When I recently posted on Instagram that I’ve been eating 1/2 cup of this homemade, gut-healing yogurt every day, I was flooded with requests to share all the details. And honestly, I’m not surprised—this yogurt is incredible, and I wish I’d discovered it years ago! It’s so much more powerful than the yogurt you buy at the grocery store, I hesitate to even call it “yogurt.” Consider it more of a wellness tool—a probiotic powerhouse that nourishes your body and boosts vitality. So today, I’m sharing exactly how to make your own L. Reuteri yogurt, a delicious homemade yogurt recipe that’s about to change your health game.
But first, watch me make it in the video below!
Why Focus on Healing the Gut?
If you’ve been around here awhile, you know that the gut is the cornerstone of our well-being, influencing everything from energy levels to mood and digestion. I’ve been sharing a lot about my own efforts to heal my gut—switching to a grain-free diet has been a big part of that journey. Now that I’ve laid the foundation, I’m able to start incorporating tools, like this L. Reuteri yogurt, to continue reaching higher levels of health and vibrancy.
Health Benefits of L. Reuteri Yogurt
I make a batch of this yogurt at the beginning of the week, then eat about ½ cup every day. Here are some of the benefits I’ve noticed:
- Better digestion from all the probiotics and prebiotics
- More energy, which comes from a healthier gut and all the good protein found in this yogurt
- Better mood—it may sound crazy, but the brain-gut connection is real. A common side effect of improving your gut flora is a reduction in brain fog, better mood, and clearer thinking. I’ll take it!
What You Should Know About L. Reuteri Yogurt
Lactobacillus reuteri (L. reuteri) is a type of probiotic (“good” bacteria) normally found in the digestive tract. “Good” bacteria like L. reuteri help break down food, absorb nutrients, and fight off organisms that might cause diseases. L. reuteri can be added to fermented foods like this yogurt, and is also found in probiotic supplements. I learned about the benefits of L. Reuteri Yogurt from the book Super Gut, a must-read for anyone dealing with sluggish digestion or GI issues, including SIBO. This yogurt isn’t just food; it’s truly a gut-healing elixir.
Why Not Just Buy Your Yogurt?
While store-bought yogurts boast live probiotics, the potency of L. Reuteri yogurt is in a whole different ballpark. In this recipe, we’re using more traditional yogurt-making mehtods by prolonging fermentation times and adding prebiotic fibers to “feed” the bacteria. Our homemade version cooks at 100 degrees for 36 hours, allowing L. Reuteri bacteria to flourish. When these bacteria colonize your gut, they offer profound health benefits.
Here’s What You Need to Make Your Own Yogurt
When I first heard about making your own yogurt, I thought it sounded like a lot of work. Yet, with a simple and affordable yogurt maker, it turns out that it’s incredibly easy. Our goal? To make a yogurt that is both delicious and packed with probiotics. I’m also making a coconut yogurt for all my dairy-free friends—and yes, you’re going to get alll the same probiotic benefits from the coconut yogurt as you do from the dairy version!
Ingredients for L. Reuteri Yogurt
- For the classic L. Reuteri Yogurt: Whole milk or half-and-half, Osfortis probiotic, and inulin.
- For the dairy-free Coconut Yogurt: Coconut milk, agar agar, sugar, arrowroot starch, and Osfortis probiotic.
The Two-Step Process
- Make a Slurry: This step ensures smooth texture without clumps—you’re going to blend the thickening agents with just a little liquid. Then you’ll add the remaining liquid.
- Set and Forget: Pour the mixture into your yogurt maker, set at 100 degrees for 36 hours, and let the magic happen.
How to Incorporate L. Reuteri Yogurt Into Your Diet
Y’all know that I do not eat boring meals, so here are a few ways I like to “dress up” this yogurt in delicious breakfasts, snacks, or even desserts throughout the week:
- AM Classic: Combine with grain-free granola, banana, berries, and a drizzle of honey.
- Savory Twist: Top with roasted golden beets, pecans, and arugula for a surprising blend.
- Evening Treat: Mix with chocolate protein powder, then top with strawberries and cocoa nibs.
Gut-Healing and Delicious
Again, calling this recipe “yogurt” feels like an understatement. It’s truly a tool for gut health, a companion on your journey to wellness, and thankfully, it’s also incredibly delicious. If you’re on a gut health journey, I’d encourage you to dive into making your own L. Reuteri yogurt! And please share your experience in the comments below—I promise, your gut will thank you.
Print
L. Reuteri Yogurt
- Total Time: 51 minutes
- Yield: 6 – 8 servings 1x
Description
Eat 1/2 a cup of this probiotic-rich yogurt each day as part of a gut-healing protocol.
