L. Reuteri Superfood Yogurt in a Sous Vide

Using a sous vide is one of the best ways to make this yogurt. You can make big batches and it only takes minutes to make it right in the jar, so no clean up. This is a great device and I think it makes wonderful LR yogurt. You can make different types at the same time be it non-dairy or dairy L reuteri yogurt.
See more info about the equipment needed.
IMPORTANT! When you make your first batch please use Ultra-Pasteurized milk. Most organic milk is ultra-pasteurized. You can also heat the milk to 195ºF / 90ºC and hold it there for 10 minutes if you can't find UHT milk. Then cool it down in the fridge or freezer till it gets back down to 100°F before adding the starter.
This denatures most of the lactoglobulin protein in milk and allows it to join in the mesh of other proteins (instead of remaining inactive) and increases the amount of protein in the milk that will thicken the yogurt. If you use ultra-pasteurized milk then it has already been heated and held at a high temperature so you don't need to heat it. Without this, the yogurt can separate into whey and curds.
The health benefits are many and L. reuteri has been helpful in treating SIBO and SIFO, Candida, Colic in infants, H pylori, and is also known for increasing oxytocin known as the love hormone!
LR Superfood's fermentation process is different from that of conventional yogurts: LR Superfood is fermented for 36 hours at a lower temperature than conventional yogurts and requires the addition of prebiotic fiber to the milk. So it's important to check and see if your yogurt maker is low enough (97-100°F) to make the yogurt.
And there's a bonus, too! Once you've made a batch of LR Superfood, you can use some of it to culture your next batch!
Cook Time1 day 12 hours



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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.
  • Make sure the equipment you're using is able to maintain exactly 100°F for 36 hours.
  • Make sure you're using Ultra Pasturized milk or you can also heat the milk to 195ºF / 90ºC and hold it there for 10 minutes if you can't find UHT milk. Then cool it down in the fridge or freezer till it gets back down to 100°F before adding the starter.
  • Check out the Frequently Asked Questions about this starter.

Let's begin!

  • In a glass quart jar, mix 2 tablespoons of Prebio Plus with the contents of 1 sachet of LR Superfood Starter. (To reculture see below.)
  • Stir in 5-6 tablespoons of milk. Mix well with a whisk to avoid clumping. Do not blend. The result should resemble a slurry.
  • Stir in the remainder of the milk. Mix well with a whisk for even distribution. Do not blend.
  • Place jars in a sous vide container and cover lightly with loose-fitting lids. Don't remove the lids during fermentation to avoid getting a discoloration of yellow or pink on the top of the yogurt. This is a harmless yeast that might affect the taste, so scrape it off the top of the yogurt before consuming it.
  • Fill container with warm water up to an inch or two from the top of the jar or just enough water to allow the sous vide device to circulate the water.
  • Turn on the sous vide device so that the temperature is 100°F, and set the timer for 36 hours and press start on your device. Do not stir while fermenting.
  • When done, remove jars from the appliance, keep the lids loosely on jars, and refrigerate. If you tighten your lids while the yogurt is still warm, it may build up pressure and cause your glass jars to break. Once the yogurt has chilled in the fridge, then you can tighten the lids. This will keep in the fridge for up to 4 weeks. 


  • To Reculture: To make a new batch, repeat these instructions, but use 2 tablespoons of a previous batch of your cultured dairy as your starter, along with 2 tbsp of Prebio Plus. Then follow steps 2-7.

Re-culturing using separated L reuteri yogurt

  • To Reculture: If your first batch is separated into whey and curds and looks like the picture, then you can use 1 tablespoon of the whey and 1 tablespoon of the curds to make a new batch that will have little or no separation. You also should use two tablespoons of Prebio Plus when reculturing. Then follow steps 2-7.


You can keep re-culturing from your previous batches. If it stops tasting tart and doesn’t  thicken, you might need to use a new sachet.