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Making yogurt out of Lactobacillus reuteri is really a simple, straightforward process that I have been talking about for the past year. But some people get tripped up on the details, lamenting the thin, sour, or discolored end-result they obtain. So here is the simple recipe, step-by-step to minimize your potential for making mistakes.
Here’s how I make L. reuteri yogurt starting with MyReuteri in capsule form. You will require: I use half-and-half as it yields the best texture and I reject the notions of limiting saturated fat and calories.
There are probably many ways to make this yogurt and yield the bacterial counts you desire. But this is how I did it: If you use coconut milk, you will need to add sugar, e.g., one tablespoon, to the prebiotic or use more sugar in place of the prebiotic, as there is no lactose to ferment in coconut milk.
Discover our L. reuteri yogurt recipe, a superfood popularized by Dr. William Davis and his best-selling book “Super Gut”. This yogurt is a real source of well-being, concentrating more probiotics than any other food supplement on the market.
Dr. William Davis and his team have had a ton of success pushing back overgrowth and healing SIBO, SIFO, and leaky gut with this home-fermented “yogurt.” So I decided to give it a try after having my 5th baby and experiencing (another) autoimmune flare that completely took me down.
The yogurt manufacturers told Dr Davis that making yogurt with L. reuteri couldn't be done. Since L. reuteri is really a cultured dairy and made with completely different strains of bacteria than conventional yogurt, it also required different temperatures and longer fermentation times.
Dr. William Davis has done a ton of research on this species and developed a way to make a yogurt high in L. reuteri, which the body readily absorbs. The yogurt manufacturers told him that making yogurt with L reuteri couldn’t be done.