Discover our L. reuteri yogurt recipe, a superfood popularized by Dr. William Davis and his best-selling book “Super Gut”. This yogurt is a real source of well-being, concentrating more probiotics than any other food supplement on the market.
With just milk, prebiotic fibre, and L. Reuteri Superfood Starter, make a powerful probiotic food, containing over 135 billion active probiotic bacteria per 250 ml (ref.).
This recipe gives you a step by step guide on how to prepare this yogurt, rich in Lactobacillus Reuteri, and how to incorporate it into your eating routine for the well-being of your health!
Go straight to the section that interests you:
- What is L. reuteri yogurt?
- How to make L. reuteri yogurt?
- L. reuteri yogurt recipe
- Storage and use
- Which milk to use?
- What appliance to use to keep the temperature constant?
- Get the tools!
What Is L. Reuteri Yogurt?
L. reuteri yogurt is a variant of traditional yogurt, enriched with probiotics thanks to the Lactobacillus Reuteri bacteria, a probiotic strain naturally present in the human intestine and with numerous benefits.
To produce Lactobacillus Reuteri yogurt, the bacteria are cultivated in milk or cream, to which prebiotic fibres are added to increase the number of probiotics tenfold.
This type of dairy product is often thicker and more acidic than conventional yogurt. In terms of health, the L. reuteri bacterium is known for its antimicrobial properties, capable of fighting incoming pathogens and boosting the microbiota’s immune system. This microorganism helps strengthen the intestinal barrier and reduce the absorption of certain microbes, which could prevent inflammatory diseases in the intestine and other areas of the body (ref.).
How To Make Reuteri Yogurt?
Making Lactobacillus Reuteri yogurt is simple: it requires few ingredients and offers great satisfaction.
In just 10 minutes of preparation and after 36 hours of incubation at a temperature of 35-37°C (95-100°F), you’ll have a tasty yogurt rich in probiotics and health benefits.
Follow these five essential steps:
- Mix the prebiotic fibres with the culture.
- Add milk.
- Cover with a lid.
- Incubate.
- Place in the fridge.
As incubation lasts 36 hours, it is advisable to start early in the morning, or late in the day.
It is common for the first preparations of L. reuteri yogurt not to reach the ideal texture, but with perseverance, by the third or fourth attempt, you should notice a marked improvement towards the desired consistency.
Lactobacillus Reuteri Yogurt Recipe
Equipment
- 1 appliance capable of maintaining a constant temperature of 37°C (100°F)
- 1 glass jar with lid, minimum 1 litre capacity
Ingredients
- 1 sachet LR Superfood Starter Culture
- 2 tablespoons prebiotic fibre
- 1 litre whole cow's milk (use dairy products without additives)
Steps
Mix the ingredients (inoculation)
- In the glass jar, mix the prebiotic fibres with the contents of one sachet of LR Superfood Starter.
- Add 250 ml (1 cup) of milk (cold or at room temperature).
- Whisk to remove lumps and ensure even distribution. Do not use a blender.
- Stir in the rest of the milk, leaving a few centimetres of space at the top of the jar. Mix or whisk to ensure even distribution. Do not mix in a blender.
- Put a lid on, leaving it slightly ajar, or use plastic wrap.
Incubation
- Place the jar in the incubator and ferment at 37°C (100°F) for 36 hours, away from drafts.
- Do not open the incubator or stir the jar during fermentation.
- After 36 hours, remove the jar from the incubator.
Storage
- Allow to cool to room temperature, then seal tightly and refrigerate.
- You can eat the yogurt after it has been refrigerated for a few hours.
Next Recipes
- Repeat these instructions but use 2 tablespoons of your prepared yogurt as a starter ferment. Don't forget the prebiotic fibre!
- If the previous yogurt has separated, use 1 tablespoon of the solid part and 1 tablespoon of the whey (or 2 tablespoons of whey if the solid part is too firm) as a starter ferment.
Notes
Storage and Use
Your L. reuteri yogurt can be kept in the fridge for up to 4 weeks.
There are several ways to consume your L. reuteri yogurt. The simplest way is to eat it like normal yogurt.
However, Lactobacillus Reuteri yogurt can also be used in recipes for:
- Dips and dressings
- Cheese
- Beverages and smoothies
- Desserts
- Ice cream…
Tip for Greek Yogurt: Drain the preparation for a few hours using a cotton bag to thicken the consistency.
