Rebuild the microbiome with lost species – With yogurt from L. reuteri, B. breve, B. bifidum, B. infantis yogurt

Ingredients (for approx. 1 liter of yogurt)

• 4 capsules L. reuteri (each 5 billion CFU)

• 2 capsules B. breve (each 3 billion CFU)

• 2 capsules B. bifidum (each 5 billion CFU)

• 2 capsules B. infantis (each 1 billion CFU)

• 1 tbsp inulin (alternatively: GOS or XOS for fructose intolerance)

• 1 liter (organic) whole milk, 3.8% fat, ultra-high temperature treated and homogenized or UHT milk

  • The higher the fat content of the milk, the thicker the yogurt

Note

• 1 capsule L. reuteri, at least 5 × 10⁹ CFU
  • CFU stands for colony forming units. This unit indicates how many viable microorganisms are contained in a preparation.

Notes on milk choice and temperature

• Do not use fresh milk. It is not stable enough for the long fermentation times and not sterile.
• Ideal is UHT milk. It is sterile and can be used directly.
• The milk should be at room temperature or gently warmed in a water bath to 37 °C (99 °F). 

Avoid higher temperatures. From about 41–42 °C, Bifidobacterium strains are significantly reduced in viability.

Preparation

1. Open the total of 10 capsules and put the powder into a small bowl.
2. Add 1 tbsp of inulin per liter of milk. This serves as a prebiotic and promotes bacterial growth. For people with fructose intolerance, GOS or XOS are suitable alternatives.
3. Add 2 tbsp of milk to the bowl and stir thoroughly to avoid lumps.
4. Stir in the remaining milk and mix well.
5. Pour the mixture into a fermentation-suitable glass container.
6. Put into the yogurt maker, set the temperature to 37 °C (99 °F), and let ferment for 36 hours.

From the second batch onwards, use 2 tablespoons of yogurt from the previous batch as a starter

You prepare the first batch with the bacteria capsules.

From the second batch onwards, use 2 tablespoons of yogurt from the previous batch as a starter. This also applies if the first batch is still thin or not perfectly firm. Use it as a starter as long as it smells fresh, tastes mildly sour, and shows no signs of spoilage such as mold, unusual discoloration, or pungent odor.

Per 1 liter of milk

• 2 tbsp yogurt from the previous batch
• 1 tbsp inulin
• 1 liter UHT milk or ultra-high temperature treated, homogenized whole milk

Here’s how

1. Put 2 tbsp yogurt from the previous batch into a small bowl.
2. Add 1 tablespoon of inulin and stir smooth with 2 tablespoons of milk until no lumps remain.
3. Stir in the remaining milk and mix well.
4. Pour the mixture into a fermentation-suitable container and place it in the yogurt machine.
5. Let ferment at 37 °C for 36 hours.

Note

Inulin is the food for the cultures. Add 1 tablespoon of inulin per liter of milk for each batch.

If you have questions, we are happy to assist you via email at team@tramunquiero.com or through our contact form.

Why 36 hours

L. reuteri requires approximately 3 hours per doubling under optimal conditions. In 36 hours, around 12 doubling cycles are possible, corresponding to strong exponential growth. Bifidobacterium strains grow slightly more slowly but benefit from the extended fermentation time. The long maturation phase increases total bacterial counts and supports stable lactic acid production.

Important to note

The first batch often does not succeed for many users.

However, it should not be discarded. Instead, start a new batch with two tablespoons of the first batch. If this also fails, check the temperature of your yogurt maker. Precise temperature control at 37 °C is critical, especially for Bifidobacterium strains.

Tips for perfect results

• The first batch is usually more liquid. With each new batch, the consistency improves.
• More fat results in thicker consistency.
• Stable temperature is essential. Temperatures above 40 °C reduce bifidobacterial survival significantly.
• The finished yogurt is shelf stable in the refrigerator for up to 9 days.

Consumption recommendation

Enjoy about half a cup, approximately 125 ml, daily. Regular intake supports stable colonization and allows the contained microbes to sustainably contribute to microbiome balance.