Reduced Separation L. Reuteri Fermented Dairy Recipe

ALL NEW METHOD!

It’s been almost five years since Dr. William Davis first popularised fermenting the probiotic strain Lactobacillus reuteri into an edible, yogurt-like fermented dairy. We’ve followed the journey closely, and what a journey it has been. Inspired by Dr. Davis’s research and our customers’ feedback, we even redesigned our yogurt makers to better support the unique sensitivity of these new probiotic cultures.

Fermenting non-traditional strains like L. reuteri is still a developing art. We continue to experiment, test, and learn, and we encourage you to do the same at home. If you try this recipe, please share your experience in the comments below, we’d love to hear from you.

Today we’re introducing an updated method using Oxiceutics’ MyReuteri starter culture. The goal remains the same: consistent results with less separation. This time, we’ve stepped away from traditional yogurt-making rules and focused on what actually worked in our trials, with science to back it up.

L. reuteri behaves differently to traditional yogurt 

Traditional yogurt starters (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) are thermophilic bacteria that thrive in a heated, denatured milk base. They produce abundant lactic acid, which quickly thickens the milk into yogurt.

By contrast, L. reuteri is heterofermentative and slower growing. It prefers a lower incubation temperature and doesn’t acidify as much, producing a gentler fermentation. The process is more like culturing kefir than yogurt.

Choosing the right milk for L. reuteri

One of the main reasons L. reuteri yogurt yields inconsistent results is the milk itself.

Dr. Davis’s original recipe used half-and-half. A 10–12% fat, homogenised, HTST-pasteurised milk blend commonly available in the U.S. (known as “half cream” in the U.K. and Europe). Because half-and-half is sterile and pre-structured, no additional heating is needed for safety or texture. It’s predictable and performs beautifully for fermentation.

Why results differ outside the U.S.

In other regions, the closest substitute is whole or full-cream milk. In particular, A2 whole milk proves to be a reliable option. These milks, however, vary in fat-to-protein ratio and are often pasteurised at lower temperatures, which affects how L. reuteri accesses nutrients and how the curd forms. To help compensate, we explored heating the milk and discovered a surprising temperature sweet spot that defies conventional yogurt-making wisdom.

Heating the milk to 40 °C / 104 °F

Warming the milk to 40 °C / 104 °F might not seem like much, but it makes a real difference. At this gentle temperature, the milk doesn’t cook or change in texture, it just becomes the perfect environment for L. reuteri to get started. The warmth helps the culture wake up and begin fermenting straight away, keeps the milk proteins soft and elastic so less whey separates, and helps the fats and nutrients mix evenly. It also gives L. reuteri a little head-start over any other microbes that might be present.

Why not heat to 80 °C?

In earlier recipes, particularly where half-and-half wasn’t available, we suggested heating milk to 80 °C and holding it for up to 30 minutes. This followed traditional yogurt-making practice: denaturing proteins to improve thickness and consistency.

However, customer feedback told a different story. Some reported that higher heat increased inconsistency rather than reduced it. Our in-house tests confirmed this. Batches heated only to 40 °C appeared to be more reliable and stable than those heated to 80 °C.

Adding dry milk powder

Adding milk solids does more than thicken, it influences how L. reuteri grows. Traditional yogurt recipes often include ¼ cup milk powder per litre. Because L. reuteri ferments more slowly and doesn’t acidify as sharply, we found that up to ½ cup per litre produces the best results.

Introducing MyReuteri Fermented Dairy Starter

Oxiceutics MyReuteri was formulated by Dr. Davis to simplify making cultured dairy. It’s the only complete starter that combines L. reuteri microbes with prebiotic fibres. The sachets make the process super easy and convenient and well worth a try. With prebiotic fibre included in each sachet, you do not need to add inulin or Prebio Plus separately. 

Pro Tip, let the sachet comes to room temperature before adding it to the milk.

If you’re currently using ‘Gastrus’ tablets or ‘Cutting Edge Cultures’ L. Reuteri Superfood Starter, keep going - they remain excellent options. MyReuteri simply offers a streamlined choice. Just remember to include prebiotic fibre separately.

What to expect

Even with these refinements: heating to 40 °C and adding ½ cup dry milk powder, L. reuteri fermented dairy can still be unpredictable. Some separation is normal and mostly cosmetic. Don’t be discouraged: a separated jar still contains all the beneficial L. reuteri in both the creamy curd and the translucent whey. For the full probiotic benefit, we recommend consuming both parts.

Sometimes freshly fermented L. reuteri dairy can have a strong, cheesy smell and taste. Don’t worry, this is completely normal. During fermentation, L. reuteri produces a mix of natural acids and flavour compounds that can be quite intense when the ferment is fresh from the maker. After a day or two in the fridge, the flavours settles to a more balanced taste and aroma.

PREPARATION

Before you begin it is important to sterilise the Luvele yogurt making glass jar and any utensils you use, in boiling hot water. Do this by boiling a kettle and carefully pouring the hot water in the jar and over the equipment. The danger of not sterilising is that other bacteria may overpower your culture and affect the quality of your ferment.

INGREDIENTS

2 litres A2 or regular whole/full cream milk
1 cup dry milk powder
1 sachet of MyReuteri Fermented dairy starter

METHOD

1.   Pour the milk into a large clean saucepan.
2.   Gently warm the milk to 40 °C / 104 °F then remove from the heat.
3.   Add the dry milk powder and starter culture.
4.   Stir continuously for 1-2 minutes to make sure it is fully combined.
5.   Pour the milk into your yogurt making jar or ceramic containers.
6.   Put the lid on the yogurt making jar and place into the yogurt maker.

7.   Pour water slowly into the base. The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker. Place the cover lid on top.
8.   The milk is now ready to begin fermentation. Use the digital control panel to set the temperature to 36°C and the time to 36-hours and then press ‘confirm’ to begin incubation. If you have an older version Luvele yogurt maker set the timer to 24-hours and then when that is complete, set the maker for a further 12-hours.

9.   Condensation will have collected under the cover lid during fermentation. Take care removing it and allow the water to drip into the water bath, instead of your bench. Straight from the maker the L. Reuteri fermented dairy will be warm.
10.  Place into the refrigerator for at least 6 hours to set, then enjoy.

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