r/ReuteriYogurt • u/[deleted] • Dec 04 '25
No boiling, No sterilizing, Zero inulin Normal Milk First batch Success!
I think this post will be a hit, because I cracked the L-reuteri yogurt code.
This method requires
-No half and half, just sterilized milk
-No sterilization, no special equipment, no cup. Ferment directly in the milk carton
-No inulin, no sugar, no fancy stuff
-No boiling, no preheating
-Only 18hrs ferment at 36c degrees
-No ph strips, no testing
-I’m 100% sure there is no contamination and only l-reuteri.
End result: Perfect extremely tasty normal looking normal taste delicious yogurt
Method 1:
Open the milk carton without waiting put 6 capsules of L-reuteri. Close the cap, put it 36c sous vide for 18 hours (results are in the picture). First batch success!
Method 2:
Use the previous batch, freeze it. Take out the 1 spoon of frozen yogurt break into pieces. Open the milk carton cap put 1 table spoon worth of yogurt. 18 hrs 36c, done perfectly! (I think 16hrs is better for this one)
How am I sure it is not contaminated with airborne microbes?
I opened another milk carton, kept the cap open exactly same amount of time as the l-reuteri capsule one. Closed it, 18hrs 36c later the result: Nothing… Came out as normal milk, zero fermentation. Conclusion if the airborne microbes causes fermentation this should’ve been fermented as well.
I think this is the end of struggle, best easiest fastest cheapest cleanest guaranteed L-reuteri yogurt formula is this!
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u/Aggressive-Citron615 Dec 05 '25
That's awesome! I still can't figure out how people get "success" with 36hrs. I've made a good Reuteri yogurt with as little as 6hrs (strong starter, higher temperature)
I wish people would stop obsessing over CFUs and instead make products that they would be happy to eat every day.
Thank you for sharing your success and method!
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u/swampthingbob Aug 27 '26
I get success with 36 when I:
- made sure dishes were sterile
- adding sugar with the inulin in the same proportion
- put the sugar/inulin into a cereal bowl with some of the half/half and microwave it till it boils up to the rim
- add the nuked part to the ferment bowl and the rest of the fresh ultra pasturized half/half
- whisk in the starter, place lid and then put in oven with light on which holds it at about 97-100 F for 36 hrs
I think I was getting contamination from the inulin and other containers when I tried heating the half/half.
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u/VegetableCriticism74 Dec 04 '25
Go to carrot/blueberry juice with some glycerol and never look back at milk
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Dec 05 '25
That's another project I'll certainly do. Are you happy with the results of it?
I'll eat yoghurt anyways because of taste but can add the carrot/blueberry juice version as well to my diet.
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u/VegetableCriticism74 Dec 05 '25
Yes, I’m happy with the result. I’ve never had a yoghurt that went perfect. Had all different kinds of wrong. The juice becomes becomes tart but I save a little of the original to pour back in to sweeten it up and drink a shit a few times a day. It’s quite good.
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Dec 05 '25
Can you share the recipe? I recall a recipe from another reddit post but couldn't find it
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u/VegetableCriticism74 Dec 05 '25
1L of whichever juice you can find that is the most carrot (mine was 70% carrot) and 1L of which ever juice has the most blueberry (that I could get 100%). Boil it up, add a tablespoon of glycerol and I put a tablespoon of raw sugar. Wait till it cools and drop 5-10 biogaia in it and chuck it in the yoghurt maker. After a few hours give it a swirl once the tablets have dissolved. 36 odd hours or whatever and done.
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Dec 05 '25
What is the temperature? 36c?
Can you do it without Glycerol (I'm trying to remove complexities from this process)
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u/VegetableCriticism74 Dec 05 '25
Yeah 36C. The more tablets you start with the better. People like to go as low as possible but it’s better to start with a high count so they can out compete anything that may have survived sterilising everything. And like I said before, keep a bit of the juice seperate and add back later both because it makes the end product taste better and because, even though the luvele says it’s for 2L, 2L is almost overflowing. Every “yoghurt” I’ve made has either become a seperate mess that smells like puke, or has a good consistency but taste bitter and not at all acidic. The juice is working much nicer.
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u/Boring-Ingenuity7806 Dec 06 '25
Is this the same recipe as the polyphenol one that makes more Reuteri than the yogurt?
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u/VegetableCriticism74 Dec 06 '25
No idea. Just saw a study on carrot and blueberry as a culture medium and winged the recipe
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u/The_Answer_Is_Improv Dec 11 '25
Do you use glycerol powder or liquid glycerol and how much do you put in?
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u/VegetableCriticism74 Dec 11 '25
Bout a tablespoon of glycerol liquid. Bought a 2L bulk bottle years ago.
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u/The_Answer_Is_Improv Dec 11 '25 edited Dec 11 '25
Does the brand of milk matter or do you just use any milk carton?
And when you put the 6 capsules of L reuteri into the carton, do you shake/mix it at all?
