Name: L. Reuteri Yogurt in Luvele Maker
Cook time: 2160 min
Ingredients: 1 quart Ultra-Pasteurized Milk; 1 package L. Reuteri Superfood Starter; 2 tablespoons Prebio Plus

L. Reuteri Yogurt in Luvele Maker

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The Luvele Yogurt Maker is a great way to make L. reuteri yogurt.

This yogurt is thick and creamy and is one of the best-tasting yogurts I've ever had. You will love this yogurt just for the taste and texture alone, but check out all the other benefits too.

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.

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.

This process generates very high probiotic bacterial counts, far higher than store-bought yogurts or even homemade ones. Our unique LR Superfood starter culture provides a high concentration of the exceptional microorganism Lactobacillus reuteri.

Restoring L. reuteri into your gastrointestinal tract is among the most powerful strategies you can apply for health, both physical and emotional.

The result is a rich, thick, delicious, pleasantly-tart, and super-healthy dairy product, far superior to regular yogurts which are fermented relatively quickly, and typically contain much lower counts of probiotic bacteria.

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Cook Time1 12

Equipment

Luvele Yogurt Maker

Ingredients

1 quart Ultra-Pasteurized Milk – Ultra-Pasteurized half n half, whole milk, or 2% for a semi-firm result or a combination of the two. See our FAQ page for more info: L.Reuteri Yogurt FAQ's
1 package L. Reuteri Superfood Starter
2 tablespoons Prebio Plus

Every ingredient with a link was selected by me to make it easier for you. I may receive a small affiliate commission if you buy something through my links. Thank you! ❤️

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.
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 the Luvele yogurt maker jar, mix 2 tablespoons of Prebio Plus with 1 package of LR Superfood Starter.
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 remainder of the milk. Mix well. Do not blend.
Place in jar and cover with 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 also should use two tablespoons of Prebio Plus for every quart when reculturing.