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Well as far as colony forming units It would be my understanding that when your yogurt clumps it is basically because it separated the whey out of the Yogurt right? So I believe smooth yogurt has more CFUs present within. At any rate I think most of us go for smooth yogurt~! I know that is what my goal is because I do have to eat it ~! Thanks for the question. Kit

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Thank you, The sour dough really does make a great tasting pizza ~! Although you are just taking my word for it, please try it for yourself to actually experience the difference~! Kit

Thanks Berb~!

That is exactly WHY I made the video ~! What you said really makes me happy for you ~! Thanks for letting me know ~! At 73 and battling leukemia for 23 years a person like me looks for little wins in life and little things that I can still do of value ~! God Bless ~! Kit

Foods for Gut brand on Amazon.com Kit

Well I do try to be as transparent as possible~! Thank you for commenting because feedback is so helpful~!

Awesome~!

Well I do let my dough rest it just has everything in it when I do and if you tasted my bread I think you might find it hard to tell I need to autolyse it with just flour and water~! It is not like I am not aware what others claim about what happens to the gluton process by taking that extra step but I just don't find it valid for me ~! Anyone is free to do what they want when baking so I am not one to claim I know it all but I do know what works for me~! Thank you so very much for the question ~! Kit

Well how about that because my bride of 17 years is from Bacolod City Philippines. So many Blessings come your way this Christmas ~! God is Good Right~!

In his book Super Gut Dr. Davis covers B- coagulans and L Gasseri as helpful strains in For your lower gut ~~! I now make my L Reuteri Yogurt at 99 degrees and I make a combo B Coagulans and L Gasseri Yogurt cooked at 106 to 107 Degrees. The Coagulans and L Gasseri have a more cheezy Flavor for sure. If listen very carefully to his video Dr. Davis says in his study he gave the women a couple other strains..but he tries to make is sound more simple than it actually is in his book~! Kit

That is great to hear~! I noticed so many health conscience people were having issues trying to make Dr Davis Yogurt that some even gave up. I was not having those same problems and I like passing it forward ~! It makes me happy~! Thanks for your comments Kit

Thank u and yes I know the video got too long~! Kit

Yes it really works and thank you for watching and letting me know you appreciated the video~! Kit

Not exactly L Gasseri according to Super Gut Dr Davis needs to be at 106 ideally~! I personally ferment B Coagulans and L Gasseri together (because B Coagulans can take up to 110 degrees. My machine runs between 107 -109 and the combo comes out terrific with NO SEPARATION~!Note Yes same two Table Spoons of Inulin . My L gasseri came in caps and I use 2 caps in my mix. I hope that is helpful ~! Kit

@GoAskKit thanks 😁

@@GoAskKit when you were spooning the inulin powder you said 2 Teaspoons. Your instructions for the recipe above say 2 TBsps. Is it teasp or tbsps?

Sorry for inulin it is two tablespoons

Three of us (me and my two daughters) used my method on our first batches with NO Separation~! Secondly all 3 of us did our second and third batches in exactly the way I show in my vide o including warm half and half and pre-warmed machine with 99 degrees with all of it. Now If you have not started your run try to put your half & half in a water bath and bring it to 99 degrees also making sure your machine water bath is 99 degrees as well. If you are running already and your machine is still not up to 99 degrees switch out the bath water put 99 degree water from the tap in the water bath. I personally would NOT go over 36 hours of fermenting time. Kit

Thank you Michael~! Kit

Thank you Berb ~! Dad

Yeah my bride loves it ~! Kit

Can you sleep in it right away? Or do you have to wait 48 hours?

@@JasonWest45 It was ready to go in two hours or less . Wife slept on it the first night~!