L. Reuteri Yogurt

Name: L. Reuteri Yogurt
Prep time: 20 min
Cook time: 36 h
Yield: 5 Cups
Cuisine: American
Ingredients: 1 packet MyReuteri™ Complete Starter Culture; 1 quart pasteurized, organic half-and-half or whole milk

Creamy, probiotic-rich yogurt made right at home

20 min prep36 hours cookEasy

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Thick and creamy L Reuteri yogurt in a glass bowl Homemade probiotic yogurt made in Instant Pot L Reuteri yogurt texture close up Fermented yogurt in glass jar with spoon Creamy homemade yogurt for gut health

Ingredients

1 packet MyReuteri™ Complete Starter Culture

1 quart pasteurized, organic half-and-half or whole milk

Instructions

1
Before You Start (Don’t Skip This!) You’re growing live bacteria here…so cleanliness matters. Sanitize all utensils, bowls, lids, and tools. If your Instant Pot has a sterilize function…use it. Otherwise, wash everything with hot soapy water and rinse with boiling water
2
Start the Base - Pour a couple tablespoons of half-and-half into your bowl.
3
Add the starter culture packet and whisk until completely smooth…no lumps.
4
Add Remaining Milk. Slowly pour in the rest of the half-and-half while whisking until fully combined.
5
Cover the bowl tightly with plastic wrap.
6
Prep Instant Pot - Add 1 cup of water to the Instant Pot.
7
Set Up for Fermentation - Place your bowl into a silicone sling and carefully lower it into the Instant Pot.
8
Set Temperature - Select the Sous Vide setting and set to 104°F (This typically keeps the yogurt right around 100°F internally, but test your Instant Pot)
9
Ferment - Set the timer for 36 hours
10

Temperature Check (Important!)

Check yogurt temp using a probe thermometer after the first 2 hours to ensure proper temp.

Ideal range: 96°F to 106°F
Sweet spot: ~100°F
Above 110°F = bacteria starts to die off

Notes:

Notes & Tips

✨ First Time? Don’t Stress

It might feel a little intimidating…but once you do it, it’s surprisingly simple.

✨ Consistency

Some people report watery or separated yogurt…this method typically produces a thick, creamy texture.

✨ Different Methods Exist

This version uses starter packets for ease and consistency.

How to Make Future Batches

Once you’ve made your first batch…you’re set up for a few more rounds.

Save 2–4 tablespoons of your yogurt as a starter

Whisk in 1–2 tablespoons inulin powder until smooth (this feeds the bacteria)

Slowly whisk in 1 Qt Pasteurized Organic Half and Half

Whisk well until incorporated

Ferment for 36 hours

👉 You can reuse your starter for about 4–5 batches before needing a fresh culture.

Equipment used

This post contains affiliate links. As an Amazon Associate or Brand Affiliate I earn a nominal fee from qualifying purchases at no extra cost to you.

Second batch using starter from first batch, 2 tablespoons Inulin Powder and 1 Qt Organic Pasteurized Half & Half

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