What Yogurt Has L. reuteri in the USA?

December 25, 2025 •

3 min read

Over 70% of the United States' digestive and immune health market is driven by probiotics, with consumers seeking specific strains like L. reuteri. However, a key challenge is determining exactly what yogurt has L. reuteri in the USA, as commercially available options are very limited and often less potent than homemade versions.

Quick Summary

The commercial availability of yogurt containing L. reuteri in the USA is scarce, with homemade versions providing the highest probiotic concentration through specific fermentation and starter cultures. Learn why store-bought brands fall short and how to easily make this potent cultured dairy product at home for maximum benefits.

Key Points

Homemade is Best: Finding high-potency L. reuteri yogurt commercially is very difficult, making a DIY approach with a specific starter culture the most effective method.
Extended Fermentation: Homemade L. reuteri cultured dairy requires a "low and slow" fermentation period of around 36 hours at a stable low temperature (approx. 100°F).
Prebiotic Fiber is Crucial: Successful homemade fermentation requires prebiotic fiber like inulin or FOS to serve as food for the L. reuteri bacteria.
Benefits are Unique: High-potency L. reuteri is associated with benefits beyond typical digestive health, including mood enhancement, improved skin, and a stronger immune system.
Commercial Brands are Inadequate: Even brands that have historically mentioned L. reuteri often use standard fermentation, resulting in levels far lower than what is achieved in a properly cultured homemade batch.
Reculturing is Possible: After making an initial batch with a starter, you can use a portion of that finished product to culture future batches.

Finding yogurt that contains the probiotic Lactobacillus reuteri (L. reuteri) on store shelves in the United States is exceptionally difficult. Unlike common probiotic strains like L. acidophilus or Bifidobacterium, L. reuteri is rarely included in mass-produced yogurt products. This scarcity is due to the specific and extended fermentation process required to cultivate a high potency of the bacteria, which differs significantly from standard commercial yogurt production.

The Limited Reality of Store-Bought L. reuteri Yogurt

Historically, the brand Stonyfield Organic was noted for including a strain of L. reuteri in some of its products. However, reports from probiotic experts like Dr. William Davis indicate that modern, widely available store-bought yogurts, including major brands like Stonyfield and Activia, do not provide the high potency of L. reuteri that is necessary for the therapeutic effects often associated with the strain. The fermentation methods used for commercial yogurts are simply not designed to produce the extremely high concentrations of L. reuteri achieved through specialized home fermentation.

The Rise of DIY Homemade L. reuteri Yogurt

For those serious about incorporating a high concentration of L. reuteri into their diet, making homemade cultured dairy is the most effective method. This involves a "low and slow" fermentation process, typically lasting 36 hours at a consistent temperature of around 100°F (38°C). Starter cultures and probiotic tablets are readily available online for this purpose. The homemade approach ensures that the bacteria have the optimal environment to proliferate to extremely high and potent levels, resulting in a unique, tangy, and nutrient-dense product.

Essential Ingredients for Homemade L. reuteri Yogurt

Starter Culture: A specialized starter containing the desired strains, such as L. reuteri DSM 17938 and ATCC PTA 6475. These are often sold as capsules or dedicated yogurt starter packets.
Milk or Half-and-Half: Ultra-pasteurized half-and-half is a popular choice for a thick, rich result. Full-fat, whole milk can also be used.
Prebiotic Fiber: A food source for the bacteria, such as inulin powder or FOS (fructooligosaccharides), is necessary for the bacteria to multiply effectively.
Yogurt Maker/Incubator: An appliance capable of maintaining a precise, low temperature for an extended period is crucial for successful fermentation.

Homemade vs. Commercial Yogurt with L. reuteri


Feature	Homemade L. reuteri Yogurt	Commercial Probiotic Yogurt (with other strains)
Potency	Very High (trillions of CFUs)	Low to Moderate (billions of CFUs)
Fermentation Time	36 hours	Typically 6-8 hours
Fermentation Temperature	97-100°F (36-38°C)	100-110°F (38-43°C)
Required Additives	Prebiotic fiber (inulin or FOS)	Not required for fermentation
Flavor Profile	Often thicker and tangier	Wide variety, typically milder
Availability	Requires purchasing starter cultures and fermenting at home	Widely available in grocery stores

Understanding the Benefits of L. reuteri

Beyond standard digestive support, high-potency L. reuteri fermented dairy is associated with a range of health benefits. These include enhanced mood, improved skin health, and a stronger immune system. The bacteria produce reuterin, a substance that helps suppress harmful microbes in the gut. Furthermore, a high-potency cultured dairy product can significantly boost the amount of beneficial bacteria in the gut microbiome, a process that is not achievable with standard store-bought yogurt.

Outbound Link for Further Exploration

For more detailed recipes and information on making this cultured dairy product at home, the book Super Gut by Dr. William Davis is a highly cited resource in the L. reuteri community.

Conclusion: The DIY Path for L. reuteri

For US consumers, the search for a potent L. reuteri yogurt in grocery stores is a frustrating and largely fruitless endeavor. While some commercial brands might contain this strain, the levels are typically too low to offer the robust health benefits associated with it. The most reliable and effective path is to create your own cultured dairy product at home using a specialized starter culture and a temperature-controlled fermentation process. This homemade approach ensures a high concentration of the beneficial bacteria, maximizing the potential gut health and overall wellness advantages.

Frequently Asked Questions

Currently, no widely available, mass-produced yogurt brands in the US contain the specific high-potency strains of L. reuteri achieved through home fermentation. While some brands may list general Lactobacillus strains, they do not offer the same probiotic concentration.

No, you cannot reliably use store-bought yogurt as a starter. The commercial products do not contain the specific strains or high counts needed for the long, low-temperature fermentation process to be successful.

You will need a yogurt maker or a device capable of maintaining a precise temperature of around 100°F (38°C) for 36 hours, along with a high-quality starter culture and prebiotic fiber.

It is not technically the same as regular yogurt. The extended fermentation time and specific bacterial strains result in a thicker, tangier cultured dairy product with a significantly higher probiotic count than conventional yogurt.

The 36-hour fermentation at a stable, low temperature allows the specific L. reuteri strains to multiply far more than the quick fermentation process used for most commercial yogurts, creating a much higher probiotic concentration.

Starter cultures, such as those from Cutting Edge Cultures or MyReuteri, can be purchased online from various retailers like Amazon, Etsy, or specialized health websites.

Many proponents argue that the probiotic counts achieved in a homemade batch are far higher than in most supplements, making it a more effective way to introduce large amounts of L. reuteri into the gut microbiome.