I’ve experimented a couple of times with the ingredients for the not-yogurt. The last four batches have been great – thick and creamy through-and-through, with no runny stuff to pour off or mix in, and no cottage-cheese chunks. So here’s my current process:
I make just over two quarts at a time. I prefer to mix, incubate and store without changing containers, so I use these 32-oz. cups for the NutriBullet. I ordered four of them from Amazon.
I divide two quarts of organic half-and-half into three of the 32-oz. cups, then add a little more until I’ve reached the Max line. Next I add two tablespoons of yogurt from the previous batch to each cup. Then I crush one additional BioGaia tablet for each cup.
That may not be necessary, of course. Could be the previous yogurt is all it takes. But what the heck, I’m doing this to make sure I get the L. reuteri into my system, so I’m willing to use three tablets per batch. Perhaps I’ll experiment with some future batch and skip the additional tablet for one of the three cups, then compare the results.
Someone mentioned in comments that if the not-yogurt is runny, it likely means the bacteria ran out of food during incubation. Well, we mustn’t let that happen. Potato starch is dirt cheap, and I’d rather give the bacteria too much food instead of too little. So I add two full tablespoons of potato starch to each cup. Haven’t had a runny batch since I started doing that.
Sometimes when we reach the bottom of a cup, there’s a thick, white layer. I assume it’s mostly leftover potato starch the little critters didn’t eat. Since potato starch is a probiotic (don’t let the word starch scare you), I just scoop it out and add it to my yogurt shake.
Once all the ingredients are in the cup, I plop it on the NutriBullet to mix everything – no need to make a slurry first. Then I cover each cup with a coffee filter held in place by a rubber band. Then it’s off to the Sous Vide pot to incubate for at least 36 hours.
I took a picture of the not-yogurt after a recent batch was fully incubated, then realized it just looked like a cup of cream. To demonstrate how thick this stuff is, I plunged a butter knife into the yogurt, then took another picture.
Now that’s thick.
When we finish off two of the cups, I open the third cup and spoon out what I need to start another batch. That seems to work out well as far as timing. The next batch is done just about the time we reach the bottom of that third cup.
How are the rest of you doing with your batches?