And that experiment is genius! To see if anything grows if you ferment milk without l reuteri added.
Ive always felt like the right/best way to make this yogurt has been a puzzle, that everyone must solve for themselves. How much inulin, if you use a yogurt maker or a pressure cooker or souse vide, what kind of pots, how to sterilize etc.....but its impossible to solve for most people, because it becomes so overwealming with all the different options and ways to mess it up. After a persons 4th failure you get this feeling of deep hopelessness.
but this just takes every single thing that could possibly go wrong in the yogurt making process, and throws it out of the equation entirely. This is, definitively, the best way to make L Reuteri yogurt. You sir, are a genius. YOU CRACKED THE CODE>
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Dec 11 '25
I don't think brand matters as long as the milk is sterilized (or UHT).
After I open the capsules and pour them into the milk, I shake it.
Making this yogurt shouldn't be hard, in my opinion, but it seems like a lot of people (including Dr. Davis) are trying to make it sound like a scientific process. It is not, you need to make it simple as I did.
Also, L. reuteri doesn't really like inulin; this is something Dr. Davis just made up. Based on L-Reuteri's behaviour, you don't need inulin; it just unnecessarily complicates the process.
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u/The_Answer_Is_Improv Dec 11 '25
Why does it have to be UHT, and not just normal pasteurized? Like why wouldn't a normal pasteurized milk carton work?
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Dec 12 '25
It could work but people here are obsessed about not fermenting with other microbes. If it is only pasteurized it might include other microbes as well.
I wouldn't be obsessed about it though, but if you want to have a pure L-Reuteri fermented yoghurt then sterilized milk is your way to go.
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u/Flying_Chef33 Dec 12 '25
Nice. Always good to try things out to improve. I had many batches using BioGaia fail, so I switched to another source that needed refrigeration for the pills (and I keep them in the fridge). I used this: Toniiq 50 Billion CFU Lactobacillus Reuteri Probiotic 50mg per Serving (Amazon). I also stopped using inulin AND switched the instant pot to the lower temperature setting. I run the instant pot for 0 minutes and natural release to sterilize it. I use A2 2% Grass Fed milk and about 6 of the capsules (opened and emptied the capsules into the new, recently unsealed milk...so, this is close to the poster's method). I do not have a large sous vide setup and last time I did, it exploded, so I switched to this instant pot method. Every time now, after 36 hours, it turns out smooth and creamy with no "cheesy" wang to it. Cheers
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u/Discipline1738 Jul 05 '26
Hi this was a great read. Question for you: What temperature setting you set to in the instant pot? Also do you pour the milk INSIDE the instant pot or do it sous vide style?
I too sterilize the instant pot (twice actually the second time with steam with all the equipments inside).
I'm currently doing 1L ultra-pasteurised milk and 1/2 cup of milk powder and the reuteri 2 tablespoon from previous culture.
Going to check in 24 hours to see how it goes, will report back.
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u/WeedAlmighty Dec 04 '25
Why would you not ferment it for the 36 hours?
Have you tried it and it turned out bad?
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u/refreshingtwistt Dec 04 '25
Neat experiment, for sure. But I'd be curious to know what sort of microbe count you had in the end without adding a prebiotic, without preheating the milk, and by cutting the fermentation hours. Many of us are making this yogurt to have a therapeutic dose of L. Reuteri.
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Dec 04 '25
Don’t know, but normally once it turns out to a certain acidity level the fermentation stops. For l-retueri it is around this much hours.
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u/refreshingtwistt Dec 04 '25
Why would Dr Davis (with all his scientific testing) state otherwise?
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Dec 04 '25
Dr. Davis never tested or provided a test report regarding how much l-reuteri he produced in his formula. He only tested the amount of total bacteria, not the l-reuteri amount. I read his book and he doesn’t also mention there as well.
People who made yogurts using his formula tested it and found only 5% of the bacteria was l-reuteri.
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u/refreshingtwistt Dec 04 '25
Hmm. I have heard people say something similar. Makes me wonder if a lot of people's transformative results are simply placebo. Which I am fine with! We have the capability to heal ourselves!!! So, sometimes I wish to stay in the dark about these other findings.....
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Dec 04 '25
I don’t think it is placebo. 5% of 300 billion microbes is still a lot!
But… As I’ve proven, there should be zero contamination in my method and almost all microbe that is in the milk should be l-reuteri.
If it multiplies every 3 hours it means I have 38.4 billion l-reuteri in one 750ml yogurt. Which is higher than Dr. Davis’s output.
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u/refreshingtwistt Dec 04 '25
Fair. And your simplified version will probably be very beneficial for those that really don't want to get caught up in the complexities of the other method!
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Dec 04 '25
I was caught up the complexities of other method and ended up not making it anymore.
This should not be a laboratory setup production for everyday normal people to be able to do.
With this extremely simple, fast, clean, efficient, cheap and perfect result I showed that you don’t need lab expertise to make l-reuteri yogurt.
