Cutting Edge Cultures LR SuperFood Starter Culture + Prebio Plus L. Reuteri ProBiotic Low and Slow Yogurt Cultured Dairy Lactobacillus Prebiotic Fiber (LR & Prebio Plus)

I used the Ultimate Yogurt Maker at 99 degrees for 36 hours, Half & Half, 1 scoop inulin, 1 sachet of this starter. The result was a very creamy, well-set reuteri yogurt the consistency of Greek yogurt, and delicious nutty-cream flavor. I highly recommend.

Really good cultures for making home made cultured dairy products!

This makes a really good tasting yogurt. The probiotics are packaged well and are very active. I am able to make at least 5 batches of yogurt per packet. I have not tried beyond that because I do not want to weaken the efficacy of the strain. The yogurt seems a little more runny on the 5th batch. This product works well in a yogurt maker, it produces a very thick rich and tangy yogurt that is very pleasant on its own. I can tell a difference in my mood and my digestion. I also use L gasseri strain in conjunction with this L reuteri. I do find that it feels kind of pricey but I do get quite a few innoculations out of it. Amazon does make sure that you get the product quickly. Be sure to refrigerate it once it arrives!

I used one packet in 1 Gallon of 2% Milk The milk was heated in a crock pot to 180 degrees When cooled to 100F the ONE packet was added and the milk was fermented in a box with a heating pad for 36 hours. The temperature of the milk ranged from 108 to 90ish yet produced satisfactory results. Approx one half whey and one half casein (Greek Yogurt) when filtered through a fine filter mesh. Taste wise...the whey has a mildly pleasant taste so i mixed it with xanthan gum and fruit into a smoothie. The Greek Yogurt is creamy even with 2% Milk and also carries a mild taste so it takes fruit or Vanilla Extract pretty well. Haven't had a chance to add this to another gallon yet but have little doubt it will ferment this as the culture is pretty aggressive and seems resilient during my careless incubation cycle. Save the other 3 packets for a rainy day since only 1/4 their recommended inoculation was more than sufficient to obtain pretty satisfactory results BTW I added a1/4 cup Corn Syrup to the milk prior to fermenting and did not add any inulin but still achieved satisfactory results. The corn syrup was added as a little booster for the culture but probably not necessary since the bacterium feeds mostly on lactose in the milk itself. All in all pretty good results for my amateurish efforts

Tryed this stuff and it DOSENT WORK! Something wrong with it as I have been making L-Reuteri for a couple years and never had a failure. All the packets were used, 4 packets and 4 failed to work so far i have no return e-mails from them so $30+dollars in the Garbage! Save your money and time and skip this mess, wasted $60+ dollars and my time buying it😳

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.