Making L Reuteri Yogurt in a Sous Vide

Learn how to make L. reuteri yogurt using a sous vide—one of my favorite ways to keep the temperature steady for the long 36-hour ferment. One of the best things about using a sous vide is that you can make several quart jars at the same time, which is perfect if you like to make bigger batches. In this video, I’ll show you exactly how I make it, including the temperature, ingredients, fermentation time, and a few tips to help you get a thick, creamy batch. 🥛 Make multiple quart jars at once 🌡️ Steady temperature for 36 hours 🦠 Packed with beneficial L. reuteri bacteria 🥄 Thick, creamy, and easy to make If you’ve wanted to try making L. reuteri yogurt at home, the sous vide method makes it simple and convenient. 00:00 – How to Make L. Reuteri Yogurt 00:04 – Adding Prebio Plus 00:19 – Adding the L. Reuteri Yogurt Starter 01:06 – Adding Milk & Mixing Everything Together 02:20 – Filling the Jars + Choosing the Right Fat Content 02:56 – Labeling the Jars & Setting Up the Sous Vide 03:45 – Best Temperature & Fermentation Time 04:21 – Covering the Sous Vide for the 36-Hour Ferment 04:28 – Removing the Jars + Dealing With Condensation 05:06 – Checking the Texture & Refrigerating Your Yogurt Check out the recipes: https://www.culturedfoodlife.com/recipe/l-reuteri-superfood-yogurt-in-a-sous-vide/ Want to learn even more about L. reuteri yogurt? Inside my Biotic Pro Membership, I have a complete L. reuteri course with step-by-step instructions, troubleshooting tips, recipes, and everything you need to make it successfully at home. Learn more about Biotic Pro at CulturedFoodLife.com. You could also mention it briefly in the video itself around the end: “If you want to dive deeper, I have a complete L. reuteri course inside my Biotic Pro Membership.” https://www.culturedfoodlife.com/members/courses/l-reuteri-basics/ Find more recipes and courses, cultures, and information at CulturedFoodLife.com.