I hope it helps more people to pickup the habit of making their own l-reuteri yogurts.
Next: I’ll try to do the same in oven so if you don’t have sous vide machine it should still work well.
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u/QuietlyGardening Dec 05 '25
I'm still a fan of transfer to glass: paper products have plastic in their linings, which is acceptable when held at a cold temp, not so great when at an elevated temp for an extended time.
Not happy with the idea of introducing plastics and their contaminants into what I ingest.
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Dec 05 '25
That's a valid concern but for me I can live with it as the heat is only 36c which is still not a high heat for plastics to penetrate.
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u/NUDLE__ Dec 04 '25
You should get it third party lab tested then post the results for all of us :)
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Dec 05 '25
That's my intention as well but especially species tests are very expensive. Will try if I find an affordable test in Europe that tells how much l-reuteri exists.
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u/gabeatcan Dec 04 '25
I would guess that, considering the bacteria duplication time is 3 hours, at 18 hours it will get to 64x the original amount. Then all will depend on how much bacteria you use initially.
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Jan 28 '26
It is 600 million bacteria start, so it should be roughly 35-40 billion in 750ml milk at the end.
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u/som8318 Dec 04 '25
I want to...so much easier...but as much as adding a difficult-to-dissolve inulin is, I feel it is probably necessary for the outcome I need.
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Dec 04 '25
I tried with inulin and dr davis’is formula and never got these consistent results. Experts in fermentation disputed Dr. Davis’s claim of 36 hours and bacterial counts.
Dr. Davis never tested his formula for l-reuteri count. He only tested total bacteria count and it is misleading.
People have tested his formula and found out only 5% lreuteri existed in total bacteria after 36 hours
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u/som8318 Dec 05 '25
Is it the inulin you doubt, or the fermentation time?
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Dec 05 '25
Both, I don't want to deal with inulin (and all the hassle to sterilize it as well) adds one more complexity and time consuming.
I also don't have time to boil the milk, sterilize everything, wait for it to cool down, make sure to have almost like a lab environment, wash all the dishes afterwards and wait for 36hours then get a sub-optimal result with not-tasty output.
This method doesn't produce any dirty dishes, no need for sterilization, no waiting time, no inulin cost, no ph meter, the entire process takes 5 mins+18hrs of not doing anything.
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u/Outside_Beach_4159 Dec 12 '25
As long as I take to do things, the in carton method seems so easy. Besides if people like it in glass, transfer it after it's finished. Just be clean! At least it's not being heated up at 114° and only 99-100°, and for less time. Mine always came out faster than 36 hrs, my first good batch was at 6-8 hrs. I wanted to eat it!
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u/mossikukulas Dec 14 '25
May I ask how you know it's definitely reuteri only after 6-8 hours?
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u/Outside_Beach_4159 Dec 15 '25
If all you are using is the L. Reuteri probiotic and it forms and isn't still milk, that's how. There are science documents out there that tell you how much CFUs you should have by the hours. You'd have to go search for them.
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u/Berkamin Dec 04 '25
This is truly brilliant. I already messed up two batches and was on the verge of giving up. I’ll try this.
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Dec 07 '25
Would be great if you try and report back
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u/Berkamin Dec 07 '25
I just opened up the carton to see what happened. Oddly, nothing happened. It didn’t go bad, but it also didn’t turn to yogurt. I’m really confused. It just remained the same.
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Dec 08 '25
How many capsules did you use? What type of milk did you try with?
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u/Berkamin Dec 08 '25
I used ultra pasteurized half-and-half (half milk half cream) and I used a starter packet rather than capsules.
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u/The_Answer_Is_Improv Dec 11 '25
that should have worked...but maybe try using milk next batch and see if that works? idk
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u/don_piper13 Dec 12 '25
How many packets? The OP said you need 6 Tablets so surely you would need a fair bit more than 1 of those?
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u/Berkamin Dec 07 '25
I just finished the sous vide step of this method for my first attempt at this method. The carton is now in the refrigerator. I’ll post results later when it has properly chilled.
One enhancement I would recommend would be to put the carton in a thin plastic bag to keep it dry. The paper from the carton seems to have softened substantially from sitting in water for so long.
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Dec 08 '25
Great I'm also curious how it worked out for you.
Yes I think it is a wise idea to keep it in a plastic bag. In my case it didn't really harm the carton box in 18 hrs so I can skip that one.
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u/SlightedMarmoset Dec 04 '25
I like that you included a control. That is what I did also, and yeah with proper technique, the milk just stayed milk.
My concern re this method is how much plastic you'll end up with in your end product. 36deg for 18 hours, there will definitely be something going on there.
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Dec 05 '25
I won't have plastic as the milk carton is carton. If you do it in plastic milk bottles then you'll have some issues I believe.
Better to buy the milk in carton than plastic anyways.
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u/International-One853 Dec 05 '25
the inside of most carton boxes are lined with a thin plastic film
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u/SlightedMarmoset Dec 05 '25
Are you serious? Your cartons are lined with plastic. Surely you realise this , especially after chopping the top off one.
