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L. Reuteri coconut milk yogurt:
Heat 1qt coconut milk (cans by Native Forest) to 180deg
Let cool but not all the way. While still warm, add 2T beef gelatin, and blend with a stick blender.
Cool to 110deg
Add 2-3 T yogurt from previous batch), OR for first batch use crushed BioGaia tablets- x10
Add 2 heaping tablespoons inulin
Ferment in sous vide at 97deg for 42+ hours (longer than dairy, 36h)