L Reuteri Yogurt Starter (10-Pack, 1.5g Sachets) Yogurt Starter Culture with Lactobacillus Reuteri Probiotics | Creamy & Delicious | Non-GMO, No Preservatives, Gluten Free

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.

Makes perfect yogurt. I use 2 TLB sugar, one pack of starter, 1 quart plus 1 cup room temp 1/2 and 1/2. Mix dry ingredients with 1/4 cup 1/2 and 1/2 mixing well. Add remaining 1/2 and 1/2 and place in containers for yogurt maker. Fill maker with warm water to level of mix in containers. Set to 100* check at 15 -18 hours. I do not go longer than 20 hours. Granted it will not be as potent in cultures but it is creamy and no separation. Make sure your containers are clean and rinse under HOT water just prior to filling. Amazon also has the yogurt maker with 8 jars which work best and the larger containers.

This was my first attempt at making an L. reuteri dairy culture, and the results were astonishing. Since I had researched the topic a fair bit and found that many folks have issues with separation and odd tastes on their first batch using L. reuteri probiotic tablets or capsules as their starter culture, I was really happy that my entire batch of L. reuteri yogurt came out perfectly formed, thick, creamy, smooth, and delicious using the Coolinario L reuteri yogurt starter. The product of this starter culture is a 5-star yogurt. It is really good. Then I read the fine print. The ingredients of the starter culture are a blend of L. reuteri, L. bulgaricus, S. thermophilus, L.casei, and L. plantarum, it is not just L. reuteri. I'm unsure if this blend of cultures and the resulting yogurt effectively replicates the health benefits of L. reuteri, as documented in clinical studies. Are the colony counts of L. reuteri substantial enough in light of the competition from other bugs in the starter culture (L. Bulgaricus and S. thermophilus work together and grow quickly, producing lactic acid and fermenting milk into yogurt)? L. reuteri, however, grows more slowly. If you are looking to create a highly potent cultured dairy product using only L. reuteri, this may not be the ideal starter. Does the low temperature and long culture time recommended for making the L. reuteri yogurt reduce the competition from L. bulgaricus and S thermophilus enough? This is a good question for a microbiologist who has specifically studied this. Having said that, I still very much enjoyed the yogurt I made with this starter, and in time, there is value to using this starter to make yogurt at home. Size wise, One 1g sachet mixed with 2 tablespoons of prebiotic fiber blend was enough to culture roughly 50 oz. of milk (I made four mason jars worth of yogurt). N=1

I have never made Yogurt before. This was very easy and fool proof. Yogurt came out perfect and very tasty!

This is an excellent healthy yogurt starter. I've seen where the first batch could be a little runny with other starters the first time. Not so with this one. It was thick and tasty when following typical directions found on social media. I used a couple spoons from the first batch to make the second batch and it turned out even better. Very thick and pleasant to my palate.

Made first batch of yogurt ever following the instructions. Though other yogurt makers say that you don't need to boil or scald the milk prior to pitching the starter. The instructions say to "boil" at 180F for 20-30 mins. Check your English; "boiling" is near 212F and describes something different than what water-like liquid does at 180F, that is called "simmering." This may sound like nitpicking but when people are going off your instructions they don't want to feel like they could be making a mistake with contradictory language. But - I incubated at 100F for 36 hours and got what tastes like a fine yogurt, not too tart; I used whole milk and the result is a little thin that I am straining the water out of. I trust that it is good quality culture. Also, I did not use any previous starter or inulin.

Makes great yogurt. I used 1/2 a packet for a quart. Came out smooth and tangy after 30 hours of ferment.

Worked great. Added to heated then cooled coconut milk. Only added to milk when it cooled to 100 F. Fermented at 99 F for 36 hours. Nice pleasant tangy taste. No unusual odor.