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Shop nowCaution: Avoid vigorously mixing or heating L. reuteri yogurt; heat and intense mixing can destroy the beneficial probiotic cultures, thus reducing its health benefits.
Enjoy your L. reuteri yogurt in its pure form or as a secret ingredient in a multitude of recipes. What’s your favourite way to add it to your diet?
Frequently Asked Questions
Which Milk to Use?
Choose whole or semi-skimmed milk for a rich, creamy texture. Avoid skimmed milk (too liquid), raw milk (risk of unwanted bacteria), lactose-free milk (lack of nutrients for cultures), and pure cream (consistency too thick). Goat’s milk is a possible alternative, but the yogurt will be thinner.
For plant-based alternatives, coconut milk is preferable due to its fat content, but conventional plant milks are not ideal for this culture.
Don’t hesitate to add cream to your milk for a smoother consistency.
Which Appliance to Use to Keep the Temperature Constant?
To maintain a constant temperature of 35-37°C (100°F) for 36 hours, you can use:
- A sous-vide cooking appliance
- A yogurt maker with an adjustable thermostat
- A dehydrator
- An Instant Pot type programmable pressure cooker
- A slow cooker
The important thing is that your container can maintain the right temperature during the 36 hours of incubation. We recommend that you test your appliance for several hours before making your first recipe.
You should also make sure that the appliance you choose can easily accommodate your fermentation jar to ensure even heat distribution.
Why Use Prebiotic Fibres?
The use of prebiotic fibres is essential in the preparation of L. reuteri yogurt, as they act as a nutrient substrate, feeding the probiotic culture. This specific ‘fuel’ helps the bacteria grow vigorously, resulting in more active fermentation and a rich, creamy yogurt texture. What’s more, this fibre promotes a beneficial symbiosis in the intestinal microbiota when yogurt is consumed.
Prebiotic fibres can be purchased online and used in other fermentations (milk kefir, yogurt, kimchi, etc.) to promote the growth of beneficial bacteria.
Prebio Plus - Prebiotic Fiber Supplements
$57.00
Prebio Plus is a blend of natural organic prebiotic fibre supplements that promotes the growth of beneficial bacteria.
Shop nowWhat Are the Health Benefits of L. reuteri?
The Lactobacillus Reuteri strain is recognized for its many health benefits, supported by various scientific studies.
Lactobacillus Reuteri may be able to support (ref.):
- A healthy microbiome
- The immune function
- Cellular health
- A healthy intestinal barrier
- Digestive health
L. reuteri plays an impressive role in eliminating infections and mitigating gastrointestinal disease, as well as disease in distant tissues (ref.).
More specifically, L. reuteri has shown antifungal properties against five of the six most common Candida species, making this probiotic a major ally in the fight against SIBO (small intestinal bacterial overgrowth). It has completely eliminated these species and is now being studied as a treatment for SIFO (intestinal fungal overgrowth). SIFO is characterized by the presence of an excessive number of fungal organisms in the small intestine, associated with gastrointestinal symptoms (ref.).
My Yogurt Has Separated and Is Grainy!
Yogurt separating into solid and liquid parts is normal and not a sign of failure! You can simply mix them together to make the yogurt smoother.
Separation is a common phenomenon, reflecting dynamic, prolonged fermentation and the activity and health of the culture. Unlike industrial yogurts, homogenized by stabilizers, L. Reuteri yogurt is natural, with no additives.
My Yogurts Are Becoming Increasingly Acidic
The more you use your previous yogurts to backslope your next ones, the more acidic they become over time. Cut the acidity by eating it with sweet ingredients or start a new fermentation by using a new sachet of culture.
My Culture Fermented at Over 37°C, Is It Dead?
A few degrees more or less shouldn’t make much difference. However, if your temperature has risen above 40°C, your culture may have died. To check this, start a new fermentation and observe the results.
The Surface of My Yogurt Is Pink/White!
This colour usually indicates harmless yeast that has appeared as a result of exposure to air or poorly distributed ingredients. Remove the affected surface; if the rest has a tangy taste without bitterness, it’s safe to eat.
To make sure it doesn’t happen again, it’s best to restart a recipe with a new sachet of culture and sanitize your entire equipment.
