BioGaiaGastrus Gut Health | Probiotic Capsules | Eases Abdominal Discomfort, Gas & Bloating | Promotes Regularity & a Healthy Gut | Supports a Balanced Microbiome | Backed by 30 Years of Research

I use these tablets to make L. Reuteri YOGURT (ah hem, "cultured dairy product") as per the hundreds of YT video recipes, but most importantly as described by Dr.William Davis in Super Gut (as well as YT vids).This is what I happen to follow. I am sure there is discussion around better practices to achieve even greater CFUs. I havent ventured into that territory because if things get complicated, I may not bother. In mean time as I learn more, I use the original "recipe".MY container of tablets (purchased May 2025) is viable. NO ISSUES. Yes, DrDavis also now sells his own (very pricy) but this is what he originally recommended as do others. He didnt necessarily stop recommending it because there is a problem, he stopped because he came out with his own line! Though I will add that there have been some comments made by him and others that the product hasnt been consistent, and that the company wont talk to him. So take what you will of that info. I dont see needing any more anytime soon since I can make many, many batches from what I initially made.1st pic is 1st batch. Chunky. Basically curds & whey. Good product. Can eat. Just not smooth. Totally norrnal for very 1st batch. Use a couple tablespoons to use in second batch (no need for the tablets)2nd photo is the second batch. I made a 3rd and it came out same way. All goodOK, the rest of the info is HOW TO MAKE l. Reuteri yogurt. Or at least this is how I make it. I included links to what I use. I am not naturally inclined to making stuff like this, but I find l. reuteris SO VALUABLE and helpful in so many ways, that I wanted to greatly increase what I was taking w/o necessarily having to take more capsules. I do both. I make yogurt now (really quite easy, and very little prep) and I still pop capsules. Nothing else matters if you dont have a good microbiome (it affects EVERYTHING in incredible ways). Taking probiotics (and prebiotics--very important, gotta feed these good critters), eating fermented food (if you can), and making healthier choices (as much as you can). If food and sweets obsessed, probiotics (l Reuteri, akkermansia, and gasseri help A LOT in that department. My food noise has turned off!!!!!!).----------------------------------------------------------------------------------------------------------------------------WHAT I DO:SO, I made my FIRST BATCH using this lovely yogurt maker (can be set to 100* and 36 hour timer as per reuteri needs).--10 crushed tablets (crush as best as can. These tablets have a little pink in them so dont freak out)--2 TBS prebiotic fiber. I use --Buy a container of full fat ultra pasteurized organic half and half (I use horizon that I get locally, I know wallyworld carries it......................Take 2 TBS from it, or a health splash. Add it to bowl of crushed tablets and inulin. Mix well.Then add rest of container to the bowl. Stir well.DO NOT USE blades (ie mixer). Will slice up their little bodies.MAKE SURE your environment is as clean as possible. ie, hands are pristine, yogurt containers and lids are clean and dry, as well as yogurt maker. DOnt be touching hair, face, sneezing, have a fan going or anything.Pour into your yogurt containers. I put lids LOOSELY on them, place carefully in yogurt maker. Then I add enough water to reach the contents of the yogurt jars. Maybe a hair above. Put lid on. Set yogurt maker to 100 degress Fahrenheit and 36 hours. I like to have this ready to go at either 8-9 am or 8-9 pm, so that way 36 hours later, I am attending to it at either 8/9 pm (if I initially put in in the morning) or 8/9 am if I did it at night to start. DONT be like me, and get fired up to do it in the middle of the day, then 36 hours later I am dragging myself out of bed in middle of night to put the containers in the fridge. You do NOT wan the yogurt to just sit there.OK, SO-- FIRST BATCH most likely WILL NOT be a creamy dream. It will MOST LIKELY be half liquid and half chunk of firm chunky mess. Smell it, try it. Should be pleasant. No off colors (white and cream, maybe hint of creamy yellow). CONGRATS-- you successfully made CURDS AND WHEY! This is delightful. DO NOT THROW OUT. In fact, save some as it is VERY VIABLE for your next batch. Eat it, drink it whatever. The "curds" are like a dry cottage cheese, or a mild feta. Eat as is or smear on some toast. As for the liquid, go ahead an drink it or add to oatmeal or smoothies. AGAIN, do NOT use IN the blender. Just add to your smoothie at the end by stirring in.OK, so that may seem disappointing, but that is the norm. You have a robust batch of happy L. Reuteri bacteria. Very healthy. NOW, do this process again, EXCEPT, there is NO need to use more tablets. Just use 2 generous tablespoons of the curds and whey (can be one or the other or mix of both. I like mix of both).So, 2 tablespoons (or so) in a bowl.again, 2 Tablespoons of prebiotic fiber (ie Inulin)again add a healthy splash (about 2 tbs) of half and halfstir well.Then add remainder of container of half and half.StirPour into (very clean, dry) yogurt containers. Put lids on loose. Place in (very clean) yogurt maker. Place lid on topAgain, set to 100* and 36 hours.MAGIC HAPPENS WITH THIS BATCH.if everything was clean and pristine, then you will see a glorious white batch of creamy (or mildly gently clumpy) yogurt. Place in fridge to cool down and firm up. Dont pour off any liquid (there shouldnt really be any). If want extra firm product then could strain in yogurt cloth like regular yogurt recipes. I dont bother as I dont want to miss out on any of the whey. But could drain/strain and collect it.Any other issues (bad color, smell, taste) is on your environments. Sounds like contamination.ALSO, remember 36 hours is a must! the growth of l. reuteri doesnt really begin until around hour 30 or so, and it REALLY needs the full 36 hours at 100 degrees.I truly hoped this helped, and I hope it turns out well for you and that you notice the wonderful benefits from consuming probiotics. Doesnt take long to see and feel benefits!

