- MyReuteri™ 10 Billion CFU Probiotic – Foundational-Strength L. reuteri LRDR™ + FOS Prebiotic – by Dr. William Davis – Makes Yogurt-Like Superfood – 30 Veg Capsules

Like others, I've been making ‘yogurt’ with this. My first couple batches separated and looked pretty unappetizing. But I've got my recipe down to make a very creamy yogurt. I've made it with 2 other L. Reuteri sources and this (MyReuteri) and the heart healthy L. Reuteri capsules were the only ones that tasted really good. But first - how did it work? Both my partner and I used have been eating the yogurt, starting with a teaspoon twice daily and working up to 1/3 cup daily. Our digestion has dramatically improved, although I can't say that I instantly became young, svelte and beautiful. Maybe that takes a few months. But most dramatically, it has resolved the IBS our cat has had for 3 years. His guts were damaged by antibiotics and worm infection from when he was a kitten (we got him afterwards). His poo was soft, horribly stinky, and painful for him. He would cry and show signs of distress before he had to poo, which was a few times a day. It was clearly painful for him. After about a week of L. Reuteri and L. gasseri yogurt, his poop has firmed up to normal. The smell is normal poo, and it's about once a day. And he doesn't cry or distress. I can't tell you how happy I am to see his distress and pain gone. His poo has been healthier than I've ever seen in the nearly three years we've had him. The L. Reuteri yogurt with MyReuteri tastes creamy, milky with a bit of cheese-y at the finish. There is only a bit of tanginess, so it's not sour like regular yogurt. Regarding the price that some reviewers don’t like. Yes, agree, it’s expensive for a probiotic. I will still buy this because Dr. Davis has been so open and sharing. The company had to put money into developing this strain, then all the costs of ensuring consistent quality and marketing. And even with all that, he still shows you how to take one capsule and make a quart of yogurt, and that you can use it for starter in 4 to 5 batches. So one 10B CFU capsule can be turned into 4 to 5 quarts, and each 1/2 cup serving has 100s of billion CFU. Yes, you can do this with any L. Reuteri capsule, and there are less expensive brands. But Dr. Davis is the only person going out and telling people how they can do this. So clearly, he cares more about peoples health than making money. Who else do you see helping people turn the $1.74 they pay him into $0.001? That’s why I will continue to buy MyReuteri, I want to help his company as much as I can. There are so few people left in the world who are so willing to help others. Back to the yogurt - Here is my recipe, which I've perfected after a few failed batches of separated curd that was more like cottage cheese in a sea of whey than yogurt. Ingredients: 1 quart half and half, 1 tablespoon inulin, 1 to 2 tablespoons of skim milk powder and 1 capsule L. Reuteri. I make my yogurt in a sous vide, you so would have to adapt process if you use a yogurt maker. First, I pasteurize the milk (or half-n-half) and heat to denature the proteins. To save on dirty dishes, I do everything in one heat-proof jar. I mix a little milk (or half-n-half) with the inulin and dry milk at the bottom of a jar, before adding the rest of the milk, and put the lid on loosely. DO NOT add the L. Reuteri yet. I heat in the sous vide bath to 180F and hold their for 10 to 15 minutes (update, it takes time for the center to reach 180F, so now I keep the jar in the water bath for about 30 minutes to make sure its good and pasteurized). This step both pasteurizes the mix and denatures the protein. Then I let it cool to about room temp with cool water. Don't put directly from the hot bath to cool bath or the glass can break from a too fast temperature shift. Instead, let the jar plus milk mix cool for about 15 minutes, then put in cool water. This pasteurizing step takes about 1 hour total with the sous vide, but you don't have to sit by and watch, just set timers. Once the milk in the jar has cooled, I add the L. rueteri and mix in, stirring gently with a clean whisk or fork. The milk must be below 105F before you add the L. Reuteri so you don't kill it. After adding the capsule, I put the lid on loosely and ferment at 97F. It turns to yogurt curd after about 15 to 18 hours. I strain with a yogurt strainer and get a thick creamy yogurt. Here is what makes above protocol give good yogurt. The heating step (180F for 10min) denatures the milk proteins so curd is firmer. You can do it on the stove top, but I do above so I only use one jar for the whole process so I don't have to do a lot of dishes. It needs to be a heat resistant jar, like a mason jar. The skim milk powder adds additional lactose and protein that makes the yogurt thicker and silkier. This is how French yogurt is made. If you are lactose-sensitive, or giving your yogurt to a pet, you should strain the yogurt overnight, so that much of the lactose comes out in the whey. I've been using above protocol for other yogurts as well - L. gasseri, L. Helviticus, L. plantarum 299v, and a B. subtilis/coagulans mix. I've used the method with whole milk and half-n-half, both work. The only thing you need to change is the temperatures that they grow at (100 to 104F) and time spend in the water bath. All have come out custardy and silky. I tried making the L. Reuteri yogurt at 100F degrees, but I found that 97F or 98F works best. 100F would make it ferment unevenly, with broken curds at the top and liquid at the bottom. A lower temperature gave a more even gel formation across the jar. You'll get good at learning when it's going from thick liquid to custard, and you can always check by gently turning the jar on its side. When it's ready, the custard pulls away from the side of the jar. Update: About a week after posting, Dr. Davis put out a video reminding people about the importance of fermenting for 36 hours for maximum CFU. So when I made a new batch, I left the jar in the sous vide for 26 hours at 96.5F, using a fresh capsule. In the past, 36 hours gave me cottage cheese-y curd in a sea of yellow whey. However, I hadn’t been taking the denaturing step or adding powdered skim milk. So I decide to see if these steps helped my ‘yogurt’ make it to 36 hours without splitting. You can see the results in the 2nd picture. It’s a little firmer, almost splitting. But not a lump of white gunk in yellow whey, either. When I strained it was more like labneh than the 18 hour batch, which was creamy and silky. Still it wasn’t bad, either and there was no separation. Flavorwise, it was way more sour, in fact, it was like Nancy’s yogurt sour. And the cheese aftertaste was very pronounced. I didn’t like it as much as I liked the 18 hour batch, but if this is what it takes to be healthy… 2nd update: I found that pre-hydrating the microbes before I start the fermentation really improves the flavor, making it more sweet milk flavored than the stinky cheese, which I don’t like. I asked AI why, it said “ Pre-hydrating the scalded milk (cooling, stirring, and refrigerating overnight before inoculation) allows protein rehydration and stabilization and slows early fermentation kinetics, which reduces stress metabolites and proteolysis-driven volatile compounds, resulting in a cleaner, less “cheesy” aroma and a smoother, more milk-forward flavor in the finished yogurt.” Well, there you go. Here’s what I do - after pasteurizing and cooling, I add the microbes, stir with a sterilized (boiled) utensil and put back in the fridge overnight. I start my ferment in the morning as normal. I do this with my other ferments and get the same effect, very good and smooth set and so much less stinky cheese.

