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L. reuteri Yogurt

This long-fermented yogurt with Lactobacillus reuteri is an exceptional probiotic. Prepared with a controlled fermentation of 36 hours, it produces an extremely concentrated culture, much more powerful than probiotics in capsules. L. reuteri used to be present in almost all humans, but it disappeared with antibiotics, industrial food, and modern additives. It was "rediscovered" after being isolated in the breast milk of a young Swedish mother, revealing its profound role in immunity, development, and well-being. Its potential benefits include: - natural increase in testosterone - stimulation of oxytocin (mood, sleep, stress reduction) - powerful anti-inflammatory effect - interest in certain cases of SIBO - digestive and immune support Result: a dense, firm, and non-separating yogurt, a powerful homemade probiotic, stable and truly effective.

Healthy recipe Public
Course: Other
Preparation time: 180 minutes
Cooking time: 2160 minutes
Rest time: 600 minutes
Energy: 48 kcal / serving

Instructions

  • 1.   Hygiene Conditions
    - Wear a mask.
    - Avoid touching the inside of containers and lids.
    - Ensure no open trash cans are in the room.
    - Keep windows closed to avoid drafts.
    - Keep children away during preparation.
  • 2.   Sterilization
    - Sterilize all containers and utensils by placing them in the oven at 180°C for 30 minutes.
  • 3.   Heating the Mixture
    - In a saucepan, mix the milk, cream, and inulin.
    - Heat the mixture to 88°C and maintain this temperature for 20 minutes, with the lid on to prevent external contamination.
  • 4.   Controlled Cooling
    - Place the closed saucepan in an ice or cold water bath. Let the temperature drop to 38°C.
    - Stir and check the temperature in several places, as the bottom cools faster than the surface. A poorly placed thermometer may indicate 38°C when the milk is still too hot, which could kill the starter.
  • 5.   Inoculation
    - Pour the mixture into the container that will be used for fermentation.
    - Add the starter or L. reuteri powder pills.
    - Gently but thoroughly mix.
  • 6.   Fermentation
    - Ferment the mixture for 36 hours at 37.8°C in a heated water bath: use a sous-vide machine to maintain the water at 37.8°C stably and precisely.
    - The resulting product should show no separation, indicating a clean and stable fermentation. The texture should be dense and successful.
    - Put the yogurt in the refrigerator, it should solidify.
  • 7.   Put in the fridge, it should solidify.

Notes & Suggestions

  • With a ratio of 1000 ml of milk to 400 ml of cream, the fat content is well above the threshold recommended by Dr. Davis, which promotes maximum growth of L. reuteri.

Ingredients for servings

  • 2 liter of semi-skimmed milk
  • 800 ml of crème liquide 35%
  • 20 g of inuline
  • 1 souche L. Reuteri ATCC PTA 6475

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    48 kcal
    2 %
  • Fat
    1,6 g
    2 %
  • of which saturated
    1,1 g
    6 %
  • Carbohydrates
    5,1 g
    2 %
  • of which sugar
    5 g
    6 %
  • Protein
    3,32 g
    7 %
  • Fibers
    0 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.