After reading your original comment I stocked up on Biogaia. I’m 3 days into the tablet and will soon start experimenting with culturing for yoghurt. I suspect they had a decent sales bump this week.
Most people here would doubtless prefer not to science-by-anecdote, but when you’ve got this kind of condition you’re willing to try pretty much anything once.
Having experimented with introducing bacteria into my gut biome before, be prepared for potential negative outcomes - with some stuff from a local biotech startup myself and a few others suffered bloating, gas, and more disgusting outcomes that I won't bother describing.
Its kind of a crapshoot if your guts will adjust well or not, and how long it takes for the adjustment to occur.
> I’m 3 days into the tablet and will soon start experimenting with culturing for yoghurt.
I’ve heard tell of people “training” kefir grains to uptake other strains of bacteria through repeated exposure during the culturing process. I wonder if you could get a more stable culture by introducing kefir grains to that yogurt for a playdate. I’d imagine some concerted initial exposure plus a periodic Reuteri booster would give you kefir grains that’ll perpetuate the strains you want. Perhaps it would be enough to crush a few tablets in some milk before adding kefir grains, but the yogurt first approach seems easy enough if you have an instapot or other yogurt making device.
2. Heat milk to 180F (I heat on Hi to 165F while stirring then turn it down), hold it there for 10 mins. Shoot for 180F but it's not a big deal if it goes to 190F.
3. Cool while stirring in a sink of water to 110F, take it out of the sink.
4. Stir in your starter. I use a popular probiotic on Amazon: open 3 capsules for half gallon of yogurt
5. Ferment in the oven for 24 hours to ensure all sugar is used, making the yogurt lactose-free.
I´ve been making my non-dairy yoghurt (I'm allergic to Casein) for some time. One recommendation I always emphasize is that the first batch of yogurt you make with probiotics direct from the capsules will be "just ok". You should reuse some of the yogurt from the previous batch as a "starter" for a new batch. Once you do this for 3 or 4 times, the consistency of the yogurt improves considerably.
I use a combination of things: Sometimes liquified almonds (thick almond milk?) sometimes Cashews, sometimes oats. The best results I've had is with a combination of those three.
Most people here would doubtless prefer not to science-by-anecdote, but when you’ve got this kind of condition you’re willing to try pretty much anything once.