In today’s vodcast, I answer all the questions I received from you about making L. reuteri cultured dairy. Limosilactobacillus reuteri (or L. reuteri) is what some call “super yogurt.”
These conversational vodcasts are available to the Kitchen Pioneers who have joined my YouTube membership community—The Traditional Foods Kitchen Academy.
Affiliates note: As an Amazon Associate I earn from qualifying purchases. My content may contain affiliate links to products and services. If you click through and make a purchase, I’ll receive a small commission. It does not affect the price you pay.
Table of Contents
How to Make L. Reuteri Cultured Dairy
It’s relatively easy to make L. reuteri cultured dairy, as I share in my Super Cultured Dairy recipe video. At a high level, you need to:
- Add the L. reuteri culture to a quart of ultra-pasteurized half-and-half (half milk/half cream). The first time you make this Super Yogurt, you’ll use L. reuteri tablets, but for subsequent batches, you can use a tablespoon of your previous batch of L. reuteri cultured dairy.
- Mix in a bit of inulin (dietary fiber that the culture likes to eat), and
- Allow the half-and-half to culture for 36 hours at 100°F (38°C).
Although this process sounds easy, sometimes problems arise, and that’s where questions come in. I cover everything in my member video, but in this blog post, I highlight a few questions (and answers!) to help you overcome problems that you may have encountered when making this “super yogurt.”
When you make your first batch of L. reuteri cultured dairy from tablets, it will likely curdle into curds and whey. The good news is you can whisk the curds and whey back together and then enjoy eating it. And going forward, future batches of the L. reuteri cultured dairy you make from your previous batch will not curdle.
Don’t worry if you can’t find ultra-pasteurized half-and-half at your local grocery store. You can use regular pasteurized half-and-half, but you’ll need to take one extra step to turn it into your homemade ultra-pasteurized half-and-half.
Heat the pasteurized half-and-half to 180°F (82°C) in a saucepan on the stovetop and maintain that temperature for 20 minutes. Afterward, allow the half-and-half to cool and proceed with the culturing process.
Order YOUR COPY Now!
The Modern Pioneer Cookbook
Seasonal ingredients, traditional techniques, and nourishing recipes. Over 85 traditional, from-scratch recipes! Discover for yourself how you can use simple ingredients and traditional techniques to cook the modern pioneer way.
Join the Traditional Foods Kitchen Academy
My comprehensive vodcasts are exclusively available to members of the Traditional Foods Kitchen Academy, who we call Kitchen Pioneers. You can learn more about my optional YouTube membership community, including members-only videos and exclusive perks.
This membership community is optional. I’m still publishing my weekly detailed instructional cooking videos on my public YouTube channel that you can watch for free. (Thanks so much for being a Sweet Friend and subscriber!)
As a Kitchen Pioneer member, your YouTube video comments include a special badge next to your YouTube username. You’re always welcome to post questions and comments on my videos, and I’m happy to reply.
Kitchen Pioneer Videos
How to Eat a Mediterranean Diet with a Keto Twist
Explore a Mediterranean-Keto twist with a full sample menu focused on healthy fats, quality proteins, and low-carb veggies.
Traditional Foods Kitchen Academy 2025 Member Update
I chat about what’s in store for my Traditional Foods Kitchen Academy in 2025.
Baking with Ancient Grains in the Traditional Foods Kitchen
Bake with Einkorn, Emmer, and Spelt—nutritious ancient grains that bring rich flavor and tradition to your favorite recipes.
Stay in Touch with Mary’s Nest
- Subscribe to My YouTube Channel for Traditional Foods Videos (Free) - When you subscribe, be sure to click on the notification bell that will let you know each time I upload a new video.
- Subscribe to Mary’s Traditional Foods Newsletter (Free) - Get a free 36-page eBook for signing up: How to Stock Your Essential Traditional Foods Four-Corners Pantry.
- Join the Traditional Foods Kitchen Academy - For more detailed videos and exclusive members-only perks, join my YouTube membership community.
- Order The Modern Pioneer Cookbook - Get a hardcover book of Mary's nourishing recipes from a Traditional Foods Kitchen. This bestselling cookbook is published by Penguin Random House with their DK imprint.
- Preorder The Modern Pioneer Pantry - Be one of the first to get Mary's hardcover book about preserving food and making delicious meals from your Four Corners Pantry. Mary's second cookbook is also published by Penguin Random House.
I look forward to having you join me in my Texas Hill Country Kitchen!
Shop for items used in this blog post or video
Favorite L. Reuteri Yogurt Making Supplies
- Favorite Aprons
- L. Reuteri tablets (Update: Dr. William Davis now recommends using one capsule of his new formulation, MyReuteri for making this recipe.)
- Prebio Plus Inulin
- Jerusalem artichoke Inulin
- Chicory inulin
- 8-Quart Instant Pot Pro
- LynTorin Yogurt Maker
- Suteck Yogurt Maker
- Magic Whisk
Amazon Shop and Shopping Guide
- Visit Mary’s Nest Amazon Shop
- Visit my Shopping Guide page
Get up to 15% off for stocking your Traditional Foods Pantry and equipping your Modern Pioneer Kitchen, including discounts from US Wellness Meats, Farmhouse Teas, Lehman's, Masontops, Cultures for Health, Survival Garden Seeds, Redmond Real Salt, Plan to Eat, and More!
Recommended Reading
Disclaimer:I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.
