Makes: 1 quart of cultured dairy
Time: 10 minutes preps, 36 hours culturing
Timing is important. L. Reuteri takes 36 hours to ferment. It's best to start early in the morning or later in the evening. For example, if you start at 8:30 AM on Tuesday morning, fermentation will finish at 8:30 PM on Wednesday night. (If, on the other hand, you start at 2 PM on Tuesday, fermentation will finish 36 hours later, at 2 AM Thursday night.)
- An appliance that can maintain a constant temperature of 100F for 36 hours, such as a yogurt maker with an adjustable temperature setting, a sous-vide, an Instant Pot / slow cooker / brewing or kombucha warmer/heater - if these can be set to 100F.
- A glass/ceramic bowl or a glass jar that can hold at least 1 quart of liquid. Make sure that your utensils (jar, bowl, spoons etc) are very clean.
- A plastic wrap or a loosely fitting lid.
- 1 sachet of LR Superfood Starter.
- 2 tablespoons of a prebiotic fiber (such as Prebio Plus).
• 1 quart ultra-pasteurized half and half, or
• 1 quart ultra-pasteurized 2% or whole milk, or
• 1 quart combination of the two
Can’t find ultra-pasteurized? Heat the milk to 195F/90C for 10 minutes, then let it cool to 100F before starting the recipe. Most organic milk is ultra-pasteurized. Use milk without additives. Goat milk will yield a thinner result. 1% milk will yield thin results.
If this is your FIRST batch, please use ultra-pasteurized milk, or heat the milk to 195 ºF / 90 ºC and hold it there for 10 minutes (if you can't find UHT milk). Then cool it down in the fridge/freezer till it gets back down to 100° F before adding the starter.
- In a glass/ceramic bowl or a glass jar, mix 2 tablespoons of prebiotic fiber (such as Prebio Plus) with the contents of 1 sachet of LR Superfood Starter.
- Stir in 6-7 tablespoons of milk. Mix well (or whisk) to avoid clumping. Do not blend. The result should resemble a slurry.
- Stir in the remainder of the milk, leaving some headspace. Mix well (or whisk) for even distribution. Do not blend.
- Cover lightly with plastic wrap or a loosely fitting lid. (If you use small jars, loosely cover each one of them with its own lid).
- Ferment at a constant 100F for 36 hours, away from the airflow of air vents/heaters/air conditioning, etc., and away from other ferments. Do not stir while fermenting. Do not open the fermenting vessel while fermentation is going on.
- When done, remove from appliance, let cool, then secure lid(s) and put in the fridge. Will keep in the fridge for up to 4 weeks. Important: Don’t heat the end-product or stir it into a hot dish. Don’t blend. L. reuteri are living bacteria; heating or blending will kill them.
- Reculture: To make a new batch, repeat these instructions but use 2 tablespoons of your previous batch of cultured dairy as your starter. If the previous batch separated, use 1 tablespoon of the curds and 1 tablespoon of the whey as your starter.
Note: Store the starter culture in the refrigerator or freezer until you're ready to use it.
Go to LR recipes