SIBO Yogurt-Bad Batch?
Had success in the past making L. Reuteri yogurt with no discoloration. I tried making SIBO yogurt (L. Reuteri, L. Gasseri, B. Coagulans) with UP half-and-half and the first batch had some light brown film on top and thought it was contamination and threw it out. Sterilized everything with boiling water and tried again but this time the plastic lids were a little warped but had the yogurt maker lid on secure. After 34 hours at 106 it looked similar to the first batch. It had light brown (maybe with a slight pinkish hue) film on top. The Cutting Edge Culture L. Reuteri starter said if pink film develops skim it off and keep the rest as it could just be yeast.
The smell was a slight cheese aroma but nothing else really stuck out (no yeast smell). I skimmed off the top layer fairly easily and the rest was the normal curds and whey. I wonder if the top layer is because of the warped lid or maybe the inulin is contaminated. I put the yogurt (after disposing the top layer) in the fridge. Based on the picture and description should I keep or toss this batch?