Gasseri Yoghurt Recipe inspired by Dr William Davis

Ingredients

Making L. gasseri LG08 yoghurt with the Reuter-i Pro requires a "low and slow" fermentation to maximise the bacterial counts. Unlike conventional yogurt, this process focuses on bacterial proliferation rather than just texture.

Ingredients & Equipment

 

Instructions

1. Prepare the Milk (The "Slurry" Method)

If using UHT milk, you do not need to pre-heat and cool it.

  • Pour about 100ml of the milk into a small bowl or the yoghurt jar.
  • Add the inulin and the LG08 starter culture.
  • Whisk or use a small milk frother to create a smooth, lump-free slurry.
  • Slowly pour in the remaining milk while stirring gently to ensure the starter is evenly distributed.

 

2. Setup the Yoghurt Maker

  • Place the lid firmly on the glass jar.
  • Place the jar into the Reuter-i Pro base.
  • Add water to the base of the yoghurt maker (fill to the "Tall Line" indicated on the inner wall). This water bath ensures even heat distribution, which is critical for L. gasseri.

 

3. Fermentation Settings

  • Temperature: Use the Ferment preset on the Reuter-i Yoghurt maker
  • Time: Set to 36 hours.

 

4. Cooling and Setting

  • When the 36 hours are up, the yoghurt may look slightly separated (curds and whey); this is normal for high-count probiotic ferments. 
  • Remove the jar and place it directly into the fridge for at least 6 hours to set.
  • Once chilled, you can gentle stir it back together for a smoother consistency if it has separated.

 

Pro-Tips for Success

  • Save a Starter: Keep 2 tablespoons of this batch in a small clean jar. You can use this as the "starter" for your next 1.5L batch instead of using a new sachet, for up to 6–7 generations.

 

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*This product is not intended to diagnose, treat, cure, or prevent any disease or medical condition. It is designed for general wellness and does not claim to provide therapeutic benefits. Always consult with a qualified healthcare professional before making any changes to your health or wellness routine.