Great update hotbit. Thanks.
What I assumed that I lose during the straining through coffee filters is the liquid which is clear with a greenish/yellow tinge. Figured mostly the Galactose, and whey with some of the bacteria. Since the yogurt works better than the first batch in the subsequent batches using some separately saved yogurt, I figure that at least a good concentration of the bacteria is present. Then again, I do not strain off all the liquid, so it might simply be enough whey left to have some bacteria. I went as far as 4 generations, but for 5th and 6th, I added a few Gastrus to supplement the saved Yogurt as a starter.
I am also encouraged that my method should retain a large amount of bacteria from the claims of White Mountain Foods. They also use a 24 hr ferment, which for the Greek version is strained. They claim 250 Billion CFU per 8 ounces.
http://whitemountain...eek-yogurt.html
I miss my Yogurt. Time flies, it has been 6 months since I last made it. What I can say is that I am probably about 8 pounds heavier eating a similar very low carb diet without the Yogurt. I think my replacement calories are coming mostly from fats. As slightly off topic questions, is there an opinion about if Casein is a protein which can be harmful? Is it true that whole milk can be Estrogenic?
One additional thought. I thought that maybe since L.Reuteri strains can grow on Galactose, that it is maybe part of the reason that adding Yogurt bacteria which create Galctose by consuming Lactose, to the incubation helped multiply them over the culturing broth or milk.
Edited by Heisok, 27 February 2017 - 11:42 PM.