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L. Gasseri Yogurt: IC Recipe Discussion Thread


Member Forum >> Recipes >> L. Gasseri Yogurt: IC Recipe Discussion Thread

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Has anyone tried making fermented vegetables with L. gasseri?
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I made carrot cake in a jar with L. gasseri. I’m pretty sure it fermented (the dates and other ingredients turned tart) and it tasted great!
Recipe here: https://www.culturedfoodlife.com/carrot-cake-in-a-jar-culture-your-carrots/
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Tags: Carrot Cake in a Jar,Cultured Food Life,L. gasseri

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Tags: BNR17

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Posted: 9/24/2022 10:36:47 AM
Edited: 9/24/2022 1:12:06 PM (1)


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Posted: 10/3/2022 11:13:18 AM
Edited: 10/3/2022 12:13:01 PM (1)


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Donna Schenk now sells L. gassseri BNR 17  from UAS Labs (Wisconsin). For more information see:   https://www.culturedfoodlife.com/store/product/l-gasseri-superfood-starter/
Tags: L. gasseri BNR17,L. gasseri source

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Hello, fellow yogurt makers. I set the temperature wrong for gasseri: 99 for 36 hours. Should I add more time at 107? Forget about this batch?

Thanks for any suggestions.
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Posted: 10/20/2023 11:14:44 AM
Edited: 10/20/2023 11:23:38 AM (1)


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If making L. Reuteri Yogurt & L. Gasseri in the same machine, I know it’s 36 hours but can’t find the recipe again that says what temperature when making both.
What temp when making both L. Reuteri & L. Gasseri together?
Thanks!!
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In one of the threads Dr. Davis says to ferment gasseri at 109 deg. (if fermenting alone). My guess would be 104-106 as a compromise.
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To ferment safely, do not go over 100 F... Do not ferment over 30 hours. You don’t need any device, but the light of your oven. 
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Posted: 7/16/2024 2:29:08 PM
Edited: 7/16/2024 2:29:32 PM (1)


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Tags: biothin,cutting edge cultures,L.gasseri Yogurt

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Posted: 7/16/2024 3:52:38 PM
Edited: 7/16/2024 4:07:47 PM (1)


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Something else I’m wondering about:

the nutrition page for this fermented l.gasseri says it contains 5.2 grams of carbs, as sugar. But wouldn’t all that sugar be gone after 36 hours of fermentation?

Thanks.
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I only use Inulin Powder, Microingredients brand.  Haven’t made BNR17 in a while but it turned out ok.  
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Just wondering if we’re staying with 109 degrees for l.gasseri, or has that temp recommendation been lowered? And if so, to what?

Thanks,
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Tags: fermentation temperature,L. gasseri

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