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It's the Microbiome Stupid
Quote from
Armin on February 8, 2026, 2:09 pm
Quote from
Robert on February 8, 2026, 1:12 pm
I know this contributes little to the thread but I just ordered the strains linked here along with a bag of inulin and am excited to try this. Once I've tried it for a month I'll start my own progress thread.
Sounds good.
My friend also ordered all of the items and is going to start soon.
I'm currently making new gallon batches for all 3 and putting them in gallon glass jars.
Quote from
Robert on February 8, 2026, 1:12 pm
I know this contributes little to the thread but I just ordered the strains linked here along with a bag of inulin and am excited to try this. Once I've tried it for a month I'll start my own progress thread.
Sounds good.
My friend also ordered all of the items and is going to start soon.
I'm currently making new gallon batches for all 3 and putting them in gallon glass jars.
Quote from
Joe2 on February 8, 2026, 8:33 pm
@armin
You are doing them separately?
@armin
You are doing them separately?
Quote from
Armin on February 8, 2026, 8:34 pm
Quote from
Joe2 on February 8, 2026, 8:33 pm
@armin
You are doing them separately?
Yeah. I do each batch separately and then mix a good amount together into a separate eating container
Quote from
Joe2 on February 8, 2026, 8:33 pm
@armin
You are doing them separately?
Yeah. I do each batch separately and then mix a good amount together into a separate eating container
Robert has reacted to this post.
Quote from
Robert on February 11, 2026, 11:34 am
I guess I hadnt looked at half and half since I've been doing the low vitamin A thing. It looks like 2 of the 3 brands on the shelf are not fortified, so that's nice. Is there any reason to worry about vitamin A content in haf and half?
I guess I hadnt looked at half and half since I've been doing the low vitamin A thing. It looks like 2 of the 3 brands on the shelf are not fortified, so that's nice. Is there any reason to worry about vitamin A content in haf and half?
Quote from
Armin on February 11, 2026, 11:55 am
Quote from
Robert on February 11, 2026, 11:34 am
I guess I hadnt looked at half and half since I've been doing the low vitamin A thing. It looks like 2 of the 3 brands on the shelf are not fortified, so that's nice. Is there any reason to worry about vitamin A content in haf and half?
From what I have seen, most half and half, unless fortified, has about 1-2% of DV per 2 tablespoons.
1/2 cup of yogurt would be around 8 tablespoons.
8/2 =4
4 x2% = 8% or around 72 micrograms.
You can always switch out the medium for something else as well. Goya coconut milk has 0 vitamin A.
Using water sounds interesting. Almost a kombucha thing
Quote from
Robert on February 11, 2026, 11:34 am
I guess I hadnt looked at half and half since I've been doing the low vitamin A thing. It looks like 2 of the 3 brands on the shelf are not fortified, so that's nice. Is there any reason to worry about vitamin A content in haf and half?
From what I have seen, most half and half, unless fortified, has about 1-2% of DV per 2 tablespoons.
1/2 cup of yogurt would be around 8 tablespoons.
8/2 =4
4 x2% = 8% or around 72 micrograms.
You can always switch out the medium for something else as well. Goya coconut milk has 0 vitamin A.
Using water sounds interesting. Almost a kombucha thing
Quote from
Robert on February 11, 2026, 12:48 pm
Quote from
Armin on February 11, 2026, 11:55 am
Quote from
Robert on February 11, 2026, 11:34 am
I guess I hadnt looked at half and half since I've been doing the low vitamin A thing. It looks like 2 of the 3 brands on the shelf are not fortified, so that's nice. Is there any reason to worry about vitamin A content in haf and half?
From what I have seen, most half and half, unless fortified, has about 1-2% of DV per 2 tablespoons.
1/2 cup of yogurt would be around 8 tablespoons.
8/2 =4
4 x2% = 8% or around 72 micrograms.
You can always switch out the medium for something else as well. Goya coconut milk has 0 vitamin A.
Using water sounds interesting. Almost a kombucha thing
Thats not bad, even a cup a day is only about 1/7 the RDA.
Quote from
Armin on February 11, 2026, 11:55 am
Quote from
Robert on February 11, 2026, 11:34 am
I guess I hadnt looked at half and half since I've been doing the low vitamin A thing. It looks like 2 of the 3 brands on the shelf are not fortified, so that's nice. Is there any reason to worry about vitamin A content in haf and half?
From what I have seen, most half and half, unless fortified, has about 1-2% of DV per 2 tablespoons.
1/2 cup of yogurt would be around 8 tablespoons.
