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

Good yogurt starter recommended by Ultimate yogurt maker that I also purchased. I love my Coolinario L. Reuteri yogurt starter 10 pack that is easy to use.

I bought this yogurt starter to have on hand for when we run out of yogurt to make a subsequent batch. We were pleasantly surprised at how thick, creamy, and custard like this yogurt turned out. It was much less tart/sour, and didn’t taste like the sour cream most store bought greek style yogurts taste like. My kids will eat this yogurt plain without any additional sweeteners, which is a huge plus. We do not follow the directions on the package. We were taught to make our yogurt the traditional Turkish or Bulgarian way; bring milk to a boil, simmer for 20-30 minutes, then cool to 110-115F (if you don’t have a thermometer, test until you can keep your clean pinky in the hot milk for 5-7 seconds without burning). We then dissolve this starter in a few spoonfuls or warm milk and add to the remainder of the milk poured into a 1/2 gallon jar. We then wrap our jar in a towel and “put it to sleep” in the oven, with just the light on, for approximately 10-12 hours. It turns out perfect every time. We have not had a failed or thin batch yet, and don’t find it necessary to strain, as it comes out thick enough for our liking.

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 made my first batch with goat's milk from my Nigerian dwarf goat. Making it was time consuming, stirring the milk while it came to boiling and then boiling for 30 min. Then letting it cool to the right temp. But the yogurt is a wonderful texture, thick and creamy and mild flavor with just a bit of tartness. I don't know how much actual L Reuteri is in the finished product because L Reuteri ferments at 99degrees and this was fermented at 108 degrees. I sent a question to the company that makes this about that concern but never got a reply.

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.

I enjoy making my yoghurt at home. I was always a bit nervous about trying it before but these sachets and the directions make it so easy. Also, if discovered that my InstantPot has a yogurt setting so I stir my tall carton of heavy cream for at least 25 mins then add the sachet of starter and pour it all into the Instapot. 8 hours later - voila! Delicious and creamy.

Fonctionne admirablement. Tant pour la réalisation du yogourt que pour l’apport en pro biotiques dans nos intestins. Par contre, je ne sais pas pourquoi il est nécessaire de chauffer le lait pasteurisé à 82 degrés durant 30mn. Si quelqu’un a l’explication, je suis preneur. En conclusion, je recommande!!

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 .

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.

I've made multiple batches of L. Reuteri yogurt using this product, and have had no real problems with it. Occasionally, I've had the yogurt split slightly, but that's not really a problem, I just mix it together and it's fine. I have no idea why it sometimes splits, but usually, it doesn't. Although there is only 5 packets in the pack, they can be made to last a long time by using some of the yogurt you make to start the next batch instead of using another packet (Btw, it NEVER splits when you do this). I also like the fact that the individual packs stay fresh, as opposed to using tablets/capsules, which could spoil once the container is opened. Recommend.