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.​

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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.​

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What kind of milk do you use? 

We use locally sourced A2/A2 milk. This type of milk contains only the A2 protein, which some people find easier to digest.

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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.​

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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.

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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. 

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Is it safe for kids or during pregnancy? 

Lactobacillus reuteri is naturally found in breast milk and has been widely studied. Reuts is part of our family's daily routine. If you have specific concerns, we recommend checking with your healthcare provider.​​​​

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Is it vegan or dairy-free? 

No - Reuts is made with dairy. However, many people who are lactose sensitive find they tolerate it well due to the fermentation process, which reduces lactose.

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Is it gluten-free? 

Yes - Reuts is naturally gluten-free.