If you're making L. reuteri or SIBO yogurt and wondering why it turned out like watery milk, you probably forgot the inulin. This is literally the food that keeps your bacteria fermenting for 36 hours. Without it, you're just warming milk. I learned this after wasting $40 worth of half-and-half and probiotics on my first batch. The bacteria need something to eat besides lactose, and that's where inulin comes in.

Mix it in cold liquid first — dump it in hot coffee and you'll get fiber gel balls
Start with half a scoop — unless you want to spend your first week on the toilet
Transfer to a jar immediately — the zip-lock will tear within a month
Jerusalem artichoke source — not chicory root (matters for FODMAPs)
No taste, dissolves clear — won't mess up your coffee or smoothies
2.2 lbs lasts 3+ months — even making weekly yogurt batches

Multiple reviewers specifically mention this works perfectly for Dr. Davis yogurt protocols. One person said their son tried a different brand and the yogurt failed. At $29.95, it's cheaper than ruining even one batch of yogurt. Plus, it doubles as actual prebiotic fiber when you're not fermenting — feeds the bacteria you're trying to grow. Just don't be the person who thinks more is better. Your gut bacteria will multiply whether you use 1 tablespoon or 5, but your toilet visits definitely won't be the same.

🥛 The missing ingredient between yogurt success and expensive milk soup.

Pros & Cons

Essential for L. reuteri and SIBO yogurt success.

Jerusalem artichoke source (gentler than chicory).

Actually dissolves clear unlike cheap brands.

One bag lasts months of weekly yogurt making.

Doubles as daily prebiotic when not fermenting.

May give you gas if you jump to full dose.

Zip-lock seal tears relatively easily (transfer might be needed).

Clumps in hot liquid if not pre-mixed.