Get the Tools!
We recommend the following products for making L. Reuteri yogurt.
Hello,
I am wondering – i ordered (via amazon) a yogurt maker with a temperature guage to make L-Reuteri yogurt- but it hasn’t arrived yet.. and I have been waiting for a month now…
in the meantime, maybe I could just use my instapot. The thing is though, that my instapot is big (4-5 liters or so). – I used to make big batches of regular yogurt in it and put it in 4-5 mason jars to keep in the fridge…
But, for making the L-reuteri yogurt, I think I am understanding that it is best ot make it in 1 L mason jar. My question is: can I use my instapot and just put 1 L of milk (and starter and pre-bio) directly into the instapot? Will it still keep a regular / even temperature if there is a bunch of space (air) (3-4 liters worth) above the milk/yogurt?
Or, shall I just wait until my new smaller 1 liter yogurt maker arrives in the mail?
Or, do people make smaller (1 mason jar’s worth for example) yogurt in an instapot by putting the jar in the instapot and surround it with water?.. to keep it at temperature? There is a rack that a glass jar could sit on… I just would think that it would require some water in there? or maybe not? hmmmm
I’ve never done this method bcs I always made a bunch of yogurt at a time. I did make yogurt in it with just 2 liters of milk and that worked fine (it didn’t matter that their was air space in the pot)…
Also: is Inulin (I bought some from the health food store) equal to the pre-bio plus fiber supplements that you sell and suggest? Can I use Inulin instead I mean?
I also bought L-reuteri capsules from the local health food store… do you know how many I would use per liter? Are capsules the same substance as your L R superfood starter? The brand I bought is: Reuteri Restore by the company called: New Roots: The strain is solely L reuteri and is 2.5 billion + CFU per capsule. It also has 6 mg Ascorbic acid (Vitamin C) per capsule.
Thank you so much, I appreciate your answers I have read above!
Jade
I realize that – or I am guessing – that maybe I need to just try it out and see what happens.
And I think you will tell me to test my instapot’s temperature- to see if it stays even temperature – and also what temperature the yogurt setting stays at on the instapot… I have never tested the exact temperature when making regular yogurt in it before.
I’ve made this yogurt 3 times in my yogurt maker – every time it separates. I eat the solids, but what about the liquid? Can i consume that too with the same benefits? I’ve been throwing it out mostly but I’m wondering if i should be eating it too ( drinking it)
Good morning/ Bonjour,
I have been making LReuteri yogurt for 2 yrs now. I was using a dehydrator and was constantly checking the temp. It was most of time ranging from 97C- to 103 C .
I bought your yogurt maker last Nov/25 and I just LOVE it .
It keeps the Temp at 100C at 36 hrs and I am worry free with Temp. for 36 hrs
It makes the best LReuteri yogurt & highly recommend It.
I also have been making yogurt for many yrs.
I was heating the milk to just below boiling point and letting the Temp of the milk drop temp. to 51C – 52C.
I added yogurt to the milk always had a perfect thick creamy yogurt.
With LReuteri making in the last 2 yrs , I was heating up the milk to just below boiling point then letting temp. drop to 42C. as recommended.
With the new yogurt maker I continue the same process.
My question is it necessary to heat up the milk and placing the warm prepared batch in the yogurt maker. The yogurt turned out to be delicious & thick creamy.
Or just place the unheated milk following instructions to prepare L reuteri yogurt
and the jars in the yogurt maker.
How long does it take the yogurt maker to bring the LR. yogurt to 100 C . and should I bring the timing longer than 36 hrs.? Do I place warm water in the bottom of the yogurt maker to help bring up the Temp to 100C?
Thank you / Merci
Gisèle
Hello Gisèle,
Thank you for your kind feedback, we’re very glad to hear you’re enjoying the yogurt maker.
To answer your questions, based directly on the recipe:
– Heating the milk is not required for L. reuteri yogurt. As described in the recipe, the milk can be used cold or at room temperature.
Heating the milk beforehand is an optional technique some people use to improve thickness, but it is not necessary for successful fermentation.
– You can therefore place the prepared mixture directly into the yogurt maker, without preheating the milk.
– The yogurt maker is designed to reach and maintain ~37 °C (100 °F) on its own. There is no need to add warm or hot water. Adding water can help with heat stability, but care must be taken to avoid overheating.
