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.

This yoghurt maker is the best machine I’ve ever bought. Simple to use and it tastes amazing. The yogurt it makes is completely different to any yogurt I’ve purchased. I have it every day along with my home made kefir and I feel absolutely amazing, no more bloating. If it comes back at the market, I highly suggest you buy one.

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Active H2 ULTRA Molecular Hydrogen 60 tablets

Easy to make and has turned out perfect from the very first batch. It’s great knowing I can easily make yoghurt from home that is far more beneficial than yoghurt bought from the shop. I really love the product and can’t wait to try others that I’ve ordered.

We are very pleased with the L Gasseri culture results
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