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

I watched many videos and read lots of comments on how to successfully use this culture. It worked great on the first try making cultured dairy. I preheated organic half and half to 180F let it cool to 100F. Mina small now I mixed one packet with 1 tablespoon of potato starch (from the Korean store) then added about a quarter cup of the half and half and mixed well. I added to 2- 1 pint Mason jars then incubated in a dehydrator @100f for 36 hours. It came out perfect the first time which can be quite a money saver. Some people fail multiple times and a quart of organic half and half is about $4.50. I highly recommend this product.

The great work, and easy to melt immediately, The taste great.

I was always curious about making yogurt. And when I saw this product I thought now was a good time to try making it. I have to say that the yogurt I made with this was delicious. Probably the best one I’ve ever had. And my family loves it too. Not to mention it costs less than half to make it than it does to buy it. And with this product you get the active cultures. Most commercial yogurt no longer has live cultures anymore.

Worked great! Used it with my new Bear Yogurt machine and it made fantastic Greek yogurt. Save the whey and froze it in ice cube trays. Next batch used 4 of the ice cubes and again made up fantastic yogurt. Performs fantastic!.

Makes perfect yogurt. I use 2 TLB sugar, one pack of starter, 1 quart plus 1 cup room temp 1/2 and 1/2. Mix dry ingredients with 1/4 cup 1/2 and 1/2 mixing well. Add remaining 1/2 and 1/2 and place in containers for yogurt maker. Fill maker with warm water to level of mix in containers. Set to 100* check at 15 -18 hours. I do not go longer than 20 hours. Granted it will not be as potent in cultures but it is creamy and no separation. Make sure your containers are clean and rinse under HOT water just prior to filling. Amazon also has the yogurt maker with 8 jars which work best and the larger containers.

Made first batch of yogurt ever following the instructions. Though other yogurt makers say that you don't need to boil or scald the milk prior to pitching the starter. The instructions say to "boil" at 180F for 20-30 mins. Check your English; "boiling" is near 212F and describes something different than what water-like liquid does at 180F, that is called "simmering." This may sound like nitpicking but when people are going off your instructions they don't want to feel like they could be making a mistake with contradictory language. But - I incubated at 100F for 36 hours and got what tastes like a fine yogurt, not too tart; I used whole milk and the result is a little thin that I am straining the water out of. I trust that it is good quality culture. Also, I did not use any previous starter or inulin.

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

This product contains other strains besides l reuteri. I should have read the label, but, that being said, it made the most delicious and smooth & creamy yogurt I have ever had. Check out what Dr. Davis has to say about using more than 1 strain-- it's not necessarily a bad thing and even he says it made great tasting yogurt.

This is a very good product. We are satisfied with it. We will order again in the future.

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 .

Muy buen producto. Permite preparar un yogur casero con excelente textura y sabor natural. Fermenta bien y el resultado es cremoso y suave.Fácil de usar y de muy buena calidad.

I have a valuable suggestion for enhancing the L R experience. If the mixture becomes foamy or liquidy like Kafir, simply refrigerate it for a week. It will turn to a wonderfully sweet and firm yogurt. It just requires slightly more time than the product instructions state. I highly recommend this method as a product rich in beneficial gut bacteria, I tried with Cow full fat milk and today I tried with Goat milk. Hopefully, taste lovely rich in goodness.

Very happy with the quality and the price works as advertised. I use it to make L Reuteri Yogurt I would definitely order this again