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Step by step L.Reuteri coconut yoghurt recipe
Enjoy the benefits without the dairy.
We are committed to bringing you a wide range of probiotic yogurt making solutions. If you’re new to making yogurt with Lactobacillus Reuteri, we’ve written a blog post on the benefits here. The good news is – we’ve developed a dairy free version using canned coconut milk. This plant-based version is based on Dr Davis’s original formula using BioGaia Gastrus probiotic tablets as a starter culture.
Making plant-based yogurt is more complicated than dairy yogurt and this L.Reuteri coconut yogurt is no exception. The Luvele kitchen opened many cans of coconut milk and experimented with many variations to the method. In order to achieve a thick texture and pleasant taste, we had to make some changes to the original method.
L REUTERI PROBIOTICS AS A YOGURT STARTER
Dr Davis’s original dairy method specified 10 probiotic (BioGaia Gastrus) tablets be used as a starter culture. If you are familiar with BioGaia Gastrus probiotic tablets, you’ll know how expensive they are! We experimented using fewer tablets and are pleased to conclude that method is a success with only 3 tablets.
Davis recommends saving a portion of the coconut yogurt as a starter to re-inoculate the next jar of coconut yogurt. Even with great care, there is always a risk that outside contaminates can interfere with homemade yogurt, especially with plant-based yogurt. We prefer not to reinoculated further batches with yogurt and always use tablets as a starter culture. Using crushed BioGaia Gastrus tablets every time will:
- Guarantee your coconut yogurt always contains L Reuteri strains.
- Ensure the strains are healthy and have not died.
- Safeguard you against the potential overgrowth of harmful bacteria.
- Eliminate the risk of thickening additives going bad and causing pathogenic bacteria to grow. Note – especially true for gelatin which should not be used as a thickener and then used to re-inoculate another batch.
FERMENTATION TIME CHANGE
Because the unique water bath technology in our Luvele yogurt maker maintains the perfect temperature and environment for incubating bacteria, we have found that 24-hours is sufficient time for making L Reuteri coconut yogurt. (Davis’s original dairy method recommends 36 hours.) Any more time in the maker increases the risk of air contaminates on the top of the coconut. We have also found that the top of the coconut yogurt would dry out, turn yellow or grow mould if left in the maker for 36-hours.
CHOOSING THE RIGHT COCONUT MILK OR CREAM
It matters which canned coconut milk product you choose. It’s highly frustrating, but every brand of coconut milk (or cream) will produce different yogurt consistencies and textures. Many varieties contain stabilisers and gelling agents that can interfere with the yogurt culturing process. We recommend you source a brand that lists ‘coconut pulp’ or ‘coconut extract’ as it’s one and only ingredient.
You must also avoid coconut milk and cream that contain coconut oil. Unfortunately, the percentage of coconut oil is not specified in the ingredients list. In cooler weather, the coconut oil sets as a hard layer. This coconut oil will similarly set hard on top of your yogurt once refrigerated, and although it’s not bad for you, it adds an unpleasant texture to the yogurt. If you end up with a solidified layer of coconut oil on top, it won’t ruin your yogurt, simply, lift it off rather than try to stir it through. Apart from the brands we have trialled and recommend, it’s a matter of experimentation.
We have had success with the following brands. For image references we have linked to Amazon, but the products may be available in grocery stores near you or available elsewhere online. Feel free to try one product (as we have) or a combination. Some readers find using a combination of coconut cream and milk lends creamier results.
AROY D canned coconut milk, available from Asian grocers globally (not organic and not BPA free)
AROY D canned coconut cream, available from Asian grocers globally (not organic)
THRIVE MARKET organic coconut milk, available in the USA only
TRADER JOE'S organic canned coconut cream, available in the USA or shipping via Amazon
BIONA organic coconut milk, sold locally in the UK or globally online.
Please email us with brands that you’ve discover work well.
THICKENING COCONUT YOGURT
Coconut milk (or cream) doesn’t have the same protein, sugar, and fat structure as animal milk therefore will not thicken during the culturing process. To achieve a yogurt texture, coconut milk must be thickened with an additive. In this method we use agar agar. For alternative thickening methods see “How to thicken plant-based homemade yogurt”.
WHAT IS AGAR AGAR
Agar is a plant-based, gel-like substance derived from red algae that is an ideal vegan substitute for gelatin. It is high in fibre and boosts manganese, magnesium, folate and iron. It’s also reported to help improve digestive health, aid in weight loss and keep your blood sugar stable.
Fine agar powder is best, but you may need to experiment until you achieve your preferred consistency. Use the amount specified as a guide and then adjust with further batches. Agar must be heated to 190⁰F (87⁰C) and held at that temperature for 5 minutes to activate.
FEED THE BACTERIA SUGAR
In traditional dairy yogurt, the bacteria in starter culture thrive on the sugar (lactose) content, naturally found in milk. The bacteria populating L Reuteri coconut yogurt must have something to feed on to allow the culturing process to take place. One teaspoon of white sugar or one tablespoon of pasteurised honey is enough to kick start fermentation. Raw honey may have an antibiotic effect and is therefore not suitable for making yogurt.
WHAT TO EXPECT
If you are new to making plant-based yogurt, you may not fancy the look of your L Reuteri coconut yogurt when it comes out of the yogurt maker. Coconut yogurt may separate into layers – cream at the top and coconut water at the bottom. With Agar in the mix sometimes it will set into small fragments with a firm texture. This is also normal. Place the jar in the fridge for at least 6 hours to set then whisk with a spoon or a stick blender until smooth and creamy. After blending, the yogurt will stay homogenised and remaining creamy.
TROUBLESHOOTING
THIN YOGURT
If you have not added enough agar powder and produced a thin coconut yogurt on your first attempt, rest assured, it is still a medicinal food and fine to consume. You can always add it to smoothies and get your daily burst of gut replenishing L Reuteri probiotics in a drink. Next time increase the amount of agar.
TASTE AND SMELL
Discard the coconut yogurt if it smells bad. Trust your nose, it should smell like coconut. The mandarin flavouring in the BioGaia Gastrus tablets contributes a pleasant, sweet taste.
SPOILT YOGURT
A small amount of pink mould is common and can be spooned off. If the coconut yogurt fizzes when you take the lid off the glass jar or the contents has risen or expanded in the jar, it has gone off. We recommend discarding it. Sorry for your loss.
DISCLAIMER
Luvele’s L Reuteri Yogurt Disclaimer: The team at Luvele are learning that making L Reuteri yogurt is still very experimental. Dr Davis who first came up with the idea of L Reuteri yogurt, himself has changed his recipe a number of times to try to create a more consistent outcome. However, may people still struggle with inconsistent results.
Please understand, at the end of the day, the L reuteri probiotic DOES NOT make yogurt, traditional yogurt that is, you can only try to make a yogurt like product.
Also note; we have spoken directly with BioGaia in Sweden who are the manufactures of the L Reuteri probiotic, and they themselves strongly point out that L Reuteri was not designed or developed for making yogurt.
It is our belief at Luvele that the combination of ingredients in BioGaia’s L Reuteri probiotic are not always equal from tablet to tablet. It is possible they contribute to the unreliability / inconsistent results. Making yogurt with the L Reuteri strain is unquestionably trying to get the tablets to do something they were never designed to do.
Therefore, this it really a food hacking exercise that can result in inconsistent outcomes.
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