Reuteri “Magic” Yoghurt

L.Reuteri has traditionally been a human gut bacteria, but the use of antibiotics and the reduction of breastfeeding has diminished the natural  occurrence of l.Reuteri in the gut. This has resulted in the rise of Candida  and other gut bacteria overgrowth (SIBO). The main discovery of this is by Dr William Davis.

The original recipe comes from Dr William Davis. This is just a personal compilation. (Read his recipe here:

More YouTube versions:

Mary’s Nest:

Indigo Nili:

I first heard about this in one of Clif High’s podcasts:


The result of restoring the l.Reuteri in the gut can include:

  • Smoothing of skin wrinkles due to an explosion of dermal collagen
  • Accelerated healing, cutting healing time in almost half
  • Reduced appetite, the so-called “anorexigenic” effect—food still tastes good, but you are almost completely indifferent to temptation
  • Increased testosterone in men
  • Increased libido
  • Preservation of bone density—Obtaining L. reuteri is one of the most important steps you can take to prevent osteoporosis
  • Deeper sleep—though this benefit is enjoyed by less than 20% of people
  • Increased empathy and desire for connectedness with other people
  • Probiotic effects that may include prevention of small intestinal bacterial overgrowth, SIBO

How to make Reuteri Yoghurt

It’s very simple. the method I use is thus:

You will need Probiotic


A previous batch as a starter (2 TBSP either curd or whey)

or :

5-10 l.Reuteri probiotic tablets (available from Amazon:, crushed to a fine powder. (I found that 5 were sufficient, Dr Davis recommends 10)


to add to

in UK:

1 litre of gold-top milk

150ml single cream

in USA:

1 Quart of Half and Half


and Pre-Biotic (food for the bacteria):

2 TBSP Inulin powder (available from Amazon:


A yogurt maker or slow-cooker: (I bought an expensive one, the InstantPot Duo Evo (Amazon: you just need to find one with low temperature control (Specifically 38C/100F) and a timer(36hrs).

An electric whisk: (Amazon:

A Food Thermometer: (Amazon:


1. Treat The Milk

Mix the milk and cream in a saucepan, and heat it up to 82 degrees centigrade, (180 F), and keep it there for 20 mins, this will denature the milk (Break up long chain molecules). Once heated, then pour into a Pyrex bowl or jug, then allow to cool. I normally put the Pyrex jug into a bowl of cold water, which will allow it to cool more rapidly.

While it’s cooling, you can prepare the prebiotic mixture: Put the 2tbsp of inulin into a small bowl, add a small amount of hot water. Mix it together quickly and smooth any lumps. Add to the cooling milk mixture and whisk to mix and smooth.

2. Blend the mixtures

Once the temperature of the milk and inulin is down to 38C/100F, you can add your probiotic powder/whey/curd, again whisk to smooth. I put a piece of cling film over the top of the jug.

3. Ferment

Set your slow cooker timer to 38C/100F, and the timer to 36 hours. place jug in, put the lid on and wait.

4. Cool and consume

After 36 hours, spoon the yogurt into kilner jars and put into the fridge for about 6-8 hours to finish the ferment. Enjoy. The yogurt should last a few weeks in the fridge.

Here’s the result after 36 hours in the InstantPot (right)

Great Consistency, like Greek Yogurt