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It's the Microbiome Stupid
So I am going to attempt this with a warm oven, is that okay? All yogurt recipes say to heat the milk first, do you do that step?
Quote from Janelle525 on February 13, 2026, 7:19 amSo I am going to attempt this with a warm oven, is that okay? All yogurt recipes say to heat the milk first, do you do that step?
As long as you can keep the microbes from getting killed off by keeping it below 110F, it should work ok
I don't use milk but I've seen the same suggestion
I use half and half and warm in instapot as I'm mixing.
Quote from Janelle525 on February 13, 2026, 7:19 amSo I am going to attempt this with a warm oven, is that okay? All yogurt recipes say to heat the milk first, do you do that step?
This is my first time using half and half so I dont know if its necessary but I learned a long time ago with milk that heating it up to 180F first it does something that helps the yogurt get much thicker so you dont need things like inulin or really fatty milk (half and half) to get the texture. I dont think it has anyhting to do with sterilization.
The oven might work but if yours is like mine and doesnt have a warm setting, just the oven light might not be warm enough.
I have decided to use a heating pad, it's basically the same as those yogurt makers but cheaper, the temp range for reuteri is wider than just 99, it can tolerate up to 108 which is why it still works in those yogurt makers despite that they have hot and colder spots. Done a lot of reading today about it. There's a guy saying he's been making yogurt for a long time and he said the same thing as @robert-3 that if you heat the milk up first it helps make the yogurt thicker, no need for half and half or inulin, and then it's done in 18 hours, past that some bacteria might actually die off, depends on the pH, the lower the pH the more it's useless to keep going, but half and half might need more time because the fat content slows fermentation.
But then I did wonder, what if it's the inulin that is giving benefits as well as the microbes? Some say reuteri doesn't even feed on inulin, which would mean there'd be a bunch in the yogurt.
Quote from Janelle525 on February 13, 2026, 2:40 pmBut then I did wonder, what if it's the inulin that is giving benefits as well as the microbes? Some say reuteri doesn't even feed on inulin, which would mean there'd be a bunch in the yogurt.
I've heard that reuteri doesn't feed on inulin but that just seems false. The lactic acid produced by the microbes is very obvious. I guess ones could try not using inulin with half and half and see what happens. I may do it just for fun.
Quote from Janelle525 on February 13, 2026, 2:37 pmI have decided to use a heating pad, it's basically the same as those yogurt makers but cheaper, the temp range for reuteri is wider than just 99, it can tolerate up to 108 which is why it still works in those yogurt makers despite that they have hot and colder spots. Done a lot of reading today about it. There's a guy saying he's been making yogurt for a long time and he said the same thing as @robert-3 that if you heat the milk up first it helps make the yogurt thicker, no need for half and half or inulin, and then it's done in 18 hours, past that some bacteria might actually die off, depends on the pH, the lower the pH the more it's useless to keep going, but half and half might need more time because the fat content slows fermentation.
I may try a batch with 2% milk and no inulin and see what happens but from what I've read the lactobacillus wont ferment the lactose or protein or whatever is happening so you need inulin.
I tried earlier to upload a picture and I think I botched it. Lets see if this works, it's the home made yogurt maker that I built 10 or 15 years back. Still works well.
*edit: i guess one drive is not a place to host pictures. Lets see if just linking to it works
How long before you started noticing anything? I'm only on day 3 currently but so far I've only noticed a bit of gassiness and some heart burn. That was with 1/2 cup of mixed yogurt the first day and 1 cup the second day. Since the wife wont eat it I'll continue doing 1 cup a day so I can use it all before it goes bad.
Quote from Robert on February 15, 2026, 10:38 amHow long before you started noticing anything? I'm only on day 3 currently but so far I've only noticed a bit of gassiness and some heart burn. That was with 1/2 cup of mixed yogurt the first day and 1 cup the second day. Since the wife wont eat it I'll continue doing 1 cup a day so I can use it all before it goes bad.
I noticed the die-off reactions the 1st week. Fatigue, irritability, etc. I went a little too strong too fast, eating a few cups a day.
For the good effects, I think it was around week 3 as I backed off on week 2 to gradually bump things up again.
Each batch seemed to get stronger so I backed things down again around week 5.
It's a 1 step back, 3 steps forward kind of progress.
I ate a bunch the last few days and a good amount (really tart stuff) this morning and I'm laid out for the day. Really tired.
How did your dairy product turn out? Super cheesy even after refrigeration? Wife won't try it?
I don't think it will go bad but I understand the need to not risk it going bad.
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Quote from Robert on February 15, 2026, 10:38 amHow long before you started noticing anything? I'm only on day 3 currently but so far I've only noticed a bit of gassiness and some heart burn. That was with 1/2 cup of mixed yogurt the first day and 1 cup the second day. Since the wife wont eat it I'll continue doing 1 cup a day so I can use it all before it goes bad.
So if your wife would eat it you would eat less per day?