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

AMAZING! My very first time making yogurt and I just followed the recipe, with a cheap thermometer in hands, and a multicooker with settings "yogurt" and "fermentation". But I still checked the temperature, cause I didn't trust the multicooker :) IT WORKED LIKE A CHARM!! My very first yogurt came out creamy and DELISIOUS!!! And super healthy. I eat all of it in 2 days. So my second time I doubled the amount (1 gallon = 3.7 liters) and used two packages of this product, but the same timing for everything. IT WORKED!!! Exactly the same as first time - delicious, creamy and a lot!!! I am so happy and proud. Timing: boil, cool to 100F ish, add culture, then only 8 hrs to wait with the fixed temp, then 12 hours in the fridge. EASY!! I think having a thermometer is a must.

I got this yogurt starter because I wanted to try making probiotic yogurt at home instead of constantly buying it at the store, and overall it’s been a great addition to my kitchen routine. The starter comes in small packets with a blend of different cultures and the process is pretty straightforward—heat your milk, let it cool a bit, mix in the starter, and let it ferment for several hours. The yogurt that comes out is nice and tangy with a creamy texture, especially if you use whole milk, and it obviously tastes way fresher than any store bought yogurt. One thing I noticed is that the yogurt can come out a little thinner than expected sometimes, but that’s pretty common with homemade yogurt and it’s easy to fix by using whole milk, heating the milk a bit longer beforehand, or straining the finished yogurt for a thicker greek-style texture. It also takes a little trial and error to get the temperature right during fermentation, so using a thermometer or a yogurt maker can make the process easier and more consistent. Overall though, once you get the hang of it, it’s a convenient way to make fresh 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

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 individual packet worked great for a half gallon of milk. It turned out nice and thick like Greek yogurt. Taste was good too. Like it. Recommend it.

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 have purchased this starter several times. I get consistenty great results on each batch of Yogurt. The taste is wonderful and the texture is silky smooth!

This made beautifully thick, creamy yogurt! I used it in parfaits.

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 .

Amazing tasting 👍🏻

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.

Very pleased

I cheat and use whole sterilised milk so no boiling needed. I add a tub of double cream too. Delicious. It has been perfect either using a fresh sachet or some in of my previous batch.