L. Reuteri Yogurt Instructions

When I learned about this from my father-in-law I was definitely curious. A yogurt that’s even better for us than what we’re already eating? How?

Well, turns out it’s true. This fermented dairy is a superpower for our gut health, immunity, skin and even mental health. Oh and it’s also a cancer fighter! I’ll let you google it and learn all the rest for yourself, so let’s jump into how to make this.

You will need:

• 4 cups whole milk or half and half

• Inulin powder

• L.reuteri starter

• A device that will keep it at 100°F for 36 hours (I use the ferment option in my pressure cooker)

Instructions:

• Pour the milk into the pressure cooker.

• Select “ferment” and “custom” to cook the milk at 180°F for 40 min. to get rid of any bad bacteria that could inhibit to the growth of the good cultures.

• Once the milk is cooked, remove the inner pot from the cooker and allow it to cool to 110°F.

• While you’re waiting, mix 2Tbsp inulin with 1 package of starter.

• When your milk is at 110, add a bit to your inulin and starter mixture and mix into a slurry. Make sure all the clumps are out.

• Pour the slurry into the warm milk and place the inner pot back into the pressure cooker.

• Select the “ferment” option and “custom” and ferment it for 36 hours at 100°F.

• Once it is done, let it cool on its own to room temperature and then place it in the fridge for at least 6 hours, preferably overnight, before transferring it to a jar to store it.

• Enjoy on its own or with your favorite fruit! I like it with blueberries.

A few things I’ve learned through trial and error:

1. Whole milk is the best. Half and half is great,  but more expensive. Anything with less fat than whole milk comes out runny.

2. Cooking past 36 hours is possible, but comes out with a “curds and whey” texture. Cooking less than 36 hours is also possible, but is a bit less thick. Do your own research and trials to find out what you like.

3. After your first batch, you can use 1/4 cup of your previous batch along with 2 Tbsp of inulin powder for the next batches. But you should use a new starter every 10 batches or so to make sure you’re still getting the strongest bacterial cultures.

Are you going to try making it? Let me know if you do and what you think!

And as always, thanks for reading!

God bless,

Sarah ❤️🥰❤️