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If you're interested in improving gut health, boosting immunity, and supporting overall wellness, homemade L. reuteri yogurt is one of the most effective fermented foods you can make. Unlike regular yogurt, which ferments for about 6–12 hours, L. reuteri requires a longer, lower‑temperature fermentation period. When done correctly, the result is a thick, tangy, probiotic-dense yogurt you can enjoy daily.
Below is a simple method using A2 whole milk, one L. reuteri probiotic capsule, inulin, and powdered milk.
Why Use A2 Whole Milk?
A2 milk contains only the A2 beta‑casein protein, which some people find easier to digest compared to standard milk. Many report less bloating and digestive discomfort, making it a good choice for probiotic yogurt.
• 1 quart (1 liter) A2 whole milk • 1 probiotic capsule containing Lactobacillus Reuteri (I use MyReuteri, easy-to-open capsule) • 1–2 tablespoons powdered milk (improves thickness) • 1 tablespoon inulin (helps feed the bacteria)
Equipment Needed
• A yogurt maker, Instant Pot with a yogurt setting, or a sous‑vide device • A clean jar or glass container/s • A thermometer (helpful but optional)
Step-by-Step Instructions
Heat the milk to 180°F (82°C) before making yogurt serves two main purposes: it kills competing bacteria, ensuring your starter cultures dominate, and denatures whey proteins, which allows them to bind with casein proteins, creating a much thicker, creamier, and more stable yogurt with less whey separation. This protein restructuring enhances the yogurt's texture, leading to a custard-like consistency rather than a thin, runny product. Keep it at this temp for 20 minutes.
Cool the A2 milk to about 90–100°F (32–38°C). This is warm but not hot. L. reuteri thrives at lower temperatures than standard yogurt cultures.
Add powdered milk
Whisk in the powdered milk until fully dissolved. This adds extra protein and leads to a thicker final yogurt.Add the probiotic
Open the L. reuteri capsule and sprinkle the contents into the milk. Stir gently.
Avoid using the capsule shell, as it may not dissolve well.Add a prebiotic
Adding inulin or another fiber source helps the bacteria grow more robustly.Ferment the mixture
Pour the mixture into your jar and place it in your yogurt maker or sous‑vide bath.
Ferment at 98–104°F (36–40°C) for 24–36 hours. I set mine at 98 because I've tested the water temp and it runs hot.
The longer fermentation allows the bacteria to multiply dramatically, creating a very high‑potency yogurt.Refrigerate
After fermentation, place the yogurt in the fridge for at least 3 hours. It will thicken further as it cools.Enjoy
Use 1–2 spoonfuls per day. You can also save a few spoonfuls as a starter culture for your next batch. This is highly recommended, as it makes for a thicker yogurt with less whey.
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Health Benefits of L. reuteri Yogurt
Research on Lactobacillus reuteri suggests several promising benefits:
Gut health
• Helps balance the gut microbiome
• Produces reuterin, a natural antimicrobial compound
• May reduce bloating and improve digestion
Immune support
• Supports the immune system’s regulatory functions
• May reduce the frequency of certain infections
Skin and collagen
• Some studies suggest L. reuteri may support skin elasticity and collagen production
• Potential improvements in skin moisture and appearance
Metabolic and weight support
• May help regulate appetite hormones such as leptin
• Could support healthy weight management when combined with balanced lifestyle habits
Mood and stress
• L. reuteri has been studied for its influence on the gut-brain axis
• Some evidence shows potential improvements in mood and stress resilience
Anti-inflammatory benefits
• May help reduce low‑grade inflammation in the body
Note: While research is promising, L. reuteri yogurt is not a medical treatment. People with health conditions should consult a healthcare provider.
Tips for Success
• If your first batch is too thin, increase powdered milk.
• If using saved starter, do not reuse more than 3–4 generations, as the culture weakens over time.
• Avoid high temperatures; L. reuteri dies above 115°F (46°C).
Homemade L. reuteri yogurt is simple, cost‑effective, and loaded with beneficial bacteria that support digestive and immune health. With just A2 whole milk, a probiotic capsule, and powdered milk, you can create a creamy, potent probiotic yogurt right at home.
