Very quick delivery & easy to add this starter in making L. reuteri yoghurt in my Luvele yoghurt maker.
My first few batches of both the Reuteri and Gasseri starters were awful - chewy curds and lots of whey. I added it to my smoothies anyway(gently adding it, not in the blender) but it wasn’t pleasant to consume. This week both of my batches have set perfectly! I couldn’t believe that they finally set like yoghurt! Things I did differently - I heated the milk for closer to 25 mins in the Thermomix at 85 degrees, and I added 1/2 tablespoon prebio plus to each of the 4 x 400ml smaller containers (more than it says in the video) and then mixed in the starter and milk. Not sure if that made the difference but thought I’d share in case it helps someone. I used the same 2nd generation Reuteri in all of my batches (first batch was so bad that I froze most of it) and the others were really split, but with these changes it set. I’ve added pics to show the difference in my batches.
This photo is of my third attempt using some of my previously very separated l Reuteri cultured dairy as a starter. I fed the mix 3 scoops of prebo plus. I used UHT milk this time instead of denaturing full cream fresh milk. I have to tell you I am disappointed with the result. I used the Aldi Ambino yogurt maker so it wasn’t ideal as I had to reset the time a few times. Any ideas would be welcome.
Im sure there’s nothing wrong with the Starter, but so far every batch has separated badly, which is a shame, as I would love to serve my family with something that looks like yoghurt. Have followed the instructions very carefully.
I'ved used the Luvele Yoghurt Maker and this starter along with a capsule of another recomended probiotic to make the first batch of 'yoghurt'. I followed the video but the first batch did have curds and whey as some have said happens with the first batch. However the next batch using some of the first batch was beautifully set. It makes a very nice yoghurt and I'm about to make my next batch. Good to be able to get this here in Australia thanks to these good folk!
I’m so pleased with my L reuteri cultured dairy (‘yoghurt’), which I’ve been making and eating daily for sometime as part of my gut repair - with pleasing results. I was delighted to be able to buy the starter so easily, and to make this cultured food regularly in my yoghurt maker. I’ve experimented with different milks and slight variations in method. Love creamier milk results. I’ve had some batches separate and others look perfectly set. All part of the fun.