Yogourmet - Probiotic Yogurt Starter (6 Sachets = 6 Liters)...

Most Helpful Review

"06-16-25i found out that if you make bifido longus yogurtand you add inulin it can increase the yield of bifido longumby x50adding 10 grams of inulin (about 2 level teaspoons) for each liter of milk- **Growth Boost:**Studies show that adding inulin to milk before fermenting with *B. longum* can increase the probiotic count by about 50 times (a 1.7 log increase) compared to without inulin, especially in cow’s milk.- **Survival During Storage:**Inulin helps maintain higher levels of *B. longum* during refrigerated storage, ensuring your yogurt stays rich in probiotics for weeks.- **No Negative Impact on Taste:**Research also finds that inulin doesn’t negatively affect the taste or texture of yogurt, so you can expect a pleasant product.- **Other Benefits:**Inulin can act as a prebiotic, feeding the bifido bacteria, and may even help protect them from stomach acid when you eat the yogurt.**Bottom line:**Adding inulin to your bifido yogurt recipe is a great way to make it more potent and beneficial—enjoy making your next batch!05-18-25 UPDATEI made this bifido yogurt98F - 15 hours (recommened temp to get the high bifido counts)it turned out greatbecause this is the method ... produces the highest bifido counts ... it might be thinnerb. longum suffers at 108fb. longum thrives at 98f10 degrees over is a lot ... the other species thrive at 108f ... but they are fine at ... 98fso anyway i bought this stuff for the bifido ... so i used the 98 recommendation for 15h ... and i was suprised that it turned out and rich looking about the thickness of kefir after refrigerationi used whole milk ... i did not heat the milkfrankly i dont much care about the thickness ... i just prefert it not to separatei just buy and ferment things for my health ... if it is a nice texture great it is a bonusbut it did turn out very good this way ... and i recommend doing it this wayotherwise just buy regular yogurt because the point of buying this kind is to get the microbe ... b. longum ... so you have to do the temp that it grows at ... but i do find it odd that yogourmet doesnt post all this clearly on the amazon webpage05-12-25 ORIGINALThe instructions for incubating temps are challengingThe internet search i did says that 98.6 is best for B. longum.And that Yogourmets recommendation for this blend is 98.6°F (37°C) for 14–16 hoursbut it appears they now recommend 108F because people are obessed with "thick" yogurt and give bad reviews if it is not thinkbut the thing is at 108F the regular yogurt strains thrive and the bifido does not.Yogourmet’s own guidance confirms this approach:On their website, in the comment section from 2016 Yogourment confirmsTheir probiotic starter is designed to work at 98.6°F (37°C) for 14–16 hours. This ensures all strains-including the probiotics-replicate well, though the set and flavor may differ from traditional yogurt.Summary:Incubating at 98°F will allow all the strains in the Yogourmet probiotic blend to grow, with the probiotic strains especially benefitting. The yogurt may be less firm and take longer to set, but you will maximize the probiotic content.If you want a firmer, tangier yogurt, a higher temperature (108°F) is better for the traditional yogurt strains, but this is less optimal for B. longum and other probiotics.Jesus bless you!"