L. Reuteri Yogurt Recipes

L. reuteri - The Bacteria You're Missing

These days, it seems like true wellness is no longer the norm but an exception. My greatest hope—and why I share all I know about cultured foods—is to help you reclaim that wellness for the rest of your life. I had to learn how to do it myself, and I can tell you it’s not a solo journey. You need the help of all those tiny microbes that live in and around us. They’re the hidden key to so many things happening inside your body. They were designed to help you cultivate massive well-being, and they outnumber us by the trillions.

Health Benefits

L. reuteri is a remarkable microbe that boosts oxytocin (the “love hormone”)

The hormone oxytocin is linked to love and connection. Our times have been stressful, often driving us apart, and with L. reuteri missing in most people's bodies, it’s likely our oxytocin levels have dropped. But our bodies are like little pharmacies - they can make what we need if we supply the right ingredients. Who knew a microbe could do all this? ^[1-7]

Leveraging natural antibiotics

L. reuteri thrives in the upper GI tract, generating bacteriocins (natural antibiotics) to eliminate harmful bacteria. Restoring it can counteract SIBO, while its antifungal effects tackle common Candida species, aiding in managing SIFO.^[2-3]

Balanced microflora

L. reuteri also notably alleviates colic symptoms and assists in H. pylori clearance.^[5-10]

Enhancing collagen, sleep, and insulin sensitivity

L. reuteri's presence in the gut appears to encourage the body’s production of collagen, which can lead to firmer, more elastic skin. Research also suggests that L. reuteri helps maintain muscle and bone density—possibly by reducing inflammation or by influencing hormonal pathways—and can improve the body’s ability to manage blood sugar, thereby boosting insulin sensitivity. ^[8-13]

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Fermenting L. Reuteri into Yogurt

L. reuteri is a powerful strain that can be tricky to ferment into yogurt. The first batch often separates into whey and curds and can taste and smell strong because the bacteria are just “waking up.” By the second batch—using two tablespoons of finished yogurt per quart of ultra-pasteurized milk (plus two tablespoons of Prebio Plus)—things typically settle down. Keep the yogurt maker at about 98°F–100°F, as L. reuteri prefers body temperature and doesn’t begin growing until around the 30th hour, so a full 36-hour fermentation is essential. If later batches separate or taste too sour, cut back on Prebio Plus, —1 tablespoon instead of 2 and lower the temperature slightly. Overly-separated batches still work as a great starter for your next round or can be used in cottage cheese or smoothies to mask any strong flavors.

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Lots of Recipes!

Below, you’ll find recipes that bring L. reuteri to life in yogurt form. If you’re a fan of savory meals, try the Avocado Chicken Yogurt Salad or whip up a Yogurt Salsa Dip for an extra probiotic kick. Prefer dairy-free options? The Homemade Coconut Milk L. reuteri Yogurt or Cashew Coconut L. Reuteri Yogurt prove you can still enjoy the benefits of L. reuteri without traditional milk and they taste so creamy and good! Feeling adventurous? Transform the yogurt into L. Reuteri Cheese or Probiotic Cottage Cheese Ice Cream for something extra special. Each recipe is designed to help you weave the goodness of L. reuteri into your everyday life—one delicious dish at a time. Get the L. Reuteri Starter