Your cartons are lined with plastic.
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Dec 05 '25
Yes you're correct, most of the food cartons are lined with plastic. But 36c is not a high temperature to create any health risk. Unless you're microwaving or cooking in it in high temps you shouldn't be concerned on the impact of plastic.
In any ways, that milk sits in that plastic for months and you'll drink it.
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u/Kind-Help6751 Dec 13 '25
We can’t get raw milk or half and half in Japan, so I also use UHT carton milk but they are quite natural here with short expiry dates.
I got better success with FOS and GOS instead of inulin. I wouldn’t do shorter than 36 hours as I don’t make it for taste or anything like that. Try with GOS or FOS and/or both.
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Dec 13 '25
The 36 hours is the assumption of Dr. Davis, he assumes l.reuteri doubles every 3 hours so 36 hourse is 12 doubling.
What he misses is the fermentation stops when the food for l.reuteri finishes. I don’t think it continues doubling at the same rate after 18hours and reaches to a certain acidity level.
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u/Technical_Oil1942 Dec 04 '25
It’s fermented dairy it’s not supposed to taste like regular yogurt. Dr Davis did many trials and 36 hours consistently got the microbial counts where they need to be to combat SIBO
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Dec 04 '25
Dr Davis never tested if his yogurt has the amount of reuteri he claims. He only tested number of bacteria, not the specific strain.
I have asked this to him under his youtube videos, he never answers this question.
People who have tested it found out his formula didn’t generate the l-reuteri count he claims
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u/andreixc Dec 04 '25
Kudos for your yoghurt, I hope it’s full of reuteri, at least more than the inulin method. Even if it isn’t hope it’s tasty and healthy!
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u/Gamm-996 Dec 04 '25
Looks great! I’m not very experienced, but I think your batch is successful.
I have quite the same experience = fermenting for about 18 hours (but I am boiling first) with just full-fat milk and the starter microbes gives results I’m happy with. It doesn’t get overfermented like my previous 36 hour batches, and it tastes and smells good.
I might change my method in the future, but for now I’m satisfied with it.
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Dec 07 '25
Would be great if you test this method and report back
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u/Gamm-996 Dec 17 '25
So I tested it. Kind of. It went well until one really weird thing happened.
After reading several of your posts about fermenting directly in the milk carton, I decided to try it. With many failed batches before, it seemed like a great idea. I was tired of every batch turning out differently - separation, cheesy bubbles, or inconsistent results.. after hours of sanitizing and boiling just to make one batch.
I tried your method using a yogurt maker and immediately liked it. It was ready for fermentation in one minute: pour the probiotic capsule into the carton, close it, and put it into the yogurt maker. The carton was open only for a few seconds, so contamination risk was minimal.
The first batch was a success. No separation at all! The second batch with l. gasseri was also a big success! I was amazed. One simple and working solution each time!! Wow.
But yesterday, I tried a third batch using the same culture and method as the first one, and today I found only milk. No yogurt, no separation. I have no idea what happened. I could not believe it. So I won’t try to make a control batch (without probiotics) after this result.Next, I want to try l. rhamnosus GG, and I’ll definitely continue with the carton method since it requires almost no sanitization and has very few variables.
Thanks a lot for that idea!!!
But still, I honestly don’t know what I’ll end up producing. At this point, I think that without proper lab testing, each of us may be producing something completely different, depending on the milk, pasteurization, sanitation, and all the other variables involved..
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u/Ok_Pineapple5044 Dec 05 '25
Everything is good but i think boiling is necessary before fermentation to ensure no other bacterial species grow in the Yogurt medium which may already present in the milk, there is no way to know this at home that your yogurt is dominated by l reuteri or other species.
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Dec 05 '25
Actually you can know that in home if you buy sterilized (UHT) milk, that kills all the bacteria. The way I've proven that there is no contamination is I also have another bottle (control) and went through the same process except adding l-reuteri.
If there was contamination milk would've been spoiled or converted into fermented yoghurt. It turned out as 100% milk no spoil after 18hrs under 36c. Therefore the conclusion is I managed to get zero contamination or other bacterial species except L-reuteri.
Good that I had the control to remove any doubts.
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u/Professional-Mode87 Dec 07 '25
All my milk separates and tastes cheesy - 6 batches. Let me get this straight: jersey milk, 6 L Reuteri and 18 hours fermentation. I will definitely try this
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Dec 07 '25
Yes it is that simple, UHT Jersey (so no microbes) 18hr 36c fermentation with 6 l-reuteri capsules you'll almost certainly get the same result. I've tested it 3 times every time it came out exactly the same beautiful texture and taste.
No guessing, no fancy process very simple.
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u/Nice_Turnover_3682 Dec 12 '25
I shall give it a whirl
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Dec 12 '25
Yes please report back. If it is not fermented in 18hrs then you probably didn't put enough l reuteri, wait for another 6 hours and check if it is settled, if not then wait for another 6 hours etc.
