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Goat Milk L. Reuteri Yogurt
A gentle, gut-loving milk alternative.
L. Reuteri probiotic yogurt has become something of a superstar in the world of homemade gut health. And if you’re exploring alternatives to cow’s milk, goat milk is a fantastic option to try. It’s naturally creamy, highly nutritious, and often easier on the digestive system, especially for anyone with lactose sensitivities.
Today, we’re sharing how to make L. Reuteri yogurt using goat milk. Whether you’re new to goat dairy or already a fan, this version is gentle, nourishing, and surprisingly creamy.
Why goat milk?
Many people who don’t tolerate cow’s milk find goat milk to be much more agreeable. One reason is the type of protein it contains. Most conventional cow’s milk has A1 casein, a protein that can be difficult to digest and, for some, inflammatory. Goat milk, on the other hand, naturally contains A2 casein, which is easier to break down. Its fat structure is also more similar to human milk, which may explain why so many people find it gentler on the gut.
Compared to cow's milk yogurt, goat milk yogurt tends to be lighter and more digestible. And when you add L. Reuteri to the mix, you get a powerful probiotic boost that supports gut health in a big way.
Two ways to make it
You can make L. Reuteri yogurt with either long-life (UHT) goat milk or fresh goat milk (that has been pasteurised and homogenised). Both types are available from the supermarket and work beautifully.
With long-life goat milk:
This is the easiest method, based on Dr. William Davis's original recipe. Because UHT milk is already heat-treated, there’s no need to preheat. Simply mix your ingredients and pop the jar into your Luvele Yogurt Maker. Prep takes less than 5 minutes.
With fresh goat milk:
This is the traditional approach and takes a little more care and time. Heating the milk helps the proteins change structure so they thicken properly during fermentation. We recommend holding the milk at around 85°C (185°F) for 20–30 minutes. Avoid boiling as it can cause the yogurt to end up runnier. A double boiler makes it easier to keep control and avoid scorching. Stir regularly and use a thermometer for best results.
What to expect
If you’ve been following our L. Reuteri journey, you’ll know that this yogurt has a few quirky traits. Results can vary from batch to batch and that’s perfectly normal.
Goat milk yogurt is typically thinner than cow’s milk yogurt, with a texture closer to drinking yogurt. But we were thrilled to find that the prebiotic fibre helped the solids hold together, giving us a surprisingly creamy consistency. The yogurt made with long-life milk had minimal separation, while the version with heated fresh milk turned out the thickest. Every batch is unique, so don’t worry if yours looks different.
The quirks of L Reuteri
Even though it looks and tastes like yogurt, L. Reuteri yogurt is technically in its own category. It’s thick, rich, slightly tart, and sometimes has a light natural 'fizz' - a sign of its active fermentation.
It’s also common for your first batch to be a little runny or separated. Don’t be discouraged, by the second or third try, you’ll usually see a real improvement in texture. So, remember to save a few spoonsful as starter for your next batch.
If your batch separates, it’s not a failure. It’s totally normal! A separated jar contains the same quantity of beneficial bacteria as a non-separated jar. The L. Reuteri are present in both the solids (curds) and the translucent liquid (whey), and therefore both should be consumed.
To yield a thicker Greek-style consistency you can pour off or strain the whey following this method. It's highly nutritious and can be used in a variety of health-giving ways. For creative ideas refer to this post.
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, 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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