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

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.

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!!

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.

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.

Have been making yogurt for years. Saw some videos on L. Reuteri. Found the pills the others use. didn't want to go through the hassle to grind up pills, this had good reviews. Bought Chicory Root Powder inulin. Followed the directions. After a day there was no thickening. 2 days still no real thickening. Did a half gallon first time then tried 2 batches of 1 liter. All 3 batches failed, waste of money and my time. I use a CHEF IQ multi cooker that has extremely precise temperature control. I don't know if ours got too hot in a delivery truck, we live in the south. maybe it was a bad batch. Used all 4 packets in a week of getting it. Went back to just making our standard yogurt with. Very sad I guess I should have used the stuff people used in the video. Live and Learn. Glad others got theirs to work.

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

The media could not be loaded. This is a very good product for making a yogurt like cultured product. You need to refrigerate the envelope once you get it and it does take 36 hours to ferment. I didn’t even buy a yogurt maker for this. I just had the pilot light on in my oven which produced a warm enough environment while the yogurt fermented. I found the instructions very easy to follow. The first batch was very strong in odor, but still so good that my husband wanted to eat the whole batch in one go so I ended up making a second batch right away, making double the amount. It turned out perfectly. I’ve watched lots of different tutorials on making this and I’m looking forward to having all the benefits from this healthy yogurt. I really surprised how good it tastes as well.

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