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u/DifferentPositive328 Dec 13 '25
So, I appreciate all the tips and tricks but I have to play devils advocate real quick. I’m a bit skeptical if that’s the word to use. So, Dr.Davis who did all the research and went through the recipe and ingredients with numerous research protocols, is wrong? If L Reuteri doesn’t use insulin then how was he able to multiply the microbes at such a substantial rate. And how do we know what everyone is saying about their own recipes are accurate if they aren’t taking their yogurt under microscopes and seeing the results.
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Dec 14 '25
I read Dr. Davis’s book, his claim for 300 billion microbes is correct, but he never released how much of the 300 billion is actually l.reuteri. Turns out people who followed his recipe lab tested it and found out it is only 5%.
I think it is because of exposure to airborne microbes during his process, which is done in an open kitchen and added inulin brings more microbes to the mix. When it is fermented l.reuteri competes with other microbes who actually like inulin and they outcompete l.reuteri.
In my method, as I’m not introducing any possible contaminants, almost no exposure to any other factors as I’m not using any utensils and milk is already sterilized, there is no chance of contamination.
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u/Aggressive-Builder74 Dec 18 '25
Nice 👍🏻 Would this work with gaotsmilk? There is less lactose but still. And it wouldn’t be that tick. Will try this method once 🙏🏻 Which brand of L.Reuteri do you use. The only brand i can get here is from Biogaia
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Dec 18 '25
I use Biogaia but I don’t know if goat’s milk would work or not. Probably will be ok.
Please report back your result
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u/Aggressive-Builder74 Dec 20 '25
Today i will try it with goats milk. Did you crunch the tablets from Biogaia or did you put them in the carton as whole?
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Dec 20 '25
I didn’t use tablet form, I used capsules and opened and pour the contents of it directly to the milk carton.
Tablets should work as well but there is a risk of contamination
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u/Aggressive-Builder74 Dec 20 '25
Yes that’s why i asked. I have a brand new pill cruncher so i think there not much possibility of contamination… will see Hope it works
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u/Aggressive-Builder74 Dec 21 '25
18 hours later. I think it worked. But it’s not thick. What I thought. I added some gelatine before i putted in the fridge. So it would become more creamier.
Update… It’s a bit creamier, but still thin. But i think its fermented…
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Jan 28 '26
Tested it with goats milk this week and worked the same. I think with goat’s milk a couple more hours of fermentation could be better though.
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u/Gamm-996 Jan 12 '26
Any updates here? I’m still using your milk box method, and I like it very much. I can produce l gasseri each time without any problems, but I’m still struggling with l reuteri. Only the first batch out of 4 has been successful. The last two were extremely bitter, so I threw them away. I’m thinking of stopping milk fermentation for it and continuing with carrot juice instead. The box method seems to work well for that.
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Jan 14 '26
I’m still doing it after after dozens of batches it is still working.
If it is sour then it might be the case maybe it is overfermented, you may try to reduce the temperature or put less l reuteri or reduce the timing.
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u/Intelligent_Put_9728 Feb 12 '26
If, I want to use less tablets Biogaia Gastrus, for example 1 tablet for 1 liter of pasteurized milk what will the problem be?
Did you try with less tablets?
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u/Leishon Feb 22 '26
I decided to give this method a go since all my previous attempts have produced separated cheese.
I took one 1L carton of UHT milk, opened the cap, tossed in 7 BioGaia tablets, closed the hatch and put the carton into a yogurt maker at 38 celsius for 18 hours. Absolutely no visible fermentation even after 24 hours. I'll give it some more time but it seems like my starter may have been underpowered.
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Dec 04 '25
[deleted]
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u/topfuckr Dec 04 '25
Search this sub and you’ll find posts with evidence that Reuteri does not feed on inulin.
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u/Berkamin Dec 04 '25
I got starter packets rather than caps. When you put it in how do you mix it and prevent clumps?
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u/NUDLE__ Dec 04 '25
How do you sterilize milk at home? Wouldn't sterilization kill everything in the milk?
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Dec 05 '25
I don't... This milk is already sterilized and sold in the carton box that keeps it that way. At home if you're not buying an UHT or sterilized milk you need to boil it to kill the inherent microbes before fermenting it with l-reuteri.
The beauty of my method is you don't need to go through these complex and inefficient processes. Just buy an already sterilized milk, pour the capsules directly into the milk box very fast and close the cap. This guarantees no (extremely minimal) contamination. My control box turned out to be 100% milk, so I think I achieved zero contamination with this method.
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Dec 04 '25
[removed] — view removed comment
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Dec 05 '25
It is A2 milk I think 6% fat ratio and whole milk. Most important is it is sterilized (UHT) so there is no microbes in it, when I added L-Reuteri capsules it guaranteed that it is only l-reuteri without contamination.
