Free tool

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

Low-temp yogurt maker Reuteri starter Inulin powder Thickener (gelatin / agar)

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.

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Starting guidelines, not medical or food-safety advice. Ferment with clean equipment, keep temperature steady, and discard any batch that smells or looks off.