L. Reuteri Cultured Dairy
L. Reuteri is a special strain of bacteria with remarkable benefits that could help with digestion, immunity, and even emotional well-being. During my livestream, Dr. William Davis, author of Super Gut, explained how to make a gentle, slow-fermented 36-hour cultured dairy at home that becomes a living powerhouse of good microbes. When you make this recipe, it’s not just yogurt—it’s a true healing food!
Servings: 8
Equipment
- 1 Glass or ceramic mixing bowl
- 1 Whisk or spoon
- 1 Yogurt maker, Instant Pot, or sous vide with a 100°F (38°C) setting
- 1 Small glass jars or one large jar for fermenting
Ingredients
- 1 quart Half-and-half or whole milk, ultra-pasteurized whole milk is full-fat milk
- 1 capsule MyReuteri Or a verified L. reuteri probiotic.
- 2 tbsp Inulin powder Start with 1 tablespoon of inulin if you have a sensitive stomach.
Instructions
- In a bowl, mix a small amount of room temperature half-and-half or whole milk with the probiotic and inulin to dissolve. Whisk together gently.
- Add the rest of the half-and-half or whole milk and whisk to combine.
- Pour the mixture into small jars or one large jar and place the jar(s) in your yogurt maker, Instant Pot or sous vide.
- Set to ferment at 100°F (38°C) for 36 hours–do not disturb during this time.
- After culturing, refrigerate for several hours before enjoying.
- Save a few spoonfuls or some of the whey to use as your starter for your next batch.
Notes
Your first batch of L. Reuteri cultured dairy may appear curdled. That’s OK. Just drain off the whey and enjoy the curds. You can use the whey to start your next batch or freeze it in an ice cube tray for later use. Your subsequent batches of this cultured dairy should be smooth and creamy and look just like thick yogurt.
Other helpful tips include:
- Use high-quality dairy for best results.
- This cultured dairy is tangy and thicker than yogurt—a little goes a long way!
- Add a bit of vanilla or cinnamon after culturing if you prefer a touch of flavor.
- If you like your cultured dairy sweeter, add a bit of stevia, maple syrup, or raw honey.
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