u/NumerousQuit9306

I’ve been fermenting L reuteri successfully for 6 months with an unspecified strain from swanson, I decided to try out biogaia gastrus since there is a lot of scientific research behind it and dr davis recommends it (I am aware it’s terrible). First time using biogaia (5 tabs as starter) the lid slightly popped itself off during fermentation (probably from gas) and smelt like cheese so I just guessed contamination. The pictures attached are my second attempt after cleaning more thoroughly and sterilising also using 10 tabs instead but this time was the same but worse and it was flowing over the top and out the sides.

Obviously it gets contaminated after the lid pops off but the real problem is the gas inside gets produced to much and I’m not sure what to change. I do 36hrs and 37 degrees (I live in australia) and I heat the milk to 84 degrees beforehand. It leads me to believe I’m not handling the inulin properly like that needs to be sterilised too but I don’t know how. Would I mix it with the heated milk before I let it cool back down to 37 degrees?

Then again I never had this problem with the other strain and this method. Also australia doesn’t have half & half :(
Farmhouse gold full cream milk is fine though.

Any suggestions? I am going to either try mixing the inulin in with the heated milk before mixing or try fermenting at 36 degrees.

Thanks guys.

Hi everyone. Just for context, I have been successfully making L reuteri fermented dairy every 5 days and re-culturing after 4 batches with a new tablet. I use Swanson's L reuteri plus tablets (They don't mention the specific strain).

Anyways I have been doing this consistently for 5 months now and originally planned to do this for 6. I haven't really experienced any of the "so called" benefits everyone describes e.g. better sleep, improved mood, increased oxytocin, less social anxiety etc. A lot of people say these benefits are magic or too good to be true but I can see how these path ways work and they honestly don't sound to far fetched.

I live a healthy lifestyle with good habits and a clean diet, low screen time etc. I know my batches aren't duds as I actually do have less bloating but not gone completely and my morning stools have become firm (I used to have diarrhea every morning still on a clean diet with fiber). So I'm guessing this is just what realistic expectations look like and maybe its time to move on or upgrade now?

Just wondering what other people with more knowledge on here recommend, call it quits, ferment different strains now? A few people might say start making kefir but I honestly like the yogurt making process and I prefer to not have to keep adding milk constantly to the kefir.

Thanks.

What’s going wrong?