8/2 =4
4 x2% = 8% or around 72 micrograms.
You can always switch out the medium for something else as well. Goya coconut milk has 0 vitamin A.
Using water sounds interesting. Almost a kombucha thing
Thats not bad, even a cup a day is only about 1/7 the RDA.
Armin has reacted to this post.
Quote from
Robert on February 12, 2026, 4:35 pm
I just opened the yogurt maker after about 18 hours of fermentation and saw a bunch of yogurt chunks floating in the water bath. I guess I overfilled the jars. I opened them to make sure they werent going to explode and they all smell kind of funky/cheesey. I took a spoonful of each while still warm, tastes like it smells. Is that normal? If thats what it's supposed to taste like there's no way I'm going to get the wife to eat it. I'll have to blend it up with berries or something.
I just opened the yogurt maker after about 18 hours of fermentation and saw a bunch of yogurt chunks floating in the water bath. I guess I overfilled the jars. I opened them to make sure they werent going to explode and they all smell kind of funky/cheesey. I took a spoonful of each while still warm, tastes like it smells. Is that normal? If thats what it's supposed to taste like there's no way I'm going to get the wife to eat it. I'll have to blend it up with berries or something.
Quote from
Armin on February 12, 2026, 4:47 pm
Quote from
Robert on February 12, 2026, 4:35 pm
I just opened the yogurt maker after about 18 hours of fermentation and saw a bunch of yogurt chunks floating in the water bath. I guess I overfilled the jars. I opened them to make sure they werent going to explode and they all smell kind of funky/cheesey. I took a spoonful of each while still warm, tastes like it smells. Is that normal? If thats what it's supposed to taste like there's no way I'm going to get the wife to eat it. I'll have to blend it up with berries or something.
Was there separation of the solids and liquids? You using quart containers?
When they are warm and fermenting, there is usually a mild "cheesy" smell but once it cools and condenses, it is mostly tart or neutral. I've had 1 batch, first B Subtilis batch, have a very cheesy taste (which I didn't mind) and separation but that was the only time.
I think every subsequent batch gets better, at least in my experience. Nice and tart.
Quote from
Robert on February 12, 2026, 4:35 pm
I just opened the yogurt maker after about 18 hours of fermentation and saw a bunch of yogurt chunks floating in the water bath. I guess I overfilled the jars. I opened them to make sure they werent going to explode and they all smell kind of funky/cheesey. I took a spoonful of each while still warm, tastes like it smells. Is that normal? If thats what it's supposed to taste like there's no way I'm going to get the wife to eat it. I'll have to blend it up with berries or something.
Was there separation of the solids and liquids? You using quart containers?
When they are warm and fermenting, there is usually a mild "cheesy" smell but once it cools and condenses, it is mostly tart or neutral. I've had 1 batch, first B Subtilis batch, have a very cheesy taste (which I didn't mind) and separation but that was the only time.
I think every subsequent batch gets better, at least in my experience. Nice and tart.
Quote from
Robert on February 12, 2026, 5:26 pm
Quote from
Armin on February 12, 2026, 4:47 pm
Quote from
Robert on February 12, 2026, 4:35 pm
I just opened the yogurt maker after about 18 hours of fermentation and saw a bunch of yogurt chunks floating in the water bath. I guess I overfilled the jars. I opened them to make sure they werent going to explode and they all smell kind of funky/cheesey. I took a spoonful of each while still warm, tastes like it smells. Is that normal? If thats what it's supposed to taste like there's no way I'm going to get the wife to eat it. I'll have to blend it up with berries or something.
Was there separation of the solids and liquids? You using quart containers?
When they are warm and fermenting, there is usually a mild "cheesy" smell but once it cools and condenses, it is mostly tart or neutral. I've had 1 batch, first B Subtilis batch, have a very cheesy taste (which I didn't mind) and separation but that was the only time.
I think every subsequent batch gets better, at least in my experience. Nice and tart.
One of them seperated, so I stirred it up a bit and it fell back down. About a third of the contents had pushed their way out. The other one was just a solid yogurt (even at 98 degrees). Both had cheesy tastes. I closed them back up and replaced the water in the yogurt maker. Will cool them down tomorrow morning and update. This test run is a quart mason jar each of the reuteri and gasseri, no subtillis yet.
I used 2 tbsp of inulin for each jar, i wonder if that has anything to do with it.
