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

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 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.

It does what it says. Good product

IMPORTANT: Must use prebiotic and it says it on the package when you get it. The culture needs this food because of the 36 hour fermentation time. They should say this in the above product description. Cultured life has their brand for ~$30 plus shipping. Too expensive!!! I bought a bottle of Now Inulin for less than half the price.Yogurt came out perfect! It's pleasantly and mildly tart. It separated a bit with whey on top which is typical. I whisked it to creamy perfection and it had the consistency of a thick kefir since it was fresh from the incubator being at room temperate. Once it goes into the fridge it will firm up and get more tangy. I'm not really looking for a gourmet experience. Consistency not important. Taking a few tablespoons a day for medicinal purposes. I grew my gut medicine.I have read many stories about how it did not work, but I suspect the prebiotic was not used or you kind of sort of tried keeping it warm more or less in the oven with a song and prayer. Buy a machine that is precise.

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..

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 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.