l. reuteri yogurt can transform gut health, digestion, and overall well-being. but making it correctly is key. when i first attempted it, i made a major mistake: i used raw milk.
raw milk contains beneficial bacteria, which usually support health. however, when making l. reuteri yogurt, those bacteria compete with the l. reuteri strain, preventing proper fermentation. my first batch failed because of this, so if you’re making this yogurt, stick to organic half and half for the best results.
why make l. reuteri yogurt?
this yogurt isn’t just a probiotic—it restores l. reuteri, a bacteria strain that modern diets have wiped out. dr. davis, author of super gut, designed this method to help rebuild the gut microbiome.
regular consumption may support:
- digestion and gut healing
- recovery from sibo and leaky gut
- post-antibiotic and chemotherapy gut repair
- collagen production for smoother skin
- reduced inflammation
- better mood and hormone balance
ingredients you’ll need
gather these simple ingredients before you begin:
- 10 biogaia l. reuteri tablets (crushed)
- 2 tbsp inulin powder (acts as food for the bacteria)
- 1 quart organic half and half
- mason jars
- instant pot (or similar device)
step-by-step instructions
1. crush the tablets
place 10 biogaia l. reuteri tablets in a small bowl. crush them into a fine powder.
2. add inulin powder
mix in 2 tablespoons of inulin powder. this prebiotic helps the bacteria multiply.
3. heat the half and half
warm 1 quart of organic half and half to 99°f. avoid exceeding this temperature, as too much heat can destroy the bacteria.
4. make the slurry
pour a small amount of the warmed half and half into the crushed tablet mixture. stir until smooth.
5. combine everything
pour the slurry back into the rest of the warmed half and half. stir well to ensure even distribution.
6. pour into mason jars
distribute the mixture evenly among clean mason jars.
7. ferment for 36 hours
place the jars in the instant pot (without water). set it to yogurt mode and ferment for 36 hours with the lid on.
8. check your first batch
the first batch may separate, which is normal. save a spoonful or two to use as a starter for the next batch.
9. make the next batch
repeat the same process, but instead of using tablets, add 2 tablespoons of the saved yogurt to the new batch. this time, your yogurt will be smooth and creamy.
troubleshooting common mistakes
❌ mistake: using raw milk
raw milk contains bacteria that interfere with the l. reuteri strain. always use organic half and half for proper fermentation.
❌ mistake: overheating the milk
anything above 99°f can kill the beneficial bacteria. use a food thermometer to monitor the temperature.
❌ mistake: skipping the inulin
inulin acts as food for l. reuteri. without it, fermentation may not happen correctly.
❌ mistake: throwing away the first batch
the first batch often separates, but that’s okay! save a little and use it as a starter for future batches.
how to eat l. reuteri yogurt
enjoying this yogurt daily may support gut healing and digestion. here are a few ways to incorporate it:
- eat ½ cup per day on its own
- blend it into smoothies
- use it as a dip with honey
- mix it with fresh fruit
if you’re dealing with sibo, leaky gut, or post-antibiotic gut issues, this probiotic-rich yogurt can be a simple, natural way to heal your gut microbiome.
final thoughts
making l. reuteri yogurt isn’t complicated, but avoiding common mistakes is key. my first attempt with raw milk failed, but now i have a method that works every time. if you’re looking to improve gut health naturally, this yogurt is worth trying.
have you made l. reuteri yogurt before? let me know in the comments!
watch all my mistakes here 💛
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