The MyReuteri 10 Billion CFU Probiotic worked wonderfully for making homemade yogurt. The yogurt turned out thick, creamy, and had a fantastic mild flavor. I was honestly impressed with how well the culture fermented and how consistent the results were. I specifically purchased this probiotic for yogurt making, and it exceeded expectations. The texture was smooth and rich, and the yogurt tasted fresh and much better than many store-bought options. I also like that it includes both the L. reuteri strain and FOS prebiotic support. The capsules were easy to use, and the fermentation process went smoothly.

If you’re making homemade probiotic yogurt, these capsules are a a great option. They are good quality, they work consistently, and end up being more cost-effective than they look at first. Even though the price is higher, one container goes a long way. Pros: Works really well for making DIY probiotic yogurt I bought a yogurt-making machine at the same time, and my first batch came out perfect. It was very creamy, and satisfied my appetite The capsules last a long time—you only need the probiotic for the first batch, then you can reuse the “mother” 6–7 times before needing another capsule They don't need to be refrigerated I noticed results pretty quickly, including less hunger and more regular digestion Cons: A little pricey upfront, especially if you’re just getting started

Used this MyReuteri 20 Billion CFU probiotic to make L. reuteri yogurt in my Instant Pot. My first batch separated quite a bit, just like many others mentioned. But I used some of that first batch as a starter for the second batch and didn’t need to use another capsule. The second and third batches came out perfect — thick, creamy, and nicely tangy. Works really well once you get the timing right. Would buy again

Great product I take it make great healthy yogurt

These are pricey but I must say that my very first attempt at making L. reuteri yogurt turned out perfect. You only need one and then on you use some of the first patch to make the nexts batch. But I have the jar in case I ever need more. The yogurt is very tasty and I eat it every day so I guess this Probiotic is worth the price.

Like 1000s of others that have watched either Dr William Davis or Dr Eric Berg. We watched their youtube channels and decided after listening to them and reading through 1000s of comments on their videos of how great everyone begin doing after they too, decided to start making this mixture of L-Reurteri and half/half. We HAD to try it. As far as myself. I have literally suffered for years with gut issues which have in turn caused so many other issues. As I too, have always believed that if our gut is off. Everything is off. I've been to Dr after Dr. Decided to break the bank and go outside of the conventional sick care system. Went natural and holistic. But....eventually that too,become a burden both on my mind and my pocket. Sadly, many natural/holistic Dr's are about becoming pushers for the big brand supplement companies. So be ware if this is the route you take. Just before we found Dr Davis and this information. I spent $2400 to have 2 tests that I could ha e had ran through Dr Mark Hymans functional labs for $365 😆 yes talk about pissed!!! So then the lady we paid $2400 to wanted me to buy supplements through an app she could make kick backs from. Nope. So imagine my surprise when we watched these two youtube Dr's FREE on youtube 😆 🤣 and found out all we needed was these pills that were less than $60, a yogurt machine for $120 and half/half even buying 4 organic quarts. Were right at $20!!!! So $200 and it has helped me more in 4 weeks than paying $2400 plus supplements (yes I bought them but not through her app) anyway I am now sleeping 110% better. I noticed that in a week. I haven't had to take as many digestive enzymes as usual. I am on Nexium and have been for nearly 25 years. Yep....a 3 week medication. Dr's allowed me to stay on it for 2 1/2 decades. But anyway, I am having to go slower than most. So I started out 1/4 tsp. I'm up to 1 1/4 tsp now. Dr Davis says we need 1/2 cup every night before bed. Since I am overly, ultra sensitive. I decided to go as slow as I am. After listening to more of his videos and podcasts. I learned he has a "yogurt" for SIBO/SIFO. So, I have to order 2 other probiotics and make a mix with the 3 together. Again, after reading the phenomenal reviews on the outcomes of this and the comments of people on his youtu e channel. It's almost like a miracle. Again, at just what I have done. Already. I feel 1000x better. Sleep better. Less bloating. Less gas. Less headaches. Less inflammation. Less acid. I know I have a ways to go but even this far has made auch a difference. I'm very much looking forward to it.

Good product

This product definitely does its job, I still need to master the mix with the inulin powder.

Updating review as the Product arrived today, yet to use it. Putting 4 stars as haven’t used it yet.