– The recommended 36 hours of incubation is sufficient. Extending the time is usually unnecessary and may increase acidity without added benefit.
In short: your current method works very well, and the simpler method described in the recipe works just as reliably.
Happy fermenting.
Hello,
I have made kefir and regular yoghurt for years – and make a big batch (4 liters or so) in my instapot.
But my naturopath has suggested I start making this L-Ruteri yoghurt for digestive issues. IbS and sibo.
I haven’t started it yet or bought any of these products – I’m wondering – it seems like the bag of the prebiotic doesn’t seem that large, and yet for every repeat batch I am supposed to use 2 Tablespoons of it along with 2 Tablespoons of the last batch of L-Ruteri yogurt?
It seems like the prebiotic would run out fairly fast?
I love how inexpensive it is to make regular yogurt by just adding the previous yogurt to the new batch…
If I am eating a cup a day of L-Ruteri – about how long would the $57 bag of prebiotic last?
Another question: you suggest using a liter mason jar BC’s this larger size better keeps the yogurt even and in the right ingredient proportions (as opposed to making two smaller jars of yogurt)…
But in the photo of that nifty yogurt Maker with the 8 portions shown (although it says it is for 6 cups) – for $117…. That is all smaller portions than the quart/liter mason jar.
Just curious why you are recommending or selling this yogurt Maker.
I’m sure there’s a good reason – I’m just curious BC’s you said that it’s ideal to make it in the larger quart/litersingke portion in an earlier comment.
Thanks !
Great questions! A bag of Prebio Plus contains about 25-30 tablespoons, so you’d get roughly 12-15 batches, or about 2-3 months of supply for 1 cup daily.
On the equipment: the 1-liter mason jar recommendation is about even temperature distribution during fermentation. The yogurt maker, while having smaller cups, is a different tool with precise temperature control built in. Choose based on your preference: mason jars are more economical (pair with sous-vide), while the yogurt maker offers set-and-forget simplicity.
Your kefir and yogurt experience will definitely help! Good luck!
Hi im just starting my yogurt journey and very excited.
Is it possible to use a probiotic capsule that has L Reuteri as well as other strains?
Hi Sana,
Short answer: no, it’s not recommended to use a probiotic capsule that contains L. reuteri along with other strains to make this yogurt.
This recipe incubates at 35–37 °C for 36 hours 🌡️, which is ideal for L. reuteri, but not for many other probiotic strains.
When multiple strains are present, some may grow too quickly while others may stall or die, leading to unbalanced fermentation and inconsistent results 🫙⚖️
That’s why a single-strain L. reuteri culture is strongly recommended for this recipe 👍
My yogert maker is set at 42° and can’t be changed. Is this too high. My first batch is not very thick
Would adding dried milk powder in the mixing stage help
Hi Ruth,
Indeed, 42°C is too high. Before considering adding other ingredients, I strongly encourage you to find a solution for the temperature.
I make regular yogurt in my instant pot. Can I make this yogurt in the instant pot? Would the temperature be correct? Also, I always freeze some yogurt to use as starter. Can I do the same with this yogurt?
Hi Paula May,
You can possibly make it in the instant pot. We highly recommend testing the temperature of your instant pot before getting started.
Yes, you can freeze the yogurt, but unless you plan to not make it for months, it really isn’t necessary. It keeps well in the fridge for several weeks.
quale è la quantità giornaliera da assumere?
e per riprodurlo quanti giorni al massimo lo yogurt può stare in frigo prima di usare i 2 cucchiai come fermento?
domani mattina potrò assaggiare la mia prima produzione. ho già visto che si è separato e qualche barattolo ha più siero che yogurt, ma ho letto che posso rimescolare tutto e mangiare lo stesso. grazie mille…Laura
Hi Laura,
We recommend starting only with a few small tablespoons, to see how your body reacts to it.
The yogurt can stay good for several weeks in the fridge. However, to ensure it is easy to make a new yogurt with it, we recommend keeping it for a maximum of 1-2 weeks.
A couple questions:
1. Can this yogurt be made using two 20oz jars, with 500ml in each?
2. What is considered a serving size of the yogurt once it has been made?
Hi Drew, to answer your questions:
1. Yes, you could technically make it in two separate jars. For a more even result, we recommend using only one jar.
2. 1/2 cup can be considered a serving size.
