We really like the Coagulans culture and also the L Rueteri and L Gasseri cultures.
With the Coagulans, to start with, I did the same as I did with the other two cultures and cultured it by itself.
The Coagulans set into a lovely tasting yogurt like culture in the 36 hours.
Then I saved an ice cube tray of it in the freezer for future cultures, as I did with the others.
Now for about 3 weeks I have been combining the three cultures together in each batch and re-culturing from "that same batch" each time to see how it re-cultures.
It still makes a lovely yogurt like culture, though it sets in about 24 hours now, Once after it had set at 24 hours, I still let it go to 36 hours, to see what happens, but it separated a lot by 36 hours, although It still tasted like good yogurt, just more acidic, so, if it's set at 24 hours now, then I stop it there.
I haven't had it "go off" at all, just more acidic if I culture too long past setting point, but I have been very careful to sterilize the spoons and containers to prevent contamination.
Eric au
As Dr Davis says the weakness with mixed batch re-culturing too many times is... that the microbes compete, and it is not known if one microbe ends up dominating the batch, so after a while it's good to start another fresh batch, which I have started tonight.
