REUTS
Frequently Asked Questions
Is it a yogurt?
In a sense, yes - but not by legal definition. Reuts is cultured exclusively with Lactobacillus reuteri, whereas traditional yogurt is made with specific standard cultures. Because of that, we can't technically call it yogurt - but it's enjoyed the same way.
What makes Reuts different from other yogurts?
It comes down to the culture and the process. Reuts is made with a single, well-studied probiotic strain and slowly fermented in small batches. The result is a simpler, more intentional yogurt with a distinct taste and texture.
What kind of milk do you use?
We use A2/A2 milk. This type of milk contains only the A2 protein, which some people find easier to digest.
How much should I eat?
We recommend about 2/3 cup per day. Enjoy it as-is, or top it with your favorite fruit and granola. It also blends perfectly into smoothies.
How long does it stay fresh and how should I store it?
Reuts stays fresh for up to 3 weeks when refrigerated. Keep the lid on to maintain freshness, and avoid double-dipping to preserve the culture.
Are there any side effects?
Some people notice mild digestive changes at first - like more frequent or softer bowel movements - as their body adjusts. This is a normal response when introducing new probiotics.