I have been making the L. Reuteri for two years now using all of the above and it has been great but suddenly is no longer working My yogurt looks like cottage cheese and is very bitter Can you tell me how much prebiotic to use? That may be the problem. Thank you.
Hi Mary,
We recommend using 2 tbsp of prebiotic fibre per litre of milk. Separation can be normal, but a bitter flavor isn’t. I would suggest starting over with a new sachet of culture.
Hello,
Do you also have a recipe for L. Rhamnosus GG recipe?
Thanks so much
Hi Alex,
We unfortunately do not have a recipe for this, sorry.
My functional medicine doctor recommended I try your yogurt for a very specific issue I am having. He suggested I take grapefruit extract for some gas issues a few months back. Since then I have been experiencing VERY intense sulfur smell with my gas now. He recommended your product to help bring back some good bacteria in my gut. Two questions.
1. Can I use 2% milk? I have high cholesterol, and am trying to keep my saturated fat intake low.
2. Have you heard any feedback specifically around your yogurt sulfur-producing bacteria like Desulfovibrio and Bilophila wadsworthia?
Hi Drew,
2% milk, which is reduced-fat, is not recommended, but you can experiment with it. The higher the fat percentage in the milk, the better the final texture of the yogurt will be.
Regarding your second question, I unfortunately do not have an answer.
Hi, I have made this yoghurt as per Dr Davis’ recipe, and it’s turned out well. The last two times, it wasn’t a creamy texture like it should be. It felt like the milk had split, and I got a grainy, cheesy mass floating on top and liquid at the bottom. I don’t know if this is ok. I tried whisking it to get a smooth consistency, but could not get it. What did I do wrong
Hi Shilpa,
Separation is totally normal and not a sign of failure! Please see the “Frequently Asked Questions” section for more information.
Where can I just purchase this yogurt?
Hi Doug,
L. Reuteri yogurt isn’t widely available (yet). I suggest doing a Google search and inquiring at your local health store.
Great Info here! I use store-bought yogurt and just scoop it out into the glass bowl I will use to ferment in and add the 2 Tablespoons of inulin and open 3 L, Reuteri capsules and add that too. Wisk it all together and set my dehydrator at 100F, and in 37( I add an extra hour to bring the yogurt from cold to room temp inside of dehydrator) hours later I have the perfect smoothest and healthiest yogurt ever. I also imagine it boosts/increases the bacteria that is already present in the yogurt even more.
How many times can you re culture the yogurt???
Thanks
Hi Christine,
There isn’t a specific amount of times you can keep reculturing. You can keep doing it as long as your batches come out thick and nicely tart. If you have any doubts about the final result, it is best to start with a new sachet of culture.
I’ve made 2 batches of L. Ruteri yogurt.
I’m new to making yogurt.
The first batch I made came out great! I used a L. Ruteri capsule, Inulin & half & half. Tangy & thick.
To make the second batch I used 2 tablespoons of the first batch yogurt, inulin & half & half. It came out very creamy but not tangy at all. Is that normal? It was delicious but didn’t have the tanginess of the first batch.
Thanks for any insights.
Ana
If I add protein powder to this mix, will it still ferment?
Hi Cherri,
Protein powder will thicken the yogurt. We haven’t tried it, so cannot really answer, unfortunately. I’d suggest experimenting with this.
Hola. En cuánto tiempo comienza a cuajar, que se pone algo sólido? Es que a las 12 hrs de fermentación sigue líquido
Hi Maria,
Definitely wait until the 36h of fermentation have passed before seeing its final texture. If the final result is still liquid, or not very thick, use it to start your next recipe. The texture might improve within the next recipes. If that is not the case, use a new sachet of culture.
Not sure where my head was but I left it I the Sous Vide for 54 hrs. It separated but no foul smell. Because of the bacterial growth time I probably have an intense growth batch. Can I still use it 1tbsp a day? Also, can I use it was my start for the next batch?
Hi Sandy,
If the batch looks fine and tastes good, it is still safe to eat.
You may, however, encounter some issues when using this batch to start a new one. 36h of fermentation provides peak bacterial count. After this, it starts to decrease. In my opinion, it is still worth trying, just to see!