Fermented Dairy Recipes

Cultured dairy products including yogurt, kefir, labneh, and artisan cheeses. Rich in probiotics and flavor.

3 Recipes

All Skill Levels

2025 SIBO Yogurt (HU58 Two-Jar Method)

Dr. Davis's 2025 SIBO yogurt update: ferment L. reuteri + L. gasseri in one jar and B. subtilis HU58 in a separate, cooler jar, then combine at serving. Keeping HU58 apart stops it from overwhelming the other strains.

Dr. Davis SIBO Yogurt (Triple-Strain L. reuteri)

The classic Dr. Davis SIBO yogurt: L. reuteri, L. gasseri, and B. coagulans fermented together at 106°F for 36 hours into a thick, intensely probiotic yogurt. An advanced method for serious gut-health fermenters.

Easy L. reuteri Yogurt (Single-Strain Method)

The beginner-friendly way to make thick, probiotic-rich L. reuteri yogurt at home with just milk, prebiotic fiber, and one starter capsule. Fermented low and slow at 97–100°F for 36 hours.