This gut master strain from the small intestine strengthens the intestinal barrier by attaching to the intestinal lining to prevent pathogens from entering the bloodstream. Additionally, it produces antimicrobial substances that inhibit the growth of pathogenic bacteria. 

To produce yogurt Lactobacillus Reuteri, the bacterium is cultured in milk or cream, to which are added Prebiotic fibers to multiply the amount of probiotics. This type of dairy product is often tangier than conventional yogurt. With just milk, prebiotic fibers, and Reuteri culture, create a powerful probiotic food, containing more 135 billion active probiotic bacteria for 250ml

The seedling L. Reuteri showed antifungal properties against five out of six Candida species, making this probiotic a valuable ally in the fight against SIBO (small intestinal bacterial overgrowth). It is now being studied for the treatment of SIFO (small intestinal fungal overgrowth). SIFO is characterized by the presence of an excessive number of fungal organisms in the small intestine associated with gastrointestinal symptoms.

Choose whole milk for a rich, creamy texture. Avoid skim milk (too runny), raw milk (risk of unwanted bacteria), lactose-free milk (lacks nutrients for the cultures), and heavy cream (too thick). Goat’s milk is a possible alternative, but the yogurt will be runnier. For plant-based alternatives, coconut milk is preferable due to its fat content, but standard plant-based milks are not ideal for this culture. Feel free to add 10% cream to your milk for a creamier consistency.

The use of prebiotic fibers is essential in preparing L. reuteri yogurt, as they act as a nutritional substrate, feeding the probiotic culture. This specific «fuel» helps the bacteria to grow vigorously, leading to a more active fermentation and a rich, creamy yogurt texture. Furthermore, these fibers promote a beneficial symbiosis in the gut microbiota upon yogurt consumption.

• 1 sachet of LR Superfood Starter
• 2 tablespoons of prebiotic fiber such as inulin from the brand Now.
• 1 liter of whole cow's milk (3.81% fat) or 1 liter of heavy cream (10.1% fat) for a better texture. (Use dairy products without additives.)
• Yogurt maker

1. In the glass jar, mix the prebiotic fibers with the contents of one sachet of LR Superfood Starter. Add 250 ml (1 cup) of milk or cream (cold or at room temperature). Whisk to remove lumps and ensure even distribution. Do not use a blender.
2. Incorporate the rest of the milk or cream, mixing well for an even distribution. Do not overmix.
3. Put it in the yogurt maker.
4. Place the jar in the incubator and ferment at 38°C for 36 hours.
5. Do not open the incubator or shake the jar during fermentation.
6. After 36 hours, remove the jar from the apparatus and refrigerate immediately to stop fermentation. Refrigerate for 6 hours.
7. Put into Mason jars and store in the refrigerator.

Repeat these instructions, but use 2 tablespoons of your prepared yogurt as a starter culture. Don't forget the prebiotic fiber.