About Real Reuteri
We make small‑batch, strain‑specific fermented yogurts inspired by Dr William Davis — crafted for people who want clarity, not guesswork.
Our Mission
Real Reuteri exists for one reason: to make strain‑specific fermented foods accessible to people who want targeted, science‑aligned nutrition — without having to DIY every batch.
- Strain‑specific ferments
- Long fermentation for maximum culture development
- Grass‑fed milk or certified organic coconut
- No gums, no stabilisers, no additives
- Small‑batch, slow‑crafted production
Where We Began
Most people discover us through Dr William Davis’s L. reuteri protocol. We started by making his exact DSM 17938 + ATCC PTA 6475 ferment — thick, spoon‑standing and long‑cultured.
As demand grew, we expanded into coconut ferments, GutCalm LGG and Davis‑inspired SIBO yogurt — always keeping strain specificity at the centre.
Our Fermentation Philosophy
We follow three principles:
- Strain specificity first. Every ferment uses named, researched cultures.
- Long fermentation. 36–40 hours for thick texture and active cultures.
- Clean substrates. Grass‑fed milk or certified organic Sri Lankan coconut cream.
Why People Choose Real Reuteri
Our customers want ferments that are:
- consistent
- strain‑specific
- additive‑free
- slow‑crafted
- aligned with Dr Davis’s teachings
We make ferments for people who care about the details — and want results they can feel.
Meet Our Ferments
We make four core ferments, each designed for a different purpose.
Organic Coconut L. reuteri Yogurt
Certified organic Sri Lankan coconut cream — no gums, no additives.
Small‑Batch. Strain‑Specific. Delivered Fresh.
Every ferment is slow‑crafted, vacuum‑packed and made to order.
UK delivery • Freshly made • No additives