fntms,
Thanks for the information. Mine was a little behind yours. I used 6 quarts (Non scientist obviously) I crushed, and then dissolved 3 Gastrus in a little water. For the co-fermentation bacteria, I used a Natren product called Healthy Trinity with Lactobacillus acidophilus, NAS 5 billion cfu
Bifidobacterium bifidum, Malyoth 20 billion cfu and Lactobacillus (delbrueckii) bulgaricus, LB-51 5 billion cfu per capsule I used 2 capsules worth of the oil squeezed into warm milk. I think that I should have used 1.
I am pretty confident that some L. Reuteri multiplied well as the texture of the yogurt is different from the texture of the yogurt I made with the Healthy Trinity once before. It tastes good, but is a little gooey almost like a boiled down syrup. It did set up nicely though. Not a lot of whey, mostly solids.