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

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

It does what it says. Good product

Cultured dairy came out perfectly (again) using this starter

Great product. This product is recommended by Dr. William Davis as a starter culture to make your own yogurt. great taste and very dependable

I've been making LR yogurt successfully for around a year. In that time I've made approximately 20 Batches and only had one fail. That failure was from early on and it failed from contamination. I've never had a batch that didn't grow/ferment at all. That is up until now. I followed the same method and procedures I've been doing for almost a year.. After 32 hours there are no signs of any fermentation at all. It tastes like slightly sweetened half and half at this point. Sweeter than regular half and half because of the inulin. This lot is completely inactive. I just learned that this product is not returnable..

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.

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?

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.