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L. Reuteri Yogurt

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Back in January of this year (2019), a friend of mine asked if I would try making a specific type of yogurt called L. Reuteri, that  Dr. William Davis (author of Wheat Belly) recommended.  There had been a  posting about the amazing health benefits that stemmed from a probiotic called BioGaia Gastrus, which is made with a specific strain of Lactobacillus Reuteri ATCC PTA 6475. If you see me on the street corner, please don’t ask me to remember that. hehe

raw vegan diet

In Dr. Davis’ post, he shared about the positive effects people were experiencing. Everything from the suppression of the appetite, to an increase in skin thickness and skin collagen, along with acceleration of skin healing, as well as an increase of oxytocin. He stated that “with the caloric reduction, increased skin health, increased bone density, fat loss, muscle gain, reduced insulin resistance, etc.—and you have one of the most powerful anti-aging, youth-preserving strategies I have ever come across.” If you want to “geek” out and learn more about this, check out Dr. Davis’ post (here).

Ingredients Required

As I was reading through his posting, I saw that he used raw goat milk but further down in the write up he mentioned that you can use coconut milk. My first inclination was to use Young Thai coconut meat. That is my “go-to” base for our raw yogurts. I put together a shopping list, hopped online, and started placing orders.  Chances are that you won’t find this probiotic on the grocery store shelves and after much searching, I found Amazon to be the best price since we get free shipping with Prime. It seems spendy at first glance (30 tabs for $25) but it goes further than you might expect. The first batch of yogurt takes 10 tablets, but you can make up to 5 batches of yogurt by removing 1/4 cup of cultured yogurt and putting it in the next batch you make. You can use this 1/4 cup of yogurt to start another batch right away, or you can keep it stored in the fridge for a week (maybe longer, haven’t tested that).

I also had to order more frozen Young Thai coconut meat. I order mine through a company called Exotic Super Foods. I always talk about this company when I create recipes with young Thai coconut meat because it is by far the best quality I have ever had. I have been a faithful customer for over seven years. If you want to read more about my experience with opening case after case of store-bought coconuts, click (here) after reading that you will understand why I changed to purchasing my coconut meat from these guys.

The recipe below calls for inulin which is a type of soluble fiber found in many plants. It is a “fructan” – meaning that it is made up of chains of fructose molecules that are linked together in a way that cannot be digested by your small intestine. Instead, it travels to the lower gut, where it functions as a prebiotic, or food source for the beneficial bacteria that live there. (1) Also, he suggested adding 1 Tbsp of sugar to the mix if using coconut milk so that the bacteria had more food to feed on. I used organic white sugar cane.

Our Experience

I am used to making raw yogurts so the process was super easy. After it was cultured, it did look a bit strange, compared to what I am used to. It separated, looking extremely lumpy, and downright odd. That didn’t deter me though. Once it was cultured for about thirty hours, I poured it back into the blender and within seconds it was back to being smooth and creamy.

At first, I thought it was too runny, but the beauty of young Thai coconut meat is that it thickens up once chilled. So, the next day, I dipped my spoon in and out came a super fluffy texture. See the photos below. As I mentioned above, I was able to make five batches of yogurt off of the first batch, which made things go even more lickety-split. And each batch seemed to stay nice and thick. Flavor-wise, it tasted just like my other home cultured yogurts.

As far as physical effects… let me say that the first batch was the most powerful and it cleaned me out, which was interesting because I have a body that doesn’t like to  “let go” if you know what I mean. Both Bob and I ate it every morning, and it seemed to really stir up the noises in the belly. We didn’t notice any great appetite suppressing effects, but maybe we didn’t pay attention close enough. Just the other day, Bob asked me to make more, which was odd because he normally doesn’t get a “taste” for yogurt, so I started the process again and thought that I would share it with you. I hope you enjoy this. Please leave a comment below. Have a blessed day, amie sue

raw vegan dietIngredients

  • 1 lb young Thai coconut meat
  • 1/2 cup coconut water (from a bag of coconut meat)
Probiotic Slurry

Preparation:

