Probiotic Yogurt Recipe (3-Strain Gut Health)
Probiotic Yogurt (3-Strain Gut Health)
Homemade probiotic yogurt using L. reuteri, L. gasseri, and B. subtilis strains with A2 whole milk. Fermented 36 hours for maximum probiotic potency — thick, tangy, and gut-friendly.
INGREDIENTS
• 2 liters A2 whole milk (or half and half)
• 2 tablespoons inulin powder (prebiotic fiber)
• 2 L. reuteri probiotic capsules (~20 billion CFU each)
• 2 L. gasseri probiotic capsules
• 2 B. subtilis probiotic capsules
STEPS
1. Heat the milk: Pour 2 liters A2 whole milk (or half and half) into a pot and begin heating. At around 160°F, add 2 tablespoons inulin powder (prebiotic fiber) and stir until fully dissolved. Continue heating until the milk reaches 180°F.
2. Cool in ice bath: Place the pot in an ice bath and cool the milk down to 98–100°F. This is the ideal range for the probiotics to survive and multiply.
3. Prepare probiotic slurries: Divide the cooled milk into two quart jars (one quart per strain combo). For each jar, scoop a small amount of milk into a cup, open one capsule each of 2 L. reuteri probiotic capsules (~20 billion CFU each), 2 L. gasseri probiotic capsules, and 2 B. subtilis probiotic capsules, stir into a slurry, and pour back into the jar. Label each jar with the strain name and secure the lids.
4. Ferment for 36 hours: Place the jars in a dehydrator set to 98°F (a sous vide or yogurt maker also works). Ferment for 36 hours — the probiotics will multiply and transform the milk into tangy, probiotic-rich yogurt.
5. Refrigerate: Transfer the jars straight to the fridge for at least 5 hours to set.
6. Skim the cream: After chilling, the fat will have risen to the top. Skim it off and save it — it can be used as a natural moisturizer, cleanser, or in homemade skincare.
7. Strain for thickness: Pour the yogurt into a cheesecloth-lined strainer over a bowl. Combine both quarts if desired. Let it strain overnight (10–12 hours) in the fridge. For extra-thick yogurt, strain a second time for another 10–12 hours.
8. Save the whey: Pour the collected whey into ice cube trays and freeze. Store the frozen cubes in a labeled bag — use 1–2 cubes as a starter for your next batch instead of new capsules.
NOTES
Equipment: Dehydrator (preferred), sous vide, or yogurt maker capable of holding 98°F. You'll also need quart mason jars and a fine mesh strainer or cheesecloth. The whey cubes replace probiotic capsules in future batches, making this very cost-effective over time. A2 milk is preferred for easier digestion, but any whole milk works.
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