L. Gasseri Superfood is not a yogurt. It's a unique cultured dairy made with completely different bacteria than conventional yogurt. It was conceived as a method of introducing high quantities of the beneficial bacteria L. gasseri into your microbiome.
We do that by fermenting the starter culture in dairy for 36 hours at a low temperature (100°F), with prebiotic fiber. This ‘low and slow’ method is very different than the fermentation process of yogurt, and enables the L. gasseri bacteria to proliferate many times over until there are hundreds of billions of live bacteria in the jar.
The resulting concentrations of L. gasseri bacteria are much higher than can be obtained from any currently available supplement* or yogurt (including homemade ones) that we know of.
Since the fermentation process for L. Gasseri Superfood is unique, the result can look different from other fermented dairy products.
Fermentation of L. Gasseri Superfood in dairy yields a pleasantly-tangy and super-healthy result.*
Separation into solid and liquid (curds and whey) is quite common with L. Gasseri Superfood. A separated batch is usually perfectly good and delicious. Separation is mostly a cosmetic issue, and not usually a sign of a problem. Please see the FAQs.
And there's a bonus, too! Once you've made a batch of L. Gasseri Superfood, you can use some of it to culture your next batch!
Need more info?
Go to L. Gasseri FAQs
Go to L. Gasseri Research
Go to L. Gasseri DAIRY Instructions
Peckish?
Go to Cultured dairy recipes
* The above statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease.
L. Gasseri Superfood is also called Lactobacillus Gasseri Superfood