Process Over Promises
Reuteri Bio-Ferment is built around a simple principle: process matters more than claims.
Fermentation is not something to rush, automate blindly, or scale carelessly. It is a biological process that responds to time, temperature, and environment. Our role is not to force outcomes, but to create the conditions where fermentation can proceed consistently and predictably.
This page outlines how we do that.
Milk Selection & Preparation
Every batch begins with careful handling of fresh milk. Reuteri Bio-Ferment is made using Bella Vacca milk, selected for its consistency and suitability for cultured dairy fermentation.
Preparation is deliberate and consistent, ensuring the milk is ready to support fermentation without unnecessary intervention.
We prioritize cleanliness, temperature control, and repeatable handling over complexity. The goal is not to manipulate the milk, but to prepare it properly so the culture can do its work.
Culture Selection
Reuteri Bio-Ferment cultures Limosilactobacillus reuteri as part of the food itself.
Different bacterial strains behave differently depending on time, temperature, and environment. For that reason, culture selection is based on stability, compatibility with dairy fermentation, and consistency across batches.
The strains used include DSM 17938 and ATCC PTA 6475, selected for their reliable behavior under extended fermentation conditions.
The culture is not added as a supplement or post-processing ingredient. It is introduced at the beginning of fermentation and allowed to develop naturally over time.
Controlled Fermentation
Fermentation takes place under controlled conditions, with temperature held steady and time allowed to do the heavy lifting.
Reuteri Bio-Ferment uses an extended 36-hour fermentation window. This duration is intentional. Short fermentations prioritise speed and throughput. Extended fermentation allows gradual transformation, resulting in a thicker, cultured cream without the need for stabilisers, gums, or additives.
Time is treated as a core ingredient — not a variable to optimise away.
Texture, Separation & Finishing
The thickness and texture of Reuteri Bio-Ferment are achieved through fermentation alone.
Natural whey separation can occur and is considered a normal part of traditionally fermented dairy. No thickeners or emulsifiers are used to force uniformity.
Each batch is finished with care, respecting the characteristics of the fermentation rather than trying to make every jar identical through processing shortcuts.
Small-Batch Production
Reuteri Bio-Ferment is produced in limited batches.
Batch size is intentionally controlled to ensure:
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Close observation of fermentation
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Consistent conditions across jars
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The ability to adjust process, not product
Availability may vary week to week. This is not a marketing tactic — it is a reflection of process-first production.
Quality Control & Consistency
Consistency is achieved through repeatable methods, not automation alone.
Each batch follows the same preparation, fermentation, and finishing framework. Observations during fermentation inform adjustments to future batches, ensuring reliability over time without compromising the core process.
The aim is steady refinement, not constant change.
Respecting the Process
Fermentation is a collaboration between food, microbes, and time.
Reuteri Bio-Ferment exists to honour that relationship — working with the process rather than trying to dominate it. This requires patience, restraint, and a willingness to let fermentation unfold at its own pace.
Good food doesn’t need to be rushed.
It needs to be respected.
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