Fermenting Magic: How to Make L. Reuteri Yogurt That Actually Works

I spent years in college under the sterile glow of a lab hood,

transferring bacteria and fungi onto petri dishes like a microbial matchmaker.

I even took samples from grimy fridges and sink drains as a lab experiement to isolate the fungi in the gunk of your kitchen.

Later, while canning homegrown veggies on our organic farm,

I learned the art of sterile technique —

because nobody wants a side of botulism with their pickles.

So when I say making L. reuteri yogurt isn’t hard,

I mean it.

It just takes a little know-how,

some kitchen common sense,

and respect for the power of bacteria.

What You’ll Need

• Lactobacillus reuteri yogurt starter – I recommend the L. reuteri & L. salivarius combo from NPSelection at www.yogurtathome.com. One packet can be reused up to 5 times.

• A yogurt maker or dehydrator – The best yogurt maker for L. reuteri is one that holds a steady 100°F for 36 hours. Dehydrators with temperature control or ovens with a dehydrator function can also work.

• Sterile jars and lids – Think canning-style: clean, boiled, and dry. You can use small jars that fit your yogurt machine or larger jars in a dehydrator setup.

• Milk of choice – For maximun creaminess use straight half and half. I use a mix of half and half and whole milk. I use 1.5 liters of whole milk to 1 quart of half and half.

  
  

Step-by-Step Instructions

1. Prep your space.

Start with a clean kitchen.

No gusty HVAC vents blowing microbes,

no crusty spatulas with mystery gunk.

If your tools have any wooden parts with rubber spatula,

swap them out for fully washable plastic options.

2. Sterilize your gear.

Boil your jars, lids, and utensils or run them

through the dishwasher on sanitize mode.

Let them cool before use.

3. Make your starter slurry.

If you’re starting from a lactobacillus reuteri yogurt starter,

dissolve it into a small amount of cool sterilized milk to make a slurry.

Stir with a clean whisk or fork until smooth.

4. Mix and pour.

Add your slurry into your prepared milk mixture

and gently whisk to combine.

Pour into your sterilized jars and seal with clean lids.

5. Incubate.

Place jars in your yogurt maker or dehydrator at 100°F.

Leave undisturbed for 36 hours.

Don’t shake it, move it, or peek —

these cultures like peace and quiet.

6. Chill and enjoy.

After 36 hours, place the jars in the fridge.

Let them chill and set for a few hours before eating.

7. Reuse your culture.

For your next batch, use 3 tablespoons of the finished yogurt

or its whey to inoculate a new batch.

You can reuse the original culture up to five times before starting over.

Tips for Success

• Avoid plastic with wood handle utensils that might harbor other microbes.

• Make sure anything touching the culture is sterile and cooled —

  boiling water is your friend.

• Bigger machines mean bigger batches.

  Think ahead about how much your household will eat.

  Eventually, you will want each person to eat 1/2 cup once a day.

  
  

Your Gut’s About to Thank You

Once you get your groove,

making lactobacillus reuteri yogurt becomes second nature.

It’s one of the most rewarding ways to support your gut,

your skin, and your overall vitality —

with nothing but clean tools, a bit of patience, and a love for living foods.

Stay tuned for another blog where I break down the benefits of this powerful probiotic

(and how L. rhamnosus deserves a whole spotlight of its own).