Making L. reuteri Yogurt from Gut to Glow
Make yogurt from a nutricosmetic designed to give you better, smoother skin?
Yes, absolutely! This is because one of the principal ingredients in Gut to Glow is the probiotic microbe, Lactobacillus reuteri, that you can also cultivate into a “yogurt.” (By FDA regulations, we can only call something “yogurt” if it is fermented by the microbes Lactobacillus bulgaricus and Streptococcus thermophilus—just check the label of any store-bought yogurt and you will see these microbes listed. But we are not selling you yogurt, just showing you how to make it. It tastes and smells like yogurt even if it can’t be called “yogurt,” but it provides many effects beyond the minimal effects of conventional yogurt.)
Making yogurt out of Lactobacillus reuteri is really a simple, straightforward process requiring just a few essential steps. We begin with the probiotic microbes contained in one capsule of Gut to Glow and, with our unique method of prolonged fermentation (far longer than store-bought yogurts) create a delicious, thick, and rich “yogurt” that you can enjoy with some blueberries, chia seeds, a little liquid stevia or your choice of other toppings or sweeteners to liven things up. (We choose natural non-nutritive or minimally caloric sweeteners to help maintain healthy skin: stevia, monk fruit, allulose, erythritol. There are also combinations of natural sweeteners available such as Lakanto and Swerve.)
Why do this? Well, if you are new to this conversation, you will be excited to know that the yogurt is really not about yogurt, as conventional yogurts achieve none of these effects. This “yogurt” fermented with Lactobacillus reuteri supports gut balance which in turn impacts overall health and wellness.
You will need:
A glass or ceramic bowl or other vessel large enough to hold at least one quart of liquid, 2 tablespoons of prebiotic fiber such as inulin or raw potato starch. Starter: one capsule of Gut to Glow, 1 quart of half-and-half (i.e., one half heavy cream, one half whole milk). Some method of maintaining at 100° F .
Make sure your bowl or other vessel is clean after washing with hot soap and water:
Add the prebiotic fiber to the bowl. Then pull apart one capsule of Gut to Glow and add this to the bowl.
Add a little, e.g., 2 tablespoons, of your choice of dairy; I used organic half-and-half, as this yields the best texture. Make a slurry by stirring; this prevents clumping of the prebiotic fiber.
Stir in remainder of half-and-half or other liquid.
Cover lightly with plastic wrap. Ferment by maintaining at 100° F for 36 hours. Prolonged fermentation—far longer than the 4-6 hours of commercial yogurts that explain why the bacterial counts are so low–in the presence of prebiotic fibers yields higher bacterial counts in the hundreds of billions per serving.
You can use a yogurt maker with adjustable temperature control, basin or stick sous vide device, or Instant Pot. Just be aware that the Instant Pot or yogurt makers with pre-set temperatures are sometimes set too high; if your device heats to 110° F or higher, it may reduce the numbers of L. reuteri and you should find an alternative means of heating. If in doubt, turn on your device and measure the temperature reached with a thermometer first before you ruin a batch. Keep your materials out of the way of fans, heating/cooling vents, or other sources of air contamination.
The end-result is rich, thick, and delicious, better tasting—and with higher probiotic bacterial counts—than anything you buy in a store. Because the Gut to Glow contains the carotenoid, astaxanthin, the first batch will have a reddish color on the top—this is edible. Make future batches with 1-2 tablespoons of a prior batch and the red color will disappear.
Yields: Around 8 1/2-cup servings
Serve with fresh or frozen berries, a little liquid stevia, or your choice of fruit or natural sweetener.
Once you have made your first batch, make subsequent batches with two tablespoons of the prior batch along with the prebiotic fiber and your choice of liquid such as half-and-half. You can use any mixture of whey or solid curds, as both contain L. reuteri.