L. Reuteri Yogurt Made with Ripple milk
LR Superfood is a strong strain and can make a wonderful yogurt be it non-dairy or dairy. These beneficial bacteria – Lactobacillus reuteri – impart significantly higher benefits and far higher probiotics compared to conventional yogurtsThe results of using Ripple milk to make this yogurt is a pleasantly-tart yogurt that has some separation of whey but also has a thick curd. L. reuteri yogurt is fermented for 36 hours and is far superior to regular yogurts which are fermented relatively quickly, and typically contain much lower counts of probiotic bacteria.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! You can learn more about it in this article.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. See this important info about the equipment needed.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.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!
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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.
- In a glass bowl or quart jar add the guar gum and Prebio Plus to the Ripple milk, and blend for about a minute, until the texture is uniform and resembles heavy cream. (We do this to dissolve the powder, and for even distribution of the milk)
- Stir in the LR Superfood Starter with a whisk or spoon. Mix well for even distribution. Do not blend.
- Place in jars and cover lightly with a loose-fitting lids. Ferment at 100°F for 36 hours, away from the airflow of air vents/heaters/air conditioning, etc. Do not stir while fermenting.Don't remove the lids to avoid getting a discoloring of yellow or pink on the top of the yogurt. This is a harmless yeast that can happen during fermentation but could affect the taste, so scrape it off the top of the yogurt before consuming it.
- 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. Separation is normal with plant based milk, but you should still see a thick curd and the whey is really good for you as well.
- To Reculture: To make a new batch, repeat these instructions, but use 2 tablespoons of a previous batch of your cultured L. reuteri Ripple milk Yogurt as your starter. 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 will have little or no separation. You also should use two tablespoons of Prebio Plus when reculturing.
You can also make this in a sous vide and it works too, especially if you want to make bigger batches. I love using mine but I like the yogurt maker too!