Ingredients
- 1 capsule of Osfortis probiotic (open the capsule and empty out the contents) OR 2 tablespoons whey from a previous batch of yogurt
- 2 tablespoons inulin powder
- 1 quart whole milk
Instructions
- In a mixing bowl, combine the contents of the Osfortis probiotic (open it up and empty out the powder), the inulin, and 2 tablespoons of milk. Make a slurry by whisking it together, to help prevent clumps. When smooth, stir in the remaining milk
- Cover and place in your fermenting device or yogurt maker. Ferment at 100 degrees Fahrenheit for 36 hours.
Notes
For future batches, you can use 2 tablespoons of whey from a prior batch instead of the probiotic.
- Prep Time: 15
- Cook Time: 36
Keywords: homemade yogurt, probiotic yogurt. l. reuteri
Dairy-Free Coconut L. Reuteri Yogurt
- Total Time: 1 hour 8 minutes
Description
The same probiotic benefits of the classic L. Reuteri Yogurt, using coconut milk to make it dairy-free.
Ingredients
- 1 13–ounce can coconut milk
- 1 teaspoon agar agar or guar gum
- 2 tablespoons sugar
- 1 tablespoon potato starch or tapioca starch
- 1 osfortis probiotic (open it up and use the powder inside the capsule
Instructions
- In a small saucepan over medium heat, warm the coconut milk until it comes to a simmer. Remove and pour into a blender—allow to cool for 5 min.
- Add agar agar, sugar, and potato or tapioca starch to the blender.
- Blend until smooth and beginning to thicken, about 1 minute.
- Mix in the contents of the osfortis (or 2 tablespoons whey from a previous batch of yogurt), then ferment for 48 hours at 100 degrees fahrenheit.
- Prep Time: 20
- Cook Time: 48
What brand of probiotic powder do you recommend? I’m mainly seeing it in capsule form online ?
Right here – https://rstyle.me/+4wx50ISX4QU8g5lZMWyp0Q
Do you have a recommended brand for the osfortis?
Here you go! https://rstyle.me/+4wx50ISX4QU8g5lZMWyp0Q
Can you link your yogurt maker, please? This looks amazing!
Yes! I use this one: https://rstyle.me/+ZtNL3NDz03ny4zOoIfknSw
Hi Camille, may I ask if you are using the Trust Your Gut brand probiotic? Thank you!!
Hi Stacy! I use this one: https://rstyle.me/+4wx50ISX4QU8g5lZMWyp0Q
Hi! Can you link the Osfortis probiotic and inulin powder that you buy? Thank you!
Here’s the probiotic: https://rstyle.me/+4wx50ISX4QU8g5lZMWyp0Q
And the inulin is here: https://rstyle.me/+XNEEe2ka4JXfiW1lVpwi8A
Hi! I have a couple of questions! First is there something magic about coconut milk or can I use another DF milk? Also I have an insta pot, is ok to make in it instead of yogurt maker? Just lengthen the time?
I think you should be able to use a different plant-based milk, but I haven’t tested it – so it will be an experiment! Please report back if you try it.
I am confused on which probiotic capsules to purchase for this.
Here’s the probiotic: https://rstyle.me/+4wx50ISX4QU8g5lZMWyp0Q
This sounds great. Where do you buy Osfortis probiotic and the inulin? What brand? Thank you.
Here’s the probiotic: https://rstyle.me/+4wx50ISX4QU8g5lZMWyp0Q
And the inulin is here: https://rstyle.me/+XNEEe2ka4JXfiW1lVpwi8A
Thanks for sharing this wonderful recipe! I was wondering if you knew approximately how much protein is in a 1/2 cup serving of the dairy version?
It will equal the same amount of protein that’s in 1/2 cup of whichever milk that you’re using! 🙂
hi the yogart maker says it goes on for 12 hours, can you program for 36? or just hit it , 3X? I bought the same one as yours. thanks.
Hi Susan – I realized that there was one incorrect link in the post above – I’m so sorry! Here’s the correct yogurt maker — the temperature control is important. Apologies!! https://rstyle.me/+ZtNL3NDz03ny4zOoIfknSw
Camille,
I was excited to try this recipe, but it is SO frustrating when your YouTube video does not match the recipe!! In the video you mentioned that you used half & half for a creamier result, but the recipe doesn’t specify using half and half so I don’t know how much to use. Is the total more than a quart? Same for the sugar – is it a teaspoon or a tablespoon? I can’t tell. It would be really nice if you provided an update that matched the video.
HI Camille! The half-and-half is totally optional. You can add as much or as little as you’d like, as long as you swap equal parts milk and half-and-half. When I use it, I usually do about 1/4 cup half-and-half and reduce the milk by 1/4 cup to keep the liquid measurement the same.
The sugar is used ONLY in the coconut milk version — 2 tablespoons as listed in the recipe card above. If you’re making it with dairy milk, you don’t use sugar.
Can you make this yogurt with lactose free milk?
Yes! Lactose-free is fine… Low-pasteurized doesn’t work as well though, since the solids separate.
Hi – the yogurt maker you linked doesn’t have a temp control. Do you just turn the power on and let it sit for 36 hours?
