Regular yogurt stops short. We go the extra mile at every step.
Corn-fed. Conventional. Additives allowed. Whatever’s cheapest.
Certified organic. Grass-fed. Strong, happy cows make better milk, and better milk tastes better.
L. bulgaricus and S. thermophilus. Picked because they sour milk fast.
Once in nearly every human gut. Now almost none. Picked for its health evidence.
Set for texture. Culturing is often stopped at the legal minimum.
Good culture takes time. We ferment six times longer, for potency. A lot of little guys in one cup.
Heating after culturing kills all probiotic benefit. Still legally yogurt.
Always served live.
Starch, pectin, gums. Set without the time. 5 to 15 g protein a cup.
Strained until the spoon stands up. 20 g protein a cup.
What it does differently.
Evidence strength is marked on each. Early doesn’t mean never — we want to help fund the next trials.
Not another supplement. A whole different culture.
Yes No Sometimes. Depends on the brand.
L. reuteri is one of the most studied bacteria on earth. Benefit findings are from trials of specific L. reuteri strains, not of this yogurt. Food, not medicine.
A traumatic event shut my brain off. Two hours of sleep a night. $80K and 900 hours of therapy later, a veteran on Reddit told me about L. reuteri. It reset my cortisol, restored my sleep, and gave me my life back. I’ve made it every week since.
Nobody sold it. Now someone does.
— Caroline
Any quantity.
Made that week.
Same day, by bike.
It’s a culture. It’s the high point of the day. It’s not that kind of high.
Legally no — one strain instead of the two the rules require. Practically, yes, with a spoon.
A Saturday in January. You hear first, the day it’s set.
Any time before the batch is made. Full refund, no questions.
Properly tart, thick enough to stand a spoon in. Eat it with fruit and honey, or with olive oil and salt. Or plain, at the fridge.
Three to four weeks in the fridge, alive the whole time. A week once opened.
Not yet. San Francisco first.
There’s no going back.