope you meant Inulin! 
I too have seen other methods advocating a longer time, but the methods I’ve seen involved crushing a tablet containing L. Reuteri and beginning from there, so perhaps the dedicated starter is different.
I’ll post my results later. My understanding is that L. Reuteri requires 37c for optimal incubation, so I’m going to try this lower temperature and monitor hourly until it sets.
Best
/Eamonn
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The incubation time depends on the overall conditions - milk, temperature, lack of inhibitors
The better the conditions are, the quicker the fermentation will complete. Lower than needed temperature worsens the conditions; therefore, the fermentation will take longer.
The only issue is that when at home, the temperature is too complex to be measured sharply enough, and 1-3 degrees difference will affect the fermentation time(quicker with a few hours or slower with a few hours)
When considering other factors that are interconnected, it becomes almost impossible to know the exact time, so monitoring is the only option. Once set and thick, refrigerate to stop the fermentation