Note: This article is mirrored here because many
PCM articles cite it. Inner Circle members may
prefer to rely on the 🥄site recipe
in Microbiome/Probiotics.
How to make
L. reuteri yogurt: A step-by-step guide

Making yogurt out of Lactobacillus
reuteri is really a simple,
straightforward process. But some people
get tripped up on the details, lamenting
the thin, sour, or discolored
end-result they obtain.
One of the biggest changes is that
I no longer recommend the
BioGaia Gastrus product.
While it served us well in the beginning,
the process is easier with a product
that I introduced: MyReuteri
that provides 10 or 20 billion CFUs
(you have a choice of a 10 or a
20 billion count product)—no more
need to crush tablets. We have subjected
this strain to both animal and human
testing; DNA sequencing is in the works.
The contents of one capsule is more than
sufficient to get started.
So here is the simple recipe, step-by-step to
minimize your potential for making mistakes.
Truly: I have made >100 batches with not
a single failure. You can do this, too.
Why do this? Well, if you are new to this conversation,
you will be excited to know that the yogurt is really not
about yogurt, as conventional yogurts achieve none of
these effects. This “yogurt” fermented with two unconventional
strains of Lactobacillus reuteri achieve effects that include:
- Smoothing of skin wrinkles due to
an explosion of dermal collagen
- Accelerated healing, cutting healing time in
almost half
- Reduced appetite, the so-called
“anorexigenic” effect—food
still tastes good, but you are almost completely
indifferent to temptation
- Restoration of youthful musculature—This
is a major health advantage in that it
increases metabolic rate, giving you improved
control over weight; protection from falls,
fractures, frailty. (This is in contrast to
the awful GLP-1 agonist drugs that cause
significant muscle loss.)
- Accelerated healing
- Reduced appetite, the so-called
“anorexigenic” effect—food still tastes
good, but you are almost completely
indifferent to temptation
- Increased testosterone in men
- Increased libido
- Preservation of bone density—Obtaining
L. reuteri is one of the most
important steps you can take to prevent
osteoporosis
- Deeper sleep—About half the people restoring
L. reuteri experience this
effect.
- Increased empathy and desire for connectedness
with other people
- Probiotic effects that may include prevention of small
intestinal bacterial overgrowth, SIBO
The majority of benefits are a result of
L. reuteri‘s ability to
provoke hypothalamic release of oxytocin,
a hormone that is proving to be the key to
substantial age-reversing and health effects.
Other benefits derive from this microbe’s
ability to colonize the entire length of
the small intestine (very unusual)
and produce bacteriocins,
natural antibiotics effective in killing fecal
microbial species such as those that have
ascended from the colon in SIBO.
(L. reuteri is therefore one of
the principal ingredients in my
recipe for SIBO Yogurt.)
You will need:
–Glass or ceramic bowl or other vessel large
enough to hold at least one quart of liquid
–1-2 tablespoons of inulin
–Starter: 1 capsule of MyReuteri.
For subsequent batches, use 2^nbsp;tablespoons
previous batch of
L. reuteri yogurt (whey or curds
or mixture of both)
–1 quart of half-and-half or other
liquid (to make with coconut milk, several
additional steps and ingredients are required)
–Some method of maintaining at 100°F
Yields: Around 8 one-half-cup servings
Make sure your bowl and utensils are
clean after washing with hot soap and water:

Add 1-2 level tablespoons of prebiotic fiber:

Open the capsule of MyReuteri and pour
into the bowl. Once you have made your
first batch, make subsequent batches with
two tablespoons of the prior batch,
rather than capsule contents; it can be
any mixture of whey or solid curds, as
both contain L. reuteri.

Mix either crushed tablets or 2 tablespoons
prior yogurt with prebiotic fiber:

Add a little, e.g., 2 tablespoons, of your choice
of dairy; I used organic half-and-half, as
this yields the best texture (and, of course, we
NEVER limit fat in the Wheat Belly lifestyle). Make
a slurry by stirring; this prevents clumping of the
prebiotic fiber. (Whole milk—NEVER low- or
non-fat—yields a thinner end result, while
cream yields something close to butter, too thick
for my taste.)

Stir in remainder of half-and-half or other liquid:

Cover lightly with plastic wrap or other means.
Ferment by maintaining at 100°F
for 36 hours. Prolonged fermentation—far
longer than the 6 or so hours of commercial
yogurts—to achieve super-duper high bacterial
counts. The addition of prebiotic fiber yields
even higher bacterial counts. Our many flow
cytometry counts of microbes in the yogurt
have revealed that we achieve hundreds of
billions of microbes per ½-cup
(120 ml) serving.
I used a basin-type sous vide device, but you can
use a stick sous vide, yogurt maker with adjustable
temperature control, or Instant Pot. (Just be
careful with the Instant Pot or yogurt makers
without adjustable temperature, as they are set
to be compatible with conventional yogurt
microorganisms that are more heat-tolerant,
using temperatures that can kill
L. reuteri; if your device heats to
110°F or higher, it will likely kill
L. reuteri and you should find an
alternative means of heating. If in doubt, turn
on your device and measure the temperature reached
with a thermometer first before you ruin a batch.)
Keep your materials out of the way of fans,
heating/cooling vents, or other sources of
air contamination.

The end-result for me is rich, thick, and
delicious, better tasting—and with far
higher probiotic bacterial counts—than
anything you can buy in a store. Once
refrigerated, the “yogurt” is so
thick that it can stand upright on a plate:

Serve with fresh or frozen berries, grainless
granola, squirt of liquid stevia, or your choice
of fruit or natural sweetener.
The original WBB post is currently found on the:
Infinite Health Blog, but accessing
it there requires an unnecessary separate blog membership. The copy of it above is
complete, and has been re-curated and enhanced for the Inner Circle membership.