LR SuperFood Starter Culture L. Reuteri ProBiotic Cultured Dairy Low and Slow Yogurt Lactobacillus

There’s a lot of confusion about how to make “yogurt” with this product. I use this, along with the contents of capsules of Mercola’s Biothin for L gasseri, and also Florastor for S boulardi. This combo of bacteria = Dr. William Davis’s SIBO “yogurt” treatment from his book Super Gut, which also treats IBS. For those using this starter exclusively who say the culture is dead or defective, please understand that you cannot just make it in “a yogurt maker” without temperature control. Reuteri cultures very close to body temp. Most yogurt makers are pre-set at a much higher temp. Also, no raw milk (too many enzymes). Use “ultra pasteurized” because it’s already been “cooked” and will have enough lactose and no competing bacteria. If you got something that truly smells bad, you have stray bacteria in there from something else. Also—No lactose free milk either, the probiotics will consume the lactose as they culture. Be sure everything is VERY clean. You also need a probiotic fiber, I use organic inulin powder-2-3T per quart. The contents in the container must be able to off-gas as it cultures, so use a loose lid and then cover that with foil or plastic wrap. Yes it takes the FULL 36 hours. I use a Casori dehydrator with all but the lower rack removed. It has temp control and a timer. I’ve also used my sous vide set up. Somehow you must keep that temperature at or extremely close to 100 degrees Fahrenheit. Yes, you could crank up the heat and get “yogurt” faster but it won’t have much oxytocin at the end so you won’t get the benefits.The first batch WILL SEPARATE. But you can use the liquid (which is whey) for the next batch. The 2nd round will be much more like conventional yogurt. By the 3rd or 4th round, I like to add more of this starter along with the Florastor and Biothin to boost the probiotic content again. I’m on my 15th batch right now because I was on IV antibiotics for over two years, and was wiped out with SIBO. But I’m alive.This is a good product.

I’ve been making L. Reuteri yogurt using the LR SuperFood Starter Culture since October 2024, and it’s had a noticeable impact on my overall health. I follow the 36-hour ferment method using a yogurt maker, and once you get the hang of it, it’s simple to do.Since starting, I’ve felt big changes: faster recovery after workouts (what used to be 3 days of soreness is now just 1 or 2), deeper sleep, clearer skin, and faster hair growth. I also feel more emotionally balanced and calm. I didn’t expect that at first, but I’ve come to understand how much gut health affects mood and even emotional responses. There’s something about this strain that really supports the whole system.One of the biggest differences has been in my digestion. I used to get bloated often, and I’ve dealt with SIBO symptoms in the past. This yogurt has helped settle things down in a big way. I feel lighter, more comfortable after meals, and my overall digestion feels smoother and more consistent.While this strain is powerful on its own, I think variety is key for gut health. I also consume sauerkraut, kombucha, and both milk and water kefir to support a more balanced microbiome. I did order L. gasseri from the same brand too, though I haven’t used it as consistently yet.I truly believe gut health is the foundation of all health. When your gut is balanced, everything else improves—energy, sleep, mood, skin, even how you handle stress. This yogurt has become a core part of my routine, and I definitely recommend it to anyone looking to take their health seriously, starting from the inside out.

Made great batches of L. Reuteri fermented dairy product. IMPORTANT: Be sure to refrigerate the packet as soon as it arrives! I left mine out for 3 days, but the cultures were fine. I always heat my milk _VERY_ SLOWLY to 180deg x 20 minutes, let cool to 108 then add the starter. Don't forget the prebiotics! 98-100deg x 36hrs. Yum!I've frozen some for future batches - works great.

I couldn't wait for this to come to make my 1st L- reuteri yogurt. Very easy to use. Pretty self explanatory. Great value. Today was our taste test & it was amazing. I added cherries to bring a little sweetness. So yummy, so that means to me that the quality is great!!

Did not ferment properly. I follow directions I added inulin and also gelatin. I lower the temperature to 100° and then added the probiotic. The top part was white. The bottom part was liquid. It tasted extremely nauseating sour I’m not near to making yogurt I’ve been making it for years at 24 hours. The probiotic is contaminated. This tasted extremely sour I mean, vomiting sour you know when you have a good probiotic it makes you feel good when you take it this was the opposite I don’t recommend buying this on Amazon as the heat probably destroyed it.

Made first batch of this yoghurt with A2 milk. Used a few tablespoons of my premade yoghurt batch. Came out excellent!!

I made yogurt for the first time using this. Turned out great!

This is a good product to use in your home made yogurt machine. Will buy again.