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Description
Small Intestinal Bacteria Overgrowth (SIBO) is becoming a real problem. More and more people are finding symptoms of SIBO such as food intolerance, histamine reactions, irritable bowel syndrome, and even fibromyalgia. Those with SIBO have the wrong types of bacteria living in their small intestines. Those harmful bacteria do not belong there and create quite a ruckus.
Lactobacillus Gasseri yogurt and Lactobacillus Reuteri yogurt are the perfect solution. They colonize the upper GI tract—which is where SIBO occurs. This yogurt contains L. Gasseri BNR 17 which colonizes the small intestine and produces up to 7 bacteriocins—which are natural antibiotics produced by selected microbes effective in killing or suppressing the species of SIBO such as Klebsiella, E. coli, or Streptococcus.
L. reuteri is another important probiotic microbe in addition to L. Gasseri to help you when you're dealing with SIBO. L. reuteri colonizes the small intestine and produces up to four bacteriocins, including the powerful reuterin. Many people have found relief from SIBO issues just by consuming this yogurt daily.
Get Probiotics From Cultured Foods
Most people start taking probiotic supplements that have billions of different species that wind up in the small intestine and create more problems than they solve. As a matter of fact, I think that this is a lot of the cause of the uptick in SIBO. The over-proliferation of microbes in your GI tract may be caused by taking lots of probiotic supplements that really don’t belong there. The body does much better at getting microbes from food rather than from probiotic supplements, which may open up in parts of the body where they don't belong. Get your microbes from cultured foods and you won’t have these problems!
Check out this article: A Cultured Food To Help Heal SIBO
What You Will Get
- 1 package of L Reuteri Superfood Starter containing 4 sachets
- 1 package of L. Gasseri Superfood Starter containing 4 sachets
- 8-ounce bag of Prebio Plus ( This feeds the microbes in the yogurt and creates a high CFU count)
Special Equipment
To keep your L. reuteri or L. gasseri at the best temperature, you'll need an appliance with a temperature adjustment of 100°F and a timer that can be set to 36 hours. This can be a yogurt maker, Instant Pot, or sous vide device. You'll need to make sure your device has those features. Here are some appliances that should work well for you.
Yogurt Maker
This is probably my favorite of the yogurt makers that I have tried. It's made by Luvele, which is a terrific company that is passionate about what they do.
Luvele 4 Jar Yogurt Maker
This is another great updated yogurt maker from Luvele. You get 4 jars which are each 13.5 ounces. It keeps the temp between 78 and 122 degrees F and has a 36-hour digital. It's great for making multiple kinds of yogurt.
Other Yogurt Makers
There are cheaper yogurt makers available on Amazon. They do work but can be a little tricky to set the time and temperature. Watch this video.
Sous Vide
We've made dozens of jars of yogurt with this device. You can make larger batches so it's very convenient. It's actually a well-known cooking method used by many chefs.
You'll need a sous vide stick and a container to place the yogurt in a water bath. It allows you to make several jars at one time and controls the temperature perfectly.
Here is a link for the container I use but you can use your own container if you'd like:
Instapots/Pressure Cookers
Not all instapots have a manual temperature setting that can be set to 100°F.
L. reuteri and L. gasseri bacteria love human body temperature. Regular yogurt makers/instapots are usually automatically set to higher temperatures of 110°F or more, which is too hot for L. reuteri or L. gasseri to survive.
Test your device with a cup of water and a thermometer before making your first batch. I hesitate to recommend certain brands because it isn't always standard for all the pots, so please just make sure yours can maintain 100°F.
SIBO Yogurt Recipe
SIBO Yogurt — L. Reuteri & L. Gasseri
Equipment
- Instant Pot (Must be able to manually set the temperature to 100°F) or
- Sous Vide Precision Cooker (You'll also need a Sous Vide container.) Here is the one I use:
Ingredients
- 1 quart Half and Half Ultra-Pasteurized - or Ultra Pasteurized whole or 2% milk for a semi-firm result, or a combination of the two.
- 1 tablespoon L. Gasseri Superfood Yogurt - already made yogurt
- 1 tablespoon L Reuteri Superfood Yogurt - already made yogurt
- 2 tablespoons Prebio Plus
Every ingredient with a link was selected by me to make it easier for you. I may receive a small affiliate commission if you buy something through my links. Thank you! ❤️
Instructions
Before you begin
- This recipe takes exactly 36 hours to ferment, so it's best to start either early morning or later in the evening. Otherwise, if you start at 3 in the afternoon, for example, you'll be having to get up 36 hours later at 3 am.
- Make sure the equipment you're using is able to maintain exactly 97°F - 100°F for 36 hours.
- Make sure you're using Ultra-Pasteurized milk or you can also heat the milk to 195ºF / 90ºC and hold it there for 10 minutes if you can't find Ultra-Pasteurized milk. Then cool it down in the fridge or freezer till it gets back down to 100°F before adding the starter.
Let's begin!
- In a glass/ceramic bowl or a glass jar, mix 2 tablespoons of Prebio Plus with the contents of 1 tablespoon of L. gasseri yogurt and 1 tablespoon of L. reuteri yogurt.
- Stir in 5-6 tablespoons of milk. Mix well with a spoon or whisk to avoid clumping. Do not blend. The result should resemble a slurry. Stir in the remainder of the milk. Mix well with a spoon or whisk for even distribution. Do not blend.
- Place in jar and cover lightly with plastic wrap or loose-fitting lids. Don't remove the lid during fermentation to avoid getting a yellow or pink discoloration on the top of the yogurt. This is a harmless yeast that might affect the taste, so scrape it off the top of the yogurt before consuming it.
- Place in a yogurt maker or appliance that ferments at a constant 97°F - 100°F for 36 hours, away from the airflow of air vents/heaters/air conditioning, etc. Do not stir while fermenting.
- Remove yogurt from the appliance, keep the lid loosely on the jar, and refrigerate. Tightening your lids while the yogurt is still warm may build up pressure and cause your glass jars to break. Once the yogurt has chilled in the fridge, then you can tighten the lids. Refrigerate for up to 4 weeks.
RECULTURING
- To Reculture: To make a new batch, repeat these instructions, but use 2 tablespoons of a previous batch of your SIBO yogurt as your starter. You should also use two tablespoons of Prebio Plus when reculturing.
This culture contains good bacteria, so please take care of it! Here are a few things to keep in mind.