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.
*As an Amazon Associate, I earn from qualifying purchases. Thanks for your support!
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.
Have you tried this recipe?Comment below and tell us about it on Instagram! @wholeshenanigans
13 Responses
Thank you for this video for Lreuteri yogurt! Question- I noticed that you had water in the instant pot and then placed your jars in the water to ferment. How much water are you using in your instant pot for this yogurt recipe?
Thank you-
Roxann
You’re so welcome! I actually don’t use a water bath around my jars, although many do, and it’s fine to. If you use water, fill to the same level as your yogurt, more or less. This keeps a stable temp around your yogurt.
This is my very very first time doing anything like this. I am looking at the recipe for the L-Reuteri Yogurt. My homeopathic doctor suggested this. I cannot find the information regarding the kind of Instapot you suggest to use. How do you sterilize the whole Instapot.? I have never looked at an instapot so I don’t know how and what parts to sterilize and how to sterilize. When you sterilize a pot to heat on the stove with the inulin, do you just put it under running hot water. If I need to sterilize the whole pot what vessel is big enough to put the put in boiling water? Can I substitute coconut milk. Where do I find that recipe for coconut milk and how much do I use? After the 48 hours, what do I do just put a cap on top and put in refrigerator?
Here’s the Instant Pot I use. It’s wonderful https://amzn.to/4eYTHrm (affiliate link). The pot itself has a steam setting that will sterilize the whole Instant Pot in 15 minutes (you add 2 cups of water). Also, here’s the coconut milk recipe (video is there as well) https://wholeshenanigans.com/dairy-free-sibo-yogurt/ Good luck!
How do I know my instapot is keeping the temperature consistent? Is there a way to check this? I know these questions are pretty standard for anyone else. But I do not cook and have never used these products. Do I have to get a thermometer?
If you want to double-check, yes, you would have to use a thermometer.
I have one more question. How long do you cool the inulin with the milk? How cool is cooled. Is it ok at room temperature? Do you just leave it on the stove or do I put it in the refrigerator?
Room temp is fine. You could leave it on the stove or cool it more quickly in the refrigerator. (Oh, and to answer another question of yours I missed in another post, yes, you just cap the yogurt and put it directly in the refrigerator once done fermenting.)
How do I sterilize? I put everything I need to make the yogurt and put in dishwasher on sanitize cycle. The cyle takes 3 1/2 hours. Then I boil two stock pots of water. I put everything I need to make the yogurt from the dishwasher and boil it for 10 minutes. Is their an easier way?
on your video for L-Reuturi yogurt you say to heat the inulin in a little bit of milk, then cook to room temperature. On the page to get the recipe, it says to heat the inulin in a cup of milk and boil for 10 minutes. Which one is correct?
on your video for L-Reuturi yogurt you say to heat the inulin in a little bit of milk, then cook to room temperature. On the page to get the recipe, it says to heat the inulin in a cup of milk and boil for 10 minutes. Which one is correct?
On the page to get the recipe, it says to heat the inulin in a cup of milk and boil for 10 minutes. Which one is correct? on your video for L-Reuturi yogurt you say to heat the inulin in a little bit of milk, then cook to room temperature.
How warm do I warm the inulin and ultra pasteurized milk on the stove to sterilize it? In your video you say to warm it in a little bit of milk. You do not say how long. In the recipe you provide, it says 1 cup of milk and boil for 10 minutes. If you boil the inulin that long won’t it loose its good properties?? I just want to get this part right. I think I finally got everything else worked out.