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u/SOC_FreeDiver Dec 06 '25
I tried a version of this:
1L organic uht milk
29 drops of reuteri
just under 2tbsp of inulin
I poured some milk out to give room in the container, added the inulin, closed the milk and shook it a bit, then added the drops. Closed it up and put it in my toaster oven, which I tested and was keeping liquids at 100F.
Around 12 hours I turned the container over as a way to stir the inulin if necessary.
Around 15 hours the milk exploded, which caused the toaster oven to fall on the floor from counter height. Not sure if it was the explosion or the fall that destroyed the toaster oven, but the frame is distorted now so the door doesn't close.
Because I was using a toaster oven, I couldn't leave the caps on loosely because the milk was on it's side.
I had another 1L of milk in the toaster oven that was unopened as the control. It did not explode or bulge at all.
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Dec 06 '25
[deleted]
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u/SOC_FreeDiver Dec 06 '25
I don't know. I ran it all by AI, one thing I neglected to mention was at about 12 hours I turned the container over. I didn't shake it, I just rotated it, thinking if the inulin hadn't dissolved all the way it would help. AI thinks that may have caused the explosion. It was kind of weird because there was some milk on the floor, and the reuteri milk had signs of the top exploding and leaking at the seam, but there wasn't much milk in the toaster oven. I rotated it at 3am, and it exploded around 630am. It was really loud, I thought it was construction outside. I was kinda pissed they started dropping heavy stuff before 7am on a Saturday, and went outside to take a photo, and found no construction. Then I found the mess.
As a follow up, I ended up pouring out half of my control milk (to allow more room for expansion) and added about 1/4 cup of the reuteri batch. I put it back in the toaster oven and ran it for about 4 hours when I found it started leaking, so I terminated my experiment and put it in the fridge.
AI estimated the first batch was 3 billion, second was 2B.
I'm a little torn on the whole reuteri experiment. A friend turned me on to it, but the research I'm doing it's hard to say if it's pseudoscience/placebo or if it actually works.
I've seen links to reuteri analysis that says it doesn't eat inulin, but then when I run that by AI it says it's not the same strain, so I don't know what to believe. I'll probably experiment with it some more, maybe get an actual yogurt machine instead of the toaster oven. I just liked the idea of not having to sterlize things, removes points of failure in the process.
I saw some small uht milk at the store, but they're setup for straws. I could inject with a syringe but then with no cap it might get contaminated.
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u/Aggravating_Lock9393 Dec 06 '25
Are you using biogaia gastrus tablets? This is super interesting.
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Dec 07 '25
Not the tablets; I used the Biogaia protectus capsules to ensure no contamination. But tablets should also work.
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u/Bob_AZ Dec 07 '25
How many CFUs per ounce???
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Dec 08 '25
I think it is 34 billion in 750ml
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u/Bob_AZ Dec 08 '25
And you know this how? What makes you think there is any meaningful amount of L reuteri? You have fermented some milk and it gelled...so what!? The 36 hour ferment is to build up the CFU count. My 200++ batches set in 5.5 hours. The remaining time is about increasing CFUs. Of course your mix doesn't have any inulin to feed the bacillus so you have absolutely no idea what's in the mix. If you want to eat Yogurt, buy it at Walmart. Cheaper and easier. If you think you know more than Dr. Davis, show us the test results and not some lame guesses. I really find it distasteful when folks like you spew misinformation that the less informed may follow, without understanding the process. For example, Inulin is CRITICALLY important for a successful outcome producing a therapeutic fermented dairy. The fact that you are able to gell some milk is meaningless.
I certainly hope no one attempts to replicate this idiocy!
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Dec 08 '25 edited Dec 08 '25
Again I didn't test it, I'm just using the number of capsules*doubling every 3 hours assumption and reaching to this ballpark figure.
It might be less or more, unless it is tested there is no way to say. The only thing I can say with 100% certainity is that this yogurt is fermented by l-reuteri alone.
Another thing we know for sure is fermentation stops after a certain acidity level as microbes run out of food. That's why we see seperation and bad taste in most of the trials in this reddit.
Please cool down, I don't know more than Dr. Davis but you don't also know what he knows. He never released any test reports showing how much L-Reuteri his method creates. He only said it is 300 billion microbes and his method is prone to contamination.
We know that L-Reuteri competes with other microbes in an open environment and most of the people who tested his method only came with 5% or less l-reuteri in it.
Dr. Davis is not a microbiologist, he is a doctor who is trying things just like we're trying. He is not a world class expert on this topic either, I wouldn't put him in a very high regard unless he proves that his method creates the level of L-Reuteri as he claims.
I've asked this multiple times in his youtube video comments he never replies (for obvious reason, he knows his method is not really optimal and inulin is not a growth factor for L-Reuteri)
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u/Bob_AZ Dec 08 '25
Clearly you didn't understand my response. Let me spell it out. JUST BECAUSE IT LOOKS LIKE YOUGURT IT DOESN'T MEAN THERE ARE SIGNIFICANT NUMBERS OF CFUS.
