u/kleinwort

he was only able to achieve 3.4 x10⁶ CFU/ml using half and half.

bacteria started to die after 24h of fermentation.

we are nowhere near the 10⁹ CFU/ml we were told we were getting from this Yogurt.

his Carrot-Apple juice experiment was also a failure. (low starting Ph4.5 and high concentration of citric acid)

i'm glad people decided to start testing their ferments.

if you have any recommendations for him leave it in his youtube video.

https://www.youtube.com/watch?v=2AGiHjq41dc

https://youtu.be/lT_5ouXhZO4?t=5975

in case you guys wanna try Dr. O’Mara Reuteri recipe:

he doesn't use inulin, just the half&half and L.reuteri for 36h and he then puts the jar in a dark place for 3 to 5 days. he seems to believe that the double fermentation yields more CFUs.

according bacdive, L.reuteri needs at least 30°C to grow so i'm not sure his second fermentation is helping grow L.reuteri .the other LABs in his Yogurt will continue to eat the sugars, but i doubt he's boosting the L.reuteri numbers.

This youtuber validated the facebook group findings, L.reuteri grows very poorly in milk and other microbes will dominate your dairy ferment.

he believes these results are encouraging, but i remain skeptical.

it seems like the Backslopping method doesn't work for this type of bacteria, and you have to include a capsule of L.reuteri in every batch.

we need a better recipe that's for sure.

https://www.youtube.com/watch?v=NC0TAico8dE