  1. In a blender add the coconut flesh and the water that was in the bag (which measured out to 1/2 cup). Set aside.
  2. In a large glass/ceramic bowl, combined 1/2 cup of water, inulin, sugar, and the crushed probiotic tablets to create a slurry.
    • I used a mortar and pestle to crush the tablets down to a powder.
  3. Mix thoroughly and make sure the prebiotic and sugar are dissolved.  Add to blender with the coconut and blend until creamy smooth.
  4. After blending, add enough water to hit 4 cups in the blender.
    • I did this because Dr. Davis used 4 cups of raw goat milk so I felt the need to match his measurements.
  5. Pour into a clean glass container that is roughly twice as large as the coconut mixture volume, this will account for any rising of the mixture as it ferments.
  6. Cover the top of the container with a double layer of cheesecloth and secure with a rubber band.
  7. Slide into the dehydrator, set at 100 degrees (F), and ferment for 24-36 hours.
  8. If you don’t have a dehydrator, you can use an Instapot, or slide it into the oven with just the oven lights on. Test the temperature while doing this to make sure it is staying even. It’s amazing how much warmth the light can give off.
    • When the culturing process is done, it will look odd, about a 1/3rd of it was water on the bottom of the jar, lots of bubbles, and looked nasty.
  9. Pour the mixture back into the blender and blend until creamy. The texture should be similar to drinkable yogurt. Put an airtight lid on and place it in the fridge. It will thicken up overnight.
    • If you wish to make more, hold back 1/4 cup of the cultured yogurt and add it to a blender with the same measurements of young Thai coconut meat, and 1 Tbsp of sugar. I didn’t add inulin to the remaining batches.

Here’s the Scoopy-Doop

  • If you don’t like coconut or can’t get a hold of it, you can use 2 cups of soaked, then drained, cashews instead.
  • Start off slow (1/4 cup… working to 1/2 cup) when consuming this yogurt for the first time and if possible stay home for a while… JUST in case, it causes the green-apple-trots.
  • You might experience that your first batch is a bit thinner than the subsequent ones that you make off of that first batch.

25 thoughts on “L. Reuteri Yogurt

  1. Andrea Mc Namara says:

    Exciting! Thank you! Can’t wait to try this out.
    One question: If I keep a 1/4 cup back for the next batch, do I have to use it straight away or will it keep in the fridge for a few days/a week, before I make the next batch?
    Many thanks, Andrea

    • amie-sue says:

      Great question Andrea. You can use this 1/4 cup of yogurt to start another batch right away, or you can keep it stored in the fridge for a week (maybe longer, haven’t tested that). I added this bit of info up in the posting in case wonder. :) Keep me posted if you give it a try! blessings, amie sue

  2. FrieFrie says:

    AmieSue, thank you very much for all you do. Reading,research, testing for all the info and recipes you provide us. Please help;
    I don’t understand 1/2 cup coconut water from a bag of coconut meat. Can you tell me just where to get the bag of coconut meat.

    • amie-sue says:

      Good morning FrieFrie,

      There is a link up in the posting but I get it from this company: https://www.exoticsuperfoods.com/products/young-thai-coconut-meat.

      If you want to use young Thai coconuts (that you open) from the grocery store, use 1/2 cup of coconut water that comes from the coconuts. If you order the frozen meat as I do, once it thaws in the bag, there will liquid in it, that is what I am using along with the meat. I hope that helps. Blessings, amie sue

      • FrieFrie says:

        Thank you Amie Sue!

        • FrieFrie says:

          Good morning Amie Sue! I’m very excited! I have my very first batch in the dehydrator! I set it for 24 hours and now it’s just four more hours to go. Your recipe calls for 24-36 hours. How will I know just how long it should take? What should it look like when it’s ready?

          • amie-sue says:

            Good afternoon FrieFrie…

            At the 24 hour mark taste it and see how it is for you. Anywhere between the 24-36 hours, it is good to taste test and stop it when you like it. Some people like their yogurt more strong in tartness, others don’t. :) No need to go by looks… just by taste. Keep me posted! blessings, amie sue

  3. Sanny8 says:

    Wheat Belly by Dr. Davis is what I’ve been following since May of last year! I think it’s cool that someone asked you this question!

  4. Youki says:

    Bonjour, on peut le faire avec des cashews ce yogourt. Merci!

  5. Hi Amie Sue, I made a 1/2 batch of this with cashews and it came out fantastic! I forgot to add the extra water at the end to increase the volume, and it came out SUPER rich and thick. It is so rich I can only eat a couple spoonfuls at a time! There was no separation or lumping, just some bubbles throughout and a crust on top. I simply stirred it really well when it was done and put it in the fridge.

    I love the taste and I am excited to see if I experience any physical benefits. I will keep you posted! Thank you for another great recipe.

