Reuter-i Pro Yoghurt & Fermentation Maker — 5-in-1 Precision Fermenter with 2L Borosilicate Glass Jar

Make L. reuteri yoghurt, probiotic yoghurt, natto, koji & tempeh at home with the Reuter-i Pro — a 5-in-1 precision fermenter with 2L borosilicate glass jar. 

Luvele alternative

Please note: Fermentation the temperature range is preset per mode and cannot be adjusted. Fermentation time is fully customisable. 

 

The Most Intelligent Home Fermenter for Serious Gut Health

Inspired by the research of Dr William Davis (Super Gut), the Reuter-i Pro is a purpose-built precision fermentation station designed for the next generation of probiotic yoghurts, functional ferments, and traditional cultured foods — all from one device.

Whether you're fermenting L. reuteri yoghurt, L. gasseri, B. subtilis, natto, tempeh, kefir, koji or fermented vegetables like sauerkraut and kimchi, the Reuter-i Pro delivers consistent, reliable results that conventional yoghurt makers simply cannot match.

A Nourishme Organics sub-brand, designed in Australia.

Why the Reuter-i Pro Outperforms Standard Yoghurt Makers

Standard yoghurt makers run at fixed temperature ranges optimised for conventional dairy yoghurt. That's not good enough for the most beneficial probiotic strains. L. reuteri require 36–38°C over 30–36 hours to achieve the super-concentrated bacterial counts described in the Super Gut protocol — conditions that most home appliances simply cannot maintain.

The Reuter-i Pro solves this with water bath technology: heat is distributed uniformly around the fermenting jar, maintaining stable temperature ranges that protect delicate probiotic cultures from the fluctuations that destroy viability. The result is thick, potent, consistently reproducible ferments — batch after batch.

5 Preset Fermentation Modes

All modes feature a programmable timer up to 99 hours, giving you complete control over fermentation duration.

Key Features

Water Bath Precision — Uniform heat circulation eliminates hot and cold spots, protecting sensitive probiotic strains throughout the full fermentation cycle.

2L High Borosilicate Glass Jar with BPA free Plastic Lid — Thick-walled, BPA-free, non-reactive, and toxin-free. Compatible with SCD, GAPS, AIP, and whole-food lifestyles. No plastic contact with your ferment.

Double-Lid Hygiene Chamber — A transparent outer lid seals the fermentation environment, blocking contaminants and locking in a stable temperature range.

Touch LED Control Panel — Sleek, intuitive one-touch yoghurt preset selection with a digital display. No guesswork; no fiddling with thermometers.

Quiet Operation — Low-noise design suitable for kitchen bench use day and night.

SAA-Certified Power Cable — Australian safety-certified plug included.

1-Year Warranty

What's in the Box

• Reuter-i Pro Base Unit × 1
• 2L High Borosilicate Glass Container × 1
• Transparent Lid × 1
• Stainless Steel Whey Filter × 1
• SAA-Certified Plug & Power Cable × 1
• English Instruction Manual × 1

Technical Specifications

Who Is This For?

The Reuter-i Pro is ideal for:

• Followers of Dr William Davis making Super Gut L. reuteri or L. gasseri yoghurt
• Gut health enthusiasts wanting a dedicated, reliable fermentation appliance
• Those following wellness diets — SCD, GAPS, AIP, low-FODMAP
• Home fermenters who want one device to handle yoghurt, natto, tempeh, kefir, and vegetable ferments
• Vegan and dairy-free households — works with coconut milk and other plant-based bases

Pair With

• Lactobacillus reuteri LR08 Starter Culture
• L. gasseri LG08 Starter Culture
• B. subtilis BS31 Starter Culture
• MyReuteri Starter Culture Capsules
• Probiotic Yoghurt Starter Culture
• Probiotic Max Yoghurt Starter Culture
• Tempeh Starter Culture
• Natto Starter Culture
• Koji Starter Culture
• Pure Organic Vegetable Starter Culture
• Super Gut by Dr William Davis

Frequently Asked Questions

Can I adjust the temperature?
No — temperatures are preset per mode and optimised for each fermentation type. Fermentation time is fully adjustable up to 99 hours.

