L. Reuteri yoghurt
You can make this recipe without a yoghurt-maker. However, the temperature is critical so as not to destroy the L-Reuteri bacteria. So the right yoghurt-maker makes the whole process a lot simpler. The following instructions are for making the yoghurt in a yoghurt maker.
The Luvele yoghurt maker is particularly recommended. It has the correct temperature controls.
There are two models:-
The Luvele Pure – is very limited. I have friends who have regretted buying it once they get a bit more adventurous with their yoghurt making (see below). Or the rest of the family have loved it and want to eat it every day.
It may be enough for one person who isn’t going to eat very much yoghurt – but unless you can be absolutely sure you won’t want to make more (for family or friends to try) – it’s safer to by the Luvele Pure Plus.
I chose the Luvele Pure Plus and – a few weeks on and I’m so glad I went for that model. I make the yoghurt in the jug:-
When it’s finished I stir the yoghurt very well – then take out enough for a starter for my next batch. Next I add some gelatin – stir it again – then pour it into individual jars and put it in the fridge to set. It looks so much more professional:-
Plain set L. Reuteri yoghurt
I’ve also started making fruit yogurt – using the jug – then adding the gelatin. I put fruit into the individual jars – pour in the yoghurt and stir well – then put it in the fridge to set. The grandchildren love it!
Raspberry set L. Reuteri yoghurt
Here’s a video showing how to make yoghurt in the Luvele yoghurt maker:-
Note – this video is not the RECIPE for the L-reuteri yoghurt – that is a slightly different recipe – but the video shows how easy it is to make the yoghurt. (You can click on a link at the bottom of this page to download a printable version of my recipe.)
You will also need a thermometer. This is the one I use:-
You can buy it here
L. Reuteri yoghurt recipe
The only change from the above video or the web page is that a different starter culture is used (the L-Reuteri starter – see below). Other than that, the making of the yoghurt is exactly the same as in the video or web page.
Note:- You will need to make a starter culture for the first batch of yoghurt. After that you can use some of the previous batch to make each fresh batch of yoghurt.
BioGaia are the ONLY L-Reuteri tablets that contain the two specific strains of L-reuteri – ATCC PTA 6475 and DSM 17938
You can use the tablets as a supplement – but the yogurt will provide MASSIVELY more of the L-Reuteri bacteria – which is needed to really trigger the health benefits.
Inulin is a prebiotic (a food for friendly bacteria). Added to the L-Reuteri yogurt it massively boosts the numbers of L-reuteri during the fermentation process.
It’s best to choose unhomogenised, organic milk, that is free of pesticides, hormones, antibiotics, fertilisers and GMOs. For thickest results choose full cream milk. Do not use skim or low-fat milk varieties.
Goat and sheep milk may also be used with thinner results
You don’t have to use gelatin to set your yoghurt – but the consistency is so much better when you do. In addition really good gelatin from pasture raised cattle is incredibly good for healing the gut, for your joints, and for skin, hair and nails. You can use it to make healthy desserts too.
Now click on the link below to download a printable PDF of the recipe I use:-