SIBO Yoghurt Recipe inspired by Dr William Davis

Ingredients

For the original option:

For the lactose-free and vegan options:


Equipment

  • 500 ml measuring jug 

  • Measuring spoons

  • Small Whisk or handheld milk frother

  • A Yoghurt maker that can maintain the temperature at 38 degrees for 36 hours like our Reuter-i Yoghurt Makers

  • Large saucepan (only for the lactose-free and vegan options)

  • Dairy thermometer (only for the lactose-free and vegan options)


Instructions (original option)

  1. Add 100ml of UHT milk to a measuring jug. Add inulin and mix for 30 seconds with a milk frother or whisk

  2. Add 1 Myreuteri capsule or 1g L reuteri LR08 Starter Culture and 1 g Bacillus coagulans or 500mg Bacillus subtilus, 500mg L. gasseri starter culture and mix for 30 seconds with a milk frother or whisk

  3. Add mixture to your Reuter-i Pro yoghurt maker jar

  4. Add the remainder of the milk to the yoghurt maker jar leaving a headspace of at least 3cm and mix well.

  5. Put the lid firmly onto the yoghurt maker jar and place it into the yoghurt maker and do not open again until the fermentation process is complete. Pour 300 ml of water into the yoghurt maker base.

  6. Use the Ferment Preset on the Reuter-i Pro Yoghurt Maker or set the temperature to 38°C and the timer to 36 hours. Some timers may only go up to 24 hours, so you will have to add an extra 12 hours after.

  7. After 36 hours the fermentation will be complete. Be careful not to wet yourself when removing the yoghurt maker's cover lid, as condensed water will have collected underneath it.

  8. Switch the yoghurt maker off and remove the yoghurt glass jar from it. The L reuteri yoghurt will be thick and warm, and there is a chance it may have separated into layers. This is perfectly normal, but do not stir the yoghurt while it's warm.

  9. Place the homemade yoghurt in the fridge for 6 hours to set, and then it will be ready to eat!

  10. Reserve 2 tablespoon of Yoghurt to be used in step 2 for future batches.

  11. Consume 2 tablespoons per day with other food

Instructions (lactose-free and vegan options)

  1. Pour the coconut milk into a large saucepan

  2. Sprinkle the agar agar powder onto the coconut milk and stir until dissolved

  3. Place the saucepan on the stove at low heat and stir regularly with a wire whisk to make sure the agar doesn't stick to the bottom of the saucepan

  4. Heat the coconut milk to 87⁰C for 5 minutes to activate the agar

  5. Remove it from the stove and let it cool down to below 38° C

  6. Take a small bowl and pour 1/4 cup of cooled coconut milk and then add 2 tablespoons of inulin powder. Stir it into a slurry and set aside.

  7. Pour the remaining cooled coconut milk from the saucepan into the glass jar that comes with your yoghurt maker.

  8. Add both the inulin mix , 1 capsule MyReuteri/ L reuteri LR08 starter culture, 1g Bacillus coagulans or 500mg Bacillus subtilus and 500mg  L gasseri starter culture into the glass jar. Then add 1 teaspoon of white sugar, or 1 tablespoon of honey, and mix all using the wire whisk.

  9. Put the lid onto the glass jar and place it into the yoghurt maker. Pour 300 ml of water into the Reuter-i Pro yoghurt maker base. Finally, seal the yoghurt maker with the cover lid.

  10. Set the temperature to 38°C and the timer to 36 hours.

  11. After 36 hours, when fermentation is over, the L reuteri yoghurt will be warm and the mixture may look fragmented. This is perfectly normal, do not stir the warm yoghurt.

  12. Place the glass jar in the fridge for at least 6 hours to let the yoghurt set.

  13. Finally, remove the glass jar from the fridge and mix with a spoon until the homemade yoghurt is thick and creamy. Now it's ready to eat!

  14. Consume 2 tablespoons per day with other food


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