Cutting Edge LR Superfood Starter Culture 8g

~~$63.00 AUD~~ $56.97 AUD

Ingredients: Lactobacillus reuteri, non-GMO FOS (Fructooligosaccharides) Contains live probiotics. Vegan. Dairy-free. Non-GMO. Packaged in a facility that also handles products that may contain wheat, soy, eggs, milk, and fish. L. Reuteri...

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Vendor: Cutting Edge SKU: N/A

Ingredients: Lactobacillus reuteri, non-GMO FOS (Fructooligosaccharides)

Contains live probiotics. Vegan. Dairy-free. Non-GMO.

Packaged in a facility that also handles products that may contain wheat, soy, eggs, milk, and fish.

L. Reuteri 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. reuteri into your microbiome.

We do that by fermenting the starter culture in dairy for 36 hours at a low temperature (36°C), with prebiotic fibre. This ‘low and slow’ method is very different than the fermentation process of yogurt, and enables the L. reuteri bacteria to proliferate many times over until there are hundreds of billions of live bacteria in the jar.

The resulting concentrations of L. reuteri 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. Reuteri Superfood is unique, the result can look different from other fermented dairy products.

Fermentation of L. Reuteri Superfood in dairy yields a pleasantly-tangy and super-healthy result.*

Separation into solid and liquid (curds and whey) is quite common with L. Reuteri 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 below.

*These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease.

(LR Superfood is also called L. Reuteri Superfood or Lactobacillus Reuteri Superfood)

And there's a bonus, too! Once you've made a batch of L. Reuteri Superfoood, you can use some of it to culture your next batch! This is called 'reculturing' and can be repeated several times over.

Instructions (dairy)

Makes: 1 L of cultured dairy
Time: 10 minutes preps, 36 hours culturing (1 day and 12 hours)

Timing is important. L. reuteri Superfood takes 36 hours to ferment. It's best to start early in the morning or later in the evening. If you start in the afternoon, fermentation will finish 36 hours later, in the middle of the night.)

You’ll need:

An appliance that can maintain a constant temperature of 36 degrees celsius for 36 hours, and which can ideally hold at least one litre jar. Best two options are a sous-vide device or a yogurt maker with adjustable time and temperature settings, such as Luvele. (Other options that might work are: Instant Pot / slow cooker / brewing or kombucha warmer/heater - if these can be set to 36 degrees celsius for 36 hours and hold at least one litre jar).
A glass jar that can hold at least 1 quart of liquid. Make sure that your utensils (jar, spoons, etc) are very clean.
A loosely fitting lid (or possibly a plastic wrap), to cover your jar.
1 sachet of LR Superfood Starter.
2 tablespoons of a prebiotic fibre (such as Chicory Root Fibre)
Dairy
- For the 1st batch we recommend:
  - 1 L UHT half-and-half, or
  - 1 L UHT whole milk or 2%, or
  - 1 L combination of the above
  - Use dairy without additives. Goat milk will yield a thin result.
- For the 2nd batch and onwards:
  - 1 L of any pasteurised dairy mentioned above, or
  - 1 L pasteurised half-and-half/whole/2%/combination of these

Steps:

In a glass jar, mix 2 tablespoons of prebiotic fibre (such as Chicory Root Fibre) with the contents of 1 sachet of LR Superfood Starter.
Add approximately 1.5 cups of dairy (cold, or up to 36 degrees). Whisk well to avoid clumping and for even distribution. Do not blend.
Stir in the remainder of the dairy, leaving some headspace. Mix/whisk well for even distribution. Do not blend.
Cover lightly with a loosely fitting lid or a plastic wrap. (If using small individual jars, pour the mixture evenly into the jars, leaving some headspace, and loosely cover each jar with its own lid).
Ferment at 36 degrees for 36 hours, away from the airflow of air vents/heaters/air conditioning, etc., and away from other ferments. Do not stir while fermenting. Do not open the jar(s) while fermenting.
After 36 hours, remove from appliance, let cool, then secure lid(s) and put in the refrigerator. Check after a few hours. If the surface layer smells strong or looks different than the rest of the jar, scrape it off and discard it. Wait one minute before closing the lid(s), then close lid(s) and put in the refrigerator. Separation into solid and liquid is common (see FAQ "My batch separated into curds and whey [solids and liquids] " below). Will keep in the refrigerator for up to 4 weeks.

Reculture: To make a new batch, repeat these instructions but use 2 tablespoons of your previous batch of cultured dairy as your starter. Don't forget the prebiotic fibre. Don't add new starter from a sachet. If the previous batch separated, use 1 tablespoon of the curds and 1 tablespoon of the whey (or 2 tablespoons of whey if the curd is too firm) as your starter.

Important tips: Don’t heat the end-product or stir it into a hot dish. If blending is needed, keep it to a minimum and at a low speed. L. reuteri are living bacteria, and are sensitive to heat and to intense agitation.