We make fermented dairy products—“yogurt,” though it’s really not yogurt—using Lactobacillus reuteri as the fermenting microorganism. We do so using a modified method of fermentation that differs from conventional yogurt making in order to 1) increase bacterial counts of L. reuteri for greater physiological benefits, 2) increase thickness and mouthfeel of the end-product without adding synthetic thickeners or emulsifying agents, and 3) minimize the potential adverse effects of dairy. We’ve previously discussed how, upon consuming 1/2 cup per day of the yogurt prepared by this method, we boost oxytocin levels that smooths skin wrinkles, triggers an explosion in dermal collagen, accelerates healing, restores youthful muscle and strength, preserves bone density, and increases libido, effects that add up to an amazing age-reversing phenomenon.
But there are indeed problems with dairy that include lactose, to which many adults are intolerant; casein beta A1, the form of casein dominant in North America that has implications for autoimmune conditions; whey that is insulinotrophic, provoking insulin release from the pancreas just like carbs and sugars, even though it is a protein, an effect that can contribute to stalling/blocking weight loss or fanning the flames of insulin resistance.
Recall that, in making our L. reuteri yogurt, we ferment for 36 hours, rather than the measly 6 or so hours of commercial yogurt, thereby increasing bacterial counts exponentially. We also add prebiotic fibers to the fermentation process to further amp up the number of bacteria produced, much like adding fertilizer to your backyard garden. Addition of the prebiotic fiber also increases the thickness and mouthfeel of the end-product. (Try making without prebiotic fiber and you will see–I’m shocked that makers of conventional yogurt do not add prebiotic fibers, but it explains why they resort to thickeners and emulsifying agents.)
The methods we use in making our L. reuteri yogurt achieve additional benefits that reduce or minimize the problems inherent in dairy products:
- Prolonged fermentation increases bacterial counts exponentially. Rather than obtaining hundreds of millions, we obtain tens to hundreds of billions of bacterial counts and thereby greater physiological and probiotic benefits, generating substantial benefits with consumption of only a modest quantity of the yogurt.
- Prolonged fermentation allows maximal conversion of lactose to lactic acid, thereby minimizing potential adverse reactions to lactose in lactose-intolerant people.
- Prolonged fermentation maximizes lactic acid production that reduces pH to the acidic range of 3.0-3.5 that denatures (breaks down) the casein beta A1 protein. Casein is not entirely eliminated, but minimized by reducing it to peptide fractions. (This is why our L. reuteri yogurt is sour or tart.) You also have the option of starting with A2 milk now available in most major cities in the U.S., a less immunogenic form of casein that is identical to the human form.
The whey protein, and thereby the potential insulin-provoking effect, persists, however. Many of us therefore reduce whey content by either pouring it off as it separates (and can be reserved as starter for your next batch of yogurt) or straining through cheesecloth to generate Greek-style yogurt.
Our L. reuteri yogurt is therefore not freed of all the issues surrounding dairy, but the issues are minimized by the methods used to make this thick and delicious end-product, very different from what you buy at the supermarket.
Can it just be made entirely dairy-free if necessary using coconut milk?
Mark M wrote: «Can it just be made entirely dairy-free if necessary using coconut milk?»
Yes. The top two non-dairy L.reut recipes on the subscription forum are:
JenB: Coconut milk l. Reuteri yogurt
Daphne: Daphne’s L-reuteri coconut milk yogurt UPDATED-no muss, no fuss, NOT vegan
The basenotes, with the recipes, are visible to non-subscribers.
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I’ve been making yogurt with coconut milk and am wondering if I could use it for l reuteri?
Holly wrote: «I’ve been making yogurt with coconut milk and am wondering if I could use it for l reuteri?»
Quite possibly. As you can see above, we have people making coconut-based non-dairy yogurt.
Your equipment will need to be able to run at a temperature likely 10°F lower than you use for conventional yogurt cultures, and will need to be able to run unattended for 36-48 hours (or at least 8 hours at a time, so you can sleep).
We’d also need to review what coconut milk you start with, and other ingredients used.
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Can you make this in an instant pot? If not, what works best?
Heather wrote: «Can you make this in an instant pot?»
It depends.
Can the specific model of pot hold a temperature in the range 95-105°F (for straight L.reuteri fermenting) or something closer to 105°F for blended? Checking a trial run with a probe thermometer, just water, over several hours, is recommended.
Can it hold that temp for 36-48 hours (or at least 8 hours at a time, so you can sleep)?
