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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.