How to Make Yogurt-Like L. reuteri Cultured Dairy

Recipe · Fermented dairy

How to Make Yogurt-Like L. reuteri Cultured Dairy

Make your own yogurt-like L. reuteri cultured dairy with MyReuteri® Starter. One sachet and one quart of half-and-half, held at 100°F for 36 hours, make 1 quart.

  • Culture 36 h at 100°F
  • Chill 6 h
  • Makes 1 quart
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Before you start

Always use pasteurized dairy. Prepare and store only as directed. Refrigerate the finished product ≤40°F and consume within 7 days.

Ingredients

  • One MyReuteri starter sachet (includes FOS and Inulin). MyReuteri Starter $30.00
  • One quart of half-and-half dairy, organic recommended.

Equipment

  • A glass or ceramic bowl large enough to hold at least one quart of liquid. Make sure your bowl and all utensils are clean by washing with soap and hot water.
  • Some method of maintaining 100° F for 36 hours.

Steps

  1. Mix

    In a large bowl, empty the contents of one MyReuteri starter sachet. Pour in several tablespoons of half-and-half and mix well, breaking up any clumps with a spoon. Pour in the remaining half-and-half and mix.

  2. Culture36 hours

    Cover and place in heating device and maintain 100°F for 36 hours.

  3. Chill6 hours

    Remove from heat and refrigerate for 6 hours.

Follow these directions carefully to make MyReuteri cultured dairy.

Safety and storage

  • Allergen Information: When prepared with dairy, the finished cultured food contains milk.
  • Health Caution: Individuals who are pregnant, nursing, or immunocompromised should consult a healthcare professional before consuming home-fermented foods, including cultured foods prepared with MyReuteri Starter.
  • Always use pasteurized dairy. Prepare and store only as directed. Home fermentation results may vary based on milk quality, temperature, time, and equipment. Refrigerate the finished cultured food promptly at 40°F (4°C) or below and consume within 7 days. Discard the finished batch if the preparation, incubation, or refrigeration instructions were not followed, or if it shows mold, discoloration, separation beyond normal whey, or an odd odor.

Questions

How do I make it?

You will need: a glass or ceramic bowl that holds at least one quart; one MyCrispatus® Starter sachet (FOS and inulin are already included); one quart of half-and-half (organic recommended); and a way to hold 100°F for 36 hours. Wash your bowl and all utensils with soap and hot water before you begin.

  1. Empty the contents of one sachet into the bowl.
  2. Add several tablespoons of half-and-half and mix well, breaking up any clumps with a spoon.
  3. Pour in the remaining half-and-half and mix.
  4. Cover, place your heating device, and maintain 100°F for 36 hours.
  5. Remove from heat and refrigerate for 6 hours.

Always use pasteurized dairy. Prepare and store only as directed. Full recipe at oxiceutics.com/blogs/recipes.

Can I change the milk, time, or temperature?

Please follow the directions as written: half-and-half, held at 100°F for 36 hours, then refrigerated for 6 hours. Other milks, times, and temperatures are not part of our instructions. Problems with a batch? It happens. Contact us at info@oxiceutics.com and we’ll be happy to help.

How do I make L. reuteri cultured dairy?

You will need: a glass or ceramic bowl that holds at least one quart; one MyReuteri® Starter sachet (FOS and inulin are already included); one quart of half-and-half (organic recommended); and a way to hold 100°F for 36 hours. Wash your bowl and all utensils with soap and hot water before you begin.

  1. Empty the contents of one sachet into the bowl.
  2. Add several tablespoons of half-and-half and mix well, breaking up any clumps with a spoon.
  3. Pour in the remaining half-and-half and mix.
  4. Cover, place your heating device, and maintain 100°F for 36 hours.
  5. Remove from heat and refrigerate for 6 hours.

Always use pasteurized dairy. Prepare and store only as directed.

Are there allergens or safety notes?

Allergen information: MyReuteri® Starter is made without dairy, artificial colors, artificial flavors, sweeteners, yeast, wheat, tree nuts, starch, casein, eggs, or peanuts. When prepared with dairy, the finished cultured food contains milk.

Health caution: Individuals who are pregnant, nursing, or immunocompromised should consult a healthcare professional before consuming home-fermented foods, including cultured foods prepared with MyReuteri® Starter.

How should I store the sachets, and when should I discard a batch?

Sachets: Shelf-stable for transport; please refrigerate after delivery.

Finished batch: Always use pasteurized dairy. Prepare and store only as directed. Home fermentation results may vary based on milk quality, temperature, time, and equipment. Refrigerate the finished cultured food promptly at 40°F (4°C) or below and consume it within 7 days. Discard the finished batch if the preparation, incubation, or refrigeration instructions were not followed, or if it shows mold, discoloration, separation beyond normal whey, or an odd odor.

What is MyReuteri® Starter, and is it a supplement?

MyReuteri® Starter is a starter culture for making yogurt-like cultured dairy at home. It is not a supplement. Each single-use sachet contains our LRDR™ L. reuteri live culture plus 13 g (2 tablespoons) of FOS and inulin prebiotic fiber. One pouch holds 6 sachets and makes 6 quarts.

Can I use MyReuteri® to make yogurt-like cultured dairy?

MyReuteri® capsules are compatible with cultured dairy preparation. Find the L. reuteri cultured dairy recipe at oxiceutics.com/blogs/recipes. If home fermentation is your focus, MyReuteri® Starter is a separate product designed specifically as a starter culture.

Problems with a batch? That happens. We have been making authentic L. reuteri cultured dairy for years. Contact us and we will be happy to help.

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