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L. Reuteri homemade yogurt using A2 Milk
Less separation, more success!
If you've ever tried making Lactobacillus Reuteri yogurt, you’ll know it can sometimes be a little unpredictable. Separation and inconsistent results are common, and yes, we hear you! At Luvele, we’re always searching for ways to help our yogurt making community achieve creamy, thick, reliable yogurt at home. One of the best tricks we've discovered is using A2 milk. Not only does A2 milk help create a more stable, creamy yogurt with less chance of separation, but it also offers additional health benefits that many people find appealing.
What Is A2 Milk, and why does it improve yogurt?
Most regular cow’s milk contains a mix of two types of beta-casein proteins: A1 and A2. A2 milk, comes from cows that naturally produce only the A2 type of protein — making it closer to the milk our ancestors would have consumed. As a result, many people find A2 milk easier on digestion, with fewer symptoms like bloating or discomfort after drinking it.
When it comes to yogurt making, A2 milk offers another bonus. Because of its different protein structure, it tends to behave more predictably during fermentation. It forms a smoother, firmer yogurt with less whey separation. This a huge advantage for non-traditional probiotic strains like L. Reuteri that require an extra-long fermentation time. If you’ve had issues with split L. Reuteri yogurt in the past, switching to A2 milk could be a game-changer.
OUR JOURNEY WITH L REUTERI
L Reuteri is a non-traditional probiotic yogurt (or fermented dairy), made popular by Dr Davis and his best-selling book, Super Gut. If you haven’t heard of L Reuteri yogurt, you can read about the benefits in this post and browse our step-by-step recipes that are packed with trouble shooting tips:
L reuteri superfood yogurt failsafe recipe
Simple UHT L reuteri superfood yogurt
EVEN CREAMIER, EVEN EASIER
To make the yogurt even thicker we include half a cup of A2 milk powder to the fresh milk before fermenting. This simple step boosts the protein content and naturally helps the yogurt set thicker. Use ¼ cup of dry milk powder per litre of milk.
WHAT TO EXPECT
While we’ve found that using A2 milk (along with milk powder) produces a noticeably better texture and reduces separation, L. Reuteri yogurt is still a bit of a wild card and separation is one of the most common quirks. The good news, it’s mostly cosmetic, so don’t be discouraged. With L. Reuteri yogurt, you’re still getting all the gut-loving goodness in a separated batch. In terms of bacterial counts, texture doesn’t matter. A separated jar still contains all the beneficial L. Reuteri you’re after — in both the creamy curds and the translucent whey. As you can see our yogurt has a layer of whey separated at the bottom.
For the full benefit, we recommend consuming both parts. We scooped down into the tub to release the whey, then spooned it out. There are so many creative ways to use excess whey, and, best of all, it's starter for your next batch of yogurt!
OPTIONAL STEP
In traditional yogurt making, the most effective way to thicken yogurt is to add dry milk powder and heat the milk. Heating denatures the proteins in milk and encourages the proteins to coagulate so they set together rather than form curds. If you are still having problems with separation and would like to heat your milk to compare results. Follow the heating method in 'Recipe for the thickest tub set homemade yogurt ever' then mix in the starter culture and prebiotic powder when it has cooled. Our heated A2 milk L reuteri yogurt pictured below has no whey separation.
L REUTERI STARTER CULTURE
One sachet of L. Reuteri superfood starter will ferment up to 2 litres of milk. Once you’ve made a jar of L. Reuteri yogurt using A2 milk, you can use some of it as a starter for subsequent batches. Reculture for as long as the fermented dairy comes out thick and pleasantly tart. While using the same milk, batches should come out similar to one another. When significant changes begin to occur (not tart enough or conversely, too pungent), although you're doing the same thing – begin with a new L Reuteri superfood starter sachet.
PREBIO PLUS PREBIOTIC FIBRE
‘Prebio Plus’, is a custom blend of three different organic prebiotic fibres that act like fuel for the L. Reuteri, encouraging them to grow, multiply, and produce a thicker, more successful yogurt. Without this added fibre, L Reuteri bacteria may not thrive as effectively, especially during the long 36-hour ferment. Add 1 tablespoon of prebiotic powder per litre of milk.
PREPARATION
Before you begin it is important to sterilise the Luvele yogurt making glass jar and any utensils you use, in boiling hot water. Do this by boiling a kettle and carefully pouring the hot water in the jar and over the equipment. The danger of not sterilising is that other bacteria may overpower your culture and affect the quality of your ferment.
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