Cultures

What P. freudenreichii is, why it will not set yogurt on its own, what research shows, and a practical way to use it at home.

What L. delbrueckii is, its subspecies, what studies show, and how to culture it in yogurt at 110-115°F for 8 hours.

What Lactobacillus gasseri is, what fermented-milk trials show, and how to culture it at home at 100°F for up to 36 hours.

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.

Why Akkermansia muciniphila will not grow in a home yogurt maker, what human studies show, and what you can do instead.

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.

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.

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.

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.

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.