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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 stop recommending it because there is a problem, he stopped because he came out with his own line!OK, 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!

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.

I’ve been dropping one of these chewable tabs after meals and—wow—my gut got the memo. No more random gurgles or that “oh no” reflux feeling late at night. It’s like a little peacekeeper for my stomach, keeping everything chill and on schedule.They taste mildly fruity, go down without a fight, and don’t give me any weird side effects. Plus, knowing I’m feeding my gut a powerhouse blend of live cultures makes me feel like I’m giving my whole system a well-earned high-five every day. If you want a must-have gut sidekick, this is it.

Easy to take and nice flavor. I don’t like capsules so I easily take these daily.

It didn’t not work well for me. I experienced some most likely uncommon side effects. The company made it all right and I would highly reccomend them. It’s worth a try to see if it’s a good fit!

These work well, fewer symptoms than before and I can make the Dr. Davis yogurt with them .