Fermentation Builder
Dial in a probiotic yogurt batch — including the 36-hour L. reuteri protocol.
Culture
Base
Batch size
4 cups
≈ 945 mL
Stage
Your recipe
- Half & half
- 4 cups · ≈ 945 mL
- Inulin
- 2 tbsp
- BioGaia Gastrus capsules
- 10 capsules
Highest fat = thickest, creamiest set.
Fermentation
Temp
100°F
38°C
Time
36h
hours
Needs a precise low setting near 100°F — a dedicated low-temp yogurt maker or sous-vide. Many Instant Pot 'normal' yogurt settings run hot (~110°F) and damage the culture. Whey separating on top is normal — stir it back in.
Gear for this batch
Tips & troubleshooting
- •First batch: crush the capsules and whisk into a little substrate to make a slurry before adding the rest.
- •After batch 1: save 2 tbsp of finished yogurt as your starter — no more capsules needed.
- •Slimy or stringy? Usually too-high temp or contamination. Drop to a steady 100°F and use fresh starter.
- •Didn't thicken? Temp too low, dead starter, not enough time — or a low-protein dairy-free base with no thickener. Separated? Normal — stir, or strain for a thicker Greek-style result.
Take this further
Starting guidelines, not medical or food-safety advice. Ferment with clean equipment, keep temperature steady, and discard any batch that smells or looks off.