HI Polly! I realized that there was one incorrect link in the post above – I’m so sorry! Here’s the correct yogurt maker — the temperature control is important. Apologies!! https://rstyle.me/+ZtNL3NDz03ny4zOoIfknSw
HI Polly! I realized that there was one incorrect link in the post above – I’m so sorry! Here’s the correct yogurt maker — the temperature control is important. Apologies!! https://rstyle.me/+ZtNL3NDz03ny4zOoIfknSw
For the coconut milk yogurt you have the ferment time at 48 hours instead of 36. Is this a typo or have you found this longer ferment is better for coconut milk.
Yes, 48 hours for the coconut milk yogurt!
Good morning! I have made two batches of milk-based yogurt and have been moderately successful. I’ve used one quarter half and half in the mixture. The yogurt is quite watery in consistency. Is that normal? Also, the inulin is very clumpy and hard to incorporate into the slurry. I tried using a stick blender and it was a little better, but some of the pots of yogurt are still inconsistent with some being half full of whey. Any suggestions? Thank you!
Not sure what I did wrong- I followed the directions exactly. It’s been 36 hours and it’s all just not set, watery and gross.
Do you use the BioGaia brand of Osfortis? Don’t want to take something that won’t work!
Hi- thanks for this recipe!
One question.. do you secure the lids tightly into the hard to cook or do you loosely place on top as shown in the video? Not sure if it matters- thx
Hi Camille, Like respondent Kate (April 16th), I have followed your instructions to the letter and have not had nice creamy results like your video shows. The pots were clumpy, watery, half full of whey, etc. . . just as Kate describes. I actually tossed my batch because it looked so icky lol. I have double checked that I have the correct yogurt maker, BioGaia Osfortis and Inulin. Any troubleshooting suggestions are very welcome! I am not ready to give up on this as I have invested in all the supplies and am very motivated to heal my gut and I believe this elixir will be really helpful. Thank you!
I, too, had a lot of trouble initially! I know first batches are supposed to be pretty icky, with improvements with 2nd batches and beyond. But my 2nd batch was nearly just as bad. I followed the exact recipe (with 1/2 and 1/2 ultra pasteurized milk), with the exception of using BioGaia Gastrus tablets that Dr. Davis references. My 1st batch was a monstrosity! It was like a big souffle looking thing with a lot of whey on the bottom. The curds were hard and crumbly. And the smell…well, it was *very* pungent and reminded me of strong Asiago or Romano cheese. My 2nd batch was made using 2 TBSP of the 1st batch (1 TBSP curds + 1 TBSP whey). I used Cutting Edge Cultures Pre-Bio for my inulin. Both batches were terrible! But I didn’t throw it out. For my 3rd batch, I used 2 TBSP of only the whey, and I switched out the inulin with Bob’s Red Mill Potato Starch. 36 hours later, it came out perfect. I refrigerated it overnight and by morning, it was thick, white and very yogurt-like in texture. So trying just the whey and using potato starch instead transformed mine from a Frankenstein creation to the way it is supposed to be. I was really thrilled. I made it in my Luvele yogurt maker set at 100F for 36 hours. I know it gets frustrating, but don’t give up. 🙂
I have also tried with no success turned out watery and smelly. I too had to discard the entire batch any suggestions?
I asked for the yogurt maker for Mother’s Day! Can’t wait to make this recipe!
I’m excited to make this yogurt for the first time! Quick question – I am making the coconut yogurt. In the video, you mention fermenting the coconut yogurt for 36 hours, but in the recipe it says 48 hours – which is correct? Thank you!
Please, please, please give credit to Dr. William Davis for his research, medical knowledge and and recipe. His book, “Super Gut”, has helped so many people.
Couldn’t agree more! Camille discusses the book Super Gut here in the article and speaks extensively about it in the video. 🙂
Hi Camille, same for me….I tried twice and watery and gross. Any ideas?
Darn, I’m not sure as I haven’t had this issue – but I’m sorry to hear that you have! Frustrating. I would say – make sure that your yogurt maker is set to the correct (100 degree F) temperature and that it’s running for the full 36 hours. And make sure to use regular pasteurized milk – raw or unpasteurized won’t work because the cream separates.
Hi Camille,
Are you still making the L.reuteri yogurt and using the Suteck yogurt maker?
I see mixed reviews on Amazon because of the jars being fragile and not dishwasher safe.
I am reading Super Gut per your recommendation and learning a lot. Also stopped all grains and felt better almost instantly.
Thank you for sharing all of this information on your page. Life changing! Warmly,
Nancy
Yes! Camille says that she hasn’t had any breakage – and she puts hers in the dishwasher 🙂
So, don’t use inulin for the coconut version?
That’s correct!
Hi there. I plan on making the non-dairy version of this. Is sugar required. I’d prefer to make it without sugar, honey, or any form of sweetener.
I haven’t tested without the sugar, so I’m not sure if it’ll turn out as well – but worth a try!