LR Superfood Starter Pure L. Reuteri High CFU Low and Slow Fermentation Lab-Verified Reusable Maximum Probiotic Cultured Dairy Not a Yogurt Blend Non GMO Lactobacillus

I have only used 1 of the 4 pkgs. as I froze some from the first batch (as insurance) and have reproduced the 36 hour yogurt multiple times from the first batch. 6 times max is recommended. This should be kept in the frig or freezer p/Dr Davis, the cold does not kill the cultures. For making the 36 hour yogurt, I got the best appliance ever: Tanica Yogurtia. They have a distributor in Calif. and here on Amz. It comes with a 10 pack yogurt pkg, consisting of multiple types of the SIBO yogurt cultiures and some amazake starter, It's pricey, but precision Japanese, has good range of time and temp exact settings and 2 glass pots with screw on lids. No excuses and no guesses. Will gladly continue with all the recommended yogurt cultures using their time and temp requirements as these products are amazing for health! I use the agave inulin with good results.

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’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.

Excellent yogurt starter. My yogurt turned out perfect and it tastes delicious! I had tried it with 3 other cultures and none of them turned out. I'm so excited that this one works! The only other thing I did differently, was put in 2 Tbsp. of Inulin, instead of one and I only loosely covered the glass container with plastic wrap instead of using the green cover of my Luvele.

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.

Gasseri seemed to be ok. Reuteri was metallic and mostly whey, even on 2nd batch. Wasted a gallon on milk. It is wretched. No refund possible. Just a waste. Cheaper pills I used before worked well. Do not waste your money. Product is not guaranteed.

The Dr. Davis L. reuteri culture is LRDR DSM 17938; Cutting Edge Cultures leads one to believe that it is the same but it is L. reuteri UALre-16, strain SD5865. I find this misleading so if a strain isn’t written, specifically, do not buy it; prebiotics including inulin are not needed for dairy yogurt only cocanut yogurt; if I knew this at the time, I wouldnt have wasted my money on spending almost $40 on a prebiotic.

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