How to Make L. Reuteri Yogurt at Home

What Is L. Reuteri Yogurt?

Lactobacillus reuteri is a good bacteria that used to live in almost every human gut. Antibiotics, processed food, and c-sections wiped it out over the last few generations. Researchers conclude that only about one in seven people still carry it.

L. reuteri yogurt ferments for 36 hours vs regular yogurt which ferments for a few hours.

Some of the benefits of L. Reuteri

Calmer mood: L. reuteri releases oxytocin, a hormone that lowers stress, helps wounds heal, support skin and bones and tells your body it is safe.

Deeper sleep: Falling asleep more easily and deeper more restorative sleep. L. reuteri activates gut-brain signaling releasing oxytocin which influences stress and sleep.

Healthier gut microbiome: Improvement in digestion and bowel regularity. Reduce gas, bloating and abdominal discomfort and restores gut bacteria after antibiotics.

What you Need?

1. A yogurt maker that holds 99 degrees F

   This is one thing you can not skip. You need steady heat for 36 hours. This is the one I use, easy to set up and I’m satisfied with the results.

2. A starter

   I use the MyReuteri Starter Culture sachets from Dr. William Davis. One sachet makes one quart and the prebiotic fiber is already mixed in. You tear it ope and pour.

   There is also a MyReuteri capsule version if you prefer. One capsule per quart with a tablespoon of inulin powered which is the prebiotic fiber for the yogurt.

3. Prebiotic fiber (for later batches)

   The sachet already has the fiber your bacteria need for batch one. Keep a bag of inulin powder on hand for when you start reusing your own yogurt as starter. Adding 1-2 tablespoon per batch.

4. Your dairy

   One quart of organic half and half gives you the thickest , creamiest result. Whole milk works too. I prefer half and half.

How to Make L. reuteri Yogurt

1. Sanitize your equipment.
   Wash your jar, spoon, whisk, and lid thoroughly with hot soapy water.

2. Start with 1 quart of pasteurized organic half-and-half.
   This gives the culture a rich base and helps create a thicker finished yogurt.

3. Add 1 packet of MyReuteri starter.
   The packet already contains L. reuteri and inulin, so you do not need to add extra inulin for the first batch.

4. Make a small starter slurry.
   Add a few tablespoons of half-and-half to the starter powder and stir until smooth.

5. Add the remaining half-and-half.
   Pour in the rest of the quart and mix gently until everything is evenly combined.

6. Ferment at 99 degrees F for 36 hours.
   Use a yogurt maker appliance that can maintain a steady temperature of about 99°F

7. Leave it undisturbed while it ferments.
   Avoid stirring or repeatedly opening the container during the 36-hour fermentation period.

8. Refrigerate when fermentation is complete.
   After 36 hours, place the yogurt in the refrigerator.

9. Chill for at least 6 hours before eating.
   The texture usually becomes firmer as it cools.

10. Store refrigerated and use within about 7 days.
    Some separation of whey or a slightly curdled appearance can happen and does not necessarily mean the batch failed.

Making the Next Batch

Once you have a successful batch, you can use a few spoonfuls of the finished L. reuteri yogurt with 2 tablespoon of inulin powder as the starter for your next batch instead of opening a new packet.