@kanenas

I have my own yogurt recipe. It is extremely low carb and high in probiotics. I use 1/2 heavy cream, 1/2 whole milk. I use a L. Reuteri culture and incubate (ferment) for 36 hours. Chill for about 4 hours, Strain for 5 hours. This creates a delicious high fat, low carb extremely probiotic Greek style yogurt. Because I strain my yogurt I do not make it in single serving containers, i have a two quart yogurt machine and my Instant Pot.

My Instant Pot is fine for standard yogurt. But, for long incubation I needed more control over the temp. You cannot incubate for that long without curding if you go over 100 degrees Fahrenheit (37.7778 Celsius). My model of Instant pot does not let me set the temp for the yogurt incubation period and does not have a sous vide mode.

@unusnemo I bought a ready made "Psychbiotics" mix in capsules (see the list below) and used their content (one per jar) as a starter. Then I put part of second batch in the icecube mould and keep it frozen for future starters.

Now for consecutive batches I use unwashed jars plus one jar content split equally among the rest and topped up with milk. 36 hours @ 42⁰C and then few hours in the fridge.
The milk is a cow one (plant base to be tested soon), organic, pasteurised (no UHT) and microfiltered.

We drink it as a supplement daily, straight ftom the fridge. Good stuff.

As soon as I scrap few dollars more I am going to assemble a bigger water bath machine, so I can make batches of some 8 jars 1 liter each, lat alone pasteurisation and sous vide.

The list of strains I use:
- Bifidobacterium infantis BI02
- Bifidobacterium longum BL-G301
- Lactobacillus acidophilus LA02
- Lactobacillus helveticus LH060
- Lactobacillus reuteri LRE02
- Lactobacillus rhamnosus GG

@kanenas

I am not much on anything plant based. Most of the plants I consume are coffee and seasoning on my food. I have no issues with the flavor of the plants, they just make me sick. Inflame my joints and make my day miserable. So I avoid them for my health.