Cutting Edge Cultures 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

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.

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.

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 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😳

Excellent starter! Grateful for helpful comments because I initially thought it didn’t work. My first batch came out with 80% whey with curds as thick as mozzarella! I’m using a yogurt machine. In the 2nd batch I turned down the temp on my yogurt machine by a few degrees. Figuring despite setting it being at a correct temperature, it was likely higher inside the pan with the lid). For the second batch - First 1 quart of whole milk ( non UHT) was heated to 185F then cooled to 100F. Then 2 tablespoons of just the whey from the first batch, along with 2 tablespoons of inulin was added and it came out PERFECT! It might not be as thick as what is made with half and half but it was like a regular yogurt. Very happy with this culture! I make cheese ( novice) plan to explore using some of this culture in my cheese making too!

Most economic way to make yogurt. Plus no s/h since I have prime Amazon. Made EXACTLY what it advertised. Good for my gut

I have been using the starter for almost a year & we love the "yogurt". Unfortunately, I think the last package I ordered may have been a bad batch. All four batches of "yogurt" were soured & curdled and I had to throw out a gallon of "yogurt" over the week. Has anyone else had this issue?