Bests & Worsts Reviews from Amazon

Here's a yummy off-label hack to megadose these probiotics. Pop a capsule open into a gallon of freshly pasteurized milk, and ferment. I incubate it for 8-12 hours on the low yogurt setting in an instapot (or until milk sets... this is a very mild strain, sometimes takes longer to set). Alternatively, stick it into a warm spot near a wood stove or behind a refrigerator. Most multi-strain probiotics I've tried make sour or bitter yogurt. Lactobacillus gasseri comes out marvellously smooth and creamy every time. I used nonfat cow and goat milk. I like goat milk better. Add a drop of rennet before incubating to increase yield a bit. Strain through cheese cloth or nut milk bag like you would a Greek yogurt. Why bother? Math. Each capsule contains 3 billion CFUs. Each cup of yogurt contains at least 10 billion CFUs (upwards of 90 billion for monocultures, upwards of 1500 billion for kefir). I use a fresh pill every time. One pill makes 5-6 cups of strained yogurt. That, and I detest swallowing pills.