L. Reuteri Probiotic Yogurt / Yoghurt starter culture

L. Reuteri Fermentation Blend – DSM 17938 + ATCC PTA 6475 (4 x 2g Sachets) yoghurt starter culture. 

Science-backed probiotic strains to ferment at home – for gut, skin, strength, and mood support. Ideal for helping address SIBO.

For a yoghurt maker, click HERE

Harness the power of Lactobacillus reuteri, one of the most studied probiotics in the world, with our easy-to-use home fermentation blend. Each pack contains 4 x 2g sachets of a potent blend of DSM 17938 + ATCC PTA 6475 – two clinically proven strains shown to support everything from digestive health and immunity to collagen production, oxytocin release, and muscle maintenance.

Simply add a sachet to milk (we recommend full cream long life  / UHT milk - some brands call it  'standard' or 'original' UHT milk.  Alternatively, fresh milk will need to be boiled prior to use - more info below) , ferment at home, and enjoy daily gut-boosting, body-balancing benefits in every spoonful.

 Why These Two Strains?

• DSM 17938: Supports digestive health, reduces harmful bacteria, enhances immune response, and promotes gut lining repair.
• ATCC PTA 6475: Known for boosting oxytocin, improving skin elasticity, aiding muscle mass and bone density, and enhancing mood and resilience – especially as we age.

Together, these strains do more than just aid digestion – they help you look, feel, and perform your best.

 Key Benefits

•  Gut Health: Improves microbiome balance, reduces bloating and digestive discomfort
•  Brain & Mood: Stimulates oxytocin – linked to improved mood, sleep, and emotional wellness
•  Skin & Beauty: Boosts collagen production and skin elasticity from the inside out
•  Strength & Muscle: Helps preserve muscle and bone mass naturally – great for athletes and aging adults
•  Immune Support: Reduces inflammation, strengthens immune response, and calms gut-related flare-ups
•  Longevity: Supports healthy aging by improving hormonal, immune, and metabolic balance
•  Cardiovascular Health: Research suggests support for healthier lipid levels and circulation
• SIBO: L Reuteri yogurt can help reduce pathogenic bacteria and support a healthier balance in the small intestine

 How to Use:

1. Use a max of 1L of cow’s milk, goat’s milk, or plant-based milk (non-dairy milk must contain sugar for proper fermentation). We recommend full cream long life  / UHT milk - some NZ brands call it  'standard' or 'original' UHT milk.  Alternatively, if you prefer to use fresh whole milk, it will need to be heated prior to use. Scroll down on instructions for heating.
2. Add 1 sachet (2g) of the powder and stir well (you can use a manual whisk but not a blender). We find that the easiest way is to add the powder and milk directly into your yoghurt maker dish, put the lid on and shake it for around 20 seconds.
3. Ferment at 36–38°C for 24–36 hours using a yogurt maker, sous vide, or low oven.
4. Refrigerate and consume at least 150ml daily. Note that yoghurt thickens when it cools - it will become thicker in a few hours after placing in the fridge.
5. Save 2–3 tablespoons as a starter for your next batch.  You will be able to get 5 to 10 batches before you need to start with the culture powder again.

Each sachet makes 1 L of probiotic-rich yogurt or drink.

What’s Included:

4 x 2g sachets – enough for 4+ litres of homemade probiotic yogurt

• Shelf-stable powder – no refrigeration needed
• Pure, clinical-grade L. reuteri (no fillers, no additives)
• Suitable for use with dairy or non-dairy milks (with slight adjustments)
• Made in a food-safe, GMP-certified facility

 Perfect For:

• Individuals focused on gut, skin, and immune health
• Biohackers and longevity seekers optimizing hormones, recovery, and microbiome
• Athletes and active adults maintaining muscle mass and reducing inflammation
• Anyone wanting to improve their health naturally – starting from the gut

This is not just yogurt. It’s a daily dose of science-backed vitality — made fresh by you, at home.

Frequently asked questions:

How does L reuteri yoghurt help with CIBO?

L. reuteri produces reuterin, an antimicrobial compound that can inhibit the growth of certain bacteria, including some associated with gut overgrowth. Some studies suggest L. reuteri can reduce pathogenic bacteria and support a healthier balance in the small intestine. Clinical studies and trials also report benefits for symptoms associated with methane-dominant SIBO (constipation, bloating) and reduced methane on breath testing after treatment with L. reuteri DSM 17938 in some patients.  Effectiveness depends on the L Reuteri strain (DSM 17938 and ATCC PTA 6475 are best studied), dosage, and the person’s gut condition.

Do I need to add inulin when making the yogurt?

You can add inulin, but we’ve consistently found very high L. reuteri counts in our dairy yoghurt without needing to add it. For non-dairy milks, however, you’ll need to add either inulin or honey as a food for the culture (in dairy milk the lactose is the food for the culture to ferment and grow).

How do I know if the L Reuteri count is high enough in my home made yoghurt?

You’ll know your homemade yoghurt has a high Lactobacillus reuteri count if it thickens enough to hold a spoon upright and develops a tart, tangy flavour. If it’s noticeably thicker than regular yoghurt, separates into curds and whey, or tastes quite sharp, that’s a good sign of strong fermentation and a high concentration of L. reuteri.

Does my stomach not destroy the L Reuteri in the process of digestion?

Heat to around 90º and hold this temp for around 10 min. When the milk comes up to temperature, it will be foamy on the surface, but not simmering or boiling. If you’ve accidentally boiled the milk, remove it from the heat until it comes back down to 195ºF/90º or lower. (It can still be used if boiled but may give the yoghurt a slightly different flavour).  Stir continually when heating.  Cool the milk to around 40º C before adding the culture.  If you are using UHT / Long life milk, you do not need to heat it as this has already been done by the UHT process.  Use it at room temp.

Why do I need to heat fresh milk prior to using for yoghurt?

Heating the milk denatures proteins, which contributes to a firmer yogurt texture, and also eliminates most bacteria that could compete with the yogurt culture. If you don't heat the milk (or use UHT milk), you get a very runny product.

I have heard that your should use 'half and half' milk.  Why do you recommend full cream UHT milk?