Probiotic Yogurt Science and Our Story

Bacilibloom started in a kitchen in Shah Alam with no plan beyond making something we would want to eat ourselves. Today every batch is made in TTDI, Kuala Lumpur. What we make is probiotic yogurt, and what we specialise in is the part most yogurt leaves out: specific, well-studied probiotic strains, fermented long enough to make a real difference.

This page explains what we make, how we make it, and why.

What we make

We make four yogurts, each in 100g, 450g and 900g jars:

Oorganic Artisanal: our top tier, super creamy and premium
A2 Grassfed Artisanal: super creamy and rich, and our bestseller
A2 Greek: naturally strained and thick
A2 Plain: classic, affordable, everyday yogurt

All four are made from A2 milk and the probiotic culture you choose from six strains. The three richer recipes also use milk cream. Nothing else goes in: no sugar, gums, thickeners or preservatives.

Why the strain matters

The most important word on a probiotic label is the strain name, and it is the one most store-bought yogurts leave out. "Contains live cultures" could mean almost anything. Two products can both say "Lactobacillus" on the label and do very different things, because the effects belong to the specific strain, not the family it comes from.

That is why every strain we offer is named down to the strain code. Our first and best-known is Lactobacillus reuteri LRDR™, sold as MyReuteri™. It is the strain Dr. William Davis recommends in his book Super Gut, and the one he has written about for its effects on skin, sleep, digestion and mood. We use that exact strain, not a generic "reuteri", because the research is tied to the strain rather than the species.

How we make it

Every Bacilibloom yogurt starts with a live culture of the strain you choose. For our L. reuteri yogurt, that is a MyReuteri™ LRDR™ capsule. We follow Dr. Davis's method and culture each batch slowly for 36 hours to build up the good bacteria.

Each new batch is started with live culture from the previous one, which keeps the quality consistent. Because it is a living culture, batches can look a little different at first. Later ones are usually thicker and creamier.

Yogurt vs. probiotic pills

What a probiotic pill gives you

A good point of comparison is BioGaia Gastrus, one of the best-known L. reuteri supplements. Each tablet contains about 200 million CFU (colony-forming units), split between two strains: L. reuteri ATCC PTA 6475 and L. reuteri DSM 17938, at roughly 100 million each.

That dose was designed with infants and children in mind. For adults, the amounts discussed for a noticeable effect are much higher, in the tens or even hundreds of billions of CFU.

Many supplements pair their bacteria with a separate prebiotic fibre to "feed" them. They are easy to carry and easy to take, but once swallowed the bacteria have to survive stomach acid, and capsules contain only the bacteria, not the compounds that fermentation produces.

What 36 hours of fermentation changes

Instead of adding a fixed dose of bacteria to milk, we let the culture grow in it for 36 hours. Over that time the bacteria multiply many times over, so a single serving can carry billions of live bacteria, far more than the 200 million in a tablet.

Fermentation also produces more than bacteria. During those 36 hours, the culture makes short-chain fatty acids, bacteriocins (natural antimicrobial compounds) and vitamins. With yogurt you get those already made, alongside the bacteria themselves, in a food that is gentle on the stomach and easy to make a daily habit.

What this means for you

Higher CFU counts. A slow ferment produces far more live bacteria than a typical pill.
Fuel and finished products. Yogurt delivers the bacteria together with their beneficial by-products. Pills usually deliver only the bacteria.
A better chance to stay. Bacteria that arrive in a fermented food are more likely to settle in and shape your microbiome than ones that pass through in a capsule.
Food first. Research on fermented foods suggests they can do more for gut health, and even mood, than supplements alone.

Our probiotic strains

Every recipe can be made with any of these six strains. Each has its own guide with the research behind it.

L. reuteri LRDR™: the Love Maker

People usually notice Lactobacillus reuteri LRDR™ first in everyday ways: smoother digestion, more restful sleep and a lighter mood. That fits with research on L. reuteri's ability to raise oxytocin, the hormone closely tied to how connected and calm we feel. Read the L. reuteri LRDR™ guide.

Bacillus subtilis HU58™: the digestive helper

A spore-forming probiotic that supports the last stage of digestion by increasing the gut's production of digestive enzymes such as amylase, protease and lipase. Read the Bacillus subtilis HU58™ guide.

Bifidobacterium longum BB536: the Gut Guardian

First isolated in 1969, with one of the longest safety records of any probiotic strain. In a study of Malaysian preschool children, those taking BB536 had sore throats that lasted 46% shorter. Read the B. longum BB536 guide.

Lactobacillus gasseri BNR17™: the Belly Burner

Clinical studies on L. gasseri have found reductions in visceral fat and waist circumference in adults, and the species is also studied for women's health. Read the L. gasseri BNR17™ guide.

Bifidobacterium longum subsp. infantis EVC001: the Guardian Infant

A strain that thrives on human milk oligosaccharides (HMOs), known for supporting digestion and a calmer gut. Read the B. infantis EVC001 guide.

Lactobacillus casei Shirota: the Mood Lifter

One of the most widely studied probiotic strains in the world, best known for supporting regularity. Read the L. casei Shirota guide.

Choosing your strain

If you are not sure where to start:

For sleep, mood and skin: L. reuteri LRDR™
For digestion after meals: Bacillus subtilis HU58™
For immunity and a settled stomach: B. longum BB536
For weight and women's health: L. gasseri BNR17™
For a sensitive gut: B. infantis EVC001
For regularity: L. casei Shirota

None of these strains works overnight. Eaten regularly, they work quietly in the background, and the effects build up. You choose your strain on the order form.

For more help deciding, read our full guide to choosing a strain.

Delivery and pickup

Delivery: We deliver by courier anywhere in Kuala Lumpur and the Klang Valley. We don't deliver outside the Klang Valley yet.
Pickup: Collect your order from Mukha Cafe in TTDI, Kuala Lumpur. We'll message you when it's ready.
When: Everything is made fresh to order. Delivery or pickup is within 7 working days of your order.
Ordering and payment: Order and pay through our order form, where you choose your recipe, size and probiotic.

Go to the order form.

Storing your yogurt

Keep it in the chiller section of your fridge.
It keeps for 4 weeks.
Don't freeze it.
It is not suitable for children.

Getting in touch

WhatsApp us on +60 19-517 5035, or email the address in the footer. We answer during working hours, Malaysian time.