Biogaia Gastrus® 30 Chewable Tablets

I tried this many times seperated and again research and finally made out L reuteri yogurt superb with 36°C and 36hours from Hyderabad

I used this to set a curd at 37° for 36 hours - 1. first try was like cheesy chunks floating in whey. 2. 2nd try was cheesy slab set with plenty of whey 3. 3rd try was Creamy - fully set and no whey separation- just too good to believe But problem for most is - having a curd maker with accurate temperature and time control. I bought one from Ubuy and by GOD’s grace it works well I have attached pictures for all the 3 sets

Genuine product

Pls don't buy from India it is not fermented tried many times.

This is a hit or miss. My first purchase created great yoghurt. This was my second purchase and it was completely dead. Won't be buying again. Way more expensive in India too than in the US which is OK if the culture is live but I just can't risk buying it anymore to get nothing in return.

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 necessarily stop recommending it because there is a problem, he stopped because he came out with his own line! Though I will add that there have been some comments made by him and others that the product hasnt been consistent, and that the company wont talk to him. So take what you will of that info. I dont see needing any more anytime soon since I can make many, many batches from what I initially made. 1st pic is 1st batch. Chunky. Basically curds & whey. Good product. Can eat. Just not smooth. Totally norrnal for very 1st batch. Use a couple tablespoons to use in second batch (no need for the tablets) 2nd photo is the second batch. I made a 3rd and it came out same way. All good 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

Favorece desapareciendo las molestias estomacales tal como se publica.

Las cepas adecuadas de Reuteri

Questo particolare ceppo di Microbiota è suggerito per fare lo yogurt nel libro SuperGut di W. Davis. Funziona, seguite le istruzioni del libro (in genere io tengo la temperatura a 40 gradi, un po’ più alta rispetto a quella raccomandata; dopo 12-18 ore lo yogurt è pronto)

Worked like a dream!