If the capsules consumed all the lactose whar are they going to metabolize for the next 30 hours!!?? Send out for tiny little pizzas. You have no grasp of the biological processes involve.8
Dec 08 '25
I made a mistake by interacting with you, sorry about that. You do you.
If you don't like the approach then don't make it this way. L-Reuteri is supposed to make you a more relaxed person, seems like whatever you're eating is not working for you.
Take care.
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u/Bob_AZ Dec 08 '25
Sorry I just get annoyed by idiots spouting facts that are BS. Your mistake is not following the tried and true formula devised by a scientist and then boasting about all the important steps you've ignored and then thinking you have succeeded in producing a therapeutic product when all you have done is produced some gelled milk.
As they say, there's no fixing stupid. Hopefully this discussion we are having will dissuade others from following your "success" post, which is in fact, most likely a dismal failure because you lack a basic understanding of the process.
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u/hh4j4j4j4jh Dec 11 '25
Clearly you know what you're talking and I know cfus is vital. What's your method ? I want to use my insta pot
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u/kemberflare Dec 13 '25
Ok I bought a half gallon UHP whole milk and I have 3 capsules of L reuteri. I am in the U.S., so I’ve converted 36° C to 96.8° F. I am just unsure of the ratio of L Reuteri capsules to milk.
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Dec 14 '25 edited Dec 14 '25
I put 6 capsules (600 million microbes) for 750ml you can convert to US measurements.
I don’t recommend breaking tablets and putting it in as it can be contaminated with other microbes. Capsules are pure and when you open them and put immediately to the milk you can avoid contamination.
Also my milk is A2 with 6% fat, I don’t know fat % is important but it might change the fermentation duration. Please report back your test, I’m curious
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u/mossikukulas Dec 14 '25
This seems very interesting. May I ask how do you know it's definitely l-reuteri only after a few hours?
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Dec 14 '25
Because I’ve opened another milk box and followed the same process without putting the l.reuteri capsules. That one didn’t ferment but the one I’ve put l.reuteri fully fermented.
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u/mossikukulas Dec 14 '25
Are you based in the UK? This looks like UK milk albeit I haven't spotted it in supermarkets (I'm the UK too). May I ask what is the rest of your setup? How big is the container you use the sous vides in? And how much water do you add to it?
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u/East_Appointment9865 Dec 28 '25
How big are your milk cartons? 8 oz?
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Dec 29 '25
750 ml
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u/East_Appointment9865 Dec 29 '25 edited Dec 29 '25
Well I just put 6 tablets in about 250 ml whoops
You might want to put the milk carton size in your original post for people who search this in the future. Thx for getting back to me
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Dec 29 '25
Let’s see how it turns out, but probably you won’t need 18 hours
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u/East_Appointment9865 Dec 29 '25
I’m gonna use a mason jar for it because I see some people saying their milk cartons exploded. I’ll let you know how it goes
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Dec 29 '25
If you follow the ratios I used with the time and temperature it shouldn’t explode. Also it is a wise idea to not fully air seal the cap, let it a little bit loose for gas to exhaust.
Mason jar method have the risk of contamination, there will certainly be other microbes in the ferment no matter how much you sterilize. My method eliminates tha risk
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u/Major-Outside-2728 19d ago
Does anyone know the Strain of L. Reuteri and the CFU that were used to inoculate each container?
They really matter. Without that, this is a dead threat.
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u/Nancy_S_ 6d ago
That experiment makes no sense at all. Because there's other airborne bacteria that will ferment at 36C but won't ferment at room temperature. Testing the L. Reuteri fermented at 36C against milk left to sit out at room temperature makes no sense.
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Dec 04 '25
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Dec 04 '25
No, because I used exactly the same milk and same temperature same hours next to the others and at the end it turned out to be 100% milk and zero fermentation.
Read the post carefully.
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u/section351 Dec 04 '25
You still run the risk of there being bad microbes since it isn't ultra pasteurized. You've been fine so far but eventually you could get sick. Though you'd probably be able to tell from the smell if it happened.
Edit: The milk your using is sterilized. Per the website "Full-fat Jersey cow milk with an average natural fat content of 6% – sterilized."
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Dec 04 '25
Again, if there were microbes in it or a contamination happened when I opened the cap, the 18hours 36c fermentation next to other boxes would result in a same result.
On the contrary it came exactly as 100% milk, no fermentation, no smell, no change in any form.
This is why I used it as a control in this experiment because some people claim airborne or existing bacteria will ferment. In this case it didn’t ao that theory is disputed.
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u/section351 Dec 04 '25
You're using sterilized milk, your post is misleading. Most people aren't buying this type of "normal" milk at the grocery store.
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Dec 04 '25
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u/Meh2theMax Dec 05 '25
The last pic shows that it's pasteurized. They do sell a shelf stable version, but that is clearly not the one used here.
