Coolinario L Reuteri Yogurt Starter (5-Pack, 1.5g Sachets) Yoghurt Starter Culture with Lactobacillus Reuteri Probiotics | Creamy & Delicious | Non-GMO, No Preservatives, Gluten Free

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.

One sachet makes a lovely thick yogurt. I was not aware that boiling the organic whole milk for 30 mins made the yogurt thick. I was used to bringing the milk to boiling point and then straining the cooled, finished yogurt. I’m so grateful for this valuable tip

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.

Excellent product and arrived on time 👍

I purchased this starter because it was advertised as L. reuteri yogurt culture, but after receiving it I became concerned that it may not actually function as a true Lactobacillus reuteri culture. First, the ingredient list on the back shows multiple bacterial strains, with others appearing to be dominant rather than L. reuteri. This is important because typical L. reuteri yogurt fermentation is slow and usually requires a long culture time (often around 24–36 hours) for the bacteria to establish and multiply. In my case, the yogurt thickened in about 8 hours, which strongly suggests that faster yogurt-forming bacteria (such as typical yogurt starter strains) are likely doing most of the fermentation. That rapid set time is not consistent with the slow-fermenting behaviour usually associated with L. reuteri cultures. Because of this, it’s difficult to know whether the product actually provides a meaningful amount of L. reuteri, or whether it is primarily a mixed yogurt culture being marketed under that name. If you’re specifically trying to culture L. reuteri yogurt, I would recommend carefully checking the strain information and culture composition before purchasing. Based on my experience, this product did not behave like a dedicated L. reuteri starter.

Followed the instructions but added a tub of cream to the 5 minute boiled then cooled full fat milk not 20 minutes boiled or whatever was recommended and after 28 hours in the yogurt maker had perfect thick creamy L reuteri yogurt which tastes lovely, just wish homade kefir was as easy.

Yes fine. But I use my own recipe

Brilliant easy to use, will be buying again.