Skip to main content

L. Reuteri Yogurt Recipe from Coconut Milk

Equipment (pick one):

  1. Pot-style yogurt maker
  2. Cup-style yogurt maker + heating pad and insulated container if you don't have enough cups for the recipe (see #4 below)
  3. Sous vide stick and pot
  4. Heating pad and insulated container (e.g., camping cooler, insulated grocery bag)
Note that your yogurt maker must let you set the temperature at 97 degrees F (36C) for 36 hours. I use this one (a cup-style yogurt maker). Since the yogurt takes a long time to ferment, and I don't like to go without while I'm making a new batch, I make a few extra cups in an insulated container. My heating pad does the job at the medium setting in an insulated grocery bag at room temperature. (My insulated grocery bag is just a paper grocery bag with a bubble wrap liner.) I use 8 oz plastic freezing cups, available where canning and freezing supplies are sold.

Ingredients
3 T powdered plain gelatin
1/2 c water (cold or room temperature)
4 cans regular coconut milk (13.5 oz each)
6 T coconut flour*
5 T garbanzo bean flour*
Starter (EITHER a few spoonfuls of L. reuteri yogurt from a previous batch OR 5 L. reuteri tablets**, placed in a plastic bag and hammered into powder)

Directions

Put the water in a large pot and sprinkle the gelatin on it. Stir; mix thoroughly. Heat the gelatin mixture on medium heat until it's dissolved. Remove from heat and add coconut milk, flour and starter. Use beaters to mix thoroughly.

Use your yogurt maker according to the directions. Set it to 97F (36C) for 36 hours. If using a heating pad, set it on medium heat.

  • If using a cup-style yogurt maker, place the lids on the cups, but don't snap them shut. The yogurt expands and will pop off the lids. 
  • If using a heating pad, place the heating pad in the bottom of the container, put the yogurt in cups or jars in a plastic bag so they don't spill on the heating pad, then lower them into the container. Close the container.


Make yogurt in a bag.
After 36 hours, mix or shake the yogurt to homogenize it. Refrigerate. Needs 24 hours to thicken. The initial batch from tablets will be a little gritty; subsequent batches will be smooth.

*Others use potato starch; I haven't tried it with this recipe.
**L. reuteri tablets are available from BioGaia: https://www.biogaia.com/product/biogaia-gastrus/

Comments

Popular posts from this blog

An Objective Book about Other Childhood Vaccines

Today's decision by the CDC to add COVID shots to the schedule of childhood vaccines has some people concerned about the rest of the vaccines on the schedule. Contrary to fact-checker claims, adding COVID shots to the schedule means children will be required in about a dozen states to get a COVID shot to attend public school. Indiana isn't one of them--our childhood vaccination law doesn't mention the CDC and such a requirement could run afoul of our ban on COVID vaccine passports. But even freewheeling Indiana has some vaccine requirements and this kerfuffle has people wondering how safe those vaccines are.  There's a book called Vaccines: Truth, Lies and Controversy  by Peter C. Gotzsche, DrMedSci and co-founder of the Cochrane Collaboration, about the safety and efficacy of all those vaccines, including COVID and others. Cochrane was founded to "to organise medical research findings to facilitate evidence-based choices about health interventions involving healt

Blog Lineup Change

Bye-bye, Fathead. I've enjoyed the blog, but can't endorse the high-fat, high-carb Perfect Health Diet that somehow makes so much sense to some otherwise bright people. An astrophysicist makes some rookie mistakes on a LC diet, misdiagnoses them, makes up "glucose deficiency," and creates a diet that's been shown in intervention studies to increase small LDL, which can lead to heart disease. A computer programmer believes in the diet and doesn't seem eager to refute it because, perhaps, scientists are freakin' liars and while he's good at spotting logical inconsistencies, lacks some intermediate knowledge of human biology. To Tom's credit, he says it's not the right diet for everyone, but given the truckload of food that has to be prepared and eaten, impracticality of following it while traveling (or even not traveling), and unsuitability for FODMAPs sufferers, diabetics and anyone prone to heart disease (i.e., much of the population), I'm

Not Only Cheaper, But Easier

A while back, I wrote about saving money on break time coffee and snacks. I haven't done very well putting it into practice. But a post by James Clear today got me thinking about it again: Warren Buffett uses a two-list system to prioritize things. Check it out --and follow the instructions. Using Buffett's two-list system, two of the goals I ended up with were taking care of myself and saving $400 more per month than I already am. As I said, I've been wanting to save money, and the system made me really focus on this. I came up with 11 money-saving ideas, six of which had to do with food. Buying hamburger in bulk. Ranch Foods Direct sells one-pound packages of 80% lean pastured ground beef in bundles of 20 for a lot less than Whole Foods. Sprouts only carries super-lean beef that's grass-fed, and it's more expensive, too.  Not driving to Whole Foods. Whole Foods is out of my way, and saving a weekly trip saves gas. Coffee at home, tea at work. Tea is fr

1972: Carole King, M*A*S*H and...Food for 2014?

I feel well enough to try Atkins induction again. The palpitations are gone, even without taking potassium. My energy level is back to normal--no more trucking on the treadmill early in the morning  to burn off nervous energy or emergency meat, cheese and mineral water stops after yoga. It's back to lounging around to Chopin and Debussy in the morning and stopping at the wine bar for pleasure. I'm using the original Atkins book: Dr. Atkins' Diet Revolution from 1972. While looking in the book for a way to make gelatin (which is allowed on induction, but Jello(TM) and products like it have questionable ingredients), I felt the earth move under my feet : those recipes from 42 years ago look delicious and they're mostly real food. It makes sense, though: the cooks who wrote the recipes probably didn't have had a palette used to low-fat food full of added sugar or a bag of tricks to make low-fat food edible. Anyone who writes a recipe called "Cottage Cheese and

This Just In: Yogurt Doesn't Improve Health

A recent study from Spain finds "In comparison with people that did not eat yogurt, those who ate this dairy product regularly did not display any significant improvement in their score on the physical component of quality of life, and although there was a slight improvement mentally, this was not statistically significant," states López-García. Most yogurt is pretty much pudding with a little bacteria . Pudding is a sugar bomb. Hard to believe the stuff doesn't improve health outcomes, isn't it? But as usual, researchers are calling for...more research. "For future research more specific instruments must be used which may increase the probability of finding a potential benefit of this food."