Make your own l. reuteri yogurt dr. william davis

• Dramatic increase in skin thickness and skin collagen, along with acceleration of skin healing, a surrogate for overall youthfulness and health. I’m a big fan of dietary collagen, such as those provided by collagen hydrolysates, bone broths/soups, slow-cooking meats, eating the skin on chicken and fish, etc. This L. reuteri strategy amplifies this effect considerably.

• Increased oxytocin–A doubling of oxytocin blood levels was observed in mice, the effect responsible for the extravagant skin benefits, reduced insulin resistance, dramatic increases in testosterone in males, increased estrogen in females (magnitude unclear), thicker and more plentiful hair (though the consistency of this effect is not yet clear). Other studies have demonstrated substantial weight loss, especially from visceral fat, increased muscle mass, and increased bone density (protection from osteoporosis/osteopenia).


Because the most robust data were generated using the ATCC PTA 6475 strain of L. reuteri (and, to a lesser extent, the DSM 17938 strain), I have been confining my efforts to this strain. Other L. reuteri strains may mimic these effects, but we simply don’t know that for certain, as the studies have not been performed. Strain specificity can be a crucial factor. After all, all of us have several strains of E. coli in our intestines that live quietly and don’t bother anyone. But, get exposed to selected strains of E. coli from contaminated produce and you develop life-threatening diarrhea that can be fatal, especially in children. Same species ( E. coli), different strains—strain specificity can be a critical factor.

So we start with L. reuteri ATCC PTA 6475 provided by the Swedish company, BioGaia, who has somehow locked this species up with patents (not sure how; I thought biological organisms were non-patentable). Their product is called Gastrus and combines the ATCC PTA 6475 strain with the DSM 17938 strain. (Just Google “BioGaia Gastrus” to find a retailer.) Problem: There are only 100 million CFUs (live organisms) per tablet. I have not observed any substantial health benefits by ingesting the tablets.

The yogurt is thick, delicious, and contains a marked increase in bacterial counts, though I have not yet performed a formal count. Given the extraordinary thickness of the end-product, it is likely that trillions of CFUs are present, sufficient to convert the soupy liquid of your starting milk, half-and-half, cream, coconut milk or other starter to rich, thick yogurt, sometimes thick enough to stand up on a plate. People who consume 1/2 cup per day of this preparation (mix with blueberries, strawberries, etc.) are reporting the effects listed above. And this yogurt is so much richer and better tasting than products you buy in grocery stores.

If you use coconut milk, you will need to add sugar, e.g., one tablespoon, to the prebiotic or use more sugar in place of the prebiotic, as there is no lactose to ferment in coconut milk. The probiotic tablets can be crushed using a mortar and pestle or other hard object (clean stone, bottom of a thick drinking glass, rolling pin, etc.). Don’t worry: The end-product should have little remaining sugar, as it is fermented to lactic acid. (If in doubt, just let it ferment a few more hours.) Just as the cucumbers you grow in your garden were fertilized with cow manure but ripe cucumbers contain no cow manure, so the final fermented yogurt product should contain little to no sugar.

Maintain the mixture at 100 degrees F. This can be accomplished with a yogurt maker, Instant Pot, sous vide device, rice cooker, or any other device that allows maintaining a continual temperature in this range. I use my oven: Turn onto any temperature, e.g., 300 degrees, for about 60-90 seconds, just until a desert-hot temperature is reached. Turn off the oven; repeat every 4-6 hours—not precise, but it works fine when using dairy for fermentation. Fermenting coconut milk is much fussier and a continual precise control over temperature will be required, e.g., one of the other devices. I used a yogurt maker with good results.

One thing that is confusing here is that it seems like there is one set of instructions above written by Dr. Davis and then other comments below and links to other posts with more instructions, so I’m not certain what to follow. For instance, the original post cites 1 quart of half-and-half and 1 T of inulin with 10 tablets, but posts below have much higher quantities of liquid with 10 tablets. The original post doesn’t mention anything going up to 180 degrees – is that step not necessary at all?

I put the liquid in my Instant Pot and set it on the “Boil” setting for Yogurt. Measured temp after 1 boil; it was steaming, but my meat thermometer read only about 140. Did 4 more boil cycles but temp only raised to about 160 at highest. Having read things that suggested that a full boil cycle might not be necessary, I allowed it to cool down to 110, removed about a quarter cup of the liquid, and mixed it into a slurry with the inulin and powdered tablets.

Anyway, it smelled and looked so foul that I didn’t dare even try it; it went into the garbage. I still have 29 tablets left and I’d like to try again, but I’m a bit gun-shy — the tablets, inulin, and half and half were all an expensive failed experiment! Is it normal for homemade yogurt to smell so bad when first made? And is all that runny liquid normal? Should I have left it going for another 12-24 hours, for 24-36 total, or was it right to pull the plug since the top was yellow and it smelled awful?