Make a non-dairy, yogurt-style fermented recipe using MyReuteri™
Make a non-dairy, yogurt-style fermented recipe using MyReuteri™
Category
Plant-based or Vegan cuisine
Cuisine
Health-conscious recipe
Servings
8
Prep Time
20 minutes
Cook Time
48 hours
This tutorial shows how to prepare a non-dairy, yogurt-like fermented recipe at home using MyReuteri™ (a starter containing Lactobacillus reuteri). Results vary by ingredients and process. These recipes are for home preparation only and are not standardized “yogurt” under FDA regulations.
Safety note:
Use pasteurized bases, clean equipment, and maintain recommended fermentation
temperatures. Discard the batch if you notice off-odors or visible mold.
Individuals who are immunocompromised should consult a health professional
before consuming home-fermented foods.
About the microbiome:
Researchers continue to study how the human microbiome relates to general
wellness. This page provides a recipe tutorial only and does not make health
claims about MyReuteri™.
Ingredients
-
1 capsule of MyReuteri
-
1 quart canned coconut milk
-
1 tablespoon of inulin
-
¾ teaspoon guar gum
-
2 tablespoons sugar
Directions
In a medium-sized saucepan, pour in the coconut milk and place it over medium heat. Stir the milk occasionally to ensure even heating. Monitor the temperature closely, heating the milk until it reaches 180°F. Once it reaches this temperature, remove the saucepan from the heat and set it aside, allowing the coconut milk to cool to 100°F or lower.
In a mixing bowl, combine guar gum, sugar, and inulin with the cooled coconut milk. Using a stick blender or a whisk, blend the ingredients until the mixture achieves a thick, creamy consistency similar to that of heavy cream.
Make a slurry by adding the contents of 1 MyReuteri capsule and few tablespoons of the cooled coconut mixture in a small container and mix well.
Add the slurry to the rest of the coconut milk mixture. Stir well to ensure even distribution.
Cover the bowl with a clean cloth or plastic wrap. You can also use the containers and covers with different yogurt makers sold in the market.
Place the bowl or containers in your heating device and maintain a temperature of around 100°F (37.8°C) for 48 hours.
After 48 hours, transfer it to the refrigerator to cool and set.
Recipe Note
For subsequent batches, you can use 2 tablespoons of the previous batch (whey or curds) as a starter instead of a new capsule.
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