This post is about L. Reuteri Superfood but also applies to L. Gasseri Superfood

This jar of L. Reuteri Superfood was made with half-and-half and whole milk. It came out smooth and rich. 

Mild condensation occurred at the top of the jar and was gone after refrigeration.

Light separation occurred at the bottom. 

Separation is normal with L. Reuteri Superfood. (See "My batch separated into curds and whey" in the link)

While some batches come out separated into curds and whey, we've been guzzling jar after jar of this extraordinary superfood, separated or not. 

L. reuteri bacteria have a mind of their own. This doesn't mean your ferment has gone bad; it only turned out differently than you may have expected. (See "What should the result be like?" in the link)

You will find the instructions, FAQs, and tips on how to ferment correctly in the link. 

When preparing the mixture for fermentation, don't underestimate the importance of evenly distributing the ingredients throughout the jar. Whisk, whisk, whisk. 

L. Reuteri Superfood is typically tangy due to the long fermentation time (36 hours). 

Get our L. Reuteri Superfood starter here
Get our L. Gasseri Superfood starter here