L Reuteri fermented dairy. SUPERFOOD

[SammyJ]

L Reuteri fermented dairy, This is very similar to homemade yogurt. However, the FDA says yogurt has to contain three or four different strands of bacteria. This recipe contains ONLY L Reuteri.

NOTE YOU MUST DO THE SUB STEPS ENVOLVING HEATING unless you have ULTA pasteurized milk or half and half.






Materials

A) ½ Gallion Milk or Half & Half. (Ultra pasteurized)
B) 2 Packet L. Reuteri strain or 4 TBSP previous batch
https://www.amazon.com/dp/B09V1VK7W8...in_title&t h=1
C) 4 TBSP Inulin
https://www.amazon.com/dp/B000MGSI1K...in_title&t h=1
Process
S1) Gently warm the milk in a ceramic-coated saucepan to 180-190°F (82-87°C).
S2) Maintain this temperature for roughly 20 minutes.
S3) Remove from heat and let it cool to within 2-3° of your yogurt maker's set temperature. For L. Reuteri, I cooled it to 98°F (36°C).
2). Mix a portion of the milk with 4 tbsp inulin and two packets of L. Reuteri.
5). Add 16-18 oz. (500 ml) of lukewarm water to your yogurt maker's base.
6). Fill the containers, seal them, and replace the yogurt maker's cover. I bought extra containers to keep up with yogurt supply when the machine is busy. The machine fits 2 x 1-quart containers or 8 x 6 oz glass jars.
7). Replace the cover of the yogurt maker.
8). Set the machine for 36 hours at 100°F (37.7°C).
9). Post-incubation, refrigerate for 6 hours.
10). Enjoy the fruits of your labor! Start with a small amount to see how your gut reacts.
11). For subsequent batches, use two tablespoons of your current batch as a starter, ideally within seven days.

[FireMan]

Cool! I just made a pot of yogurt, Not the L Rueteri. Going to have to checkout the 4 strains yer talkin about.
When I find out about your ingredients I wonder if I will be able to make it the way I make it. Taught to me by a Lebonese grandmother 50 years ago. I use a pot, 1/2 gal of whole milk or 50% milk, 50% half and half (fat is king). Bring it to a rolling boil then turn the heat off. Let it cool until I can stick my pinky in to the second knuckles and count to seven. I then put two table spoons of yogurt mixed with two table spoons of the warmed milk. I then put a lid on the pot set I on a counter or table wrapped in my heaviest winter coat. In the morning, voila!, yogurt.
I must try your recipe. Gracias.

P.S. I don't pay much attention to the time in how long I keep it. If it starts to taste a wee bit sour , I put it in cheese cloth and hang it from the sink and drain it. You then have Labany (yogurt cheese).