How to Make Super Cultured Dairy with L. reuteri

5 from 4 votes

How to Make Super Cultured Dairy with L. reuteri

Learn how to make this super cultured dairy using lactobacillus reuteri, also known as L. reuteri (pronounced root-awry). This cultured dairy is so abundant in gut-loving good bacteria it can't be beat. It's rich, creamy, and thicker than Greek yogurt without the need to strain it. Plus, best of all, it's tasty too!

Prep Time5

Culturing Time1 12

Total Time1 12 5

Course: Cultured Dairy

Cuisine: Americana

Servings: 4-oz servings

Calories: 41kcal

Author: Mary Bryant Shrader

Equipment

1 Yogurt maker, Instant Pot, or Sous Vide Able to maintain a temperature of 100°F (38°C) for 36 hours

Ingredients

10 tablets L. reuteri You will only need the tablets the first time you make this recipe. For subsequent batches, you can use 2 tbsps of your previously made L. reuteri cultured dairy.
2 tbsp Inulin This is a powdered form of a prebiotic fiber, including chicory or Jerusalem artichoke.
32 ounces Ultra-pasteurized half and half Alternatively, you can use whole milk or heavy whipping cream. Do not use non-fat or low-fat milk.

Instructions

Crush the L. reuteri tablets in a clean plastic bag using the flat side of a meat mallet or a rolling pin. Alternatively, you can crush the tablets in a clean mortar and pestle.
To a large bowl, add the powder of the crushed tablets and the inulin along with a small amount of the half and half. Whisk well to make a slurry.
Add the remaining half and half to the slurry and whisk well.
Depending on what type of appliance you are using, the half and half mixture can remain in the bowl, be transferred to smaller yogurt jars, or placed into the liner of an Instant Pot. If using a sous vide, the bowl can be placed into a second bowl filled with water that is sufficient in size to accommodate the sous vide.
Culture the half and half mixture for 36 hours at 100° F (38°C).
When finished culturing, transfer the cultured dairy to the refrigerator. It will stay fresh with active probiotics for 10 days.

Video

Notes

Note that Lactobacillus reuteri was reclassified in 2020 as Limosilactobacillus reuteri, but you may often see it still referred to by its old name.

This recipe was adapted from Dr. William Davis' book, Super Gut.

Remember to retain 2 tablespoons of each previous batch of L. reuteri cultured dairy to use as an inculcator for the next batch you make.

In my recipe video, I used two different types of electric yogurt makers, and I review both of them in my accompanying recipe blog post.

Find this recipe and video at https://marysnest.com/how-to-make-super-cultured-dairy-with-l-reuteri/

Nutrition