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To Make L. Reuteri Yogurt

Excerpted from Dr. William Davis.


1 quart of organic half-and-half (or cream, whole milk, canned coconut milk, goat’s milk/cream, sheep’s milk/cream)

2 tablespoons inulin or unmodified potato starch or other prebiotic (available on Amazon)

10 tablets of BioGaia Gastrus (available on Amazon), crushed


The probiotic tablets can be crushed using a mortar and pestle or other hard object (clean stone, bottom of a thick drinking glass, rolling pin, etc.).

In large glass/ceramic bowl, combine 2 tablespoons of liquid with the crushed probiotic (or 2 tablespoons of previously made yogurt). We start by making a slurry, as inulin or potato starch will form hard clumps if added to the entire volume.

Mix thoroughly by hand and make sure the prebiotic is dissolved. Then add the remaining liquid and stir.

Maintain the mixture at 100 degrees F for 24-48 hours. This can be accomplished with a yogurt maker, Instant Pot, sous vide device, rice cooker, or any other device that allows maintaining a continual temperature in this range.


I use my oven to maintain temp: Turn onto any temperature, e.g., 300 degrees, for about 60-90 seconds, just until a desert-hot temperature is reached. Turn off the oven; repeat every 4-6 hours—not precise, but it works fine when using dairy for fermentation.

I also used a yogurt maker and sous vide with good results. Of all your choices, the sous vide is the easiest and most foolproof. (Some other devices have too high a temperature setting that kills L. reuteri that is not as heat tolerant as some other microbes used to ferment yogurt.)

The first batch tends to be a bit thinner with curdles, but subsequent batches tend to be thicker and smoother.

To make subsequent batches, reserve a few tablespoons from the prior batch and use in place of crushed tablets, since your yogurt should contain plentiful microbes.


We then consume 1/2 cup per day. I have mine with fresh or frozen blueberries and a squirt of stevia. The end-result should be thick and delicious, better than anything store-bought.


“Seed” the cream with a starting culture that you purchase or a couple tablespoons of yogurt purchased at the grocery that contains live cultures (typically stated on the label). I used a Trader Joe’s full-fat organic yogurt as the starter and had vigorous fermentation within 24 hours.

Here’s what I did recently:

16 ounces heavy whipping cream (preferably organic)

2 tablespoons full-fat yogurt with live cultures or one packet starting culture

Combine whipping cream and starter in mediums-sized glass bowl. Place in oven as described above. Reheat oven every 3-4 hours; it’s okay to leave overnight without heating.

Voila: yogurt in 24 hours. Allow to ferment an additional 24 hours, continuing the periodic heating, to further ferment. Serve with blueberries, strawberries, or other topping. Shown in the photo is my result after 48 hours fermentation.

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