LR Superfood Starter by Cutting Edge Cultures

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Featuring the LR Superfood Starter by Cutting Edge Cultures! LR Superfood (full name Lactobacillus Reuteri Superfood) looks, tastes, and smells like yogurt, but it is not technically a yogurt. LR Superfood is cultured dairy, made with completely different strains of bacteria than conventional yogurt. These beneficial bacteria – Lactobacillus reuteri – impart significantly higher benefits and far higher probiotics compared to conventional yogurts*. LR Superfood’s fermentation process is different from that of conventional yogurts: LR Superfood is fermented for 36 hours at a lower temperature than conventional yogurts, and requires the addition of prebiotic fiber to the milk. This process generates very high probiotic bacterial counts, far higher than store-bought yogurts or even homemade ones*. Our unique LR Superfood starter culture provides a high concentration of the exceptional microorganism, Lactobacillus reuteri. Restoring L. reuteri into your gastrointestinal tract is among the most powerful strategies you can apply for health, both physical and emotional*. When you use the ‘low and slow’ culturing process described in the instructions, the bacterial counts of this beneficial strain are increased exponentially over the 36-hour period. The result is a rich, thick, delicious, pleasantly-tart, and super-healthy dairy product, far superior to regular yogurts which are fermented relatively quickly, and typically contain much lower counts of probiotic bacteria*. *These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease. And there’s a bonus, too! Once you’ve made a batch of LR Superfoood using our LR Superfood starter, you can use some of it to culture your next batch! This is called ‘reculturing’ and can be repeated several times over. New to making L. reuteri cultured superfood? You probably have questions! We’ve assembled the most common ones here. GENERAL FAQs What’s the difference between LR Superfood and conventional yogurt? LR Superfood (LRSF) looks, tastes, and smells like yogurt, but it is not technically a yogurt. LRSF is cultured dairy, made with completely different strains of bacteria than conventional yogurt. These beneficial bacteria are called Lactobacillus reuteri (L. reuteri), and they impart significantly higher benefits and far higher probiotics compared to conventional yogurts. LRSF’s fermentation process is different from that of conventional yogurts: LRSF is fermented for 36 hours at a lower temperature than conventional yogurts, and requires the addition of prebiotic fiber to the milk. This process generates very high probiotic bacterial counts, far higher than store-bought or even homemade yogurts. STARTER CULTURE FAQs * What is the LR Superfood starter culture? The LR Superfood starter culture contains a unique strain of L. reuteri bacteria that starts the fermenting process, in which milk transforms into a superfood cultured dairy, rich in the exceptional microorganism L. reuteri. * Can I make LR Superfood without a starter culture? No, either a LR Superfood starter culture or previously-made LR Superfood is required in order to make LR Superfood. * Can I use my LR Superfood to revive another culture (such as milk kefir or conventional yogurt)? No, these are not compatible. * How long does an unopened sachet of starter culture keep in the refrigerator? The Best By date is printed on the pouch and on each sachet. Please keep the starter culture refrigerated/frozen, for optimal shelf life. * Which strain of L. reuteri does LR Superfood contain? Our LR Superfood contains a high concentration of the SD-5865 strain of L. reuteri. INSTRUCTIONS FAQs * What type of milk should I use? Ideally, use whole dairy milk and/or half & half, preferably organic, without additives (they interfere with the fermentation and cause separation into curds and whey). If a vegan version is desired, use coconut milk without additives (except guar gum). See the vegan recipe in the Instructions leaflet. Avoid low fat milk (too thin), cream only (too thick), and raw milk (it contains competing bacteria). * Do I need to pre-heat the milk? If you use dairy milk then there is no need to heat it. Coconut milk, on the other hand, needs to be pre-heated; see the vegan recipe in the Instructions leaflet. * Can I ferment the mixture in a yogurt maker or Instant Pot? Only if the temperature can be adjusted to 100F. The L. reuteri bacteria love human body temperature. Regular yogurt makers/Instant Pots are usually automatically set to a higher temperature, which is too hot for L. reuteri to survive. Test your device with a cup of water and a thermometer before making your first batch. * Why do we ferment the mixture for 36 hours? To achieve the highest probiotic bacterial concentration possible. This happens around the 36th hour. * Should I ferment for longer than 36 hours? No. After 36 hours the live bacteria start to die off. * Why do we add prebiotic fiber