REUTS
About Us
Our Story
Reuts was founded by RJ Thunder, a stem cell scientist with a deep interest in traditional foods and fermentation.
Inspired by the way cultured foods have been made for generations, RJ set out to create a yogurt using traditional fermentation methods, simple ingredients, and one carefully selected culture.
Today, every batch is still made with the same commitment to quality, simplicity, and intention.
The Name Behind Reuts
Reuts (pronounced "roots") is inspired by Lactobacillus reuteri, the culture used to ferment every batch we make.
The name reflects what sits at the center of our process and our belief that good food starts at its roots: simple ingredients, traditional methods, and thoughtful fermentation.
Why L. reuteri?
Lactobacillus reuteri is a naturally occurring lactic acid bacteria used in traditional fermentation and studied in scientific research related to fermentation, microbiology, and probiotic strains.
During fermentation, L. reuteri helps transform milk into a yogurt over time, contributing to the texture and tang that develop naturally through this process.
Unlike most yogurts that use blended cultures selected for speed and consistency, Reuts is exclusively cultured with L. reuteri. We chose this approach because it reflects our commitment to simplicity, traditional fermentation, and consistency.
Our Philosophy
Simple Ingredients. Traditional Methods.
We believe great yogurt doesn't need shortcuts.
That's why every batch starts with A2/A2 milk, is traditionally fermented with L. reuteri, and is made without artificial flavors, natural flavors, gums, or thickeners.
