Servings: 3
Ingredients
*Recipe adapted from Dr. William Davis' L Reuteri yogurt recipe
ONE of the Following Probiotic Options:
- 1 MyReuteri capsule (L. Reuteri LRDR)
- 10 BioGaia Gastrus tablets, crushed (L. Reuteri ATCC PTA 6475, L. Reuteri DSM 17938)
- 1 BioGaia Osfortis capsule (L. Reuteri ATCC PTA 6475)
Other Ingredients
- 1 Tbsp inulin
- 1 quart ultra-pasteurized half-and-half*
Instructions
- It's always a good idea to sterilize all yogurt-making equipment to maintain the best possible conditions for fermentation.
- In a medium bowl, mix your chosen probiotic with inulin and two tablespoons of organic half-and-half. For extra precaution, heat the inulin separately in a pot with about a cup of milk, bringing it to a boil for 10 minutes. This step helps reduce unwanted microbes that may be present in the inulin, though it doesn’t eliminate all of them. If you include this step, allow the mixture to cool completely before combining it with your probiotic.
- Vigorously whisk everything together until smooth, ensuring there are no clumps.
- Gently stir in the remaining half-and-half, then pour the mixture into your fermenting container. I use Mason jars placed in my Instant Pot for fermentation. Be sure to loosely cover the jars (or your chosen setup) to prevent contamination with unwanted microbes from the air/environment.
- Ferment at 100°F/38°C for 36 hours.
- To make future batches, use two tablespoons of yogurt or whey from a prior batch, 1 tablespoon of inulin, and one quart of half-and-half. You do not need to use the tablets and capsules for future batches unless you have a faulty batch and want to restart fresh.
Video
Notes
-*It's essential to use ultra-pasteurized dairy to prevent the wrong bacteria from multiplying during prolonged fermentation.
-*I make most of my batches with whole milk rather than half-and-half (although half-and-half is Dr. Davis' preferred dairy, given its consistency and thickness). I also make larger quantities (I double the recipe and use a half-gallon of whole milk).
-The first batch of yogurt will likely have some yogurt and whey separation. Do not restart from scratch, thinking you made a mistake; you will likely experience the same outcome. Instead, use a portion of yogurt from the current batch to start your next batch. Subsequent batches will have little to no whey separation.
-This is technically not “yogurt,” as it’s made a different strain of Lactobacillus. Do not attempt to ferment at the higher temperatures of traditional yogurt, as you will kill the bacteria.
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Nutrition
Calories: 413kcal | Carbohydrates: 14g | Protein: 10g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 110mg | Sodium: 192mg | Potassium: 416mg | Sugar: 13g | Vitamin A: 1117IU | Vitamin C: 3mg | Calcium: 338mg | Iron: 0.2mg
Nutrition values are approximate and may vary.
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