L. Reuteri Superfood Yogurt — Re-culturing from Previous Batch
LR Superfood Yogurt is cultured dairy, made with completely different strains of bacteria than conventional yogurt. These beneficial bacteria – Lactobacillus reuteri – impart significantly higher benefits and far higher probiotics compared to conventional yogurts.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. 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.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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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.
- 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 4-6 weeks.
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.Double the Batch: You can double the ingredients to make a larger batch too!