How well do you know the L. Reuteri Superfood?
We've compiled the most common conceptions (and misconceptions) about it right here.
Ready to put your knowledge to the test?
Let's go.
True or false?
L. Reuteri Superfood is a yogurt
False.
L. Reuteri Superfood is not a yogurt, although it may look and taste like one. L. Reuteri Superfood is a unique cultured dairy made with L. reuteri bacteria, which is a completely different bacteria than those involved in making yogurt.
L. Reuteri Superfood needs to be fermented with prebiotic fiber
True.
The prebiotic fiber is food for the bacteria which are living microorganisms that need to eat.
L. Reuteri Superfood is tangy because of its long fermentation
True.
L. Reuteri Superfood is fermented for 36 hours, in which time the bacteria consumes most of the lactose in the milk (naturally-occurring milk sugar).
Separation into solid and liquid is a sign of failure
False.
Separation is mostly a cosmetic thing, and is very common. A separated batch is usually perfectly good and delicious, and contains the same quantity of L. reuteri bacteria as a non-separated jar. The L. reuteri are present in both the solids (curds) and the translucent liquid (whey).
Both jars in the picture are brimming with L. reuteri bacteria, regardless of the separation.
See HOW TO ASSESS YOUR FERMENT on the product page
If the starter is shipped in hot weather for several weeks without cooling, it will die
False.
The starter is designed to remain active for several weeks in transit in hot weather, without refrigeration and without ice. The formula and the packaging provide excellent protection for the live strains. We've tested this thoroughly.
Once received, the starter should be refrigerated or frozen, and you can use it as normal.
If your result separates into solid and liquid, it has nothing to do with how the starter was shipped. A reminder that separation is a normal thing with this product.
New batches of L. Reuteri Superfood can be made from previously-made batches
True.
Once you've made a batch of L. Reuteri Superfood, you can use some of it to culture your next batch. This is called 'reculturing' and can be repeated several times over.
L. Reuteri Superfood can be fermented at standard yogurt maker temperatures (110 - 112 F)
False.
The L. reuteri bacteria perform best at body temperatures (around 100 F). A couple of degrees in each direction wouldn't make much of a difference, but if the device is set above 100 F AND it's inaccurate to begin with, you might accidently expose the bacteria to too much heat which they may not survive.
It's not recommended to use a blender with L. Reuteri Superfood
True.
Blending is too forceful for the L. reuteri, which are living microorganisms. Blending could result in the shearing of some of the L. reuteri bacteria, in which case you will get fewer live strains. Whisking, on the other hand, is fine. If you make a smoothie, we recommend either stirring the fermented L. Reuteri Superfood into the smoothie after the rest of the ingredients have been blended, or keeping the blending to a minimum and using the lowest speed possible.
We need to leave headspace in the jar
True.
Fermentation creates natural gas, which causes the mixture to increase in volume.
During fermentation, there's no need to cover the jar with a lid. Closing the appliance's cover is enough
False.
You need to place a loose lid on the jar itself. The bacteria don't react well to air exposure. The loose lid will minimize the surface area exposed to air while still allowing the mixture to expand and release pressure. It's not enough to just close the appliance's cover -- this would still expose the bacteria to too much air inside the appliance.
Learn more about L. Reuteri Superfood and view the instructions, FAQs, and troubleshooting