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   Rocketman (slothrop@chaos.social)'s status on Wednesday, 20-Nov-2024 02:20:28 JST Rocketman

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   • David Penfold :verified:

   @davep For sterilizing a batch of glasses and related kitchen implements, we usually just use a big pot of boiling water.

   Use barbecue tongs to put stuff in and take it out.

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     David Penfold :verified: (davep@infosec.exchange)'s status on Wednesday, 20-Nov-2024 02:20:29 JST David Penfold :verified:

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     Off for 36 hours of my new b. coagulans yogurt at 46°C, yay!

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     David Penfold :verified: (davep@infosec.exchange)'s status on Wednesday, 20-Nov-2024 02:20:29 JST David Penfold :verified:

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     Finished my b. coagulans and started a new batch of l. reuteri with about 20 other random bacteria. Used a bit of the last batch, three reuteri strains and the multi-species capsule. There's about 75 billion of the buggers in there (not including what I added from the last batch, so possibly 100 billion) so I'm only doing a 30 hour session at 37°C. Added inulin, FOS and a couple of cubes of sugar (I don't have the potato starch yet) plus a smidge of Stevia.

     Interestingly*, my thermometer showed the b. coagulans at 47.7°C this morning when it was set to 46, so I'm erring on the safe side for this heterogeneous mix.

     * YMMV

     I'm using 1 litre of milk and 400ml of 30% fat cream (not the thick stuff, as it's a bastard to mix).

     I've commandeered a rack of the fridge as I'll have three different lots on the go soon and I need to know which is which (can't find my label printer so I'm marking them with one of the bottles). I'm going to have to start noting down when I add capsules and when I add just curds from the previous batch (or just mix a bit of both each time, which is probably easier).

     #superGut

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     David Penfold :verified: (davep@infosec.exchange)'s status on Wednesday, 20-Nov-2024 02:20:29 JST David Penfold :verified:

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     The hardest part is sterilising the eight jars/pots, their lids, the big pyrex bowl, the ladle, the table spoon and the 1/2 litre measuring jug I use for putting the nascent yogurt into the jars. I'm not sure how strictly necessarily this palaver is, as "Super Gut" doesn't really mention it (that I can remember), but I don't fancy the idea of lacto-fermenting random bacteria hanging about the kitchen.

     #superGut

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     David Penfold :verified: (davep@infosec.exchange)'s status on Wednesday, 20-Nov-2024 02:20:30 JST David Penfold :verified:

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     We're on our second batch of l. reuteri yogurts. The 36 hour fermentation time is giving me the heebie-jeebies, but we're not dead yet...

     It tastes very, very tart though. I'm going to need to get the stevia out.

     Edit: I'm using three different l. reuteri strains now because they're all subtly different, apparently.

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     David Penfold :verified: (davep@infosec.exchange)'s status on Wednesday, 20-Nov-2024 02:20:30 JST David Penfold :verified:

     in reply to

     On my third batch of L. Reuteri. Adding inulin and blueberries to get a bit of prebiotics and to remove some of the tartness (apparently it's 3.5 pH after 36 hours of fermentation, I should maybe add lime...).

     Next batch will have four strains plus a bunch of other probiotics, with higher levels of L. Reuteri and B. Coagulans compared to the rest. Will bump up to 40°C for the latter without killing the former.

     Also bought nine more yogurt jars (the yogurt maker holds eight). Lost one of the first eight (my wife definitely didn't throw it in the bin) so that's a handy round 16 for two batches.

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     David Penfold :verified: (davep@infosec.exchange)'s status on Wednesday, 20-Nov-2024 02:20:30 JST David Penfold :verified:

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     My guts appear to have turned into a brass band.

     #superGut

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     David Penfold :verified: (davep@infosec.exchange)'s status on Wednesday, 20-Nov-2024 02:20:30 JST David Penfold :verified:

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     The rumblings seem to have subsided...

     Just found some proper sauerkraut at the local supermarket, that went through proper lacto-fermentation. Only €3.80 for a big pot that will last for ages. Beats doing everything myself.

     Will be doing our first batch of Bacillus coagulans later, at about 46°C for 36 hours. Can't do it now or it'll end at 4am.

     My wife is finding my pre/probiotic salads really tasty, which is an extra benefit. They're lettuce, mozzarella, almonds, walnuts, sauerkraut (was chopped up pickles), sardines or eggs, organic tomatoes when I can find any, sea salt, apple cider vinegar and olive oil.

     Top tip: the stevia, blueberries, plus a dash of inulin really help take away the extremely tart flavour of the L. reuteri yogurt.

     #superGut

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     David Penfold :verified: (davep@infosec.exchange)'s status on Wednesday, 20-Nov-2024 02:20:31 JST David Penfold :verified:

     Yay! Actually unboxed my yoghurt maker, sterilised the gubbins, and started a 36h l. reuteri fermentation for 1.2 litres (also includes milk, cream, inulin and a capsule of the bacteria).

     If I stop posting after Saturday midday, I've done something horribly wrong.

     #superGut