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Double Batch L. Reuteri Yogurt

Double Batch L. Reuteri Yogurt: Twice the Goodness!
When something is this good for your health and tastes this delicious, it only makes sense to double the batch! With this simple recipe, you'll make enough creamy, probiotic-rich L. reuteri yogurt to enjoy for days. Perfect for families, meal prepping, or those who just can't get enough—this yogurt packs a double dose of beneficial bacteria to boost your digestion, mood, and overall wellness. Let's whip up some extra goodness and nourish your microbiome twice as much!
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.
Cook Time1 day 12 hours

Equipment

Ingredients

  • 2 quarts 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
  • 4 tablespoons L. Reuteri Superfood yogurt that is already made
  • 2-4 tablespoons Prebio Plus use less if you want less separation

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 the 2-3 tablespoons of Prebio Plus with the 4 tablespoons of LR Superfood Starter yogurt.
  • Stir in 1 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 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.

Notes

 
 

www.CulturedFoodLife.com