Lactobacillus Reuteri Yogurt Recipe
Creamy, long-fermented Lactobacillus reuteri yogurt made with just a few ingredients to support gut balance and probiotic intake. Cultured for 36 hours for optimal bacterial growth and thickness, this homemade yogurt is a simple, nourishing addition to your daily routine.
Servings: 8 servings
Calories: 155kcal
Equipment
- Proofing Box or yogurt maker, instant pot, etc.
- BioGaia Gastrus Chewable Tablets with L. Reuteri Strains
- Organic Inulin Powder
Ingredients
- 10 tablets Bio Gaia Gastrus Lactobacillus Reuteri DSM 17938 & Lactobacillus Reuteri ATCC PTA 6475 crushed
- 2 tablespoons inulin powder
- 1 quart half and half
Instructions
- Crush the starter tablets. Grind 10 BioGaia Gastrus tablets into a fine powder so they dissolve evenly.
- Mix the culture base. In a bowl, whisk 2 tablespoons organic inulin powder with a small splash of half & half until smooth (no lumps).
- Add the dairy. Whisk in the remaining 1 quart half & half until fully combined.
- Add the starter. Whisk in the crushed tablets until the mixture is completely smooth.
- Pour into jar(s). Transfer the mixture to a clean quart jar (or two pint jars) and loosely cover.
- Ferment for 36 hours. Incubate at 100-105°F for 36 hours (yogurt maker, proofing box, Instant Pot yogurt setting, etc.). Do not stir or shake during fermentation.
- Chill to set. Refrigerate for at least 4–6 hours to thicken and improve texture.
- Serve with toppings. Enjoy plain or top with fruit, honey, maple syrup, cinnamon, or vanilla.
- Reserve starter for the next batch. Set aside 2 tablespoons of finished yogurt in a clean container to use as the starter for your next batch.
Notes
- Ideal fermentation temperature: Keep the yogurt between 100-105°F for best bacterial growth and thick texture.
- 36 hours is optimal: Longer than 36 hours of fermentation does not significantly increase probiotic levels and may weaken bacterial viability.
- Texture improves after chilling: The yogurt thickens noticeably after several hours in the refrigerator.
- Expect mild tang: This yogurt is less sour than traditional yogurt due to the lower fermentation temperature.
- If yogurt is thin: Whisk in additional inulin in the next batch or strain the finished yogurt for a thicker consistency.
- Starter reuse: You can culture new batches from a previous batch for several generations before restarting with fresh tablets.
- Avoid adding sweeteners before fermenting: Sugar, fruit, or flavorings can interfere with bacterial growth.
- Clean equipment matters: Proper sanitation helps prevent contamination and ensures consistent results.
Nutrition
Serving: 0.5cup | Calories: 155kcal | Carbohydrates: 5g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 41mg | Sodium: 72mg | Potassium: 156mg | Sugar: 5g | Vitamin A: 419IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 0.1mg
