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

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

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

I learned about this item from youtube video of how to make L Reuteri yogurt. The capsules in the bottle work seemlessly with the recipe. One capsule per container of yogurt, then produces great end product. though a little bit more expensive than other kind but it is convenient to use and works great. the quality of each capsule is consistent. The taste of yogurt is very desirable. No side effects so far.

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…

The probiotic made great yogurt . A bit pricey but should last the year if the strain stays active

Used to make a yogurt-like concoction that is not only thick, creamy and tasty, it is restoring my gut.

Chose this because Dr Phillips uses the best strains of L Reuteri

Makes great LReuteri fermented dairy (yogurt). Only need 1 capsule VS 10 of the other brand tablets.

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