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

’ve been using this L. Reuteri starter for homemade yogurt in a sous‑vide setup, and it’s been incredibly reliable. Every batch has come out smooth and tangy, and I’ve reordered multiple times because the results have been so consistent. It’s also been a nice addition to our gut‑health routine. Each sachet is surprisingly versatile—you can make several types of yogurt, and one pouch is enough for larger batches. The instructions are straightforward, and the culture activates quickly without any fuss. Pros: Easy to use, clear instructions, and dependable results Bottom line: I haven’t had a single bad batch. Great value and a solid choice for anyone making yogurt at home.

As mentioned by others, this product is a blend of probiotic cultures with the L. Reuteri strain being the culture that most are looking for. Purists may take exception and move on. Perhaps their loss. I’ve only made one batch of this blend so far and feel that it turned out fine. I do believe that making yogurt containing the L. Reuteri strain does require one to pay close attention to temperature and culturing time. The instructions on the package don’t address this so perhaps, since it’s a blend of strains, it matters less. I did experience some whey separation which isn’t a huge problem unless a thicker, Greek style yogurt is desired. Easily remedied with a fine mesh yogurt strainer. I strained my first batch and that yielded a thick, creamy and tasty yogurt.

I got this yogurt starter because I wanted to try making probiotic yogurt at home instead of constantly buying it at the store, and overall it’s been a great addition to my kitchen routine. The starter comes in small packets with a blend of different cultures and the process is pretty straightforward—heat your milk, let it cool a bit, mix in the starter, and let it ferment for several hours. The yogurt that comes out is nice and tangy with a creamy texture, especially if you use whole milk, and it obviously tastes way fresher than any store bought yogurt. One thing I noticed is that the yogurt can come out a little thinner than expected sometimes, but that’s pretty common with homemade yogurt and it’s easy to fix by using whole milk, heating the milk a bit longer beforehand, or straining the finished yogurt for a thicker greek-style texture. It also takes a little trial and error to get the temperature right during fermentation, so using a thermometer or a yogurt maker can make the process easier and more consistent. Overall though, once you get the hang of it, it’s a convenient way to make fresh yogurt at home.

Worked great. I was concerned because I missed delivery notice and it set in hot mailbox 2 days. Refrigerated after delivery. Followed directions on package, but I did not boil, just heated milk to 180 degrees F. Only other thing I did different from package directions, after placing in jars with lids, put in dehydrator @ 108 for 8 hours. Refrigerated and opened following morning….perfect

Love this product—don’t have to measure— just open package and pour into ingredients it’s perfect every time.

Works well and it ships quickly. It’s stronger flavor and it never fails. I’m new to making yogurt.

I made yogert, however my old yogert lost its punch. So I ordered this dried yogert starter. It made yogert for me, even though we lost electricity for 4 hours! I am very happy with this product. It did was it was supposed to do.

I bought this brand of L.reuteri yogurt starter and made my first batch with half and half, no inulin. Fermented full 36 hours at 99 degrees. It is beautiful, perfect texture and flavor. No curds and whey, no separation, just smooth, firm, delicious yogurt. Love it. However… then I read the back of the Coolinario package and discovered it’s not only L.reuteri, it contains traditional yogurt bacteria as well, plus skim milk powder and maltodextrin. 😮 Directions say to process it for 8 hours at 108 degrees. What!!! Does temperature not matter when fermenting L.reuteri yogurt? And what happens to L.bulgaricus, L.thermophilus, L.casei, and L.whatever when fermenting with L.reuteri for 36 hours instead of 8 hours? Do they die and become food for L.reuteri bacteria, or do they all multiply and live happily everafter? I need to know what I’m eating. It sure tastes good. Star rating may be upgraded if the company answers my burning questions and eases my mind. The package info is unclear about the amount of L.reuteri bacteria each sachet provides, or how much it multiplies after 8 hour fermentation.. L. reuteri should double every three hours at 99 degrees, but 108 degrees? More info needed.

Ottimo Starter molto veloce pratico , lo preferisco allo starter yogurt classico bianco da supermercato e molto piu veloce la cosa con starter il polvere una bustina per ogni litro di latte appena intiepidito da minimo da 40- 43 gradi giro per 1-2 minuti e perfetto io lo sciolgo direttamente nel recipiente di 1,4 lt in vetro della yogurtiera quello in dotazione , la vedo migliore come opzioni a differenza della tazzina piccola , li secondo me devi mischiarlo molto bene se no si formano grumi. (Che non fa nulla se vi capitasse) non mi ci trovo molto bene io parlo per me e non puoi girarlo scioglierlo bene essendo la tazzina troppo piccola .

très rapide, très bon produit, je recommanderai

Este fermento hace unos yogures increíbles, riquísimos. Eso sí, uso con leche entera pasteurizada o UHT.

El producto es bueno y efectivo , el yogurt que produce tiene buen sabor y sale espeso lo que no me gusta es que la textura es ligeramente babosa, el iniciador , se tiene que refrigerar una vez que llega a tu casa y el letrero que lo indica está muy chico así que lo deje en la alacena una semana antes de saberlo, tampoco me gustó que diga que tiene reuteri cuando las instrucciones para prepararlo no son compatibles con el tiempo de desarrollo del reuteri.

My new Greek yoghurt maker that works well with semi-skimmed or full-fat milk. Best of all you can use some of the previous batch to start the next batch, so very cost effective, and you can use the leftover whey for baking or as a tomato plant feed. The actual strained yoghurt is very thick and mild in flavour, and takes to stewed fruit or real honey very well. I can’t comment on the gut health claims though. I do recommend buying two yoghurt strainers as it makes 4-pints of unstrained yoghurt, but you can strain it through one of those vegetable bags you get from supermarkets, or through butter muslin cloths.