L. Reuteri Yogurt Instant Pot Recipe
Recipes,  Wellness

How to use L. Reuteri Yogurt to Exponentially Increase your Probiotics and Make Them Last

L. Reuteri yogurt is easy to make and keeps the probiotic species growing. While I’m not a big fan of most dairy, especially low-fat and adulterated dairy, I do see a valuable place for fermented dairy in our human diet.


Traditional ferments, like yogurt, kefir, and skyr, provide optimal conditions for probiotics species to thrive AND to survive our gastrointestinal tract to confer a benefit for our intestines. Thus, when using probiotics, fermented dairy is an incredible functional food.

Probiotic capsules and tablets have a shelf-life because they are living organisms which die off over time. However, when put into an optimal environment, they can also proliferate and thrive beyond their labelled numbers. They simply need substrate (i.e. a place to grow) and fodder (i.e. something to feed on).



Lactose, a milk sugar, is an excellent fuel source for many species. As they proliferate, they digest the lactose and change its structure. (This is similar to the sugar that is used as fodder in brewing Kombucha. The final product has only digested sugars. re: Fermentation)


Making homemade L. Reuteri yogurt using the Instant Pot is very simple! I won’t say foolproof because a number of things can go wrong. But, if you find success, you’ll be rewarded with very tasty, functional fermented dairy that keeps on giving! You can continue to use a bit of L. Reuteri yogurt from the mother batch for many more.



What you’ll need:

  1. Potato Starch or Inulin Powder. (This helps proliferate the bacteria)
  2. 2 Qts. Organic Half and Half or Heavy Cream + Whole Milk
  3. BioGaia Gastrus Probiotic – L. Reuteri yogurt species
  4. Instant Pot

Directions:

  1. Select 10 of the Biogaia Probiotic Tablets and crush into a fine powder. (This is the part that makes you feel a bit like a druggie). If you have a mortar and pestle, great. If not, I find that the bottom of a glass works just as well.
  2. In a small dish, combine 2 tablespoons of starch or inulin and a small amount of half and half or cream. The idea is to mix this into a slurry. If you’ve used starch in baking before, you know that it is a thickener. Don’t skip this step or you’ll end up with weird clumpy yogurt.
  3. Once you have a smooth slurry of starch and half and half, mix in the crushed probiotics.* [Note at this step, if you are using yogurt from a previous batch simply stir in 3-4 tablespoons instead of the probiotics. I’ve had success on 4-5 batches in a row. You’ll know when you need to start over with fresh tablets as the yogurt will not turn out]
  4. Add the mixture with the rest of the half and half or heavy cream and milk into the large pot of the Instant Pot.
  5. Press the ‘Yogurt’ Function, and set the time to 34:00. This function simply keeps the instant pot at a warm temperature, it doesn’t actually use pressure. You MAY be able to replicate this using a slow cooker, but I haven’t attempted it myself.
  6. Leave it alone and wait. No need to stir or open the lid. This can introduce new bacteria into the batch and contaminate the yogurt before it is ready.
  7. At the end of the cycle, you should have thick, yogurt-y goodness. It may have some uneven liquid and possibly some yellow spots. This is ok. If you have any black or green mold OR the yogurt tastes off … throw it out and start over.
  8. Pour the yogurt into jars and allow to thicken up in the fridge. And thicken up it will. This yogurt can stand up on its own on a plate it’s so thiccck. THICK with three C’s.

*You may use almost any probiotic strain that is most beneficial to YOU here. I like the L. Reuteri yogurt for gut health. If you have been prescribed or suggested a certain strain, this is a great way to maximize the species and proliferate it from one base batch!


L. Reuteri Yogurt Instant Pot Recipe

How to Enjoy:


The yogurt will keep for a week or more in the refrigerator. Remember to save a small amount to use as starter for the next batch (and to begin the next batch in advance, 34 hours is a while to wait!)


Consume the yogurt plain or sweeten and top as desired.
My go-to lately is a drizzle of raw honey + bee pollen + fresh berries.



Shop this article:


Other Articles you might like:

My Prime Day Picks for a Healthy Kitchen

Build A Better Smoothie

Kate Daugherty is a Functional Nutritionist and Certified Nutrition Specialist candidate specializing in mind-body wellness. She combines a science-based approach with natural therapies to bring the physiological body into balance. Kate offers nutritional consultation and functional medicine healing at her clinic, The Facility, in Denver, Colorado. Read more about her nutritional approach here and her background here.

13 Comments

  • Historia Szkła

    Thank you for the sensible critique. Me & my neighbour were preparing to do a little analysis about that. We bought a very good e-book on that matter from our local library and most books the place not as influensive as your information. I am very glad to see such information which I was searching for a long time.This made very glad! Anyway, in my language, there usually are not a lot good supply like this.

  • Toni

    2 stars
    I’d like to thank you for the efforts you’ve put in writing this website.
    I really hope to see the same high-grade content from you later on as well.

    In fact, your creative writing abilities has encouraged me to get my very own site
    now 😉

  • Submit Website

    This is my first time I have visited your site. I found a lot of interesting stuff in your blog. From the volume of comments on your posts, I guess I am not the only one! keep up the good work.

  • Kathryn

    I’m surprised by your Reuteri yogurt recipe that you do not preheat your 1/2 & 1/2 to 180* and cool it before adding your starter. Is that preheat step not necessary? Why does every other recipe require it?

    • Kate Daugherty, M.S.

      I’ve found that the preheating is not necessary and I’ve had success with every batch. It is meant to prevent harmful bacterial growth, but with today’s pasteurization of store-bought dairy I think it is excessive.

  • Barry

    Love your article, especially using the IP. Looks very easy to make.

    Dr. Davis’ recipe calls for one quart of half-and-half while yours call for two quarts. Does this mean that your recipe will produce twice as much? If so, will the bacteria end up as half of Dr. Davis’ when it is done?

    Thank you!

    • Kate Daugherty, M.S.

      The bacteria will proliferate in the substrate provided, so you’ll end up with an adequate “dose” of bacteria even with the same amount of starter. The yogurt lasts the same amount of time, so make sure to eat it up in larger quantities!

  • SEO Listing

    This blog appears to recieve a large ammount of visitors. How do you promote it? It gives a nice individual twist on things. I guess having something real or substantial to post about is the most important factor.

Leave a Reply

Your email address will not be published.