4:28 I heard that whisking introduces air bubbles into the milk and that slows down incubation. Do you think you have had any problems due to whisking?
It’s possible but nothing so far. I feel that it’s crucial to get the previous culture incorporated (whisked in) well. Perhaps this prevents the clumping that can occur. ✌️
Great question, first of all, there’s a lot of debate over whether or not the bacteria can consume the starch, but there is definitely reaction that does occur, which supports the growth of the bacteria, most definitely in the gut, therefore by adding it to your Yogurt, your boosting the efficiency of this probiotic in your digestive system. ✌️😊
It will be better if you don’t use the white plastic lids during the 36 hours period. The machine lid is enough. White plastic lids are to be used in the refrigerator . Thanks for the video 👍
Currently, I am incubating with the plastic wrap, but as soon as the 36 hours are over, I remove the plastic wrap and put the lids on and refrigerate if a little bit of moisture condenses on the covers. It’s OK. I can just tap it off when I open the lid. 😊✌️
Great vid!!! I'm gonna be a nerd here but is your thermometer calibrated? Does it read 212F/100C? at boiling temp and 32F/0C freezing? There might be an offset there..
Not nerdy at all, you’re simply being accurate. Great idea. I’ve tested it with boiling water 212F 👌 and also it also with my yogurt maker’s digital temp at 100F, my thermometer 🌡️ also reads the same. Take care. ✌️
I wash my cutlery in my dish machine so generally, it comes out really clean as long as your cutlery that you’re using to add your ingredients are super clean your good. Personally, I just add the extra step of putting some boiling water over them just to be extra careful .
I keep my frozen yoghurt in ice cube trays and then in freezer bags I’ll take out three ice cubes before I start making my recipe which takes approximately an hour because I heat the milk. You should defrost your frozen yoghurt before adding to your milk or cream mixture:) No try to keep it covered if it’s out for a while, so that any airborne possible microbes won’t contaminate your yoghurt . ✌️😊
Interesting that you say that I also thought that I could get a thicker yoghurt by using half-and-half or 10% cream but lately I’m on my fifth generation and I started using arrowroot. What an amazing yoghurt with whole milk I can get now good thickness, better than store-bought and tart. Practice makes perfect 👌
@@davidbowen2745 nice! Happy yogurt-ing! I just made my first batch and it turned out thick and creamy. So excited to keep this going and never be without!
You’re welcome. My first few attempts were also a bit shaky also, but through trial and error I’ve ironed out the kinks. There’s a second video I post on my channel that deals with 1st batch separation. Check it out if you haven’t already✌️
yes you’re correct. Some people are concerned about the inulin having some microbes so they take the extra step at heating the milk to 185 when they add their slurry of inulin ✌️
Thank you. Can't wait to try it. I like that you used whole milk instead of half and half.
Very informative thanks
I have the same machine and it is 6 degrees too hot also. Thank you for this tutorial.
You're welcome!😉
My first batch was watery too but the second batch was more thick. So yummy! Thanks for sharing!
You are so welcome! Thanks for watching and be well 😊
4:28 I heard that whisking introduces air bubbles into the milk and that slows down incubation. Do you think you have had any problems due to whisking?
It’s possible but nothing so far. I feel that it’s crucial to get the previous culture incorporated (whisked in) well.
Perhaps this prevents the clumping that can occur. ✌️
Makes sense! Thanks for clarification
You are most welcome!😊✌️
I also got the Cutting Edge cultures one. I shouldn't have done that. They use a different strain than Bio Gaia.
Why do you add the starch when you have your starter from the last batch?
Great question, first of all, there’s a lot of debate over whether or not the bacteria can consume the starch, but there is definitely reaction that does occur, which supports the growth of the bacteria, most definitely in the gut, therefore by adding it to your Yogurt, your boosting the efficiency of this probiotic in your digestive system. ✌️😊
That water on top at the end is the whey , not necessarily from condensation dripping although a tiny bit could have contributed
It will be better if you don’t use the white plastic lids during the 36 hours period. The machine lid is enough. White plastic lids are to be used in the refrigerator .
Thanks for the video 👍
Ok thanks!
Won’t they get a lot of moisture in the jars if they are left open? I think someone put them on loosely
Currently, I am incubating with the plastic wrap, but as soon as the 36 hours are over, I remove the plastic wrap and put the lids on and refrigerate if a little bit of moisture condenses on the covers. It’s OK. I can just tap it off when I open the lid.
😊✌️
Great vid!!! I'm gonna be a nerd here but is your thermometer calibrated? Does it read 212F/100C? at boiling temp and 32F/0C freezing? There might be an offset there..
Not nerdy at all, you’re simply being accurate.
Great idea.
I’ve tested it with boiling water 212F 👌
and also it also with my yogurt maker’s digital temp at 100F, my thermometer 🌡️ also reads the same.
Take care. ✌️
Will it be Ok if I don’t sterilize all the utensils before the process?
I wash my cutlery in my dish machine so generally, it comes out really clean as long as your cutlery that you’re using to add your ingredients are super clean your good.
Personally, I just add the extra step of putting some boiling water over them just to be extra careful .
@ thank you!
can I freeze my l.reuteri jogurt and make from the frozen yogurt the next batch?
Yes, I’ve done that before and it works 😊👍
@ do you defrost firt the yogurt?
@@davidbowen2745 thank you, do you defreeze the jogurt first?
I keep my frozen yoghurt in ice cube trays and then in freezer bags I’ll take out three ice cubes before I start making my recipe which takes approximately an hour because I heat the milk.
You should defrost your frozen yoghurt before adding to your milk or cream mixture:)
No try to keep it covered if it’s out for a while, so that any airborne possible microbes won’t contaminate your yoghurt . ✌️😊
Are you in Canada?
I'm wondering if the milk is the problem with thickening.
Interesting that you say that I also thought that I could get a thicker yoghurt by using half-and-half or 10% cream but lately I’m on my fifth generation and I started using arrowroot. What an amazing yoghurt with whole milk I can get now good thickness, better than store-bought and tart.
Practice makes perfect 👌
Should you not keep your probiotics in the refrigerator?
I am not exactly sure what you’re referring to. The yoghurt is fermented at 100 Fahrenheit for 36 hours and then it’s refrigerated.
@ I understand. I was referring to you keeping your probiotic powder in what appeared to be your cupboards but maybe I was mistaken
Good eye I have since began keeping the powdered culture in the freezer. ✌️😊
@@davidbowen2745 nice! Happy yogurt-ing! I just made my first batch and it turned out thick and creamy. So excited to keep this going and never be without!
Awesome 👏
Thanks very helpful my first batch was a disaster I didn't warm the milk and think I will set it at 36c not 38 and used too much insulin powder
You’re welcome glad to be of service. Good luck on your second and third generation. It does become more predictable once you get the hang of it.✌️
@davidbowen2745 thank you very disappointing after buying ingredients and yoghurt maker especially on a very tight budget
You’re welcome. My first few attempts were also a bit shaky also, but through trial and error I’ve ironed out the kinks. There’s a second video I post on my channel that deals with 1st batch separation.
Check it out if you haven’t already✌️
Don’t you only have to heat the milk or half n half if you don’t use ultra pasteurized milk?
yes you’re correct. Some people are concerned about the inulin having some microbes so they take the extra step at heating the milk to 185 when they add their slurry of inulin ✌️
Why is it not creamy? More like a cottage cheese. Maybe you did something wrong?
For a creamier thicker yogurt culture you can use 10% cream. Or combine milk and cream.
If you use whole milk, the texture will be less smooth.😊