to the fermenting mix? As food for the L. reuteri (which are living bacteria and need to eat), and for a thicker texture. Insufficient prebiotic fiber will result in a thin end-product with a markedly lower beneficial bacterial concentration. * Why should I keep the culturing vessel away from the airflow of air vents/heaters/air conditioning? To avoid fungal contamination from the high volume of air. * Why is it important to clean the utensils? To avoid fungal contaminations. * How long should I refrigerate the LR Superfood before consumption? Until well chilled, approximately 3 hours. * What does ‘reculturing’ mean? Making a new batch using some of a previously-made batch. * How many times can the LR Superfood be recultured? During testing we successfully recultured several times before the end-product became less flavorful/less tangy. That’s the indication that it’s time to use a new sachet of starter culture. * Can I make larger quantities? Absolutely! Save time by making larger quantities, with all the ingredients in proportion. For example, to make 2 quarts of LR Superfood, just double the recipe: use 2 quarts of milk, a 2-quart jar/bowl, 4 tablespoons of prebiotic powder, 2 sachets of LR Superfood Starter (or 4 tablespoons of previously-made LR Superfood), etc. * Can I make Greek-style “yogurt”? Yes, strain the end-product through a cheesecloth to remove some of the whey. * At what stage do I add flavorings such as fruit, sweeteners, etc.? After fermentation or just before you eat. Not during fermentation. * Can I use more than 1 sachet of starter culture? Only if you’re making larger quantities (see question on larger quantities). Otherwise, do not use more starter than recommended. END-PRODUCT FAQs * What should the end-product be like? Nicely tart, rich and delicious (thanks to the long fermentation). The texture will depend on the milk you used. If you used whole milk only: yogurt-like. If you used part whole milk, part half & half: quite thick. If you used half & half only: very thick. If you used coconut milk: similar to Greek yogurt. * Why is the end-product tart? The tartness is a good thing and is a result of the prolonged fermentation, during which the lactose (milk sugar) is converted into lactic acid. Please note: LR Superfood should be pleasantly tart, not unpleasantly pungent. Many people love this tartness as is; for others, it may be an acquired taste. You can add fruit or a natural sweetener when you eat it. * How much LR Superfood should I eat? Start with 1 teaspoon a day for the first two days. Then gradually increase the quantity until you reach 1/2 cup a day. * Can I eat LR Superfood if I’m lactose intolerant? Typically yes, since the prolonged fermentation converts the lactose into lactic acid, but to be sure, start small and see how you feel. If all goes well, increase the quantity. * How long will the LR Superfood keep in the refrigerator? It will be good for several weeks when refrigerated. Flavor and texture may change over time. TROUBLESHOOTING FAQs * I fermented the mixture for longer than 36 hours. Is it safe to eat? It may be safe to eat, but some of the L. reuteri may have died off. * Why did my end-product separate into curds and whey (solids and liquids)? Is this a bad thing? Separation during fermentation is a natural thing. It happens most commonly during the first few batches or if the milk had additives, or if you stirred the mixture during fermentation, or if you used two different types of milk, or if you used coconut milk but forgot to follow the specific instructions for coconut milk. As a general rule, if the end-product smells good and tastes good (pleasantly tangy), then it is fine. You can stir the whey (liquid) back into the curds (solids), but don’t be surprised if it separates again. Some people actually prefer to consume the whey and curds separately: they use the whey as a base for beverages, and the curds as a soft cheese. * What’s the translucent liquid in my jar? This is whey. See the previous question. * Why did my end-product come out thin? Common causes are: using low-fat milk, adding insufficient prebiotic fiber, using coconut milk without adding sufficient guar gum and prebiotic fiber. * Why did my fermentation fail? Common causes are: fermenting temperature above 100F (which likely killed off the L. reuteri); using a milk with additives; not mixing the slurry thoroughly enough before the fermentation; not adding sufficient prebiotic fiber (the bacteria need it as food); not cleaning your utensils sufficiently (contamination); placing the jar or bowl near air flow such as a heater, air conditioning or air vent (contamination); not covering the jar or bowl with a plastic wrap during fermentation (contamination). Ingredients: Lactobacillus Reuteri, non-GMO FOS (Fructooligosaccharides) Contains live cultures. Vegan. Dairy-free. Non-GMO. Packaged in a facility that also handles products that may contain wheat, soy, eggs, milk, and fish.

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