l. reuteri yogurt

Ingredients:

L. Reuteri probiotic tablets - 10 tablets

Soluble Fiber - 2 TBSP

Pastured, organic half and half cream - 1 quart

Using a mortar and pestle, crush the probiotic tablets and combine with soluble fiber powder. Add 1/4 c. of cream to blend the powders. Slowly combine the remaining half and half cream with the powder mix in a yogurt maker , Sous Vide or Instant Pot. The ideal maximum temperature should be about 100 degrees and no greater than 110 degrees. I have tested my Instant Pot yogurt setting with water and after about an hour it was 104.5 degrees. Temperatures that exceed 110 degrees will kill the L. Reuteri strains. Please test the temperature of the appliance you are using before you make your first batch.

You will achieve the maximum bacterial count if you ferment your batch for 36 hours. Longer isn’t better and a shorter fermentation time leads to a smaller bacterial count.

It may take 2-3 batches before you achieve the ideal, creamy consistency that you’re accustomed to. Your first batch will be runny. Your second batch will be clumpy and runny. Your third batch will start to thicken up! Stick with it and continue to keep a starter batch from each round. It will pay off! You can use a cheese cloth to strain the clumps or you can use a whisk to blend it. If the batch is thin or runny you can salvage it by adding gelatin powder, any type of protein powder or chia seeds to the mix to thicken it. You can also top with berries, granola, or nuts. Start with small servings. Remember you are feeding your gut a strain of bacteria that may take some time to get accustomed to ! :) Enjoy!