Making our Lactobacillus reuteri yogurt should be easy and require very little effort. The end-result should be thick and delicious, better than store-bought yogurt. Using my method of fermenting with addition of prebiotic fiber and an extended fermentation period of 36 hours, bacterial counts are boosted into the trillion CFU range. Consume one-half cup per day and oxytocin is boosted substantially that yields effects such as smoother skin/increased dermal collagen, accelerated healing, increased muscle mass and strength, and turning off appetite.
Unfortunately, some people have reported repeated failures in making the yogurt, addressed in this Undoctored Blog post to troubleshoot your efforts. One of the most common tripping points come when people use Instant Pots or yogurt makers that are preset to a specific temperature for yogurt fermentation. Unfortunately, insert a thermometer into some of these devices set for yogurt-making, and people have reported temperatures of 120 degrees F or higher. L. reuteri dies at just 115 degrees F. Unfortunately, these devices do not come with a temperature control that allows you to adjust the temperature.
Because I have made the yogurt around 40 times using my oven (turning it on to any temperature, e.g., 300 degrees F, for 60-90 seconds, then turning off, repeating every 2-4 hours) without a single failure, and because I am not eager to have any more kitchen devices in my already cluttered kitchen, I was content just doing it this way. However, too many people found it bothersome (or impossible, given obligations such as work) having to mind their ovens repeatedly. Some of the members of our Undoctored Inner Circle website reported success using sous vide devices, i.e., slow-cooking devices, that come with a variable temperature control. So, in the interests of being able to specify a device that is reliable, has variable temperature control, and is inexpensive, I bought the Gourmia brand sous vide device pictured above.
Given its name, sous vide that is French for “under vacuum,” the device is meant to slow cook foods such as vegetables and meats in vacuum bags. People love the flavors generated this way. However, that is not our interest here and the vacuum issue is a non-issue for yogurt making—we just want a device to keep our fermenting yogurt at a consistent temperature that can be accurately regulated. The device is therefore little more than a temperature-controlled water bath.
To use this device, you have to add water that is heated by the heating element. The controls on this Gourmia device, by the way, are very easy and simple; it took about 2 minutes to get the hang of it. I set the device to 100 degrees F. After about 20 minutes, three beeps signaled that the set temperature had been reached. I inserted a thermometer into the water bath: 100 degrees F spot on.
I’m currently fermenting my latest batch of yogurt in the device and it is proceeding nicely.
If you desire the convenience of making yogurt without having to mind your oven ever 2-4 hours, then one of these sous vide devices is the way to go. While I tried the Gourmia device and found it a bargain—$89 at Bed, Bath, and Beyond; I used a $10 off coupon, so I got it for $79—I’m told the Anova devices are also good buys.
Here is how I consume my L. reuteri yogurt with some blueberries and a squirt of liquid stevia: