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 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.

I used only 32 oz of whole cows milk and 1/3 cup of heavy cream, boiled it 20 min by constantly aerating the milk with a ladle. Then waited till it dropped to 108F. Mixed my powdered culture with 2 ladles of cooled milk in a separate container and then mixed it with the remaining of the milk. Poured it in the sterilized Mason jars and sealed with the lids and put them in my Breville Oven, dehydrate function for 6 hours. I opened the lids and put paper towels pieces on top of the jars and secured with the lids and refrigerated for several hours. It just made an amazing thick and luscious yogurt. The best yogurt that I ever made. I am so glad that I gave it a try.

I am just learning to make yogurt. This product has the recipe on the back of the package. It made it easy to follow and gave me great results!

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.

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

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.

Works great!

Makes great yogurt. Easy to use and full of probiotics. I love making my own yogurt with this product.

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.

It is a fairly good yogurt mix. I used my instant pot to make it, and it takes about 10 hours to get thick. It does come across a bit stringy. I personally fixed this by adding a little greek yogurt at the start and used milk and powered milk together.

Does ask for a 42C fermentation temp which is not ideal for reuteri (more like 37). Doing 24h yog for lactose elimination myself, 1l full fat milk, heater to 80C, mix in 10g inulin, naturally cool to 37C, result was firm enough and pleasant to taste, with 12h @ 37C followed by 12h at 41C. Hopefully made for a little more reuteri in the end product. Have not done repeat runs on using the yog frozen from product after the 12h mark.

Es hat beim ersten Mal direkt sehr gut funktioniert. Der Geschmack ist sehr angenehm, die Konsistenz perfekt. Die Fermentationszeit war 24 Stunden bei 37 Grad. Ich empfehle die YouTube-Videos von Dr. William Davis, falls etwas nicht klappt.