Coolinario L Reuteri Yogurt Starter (5-Pack, 1.5g Sachets) Yoghurt Starter Culture with Lactobacillus Reuteri Probiotics | Creamy & Delicious | Non-GMO, No Preservatives, Gluten Free

Used & made two batches of yoghurt, just about to start my third.. both batches really good & thick.. taste is fantastic.. our gut health has improved.. so a winner all round..

Followed the instructions but added a tub of cream to the 5 minute boiled then cooled full fat milk not 20 minutes boiled or whatever was recommended and after 28 hours in the yogurt maker had perfect thick creamy L reuteri yogurt which tastes lovely, just wish homade kefir was as easy.

I have a valuable suggestion for enhancing the L R experience. If the mixture becomes foamy or liquidy like Kafir, simply refrigerate it for a week. It will turn to a wonderfully sweet and firm yogurt. It just requires slightly more time than the product instructions state. I highly recommend this method as a product rich in beneficial gut bacteria, I tried with Cow full fat milk and today I tried with Goat milk. Hopefully, taste lovely rich in goodness.

This yogurt turned out excellent, just follow the instructions exactly.

I hadn't made my own yoghurt up until a few weeks ago but on hearing about the health benefits of this particular strain, I thought I'd give it a go. The first batch was a little runny, which i was assured, often happens. The subsequent batches, using my own yoghurt as a starter culture, was perfect. So I have only used one sachet, making it very cost effective. It has to be left for 36 hours at 36 degrees for best results.

This product is marketed as “L. reuteri yogurt,” but the ingredient list shows it also contains L. bulgaricus, Streptococcus thermophilus, L. casei, and L. plantarum. These are fast acid-producing cultures that thrive at higher temperatures (≈105–112 °F) and rapidly lower pH. In contrast, L. reuteri is slow-growing, prefers lower temperatures (~97–100 °F), and is inhibited by rapid acidification. Because these faster cultures dominate fermentation, L. reuteri cannot reliably proliferate, even when instructions are followed. The resulting texture and culture balance are consistent with standard yogurt bacteria, not a high-L. reuteri product. This is expected microbiologically, not user error. This is not a pure or L. reuteri-focused starter and will not reliably produce high L. reuteri counts at home. References: – FAO/WHO, Probiotics in Food – Holzapfel et al., Int J Food Microbiol – Dellaglio & Felis, Lactobacillus taxonomy and physiology

Excellent starter for l Ruterei ferment

Wow, I have made yogurts before but nothing compares with this for taste and consistency. I did use a yogurt maker and set for 39c for 36!hours and full fat milk plus a spot of single cream ( heated to 80c for 30 mins and cooled before adding the powder and 2 spoons of pure inulin)

I used only 32 oz of whole cows milk and 1/3 cup of heavy cream, boiled it 20 min by constantly aerating the milk with a ladle. Then waited till it dropped to 108F. Mixed my powdered culture with 2 ladles of cooled milk in a separate container and then mixed it with the remaining of the milk. Poured it in the sterilized Mason jars and sealed with the lids and put them in my Breville Oven, dehydrate function for 6 hours. I opened the lids and put paper towels pieces on top of the jars and secured with the lids and refrigerated for several hours. It just made an amazing thick and luscious yogurt. The best yogurt that I ever made. I am so glad that I gave it a try.

Muy buen producto. Permite preparar un yogur casero con excelente textura y sabor natural. Fermenta bien y el resultado es cremoso y suave.Fácil de usar y de muy buena calidad.

Great product, good price, fast postage and easy to use.

Excellent product. The yoghurt sets thick like Greek yoghurt with no acidity. It's definitely helping my gut. Thoroughly recommend.

Does ask for a 42C fermentation temp which is not ideal for reuteri (more like 37). Doing 24h yog for lactose elimination myself, 1l full fat milk, heater to 80C, mix in 10g inulin, naturally cool to 37C, result was firm enough and pleasant to taste, with 12h @ 37C followed by 12h at 41C. Hopefully made for a little more reuteri in the end product. Have not done repeat runs on using the yog frozen from product after the 12h mark.