L. Gasseri SuperFood Starter Culture ProBiotic Cultured Dairy Low And Slow Yogurt Lactobacillus By Cutting Edge Cultures

I used a yogurt machine at 100°F for 36 hours and the L. gasseri yogurt came out thick, creamy, and smooth. The taste is mild and pleasant—different from reuteri, but still really enjoyable. I looked into this strain after reading Super Gut and found some interesting studies on its potential benefits. It’s linked to gut health, immune support, less fat absorption, and even some fat loss in certain studies. Even though it’s a solid culture, I find myself going back to L. reuteri more often—it just seems to give me more noticeable effects, like better digestion and sleep. But I’ll keep L. gasseri in the mix now and then. Definitely worth trying if you’re into gut health.

After reading the book, Super Gut by Dr. Wm Davis, I bought this probiotic to make into a cultured dairy product "yogurt" for replacing what can help heal my digestive tract. This works very well, although a bit pricy for just 4 packets of probiotic powder. I keep it refrigerated prior to culturing. The idea is to use 2 tablespoons of the previously fermented yogurt to start a new batch (1 quart) each time for 5 to 7 generations. By doing that, the cost to produce each quart is very economical. It can be mixed with other probiotic strains for enhanced gut health. I am really liking the end products I'm making. They are so pleasant to eat, and making them has been so simple and easy.

This powder probiotic has worked great for our family even in Non-dairy bases such as all coconut cream from a can and yogurts made only with vegetables like sweet potatoes, carrots, yams. But be sure to add prebiotic feeders like raw potato powder, sugar organic as regular has been bleached and may kill cultures or inulin powder. Follow recipes with Dr William Davis book here on Amazon called Super gut. And get a low 100 degree maintaining yogurt machine that can run at least 36 to 40 hours. You can do more batches from your first yogurt batch to save costs. Great gut regularity dried probiotics company so far. 4 tiny packets included. Keep in the fridge upon arrival and to help measure smaller yogurt batches you can use plain empty gel caps if needed.

For some reason, this worked perfectly for me. I know others have said their first batch didn’t work out. I followed the recommendations of Dr. Davis that are out on his website. Plus, I did buy a small dehydrator specifically to make this (I think he recommends a sous vide), but I have heard of others making it in their instant pot on the yogurt setting. I haven’t tried that so I can’t recommend it. This is so simple, I would recommend anybody try this. It’s worth the investment. I did make subsequent batches from the first packet. And, I saw immediate health results. I can tell it really helps with digestion, even my sleep improved in the short term, and I experienced a general feeling of well-being. I’m a big kefir fan, and I take both regularly.

I used this starter with half/half and inulin which is what I use when making L. reuteri yogurt. I also used the same time and temperature: 36 hours, 100 degrees. It turned out perfectly. Next time I will try it with some of the yogurt for a starter. Don't know how this will turn out, but it worked great with the other culture.

Arrived on time and was packaged well. I am using this culture along with L-Reuteri to make yogurt. I am disappointed to see a lot of additives in this product, including carrageenan which I do not believe is healthy.

I'm not a phisician, but it's my understanding that this is a great product for helping the microbiome. Just add to a little inulin fiber and half n'half for making a healthy "yogurt" and use regularly. The first batch is OK but the second batch made from the L.Gasseri and a tablespoon of the 1st yogurt batch is FANTASTIC tasting! Look up the recipe. Healthy and great tasting. Love this. Try the L. Reuteri (same maker) as well!!

Excellent