Can I use plant-based milks?
Yes. The Reuteri and Yoghurt modes work with coconut milk, oat milk, and other dairy-free bases, though results may vary. UHT full-fat dairy milk produces the most consistent set.

My first batch was runny — is that normal?
For L. reuteri yoghurt, a looser first batch is common. The second batch made using your first as a starter is typically thicker and creamier. UHT milk produces the most reliable set.

Do I need to press Start after selecting a mode?
No. After selecting your chosen function, fermentation begins automatically — no Start button required.

Is a second glass jar available?
Yes — additional glass containers are available separately on the Nourishme Organics website, ideal for continuous batch fermentation.

How to use the strainer?

A small whey strainer is included. This utensil is only suitable for straining off whey if the yoghurt completely separates into curds and whey. It is too small to strain curds. Place the strainer on top of the glass jar and pour off whey.

Does the Reuter-i Pro yoghurt maker instantly reach the set point temperature?

No — and the lag is actually central to why these devices work the way they do.

Why it's gradual, not instant?

1. Thermal mass of the water – The heater has to warm the entire volume of water surrounding the jar, not just a small element. Water has a high specific heat capacity, so raising its temperature takes time and continuous energy input, even with a decent heating element.
2. Heat has to transfer through multiple layers – Heat moves from the heating element → into the water → through the outer jar wall → into the milk itself. Each of those transfers adds delay. Even once the water bath is at the set point, the milk inside the jar lags behind until it equilibrates with the surrounding water — this can take anywhere from 20 minutes to over an hour, depending on the volume of milk and the jar's thermal conductivity (glass is slower than thin plastic).
3. Starting temperature matters a lot – If you start with cold milk straight from the fridge (around 4°C) and are aiming for a reuteri ferment at ~37°C, that's over 30°C of temperature rise to achieve before the clock on your "36-hour ferment" should really start counting. Some people pre-warm their milk slightly, or scald it first, precisely to shorten this ramp-up period and avoid it eating into the effective fermentation window. Using UHT milk also helps.
4. Thermostat cycling, not one-shot heating – Once near the set point, most units don't hold a perfectly flat line — they cycle the heater on and off to maintain temperature within a narrow band. This produces small oscillations of maybe ±0.5–2°C rather than a razor-flat target, but avoids overshoot and overheating the culture.

How do I ferment vegetables in a Reuteri- Pro Yoghurt Maker?

Use our Pure Organic Vegetable Starter Culture containing L plantarum with the tempeh setting for 72 hours.

L. plantarum's optimal growth temperature sits around 30–37°C, notably higher than the natural wild fermentation sweet spot (18–22°C) that relies on Leuconostoc mesenteroides getting a head start at cooler temps before Lactobacillus species take over. By inoculating directly with L. plantarum, you're skipping that successional process entirely — you don't need the cool-temperature phase to let Leuconostoc establish itself first, because you're not relying on it.

Practical implications:

• Faster, more predictable fermentation: At 30°C, a robust L. plantarum starter will drive pH down quickly and reliably, often within 3–5 days rather than 2–3 weeks.
• Flavor profile shifts: You'll get a more uniformly sour, "cleaner" lactic acid flavor rather than the layered complexity that comes from the wild multi-species succession. Some people prefer this consistency; others find it one-dimensional compared to traditional wild ferments.
• Reduced spoilage risk: Because L. plantarum rapidly acidifies the environment, it outcompetes undesirable organisms faster than a wild ferment would at the same temperature — this actually mitigates a lot of the mold/pathogen concerns you'd normally have at 30°C.
• Texture: Still a consideration — rapid fermentation at warmer temps can still lead to softer texture, though this is more a function of time/pH curve than bacterial species per se. Keeping salt at 2–2.5% helps preserve crunch regardless.

Practical implication for reuteri-style ferments?

Because the ramp-up can eat a meaningful chunk of time (sometimes 1–2 hours for a full container), and because reuteri strains are already slow-growing, we recommend using UHT room-temperature milk or lightly pre-warmed milk rather than fridge-cold.