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.

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

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 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 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.

I used this starter to make yogurt and it turned out great. The texture was smooth and creamy, and the flavor was very good. It’s like a plain yogurt that you get in a tub. It fermented well and made a nice homemade yogurt that my family enjoyed. I included a photo and video showing the results. One thing I want to clarify for anyone specifically looking for L. reuteri yogurt: while L. reuteri is listed in the culture, this is actually a multi-strain starter. It also contains other bacteria such as L. bulgaricus, S. thermophilus, L. casei, and L. plantarum. Because of this, it’s not the same as making a pure L. reuteri yogurt that some people are looking for for specific probiotic benefits. That said, it still makes a very good probiotic yogurt. The culture blend produces a tasty, gut-friendly yogurt with a nice consistency. If you’re simply looking for a quality yogurt starter that makes delicious homemade yogurt, this works very well. Just be aware it’s a mixed culture yogurt, not a pure L. reuteri culture. I hope this helps anyone trying to decide which starter culture to buy.

First time making my own yogurt and it came out great! I’ll definitely buy again!

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.

Ich finde diesen Joghurt sehr lecker und bekömmlich. Auch wenn es nicht die von Dr. William Davis empfohlenen Kulturen sind, habe ich sie nach seiner Empfehlung fermentier. Bei 37 Grad für 36 Stunden. Und gegen den Aussagen des Herstellers habe ich ihn auch wieder rekultiviert. 150 ml Joghurt auf 1Liter Milch mit 2 Eßlöffel Inulin. Klappt hervorragend und schmeckt noch viel besser und cremiger als die erste Charge. Je öfter man ihn rekultiviert, desto fester und cremiger wird er. Ich habe auch sehr schnell eine Verbesserung meines Befinden festgestellt. Ich liebe diesen Joghurt.

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.