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.

You will need:

  • Two BioGaia Osfortis capsules
  • Two pints of whole milk.
  • Two teaspoons organic sugar 
  • You can also use cream, coconut milk or coconut cream if you like.
  • Goat’s milk will work, but the yogurt will be more runny.

  • Put the liquid (milk or cream) in a saucepan.
  • Heat it to boiling.
  • After raising it to a full boil, keep it at a low boil for 20 minutes. 
  • Then let it cool for an hour or two, till it’s down around 100 degrees.
  • Some people recommend putting your finger in the milk or cream to test the temperature. This seems silly to me. Why bother boiling it, then introduce a bunch of foreign bacteria?
  • Instead, I recommend testing it with a cooking thermometer to make sure it’s 100 degrees or less. 98 degrees is an ideal temperature in my experience, which makes sense, as it’s the internal temperature of the human body.
  • When it’s cool enough, you are ready to add the BioGaia Osfortis.
  • IF THE MEDIUM IS CREAM, COCONUT MILK OR COCONUT CREAM, you will need to add some SUGAR to support the growth of the L. Reuteri. I empty two capsules of Osfortis into a little jar that has a lid; add 2 teaspoons of organic sugar; put the lid on and shake it vigorously. I then add it to the milk or cream and stir.
  • IF THE MEDIUM IS COW’S MILK, there is no need to add any sugar or any sweetener of any kind. Just pour the powder from the capsules into the boiled/cooled milk, and stir well.
  • After adding the powder (and optional sugar), put a lid on the saucepan and put it in the oven with the oven light on.
  • Or if you have a yogurt maker, place it rack an inch above the heated surface (I used a little metal rack that lets the heat pass through. (Most yogurt makers are too warm to grow L. Reuteri without doing this.) 
  • Leave it in the oven, or on the rack above the yogurt maker. Stir it now and then. Stir it now and then. Incubate it for 36 hours. The incubation time will go down on subsequent batches.
  • The result is a creamy, delicious fermented product that looks and tastes like, and has the texture of, Greek yogurt.


Some friends have expressed surprise that I use sugar, as I usually avoid it. I use only two teaspoons, and most of it is used up by the L. reuteri during the fermentation process. So there’s a tiny amount in each serving. I don’t sweeten the “yogurt” after making it, but sometimes mix it with some raw blueberries and a little stevia.


Dr. William Davis has published a somewhat similar recipe on his website. I found it when I was searching for a solution to the problems I had run into when my yogurt maker was too warm.

It’s similar to the way I’m making it, but involves adding inulin powder instead of sugar, and using the L. Reuteri tablets instead of the higher potency capsules. And it has a lower fermentation time.

Many people have used his recipe, and love it. So you may want to check it out. But it did not work well for me. It resulted in lumpy, runny yogurt.  So I stopped trying to emulate his approach, and went back to doing it the way I describe above.

For MORE INFORMATION about L. Reuteri 6475, SEE THIS PAGE.