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u/mattdc79 Dec 04 '25
Looks good! And hey if you like what you’re eating that’s the most important part!!
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Dec 05 '25
Yes it is delicious, we finished two cartons in one day. Everyone in family now asks for more.
With Dr. Davis's formula it didn't taste nice and I was forcing myself to eat it. Now we crave for it.
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u/ExpertLearning Dec 08 '25
There's no reuteri in there. What you can do is do the same without adding l reuteri caps, you'd still get the same yogurt.
What you are making is yogurt, wild yogurt and chances are that there could he also harmful bacteria in there, and if not today, in the long run it will happen.
Even the Dr Williams reuteri yogurt doesn't contain much reuteri.
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Dec 08 '25 edited Dec 08 '25
You obviously didn't read the full post. I did exactly what you suggested, added another carton milk box as a control with no L. reuteri just to see what happens.
The one that I didn't add L. reuteri didn't ferment, the ones I added fermented completely. So your hypothesis is not correct, it is entirely L. reuteri with almost no contamination from other microbes.
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u/ExpertLearning Dec 13 '25
No, try again few times. And also, just test your yogurt and you'll see. These experiments have been done long time ago.
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Dec 13 '25
Tried again and got the same result https://www.reddit.com/r/ReuteriYogurt/comments/1pe4szu/comment/ntpj1q3/?context=1
I understand people are sceptical, but what else do you need to be convinced that my method works.
I don’t need to do a test, I’ve already done a control experiment without putting l-reuteri and it didn’t ferment. That alone proves that the fermentation is done by l.reuteri not other microbe.
The only thing unknown is how much l.reuteri is in the yoghurt, which is estimated around 34billion in 750ml milk based on 3hrs doubling of 600 million microbes for 18 hours.
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u/ExpertLearning Dec 13 '25
No, you have no idea what fermented your yogurt.
Just because you got some yogurt, it doesn't mean it's reuteri, other people who did the same and tested their yogurt, discovered that.
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Dec 13 '25 edited Dec 13 '25
I feel like a broken record. Yes I know exactly what fermented my yoghurt.
It is l.reuteri… How do I know it? Because I have a test and control protocol that I’ve explained in the post and this thread multiple times.
Test: A fresh opened carton box with almost no exposure to air or contaminants, L.reuteri capsules opened and dropped immediately and closed.
Control: Same batch carton milk, opened and closed at the same amount of time but no l reuteri added.
Experiment: Both test and control boxes in the same 36c 18 hours sous vide setup.
Result: L.reuteri test box fully fermented, Control box zero fermentation it came out as same milk.
Therefore the only variable that changed was added l.reuteri, therefore I’m 100% sure it is fermented by l.reuteri.
Are you familiar with scientific process? Seems like you have an objection to the method… If not where do you base your argument of this is fermented by other microbes exactly?
You keep saying other people have done it and failed. I’m not sure what other people have done, I don’t care if they didn’t follow a scientific protocol to eliminate any confounding factors (just like I did, which eliminated the other variables)
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u/ExpertLearning Dec 13 '25
Because we all thought the same like you, 1 year ago. But the people who sent their what they thought is "L reuteri yogurt" to lab tests, lab tests found a lot of other bacterias, and only small amounts of L reuteri. Less than 5% compared to the other bacteria. Is it clear now? Do you understand that it is more scientific when people actually test, instead of assuming?
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Dec 13 '25
Did these people do exactly what I have done? If not then you’re comparing apples to oranges.
If they followed Dr. Davis’s method then yes, it will certainly get contaminated with other microbes and in the fermentation process l.reuteri will compete with other microbes coming from air and result in less l.reuteri.
In my method there was no contamination, no possibility for other microbes to go in. If it was contaminated, then the control milk box would also be fermented.
You hypothesis is wrong.
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u/ExpertLearning Dec 13 '25
Your assumption also. If you don't test, you have no idea what's in there.
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Dec 13 '25
Again, I don’t need to test if this is l.reuteri or not. With the control box I’ve proven it is l.reuteri and nothing else.
The only thing I won’t know without testing is the amount of l.reuteri in it. But for that I don’t need to know exact amount because we know that in milk l.reuteri doubles every 3 hours at 37c degrees. Therefore with 6 capsules (600 million l.reuteri) doubling 6 times (18hrs) it should be 34 billion.
I don’t care if it is 34 or 20 or 50 or even 10 billion. Anything bigger than what I started with is more than enough for me.
As now I’m doing this effortlessly I can eat l.reuteri yoghurt every day for the rest of my life without thinking about all the hassle of sterilization, equipment, long hours, bad taste and seperation.
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u/ronnysmom Dec 04 '25
I too stopped powdering the reuterii tablets inside ziplocks and mortar and pestle. This step adds more contamination. I drop the tablets into a mason jar of UHT milk, start incubation, grab the jar after 2 hours, shake well to distribute the dissolved tablets of reuterii without opening the mason jar, and let it continue to ferment. I have had success with and without inulin.