L. Reuteri Yogurt Re-cultured

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.

Cook Time1 12

Equipment

Luvele Yogurt Maker or
Digital Yogurt Maker or
Instant Pot (Must be able to manually set the temperature to 100°F) or
Sous Vide Precision Cooker (You'll also need a container.) Here is the one I use:
Sous Vide Container

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
2 tablespoons L. Reuteri Superfood yogurt that is already made
2 tablespoons Prebio Plus

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 the equipment you're using is able to maintain exactly 97°-100°F for 36 hours. Check out the Luvele yogurt maker. It's perfect for making this yogurt.
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 Luvele yogurt maker jar or a glass jar, or bowl, mix 2 tbsps of Prebio Plus with the 2 tbsps of LR Superfood Starter yogurt.
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 or jars and cover with lid loosely.
Place in a yogurt maker or appliance that ferments at a constant 100°F for 36 hours, away from the airflow of air vents/heaters/air conditioning, etc. 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 4-6 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.

Make a Double Batch: You can double the ingredients to make a larger batch!

Use 2 quarts of ultra pasturized milk, 4 tbsp of l reuteri yogurt as a starter, and 4 tbsp of Prebio Plus. Ferment at the same time and temperature. 100 F° for 36 hours.