Quote from
Armin on February 12, 2026, 4:47 pm
Quote from
Robert on February 12, 2026, 4:35 pm
I just opened the yogurt maker after about 18 hours of fermentation and saw a bunch of yogurt chunks floating in the water bath. I guess I overfilled the jars. I opened them to make sure they werent going to explode and they all smell kind of funky/cheesey. I took a spoonful of each while still warm, tastes like it smells. Is that normal? If thats what it's supposed to taste like there's no way I'm going to get the wife to eat it. I'll have to blend it up with berries or something.
Was there separation of the solids and liquids? You using quart containers?
When they are warm and fermenting, there is usually a mild "cheesy" smell but once it cools and condenses, it is mostly tart or neutral. I've had 1 batch, first B Subtilis batch, have a very cheesy taste (which I didn't mind) and separation but that was the only time.
I think every subsequent batch gets better, at least in my experience. Nice and tart.
One of them seperated, so I stirred it up a bit and it fell back down. About a third of the contents had pushed their way out. The other one was just a solid yogurt (even at 98 degrees). Both had cheesy tastes. I closed them back up and replaced the water in the yogurt maker. Will cool them down tomorrow morning and update. This test run is a quart mason jar each of the reuteri and gasseri, no subtillis yet.
I used 2 tbsp of inulin for each jar, i wonder if that has anything to do with it.
Quote from
Armin on February 12, 2026, 7:36 pm
Quote from
Robert on February 12, 2026, 5:26 pm
Quote from
Armin on February 12, 2026, 4:47 pm
Quote from
Robert on February 12, 2026, 4:35 pm
I just opened the yogurt maker after about 18 hours of fermentation and saw a bunch of yogurt chunks floating in the water bath. I guess I overfilled the jars. I opened them to make sure they werent going to explode and they all smell kind of funky/cheesey. I took a spoonful of each while still warm, tastes like it smells. Is that normal? If thats what it's supposed to taste like there's no way I'm going to get the wife to eat it. I'll have to blend it up with berries or something.
Was there separation of the solids and liquids? You using quart containers?
When they are warm and fermenting, there is usually a mild "cheesy" smell but once it cools and condenses, it is mostly tart or neutral. I've had 1 batch, first B Subtilis batch, have a very cheesy taste (which I didn't mind) and separation but that was the only time.
I think every subsequent batch gets better, at least in my experience. Nice and tart.
One of them seperated, so I stirred it up a bit and it fell back down. About a third of the contents had pushed their way out. The other one was just a solid yogurt (even at 98 degrees). Both had cheesy tastes. I closed them back up and replaced the water in the yogurt maker. Will cool them down tomorrow morning and update. This test run is a quart mason jar each of the reuteri and gasseri, no subtillis yet.
I used 2 tbsp of inulin for each jar, i wonder if that has anything to do with it.
It used to be 2 tablespoons per quart in the past but it is 1 tablespoon per quart now.
Too much inulin or fermentation too fast causes a quick drop in ph, causing it to clump into curds and whey. The gas then got caught underneath and pushed the solids up. It's still good.
Quote from
Robert on February 12, 2026, 5:26 pm
Quote from
Armin on February 12, 2026, 4:47 pm
Quote from
Robert on February 12, 2026, 4:35 pm
I just opened the yogurt maker after about 18 hours of fermentation and saw a bunch of yogurt chunks floating in the water bath. I guess I overfilled the jars. I opened them to make sure they werent going to explode and they all smell kind of funky/cheesey. I took a spoonful of each while still warm, tastes like it smells. Is that normal? If thats what it's supposed to taste like there's no way I'm going to get the wife to eat it. I'll have to blend it up with berries or something.
Was there separation of the solids and liquids? You using quart containers?
When they are warm and fermenting, there is usually a mild "cheesy" smell but once it cools and condenses, it is mostly tart or neutral. I've had 1 batch, first B Subtilis batch, have a very cheesy taste (which I didn't mind) and separation but that was the only time.
I think every subsequent batch gets better, at least in my experience. Nice and tart.
One of them seperated, so I stirred it up a bit and it fell back down. About a third of the contents had pushed their way out. The other one was just a solid yogurt (even at 98 degrees). Both had cheesy tastes. I closed them back up and replaced the water in the yogurt maker. Will cool them down tomorrow morning and update. This test run is a quart mason jar each of the reuteri and gasseri, no subtillis yet.
I used 2 tbsp of inulin for each jar, i wonder if that has anything to do with it.
It used to be 2 tablespoons per quart in the past but it is 1 tablespoon per quart now.
Too much inulin or fermentation too fast causes a quick drop in ph, causing it to clump into curds and whey. The gas then got caught underneath and pushed the solids up. It's still good.
Robert has reacted to this post.
