L. Reuteri Probiotic Yoghurt Using Sous Vide

Boost your gut health naturally! L. Reuteri yoghurt is about to become your next kitchen essential.

Thank you to Sue (our customer care manager) and Michelle Jacobs, from our Facebook community for their advice and input on this recipe.

This probiotic-rich yoghurt is made using Lactobacillus reuteri, a beneficial bacteria strain naturally found in the human digestive tract. Known for its ability to support a healthy microbiome, immune function, and digestion, it’s also been praised for combating issues like SIBO (Small Intestinal Bacterial Overgrowth) and SIFO (Small Intestinal Fungal Overgrowth). With the right Instant Pot and a bit of patience, making this powerful yoghurt at home is easy and rewarding!

Why Use an Instant Pot?
To successfully make L. Reuteri yoghurt, you’ll need to maintain a very specific incubation temperature of 100°F (38°C) for 36 hours. Not all yogurt makers or appliances can hold such a steady, low temperature for that long — but the Instant Pot models with the Sous Vide function are perfect for the job.

Recommended Instant Pot Models:
Instant Pot Duo Plus with WhisperQuiet
Instant Pot Pro
Instant Pot Duo Crisp & Air Fryer
These models allow you to manually set both temperature and time for the yoghurt function — crucial for creating the ideal environment for L. Reuteri to thrive. Note: The classic Instant Pot Duo does not allow manual temperature control. Its preset yogurt modes are not suitable for this specific yoghurt recipe.

Before starting:

Sterilize all equipment (pour boiling water over everything, or use the Sterilize function on your Instant Pot for 2 mins, cool and dry before using)

Check your temperature of our Instant Pot - set it to the 38c on Sous Vide - wait for it to reach this and use a thermometer to double check the base of the inner pot does heat to 38c.  Occasionally (if colder or hotter weather) this can vary by a degree. 

Ingredients
10 tablets of L. reuteri (we recommend the Reuterina Daily Immune Health Probiotic 30 Chew Tablets available at Clicks or Dis-Chem)
2 tablespoons inulin powder (a prebiotic fibre from chicory root or Jerusalem artichoke available from Dis-Chem Lifestyle Brand)
500ml UHT full cream milk + 500ml UHT fresh cream mixed together referred to as “half and half”

Equipment
Instant Pot with Sous Vide function
2 x L size glass jars with lids (Consol) or 4 x 250 ml glass jars with lids (Consol)
Whisk
Mortar and pestle or rolling pin
Clean mixing bowl

Instructions
1. Prep the Culture
Crush the L. reuteri tablets using a mortar and pestle or by sealing them in a plastic bag and using a rolling pin. In a glass bowl, mix the crushed tablets with 2 tablespoons of inulin powder. Add a small amount of half-and-half to create a smooth slurry, whisking gently to remove any clumps. Strain through a sterilised sieve to remove lumps, then re-mix to make sure everything is smooth.
2. Mix the Yoghurt Base
Slowly and gently whisk in the remaining half-and-half, combining everything evenly.
3. Jar it Up
Divide the mixture between the glass jars. Place lids on loosely (not airtight).
4. Incubation Time
Place jars in the Instant Pot inner pot, on top of the supplied trivet. Add 1 cup of water. Lock the lid but keep the steam vent open, this is not pressure cooking. Set the Sous Vide function to 38°C for 36 hours.
5. Cool & Store
After 36 hours, remove the jars. The yoghurt may look curdled — give it a good stir. Refrigerate for a few hours before eating. Keeps fresh for up to 10 days.

Making Your Next Batch
No need to use new tablets every time! Just save 2 tablespoons of yoghurt from your current batch and use it as your starter for the next one (within 10 days). Repeat the same steps, remembering to always include inulin powder and ultra-pasteurised dairy.

Freeze a portion from each batch for the next starter

You can safely freeze a portion for up to 4 weeks so that you can take a break if needed.  Simply thaw out overnight before use. 

Tips for Success
If you can’t find ultra-pasteurised milk, just heat regular pasteurised milk to 84°C and hold for 30 minutes, then let it cool to room temperature before using.
The longer fermentation time (36 hours) ensures higher probiotic potency.
Using inulin helps feed the probiotics during fermentation, making your yoghurt even more beneficial.

Final Thoughts
This is more than just yoghurt — it's a microbiome-boosting, gut-loving, immune-supporting superfood! Making L. Reuteri yoghurt at home in your Instant Pot is an easy way to take charge of your wellness.