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Watch the Questions and Answers about making L. Reuteri Kitchen Academy member video

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.

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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:

  1. 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.
  2. Mix in a bit of inulin (dietary fiber that the culture likes to eat), and
  3. 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.”

what happens if my L. Reuteri Cultured Dairy Curdles?

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.

What If I Can’t Find Ultra-Pasteurized Half-and-Half to make L. Reuteri?

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.

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!)

More Kitchen Pioneer Videos

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.

Catch up on some of the videos in our membership community that you may not have seen:

Here are a few of my recent member videos:

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Disclaimer:I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the 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.

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