This morning I started a new batch of coconut milk yogurt, using L-ruteri and L-rhamnosus for the culture. Yogurt culture The L-ruteri strain was common 75 years ago, but is rare now. It was originally cultured by a German physician (Reuter) from a Peruvian woman's breast milk, and is important for the health of the small intestine. Use of this strain increases the production of oxytocin and collagen, and has several additional health benefits. In the 70s and 80s, I used full fat raw milk from a local dairy to culture my own yogurt, which our family enjoyed. When making yogurt using plant based milk, it's helpful to add prebiotics and sugar, as coconut milk tastes sweet, but the probiotics need more sugar to culture properly. 13.5 oz tin full fat coconut milk 2 tsp green banana powder (prebiotic) 2 tsp organic beet sugar + 1 tsp maple syrup 2 Tbsp starter from previous batch, or 2 capsules pro-flora prebiotic (mine came from Integrative Therapeutics) Heat the coconut milk