Many not-so-smart pots have a “yogurt” cycle that is too hot (110-115°F), with no ability to adjust the temp. When they have a setting for arbitrary temp, they may only offer a uselessly short run time (like 4 hours).
re: « If not, what works best?»
Sous vide devices tend to be more flexible. If you plan to buy something, first download the manual to discover how to configure it. No download=no sale.
For those who want to experiment with equipment at hand, this does not require sophisticated technology.
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Thank you for sharing this recipe. I’ve made this successfully in my 8qt Instant pot without the need to pasteurize beforehand. After the 36 hour ferment, I do notice a few light beige patches on the top layer of the yogurt. So far I have just scooped them off, and the yogurt tastes great. Any idea what those patches are?
Also, is there any harm in my toddler (2 years old) consuming small amounts of this yogurt? What benefits may it provide to someone that age?
Alanna wrote: «After the 36 hour ferment, I do notice a few light beige patches on the top layer of the yogurt. So far I have just scooped them off, and the yogurt tastes great. Any idea what those patches are?»
They may be opportunistic environmental microbes, perhaps bacterial or fungal. From a food safety standpoint, it might not even have been necessary to remove them. But for purposes of generational (batch-to-batch) starter, they raise an eyebrow. What caused the spots is anyone’s guess: utensils, diffuser/humidifier, etc. It’s part of why I make dedicated starter batches, and why I re-pasteurize, with the whisk in the pot — perhaps overkill, but I fret a lot less about contamination.
re: «Also, is there any harm in my toddler (2 years old) consuming small amounts of this yogurt? What benefits may it provide to someone that age?»
The ancestral view on all this is: young humans would have been on mother’s breast milk for perhaps 3 years, and prior to our modern industrialized milieu, that milk would have contained Lactobacillus reuteri. Contrast that with the toxic brews that commercial formula represents.
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Alanna wrote: «After the 36 hour ferment, I do notice a few light beige patches on the top layer of the yogurt. So far I have just scooped them off, and the yogurt tastes great. Any idea what those patches are?»
That’s interesting (and timely) that you wrote about the beige patches. I’ve now made two batches of yogurt using the BioGaia Osfortis. Both batches have had a small, shallow beige patch on top. I scooped it off. Never had that issue on yogurt made with the Gastrus starter pucks. I’ll sterilize the container next time and also the pot used to bring the half and half to 180°.
I think I just figured out what the beige patches are. On the Bio Gaia FAQ page there is a question about beige/brownish spots on the tablets that can appear. Their response is that it’s the ascorbic acid. Maybe that’s what caused the patches on the yogurt?
Also, the first few batches I made were with 10 tablets, then three, then two. Beige tinge on the top of all of them. I just made another batch with only starter and no tablets – perfectly white and clear on top! Also, it was the yummiest tasting batch to date.
Alanna wrote: «I think I just figured out what the beige patches are. On the Bio Gaia FAQ page there is a question about beige/brownish spots on the tablets that can appear. Their response is that it’s the ascorbic acid. Maybe that’s what caused the patches on the yogurt?»
Doubtful. If that were the case, the patches would appear on most or all first batches, and they don’t.
So the cautious course is to presume its some unauthorized life form, and scoop it off. I would also not use the top layer of any such batch for starter — pull something off the bottom for that, or use drained-off whey if you get any (and that’s likely with first batches).
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On my Aug. 11 post (above), I also mentioned the brown patch on yogurt made from Osfortis capsules (not starter yogurt). I made a 3rd batch of the Osfortis with 1 capsule, but sterilized the container, whisk, and pot to heat the half and half. Still got the brown patch on top. When I finish eating this 3rd batch, I’m going to make a 4th batch using 1 frozen “muffin” of batch #3 as starter. I suspect (hope) this will eliminate the brown patch.
I’ve only made 1 batch using the 10 crushed Gastrus tablets and don’t recall any discoloration on top, but all 80+ batches of the Gastrus yogurt made from frozen “muffins” did not have any discoloration.
Gastrus has 5 additional ingredients (ascorbic acid being one).
Osfortis has 3 additional ingredients (Vitamin D being one).
To repeat, I’ll soon see if the 4th batch of Osfortis yogurt made from the previous batch is free of the beige color.
The 4th batch of Osfortis yogurt made with 1 “muffin” of yogurt from batch #3 did NOT have any discoloration on top. So make of that what you will. I guess making starter “muffins” from the Osfortis is the way for me to proceed rather than one capsule per batch.
All my batches look like curdled milk and separate whey from solids. It is not smooth like yogurt at all. Is their the way it is supposed to be or am I doing something wrong?I ferment in my dehydrator at 100 degrees