This SIBO yogurt recipe is the one Dr. Davis featured in his book Super Gut. He made it with three powerful strains, L. reuteri, L. gasseri, and Bacillus coagulans. We're only using two strains, L reuteri and L gasseri, which seem to work really powerfully for SIBO. In this recipe, you'll need to have a jar of L. reuteri and L. gasseri already made. Once you do, you'll use a tablespoon of each to make this combined SIBO yogurt. The health benefits are many and L. gasseri and L reuteri have been very helpful in treating SIBO. This fermentation process is different from that of conventional yogurts. It is fermented for 36 hours at a lower temperature than conventional yogurts and requires the addition of prebiotic fiber to the milk. So it's important to check and see if your yogurt maker is low enough (97°F -100°F) to make the yogurt. See this important info about the equipment needed.This process generates very high probiotic bacterial counts, far higher than store-bought yogurts or even homemade ones.And there's a bonus, too! Once you've made a batch of SIBO Yogurt, you can use some of it to culture your next batch!Check out this article: A Cultured Food To Help Heal SIBO