    • amie-sue says:

      Good day, Justinabowen,

      I was thrilled to read that you made this yogurt. Pretty powerful stuff! The beauty behind making your own yogurt is that you can control the thickness. Sometimes I hold back on the amount of water added and other times I add more. Thanks for taking the time to share your feedback. It means a lot! Please do keep me posted as to whether or not you feel a difference with it. Blessings, amie sue

  6. FrieFrie says:

    I finally finished. I let it dehydrate for 30 hours, blended it up in my Blentec blender then put it into an airtight jar and refrigerate. I had a quarter cup this morning and although it was kinda lumpy, it tasted great.
    I’d like to know list how to make a second batch with the quarter cup I set aside?
    Also just when should we take the yogurt?
    1st thing in the morning?
    On empty stomach?
    How often should we take it for best results?
    Thank you
    Sorry for ALL the questions

    • amie-sue says:

      Good evening FrieFrie,

      Let me see if I can help…

      Q – I’d like to know list how to make a second batch with the quarter cup I set aside?
      A – Take 1/4 cup of the yogurt that you just made and blend it with 1 lb. of the young Thia coconut meat. Do all the same steps as the first batch except for the fact that you are using the 1/4 of yogurt instead of the probiotic tablets. I found that each subsequent batch fermented a little bit quicker, so be sure to taste test as instructed. :) I read that you can do about 5 batches before it starts to weaken.

      Q. – Also just when should we take the yogurt? 1st thing in the morning? On empty stomach?
      A. – I find that taking probiotics first thing in the morning before food is best. So that would be a good time to enjoy the yogurt in my opinion. But enjoy it whenever it fits into your day if mornings don’t work, or you forget to have it some morning. :)

      Q. – How often should we take it for best results?
      A. – I can’t say for sure, but if it is agreeing with your body and you are enjoying it, have a little every day to help feed your microbiome. :)

      I hope this helps! Blessings, amie sue

  7. AH says:

    Hi Aime-Sue-just love your site/writings and recipes!
    2 questions-if I use cashews soaked I just blend it up with the liquid the recipe calls for or add more liquid.
    -could I buy coconut yogurt and add inulin and the special probiotic?
    Thank you !

    • amie-sue says:

      Good morning AH,

      Let’s see if I can help…
      Q – if I use cashews soaked I just blend it up with the liquid the recipe calls for or add more liquid.
      A – Yes, you may need to add a bit more water to get it blending nice and creamy.

      Q – could I buy coconut yogurt and add inulin and the special probiotic?
      A – you don’t need to buy coconut yogurt. If you are making this recipe with cashews, you will just be adding the water, inulin, and probiotic tabs (crushed). Follow the directions just the same.

      I hope this helps, Keep me posted! amie sue

  8. Laughingfrog says:

    Thanks for such a great resource for the frozen coconut! I’ve never seen them before. I do get tired of whacking coconuts lol.
    Looks like an awesome yogurt recipe. Mine is usually pretty thin, so this looks like an improvement. Thank you!

  9. MASilvestri says:

    I just made this yogurt with almonds. It is creamy and very thick, but I think I left it in the dehydrator too long – 32 hours. I say that because it is beyond tangy. It tastes like feet. It hasn’t been refrigerated yet so maybe that will help.

    • amie-sue says:

      Good day, MASilverstri,

      Hmmm, the taste of feet doesn’t sound appealing. It may have over fermented, it’s hard to tell from my end. But then the “taste” of cultured foods is very individual. That is why I always talk about taste testing through the process. Let me know how it is after chilled. blessings, amie sue

      • MASilvestri says:

        Tastes like cold feet. Hahaha. It is edible with maple syrup so all is not lost. I’ll mix it with the apricots that are just now coming ripe with some honey.

        Yes, I should have tasted throughout the process. Lesson learned. Couldn’t get my husband to try after my description, though.

        I’m wondering if your instructions for cashew yogurt (4-7 hours in the dehydrator) wouldn’t be a better fit for almonds with this recipe. What do you think?

        Thank you for your feedback.

        • amie-sue says:

          Hmm still doesn’t sound good. lol I think it fermented too long in your situation. Timing is really about preference. That is why there are so many yogurts on the market these days. Some are lightly sour while others are really strong. No matter what nut you use, taste test along the way and document your times for the next batch you make. Keep in mind that different probiotics can change up the flavor and rate of fermenting. Taste taste taste. hehe Thanks for the feedback. blessings, amie sue

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