Goat Milk L. Reuteri Yogurt

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This L. reuteri goat milk yogurt is a gentle, powerful way to enjoy one of my favorite probiotic strains — especially if cow’s milk doesn’t work well for you.
Goat’s milk is naturally A2 and easier to digest, making it a wonderful option for long, slow fermentation. It creates a softer, creamier yogurt that may be thinner than cow’s milk yogurt, but don’t let that fool you. What matters most is the fermentation, not the thickness.
Culturing L. reuteri in goat’s milk supports gut health higher in the digestive tract and is known for its benefits to sleep, skin, immune balance, muscle support, and overall microbiome health. This yogurt can be enjoyed as-is, stirred smooth, or used as a starter to reculture batch after batch.
Because goat’s milk has a naturally different protein structure, it does not need to be ultra-pasteurized to ferment well. Pasteurized goat’s milk works beautifully, and ultra-pasteurized can also be used if needed.
This is a simple, nourishing recipe that fits easily into daily life — and once you make it the first time, you’ll find it becomes a regular in your fridge.

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Cook Time1 day 12 hours

Equipment

Ingredients

  • 1 quart Goat's milk – Pasteurized goat’s milk works great for this recipe. Ultra-pasteurized goat’s milk can also be used, but it is not required due to goat milk’s naturally softer protein structure.
  • 1 package L. Reuteri Superfood Starter
  • 1 tablespoon Prebio Plus

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Instructions

Before you begin

  • This recipe takes exactly 36 hours to ferment, so it's best to start either early morning or later in the evening. Otherwise, if you start at 3 in the afternoon, for example, you'll be having to get up 36 hours later at 3 am.

Let's begin!

  • In the Luvele yogurt maker jar, mix 1 tablespoon of Prebio Plus with 1 package of LR Superfood Starter. Or you can use 2 tablespoons of a jar of L. reuteri yogurt, even if it is from cows milk.
  • Stir in ½ cup of milk. Mix well with a whisk or spoon. Do not blend. The result should resemble a slurry.
  • Stir in the remaining milk. Mix well. Do not blend. Place in jar, and cover with a lid loosely.
  • Place the jar in the yogurt maker. Add water to the Luvele yogurt maker. The water level marks are on the inside of the yogurt maker. Adjust the temperature to 100°F, adjust the time to 36 hours and press confirm to start the machine. Add the larger lid to the appliance.
  • When done, remove the jar from the appliance and place it in the refrigerator to chill and firm up. This will keep in the fridge for up to 4-6 weeks. Luvele has a non-slip band that you can place around the jar after it chills.

Reculturing – Again

  • To Reculture: To make more batches, repeat these instructions, but use 2 tablespoons of a previous batch of your cultured dairy as your starter for every quart you want to make. If your first batch is separated into whey and curds, then you can use 1 tablespoon of the whey and 1 tablespoon of the curds to make a new batch that should have little or no separation. You should also use one tablespoon of Prebio Plus for every quart when reculturing.