Bacillus coagulans GBI-30: How to Culture It at Home (115-122°F / 36h)
What Bacillus coagulans GBI-30 is, what human trials show, and how to culture it in milk at 115-122°F for up to 36 hours.
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Akkermansia muciniphila: Can You Culture It at Home?
Why Akkermansia muciniphila will not grow in a home yogurt maker, what human studies show, and what you can do instead.
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Lactobacillus fermentum: How to Culture It at Home (98-104°F / 24h)
How to make Lactobacillus fermentum yogurt at home at 98-104°F for 24 hours, what the small human trials found, and why this culture can make bubbles.
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Lactobacillus paracasei: How to Culture It at Home (98-104°F / 24h)
How to make Lactobacillus paracasei yogurt at home at 98-104°F for 24 hours, what the human trials found, and how to handle a slow, soft-setting culture.
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Bifidobacterium bifidum: How to Culture It at Home (100-105°F / 24h)
How to make Bifidobacterium bifidum yogurt at home at 100-105°F for 24 hours, what the human trials found, and how to keep this air-shy culture alive.
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Lactobacillus rhamnosus GG: How to Culture It at Home (108-110°F / 12h)
How to make LGG yogurt at home at 108-110°F for 12 hours, why LGG needs a partner culture in milk, and what the trials found.
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Lactobacillus casei: How to Culture It at Home (98-104°F / 24h)
How to make Lactobacillus casei yogurt at home at 98-104°F for 24 hours, why many casei strains are now paracasei, and what trials show.
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Leuconostoc mesenteroides: How to Culture It at Home (72-77°F / 12h)
How to culture Leuconostoc mesenteroides at home at 72-77°F, why it needs a Lactococcus partner in milk, and what the research shows.
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Saccharomyces boulardii Yogurt: Can You Make It at Home?
Why S. boulardii is a yeast, not a yogurt culture, what the research shows, and two ways to add it to homemade yogurt.
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Lactococcus lactis: How to Culture It at Home (72-77°F / 12h)
What Lactococcus lactis is, what the research shows, and how to culture it on the counter at 72-77°F for about 12 hours, with checks and fixes.
