Making Yogurt With Probiotic Capsules

Not entirely a failure.  The successful yogurt required the contents of 2 probiotic capsules per pint of milk, stirred into cold milk before heating.  Each capsule contains 3 billion live active cultures, at least 1 billion of each L. Acidophilus, B. Bifidum, and L Bulgaricus.  Other [inactive] ingredients in contents of capsule:  Cellulose, Stearic Acid, Magnesium Stearate, and Maltodextrin.

I did not attempt a second or further generation batch.

Here's what I did, see below for action and results.

2 quarts of whole milk
6 Capsules of Solaray Brand MultiDophilus Triple Strain Formula
4 Pint glass canning jars, lids and rings
1 spoon

Typically I heat the milk-filled jars, one at a time, in the microwave long enough for the milk to get to the right temperature, between 100 and 110, even as high as 115 is alright.  Then I stir in 2 Tablespoons of Seven Stars Farm Yogurt, and then my homemade yogurt for future generations, per each pint.  But this time I'll be using probiotics.  I have found no direction in how much to use, or how to do it, so I hope the above knowledge is helpful for whatever brand you have in your fridge.  The point of this experiment is to find out if this will even work.

Once the jars are ready to go, put on the lids and rings, and set on a clean dish towel in your crock pot.  Make sure the the water temperature to 110-115 (I heat water in the kettle to expedite this), turn off the heat, put on the lid, and set the timer for 2 hours.  Turn the heat back to high, and bring the temperature back up to 110, then turn off the heat.  Repeat every 2 hours until your yogurt has been in the water bath for 8 hours.  Set jars on a towel in the fridge and wait 24 hours before enjoying.

Make sure not to let your water temp get lower than 90, or to reach 120.  If this happens, just exchange some water with either hot kettle or cool tap respectively to correct.

Jar 1:  I stirred in the contents of one capsule into the pint of cold milk before heating it up in the microwave to 110.  Upon removal after 8 hours it was still practically the consistency of milk.  The texture was only slightly thickened, almost undetectable, but the flavor was almost like buttermilk, sour but not spoiled.  I ended up using it for baking.

Jar 2:  I stirred in the contents of two capsules into the pint of cold milk before heating it up in the microwave to 110.  Upon removal it was noticeably thicker, after 2 days in the fridge it was solid.  The texture was creamy and the flavor was only slightly tart, there was no noticeable whey.  Good results.

Jar 3:  I stirred in the contents of one capsule into the pint of milk already heated to 110.  After 8 hours at 110, it was still practically the consistency of milk, and even still after 1, day in the fridge.  We don't do a lot of baking in my house, but I'll be using the cultured milk for that purpose when I get to it.
 
Jar 4:  I stirred in the contents of two capsules into the pint of milk already heated to 110.  After 8 hours at 110, it was noticeably thickened.  After days in the fridge, it was thicker than Kefir, but not as thick as yogurt, it worked just fine in a fruit smoothie.