BioGaia Gastrus Gut Health Probiotic | Eases Abdominal Discomfort, Gas & Bloating | Promotes Regularity & a Healthy Gut | Contributes to a Balanced Microbiome | Backed by 30 Years of Research | ⭐ Flexiology.Store Recommended

MUST READ! lots of info below. Viable for making “yogurt”. 1st batch is always weird, 2nd is dreamy
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 

These tablets definitely work!
I used this to make L Reuteri fermented Dairy as Dr. Davis calls it, LOL. It worked very well, Neither jar even attempted to separate on my very first batch. I used 2 Walmart quart size canning jars with lids, an Imusa 6 quart enameled pot, and a Wolfgang Puck sous vide. The enameled pot cost me 10.00, and the Sous Vide cost me 29.00 on eBay.SO I got the temp control and the timer for 39.00 and less that the Ultimate Yogurt Maker. I absolutely refuse to spend that kind of money on a yogurt maker. NOT in this lifetime!I crushed the tablets with a pill crusher, and used Walmart brand half and half, a 64 oz container, I washed the jars to make sure they were squeaky clean, and rinsed them with filtered water, and dried them well, so there wouldn’t be any residue of chlorine, or anything else, from the tap water.I used a pill crusher to powder the tablets. I put about 4 oz of the half and half in a clean cup, added the the powder to the half and half, and then I added 2 tablespoons of POTATO starch. And yes, I said potato starch. it works just as well as inulin.I stirred until everything was dissolved. Then I poured half of it into each jar, Then I filled each jar to 2 inches from the top with the rest of the half and half.Then I set the lids ON the jar, not screwed on, just set on top of the jar, to cover the contents to prevent contamination and evaporation. I would not screw the lids on, with fermentation going on in there the gasses may need to escape.Set the sous vide to 98 degrees, because if you set it to 99 degrees you end up with 100 to 101 degrees because of the pot, and the glass jars. The sous vide is made for cooking food in thin plastic bags, it has to work a bit harder with glass jars because they are thicker, so it can overshoot the 99 degrees by 1 or 2 degrees trying to keep the water temp. It also depends a lot on the temps in the room, colder rooms it has to work harder. It also helps if you let your half and half come to room temperature BEFORE you start, alternately you can warm it up a little before you pour it into your jars. I just let the unopened container set out until it warmed up. It’s Ultra-pasteurized so there should be nothing that can grow in it if it’s unopened until you need to mix it up.The sous vide worked great. I set it for 36 hours and let it go. At 36 hours it beeped to let me know it was ready. I turned it off and checked the fermented dairy. It was firm and tangy, no separation. So these tablets are the greatest. Maybe I can save and get Dr. Davis’ capsules. But I’m still saving money doing it this way. I have one jar to eat now, and one jar as my next batch starter.

It works for me digestive wise
This is a great product and use daily

Las cepas adecuadas de Reuteri

Worked like a dream!