This is the best probiotic for constipation I have ever used. I have tried hundreds believe me. This is working like a charm. I feel normal for the first time in years. For all of you that say this is weak or the probiotics are dead, I don’t for a minute think that’s the case.Consumer Lab just did a test on this and it’s one of their top picks. Instead of 200 million CFU l-reuteri which the product claims, they tested and found 3.9 BILLION CFU. Wow that’s quite a bit more and I’m loving it!!!!

We saw a video extolling the value and health benefits of l. reuteri and how to make a yogurt containing it. Since my wife and I are big greek yogurt eaters, I thought it would be great to try this yogurt and gain from its benefits. The recipe recommended using this brand of tablets for the l. reuteri. We have made several batches and are very pleased the yogurt has turned out great. We prefer it over the greek yogurt now and the process is very easy.I cannot confirm the yogurt contains the l. reuteri bacteria to the amount discussed in the videos since I have no mechanism to measure it. I will just have to believe I am getting the amount necessary for the health benefits. At the very least, as I said, my wife and I now prefer this yogurt over the greek yogurt. It is a bit sweeter and much firmer/more solid than the greek yogurts.If you do decide to make this yogurt, (search the internet for Dr. Davis and l. reuteri yogurt, you'll find the video), I highly recommend starting the next batch about a day after the previous batch finishes. It incubates for 36 hours. With the amount that we eat, and we give it to our dog also, I find we need to start the next batch quickly so we don't run out.As an aside, I mentioned we have been giving it to our dog, a Great Pyrenees who suffers from seborrheic dermatitis. She gets itchy/smelly hot spots. We've treated her with very expensive shots every 3-4 months. Since we have been giving her a table spoon of this yogurt per day, we have noticed her itching has almost stopped. I can't say she may no longer need shots, but I believe we might be able to spread that expense out farther. I'm not a vet, so don't take my statements as medical facts, just relating my observations.

A must for making L-reuteri fermented dairy. I know some Dr. started making his own and says otherwise, NOW, but of course does, he has a big following and is making a killing. This is the original and has been used for years with wonderful, healthy, results. Separation of your "yogurt" happens for two reasons. 1) You aren't heating your milk to 180 degrees for 10-20 minutes and letting it cool off prior to making your L reuteri, or 2) You're cooking it for 36 hours and killing off all the good bacteria you added into it the first place. Mine usually sets up around the 18-hour mark. I got this information from a reputable nutritionist that has been making L reuteri for many years and specializes in fermentation of foods for gut health. These tablets are easy to use and smash up nicely. They smell a bit of citrus, but that doesn't come across in my finished product. They last a good long time, and I use 10 tablets for my starter batch, then make about 5 subsequent batches using part of my previous fermented dairy as the starter culture before starting from scratch for a whole new batch. So, I think the price is a very good value. My L reuteri turns out beautiful and delicious every time. I could not make it without these probiotics. They are simply the best.

Bought these to make yogurt. Seem like a decent enough product but don’t really notice anything.