This article is intended solely for informational purposes. It is not meant to be taken as, and should not be construed, as medical advice. Any changes to your lifestyle or diet should be done in consultation with your doctor or health care professional.

I’ve taken probiotics for years, and have often tried making faux “yogurt” (i.e., a product which looks and tastes just like yogurt) from them, using mediums such as milk, cream, coconut milk and coconut cream.

This has worked well with some strains, but less well with others.

For the past year or so, I’ve been making it using two strains of L. Reuteri:

  • Strain 6475, which is found in several supplements from BioGaia, including BioGaia Osfortis and BioGaia Gastrus.
  • Reuteri 6475 is the strain that has been studied extensively and shown to have the health benefits described above.
  • I’ve also made it using an unnumbered strain found in Nature’s Way L. Reuteri.
  • This strain has not been studied as much, but I can still feel positive effects when I’m taking it, and I suspect it has the same benefits as 6475. (But again, this is speculation on my part; the proven benefits are all linked to the 6475 strain.)
  • I don’t mix the strains together when making the “yogurt,” because probiotics can compete with each other, and the strains aren’t identical. So I prepare them separately. (I’ll eat the 6475 gurt for a couple of weeks, then switch to the other strain for a week or so.)

Both strains can be used to make creamy, delicious fermented milks with the texture and appearance of Greek Yogurt with subtly different flavors.


The first time I made L. Reuteri “yogurt,” I was using Nature’s Way L. Reuteri powder.  I tried making it in a yogurt maker (my usual way of making yogurt from probiotics).

I put a teaspoon or two or two of the powder in some (boiled and cooled) milk, poured the mix into a yogurt maker, and waited to see if it would ferment.

But I ran into trouble. The fermentation would go well for one batch, but the subsequent batches would have turn out lumpy and runny.

I then tried making it with BioGaia Gastrus (a chewable product containing low levels of l. reuteri 6475).

Again, some batches would turn out well, but others would not. There’s very little 6475 in the chewable tablets. It took about $10 worth of tablets, ground into powder, to get it to ferment at all. And when it did, I had the same problem: a tendency to end up with lumpy, runny “yogurt” about half of the time.

I did some online research, and learned the reason why I was having so much trouble (with both strains): my yogurt maker was too warm. L. Reuteri, in all of its forms, is accustomed to growing inside the human body. It likes a temperature of around 98.6 degrees Fahrenheit (or thereabouts). (I’ve had good results with milk that was as high as 100 degrees, or as low as 95, but not over 100 degrees.)

Not only does it not ferment if the milk is too hot, it actually dies from the excess heat. Most yogurt makers keep the milk at about 105 or 110 degrees; this is way too high for L. Reuteri to do well. 

I did not want to spend money unnecessarily on a new yogurt maker, so I tried various fixes, including putting the batch on a little rack suspended an inch above the yogurt maker. This worked well, actually.

Another easy method (for me) was just putting the fermenting milk in the oven with only the oven light on, and keeping the door closed.

So I was now making L. Reuteri yogurt. But it was still costing a lot for every batch, when using the  BioGaia Gastrus tablets.

BioGaia Osfortis to the Rescue

Around this time I learned about BioGaia Gastrus — a chewable form of L. Reuteri. It has the same patented strain (6475), but in a MUCH higher potency: billions instead of millions of live organisms in each capsule.

Biogaia Osfortis is expensive (about $50 for a bottle). But you only need two capsules of it to make a rich, thick “yogurt.” Two capsules will make two to four pints, which can then be used as a starter to make quarts or gallons after that.

Using this product, and keeping the milk at the right temperature, I started having great results. For more info, see my recipe below.

  • Want to try making L. Reuteri “yogurt”?
  • Read my recipe HERE!

Below: mice fed two different formulas plus L. Reuteri 6475. The mice fed the probiotic were noticeable leaner, even when fed a fattening formula.