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Nondairy L. reuteri yogurt

 Coconut L. Reuteri Yogurt Recipe as modified from Dr. William Davis' book "Supergut" 


A delicious way to make L. reuteri yogurt that is nondairy and has a great texture!

Ingredients

- 13.5 oz can of coconut milk
-  1 tablespoon gelatin
-  2 tablespoons sugar
-  2 tablespoons collagen
-  1 teaspoon potato starch
-  2 tablespoons L. reuteri yogurt or two capsules of Reuteribiotic

Instructions
 * Heat: In a small or medium-sized saucepan, heat coconut milk over medium heat to 180°F or until it just begins to boil. Remove from heat and let cool for 5 minutes.
 * Thicken: Add the gelatin, sugar, collagen, and potato starch to the coconut milk.
 * Blend: Use a stick blender (or a standard blender) for at least 1 minute until the mixture reaches the thickness of heavy cream.
 * Inoculate: Allow the mixture to cool further to 100°F (or room temperature). Stir in the L. reuteri starter.
 * Ferment: Ferment the mixture for 48 hours at a consistent temperature of 100°F

Eat 1/2 cup of yogurt daily

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