L. Reuteri Starter? Does the bacteria count matter?

Yogurt Making
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Hi! I have JUST learned about L. Reuteri, and am wondering if anyone knows what the “Bacteria count” should be when starting a batch? I bought BioGaia’s Gastrus product that say they have 2 different strains of L. Reuteri [17938 and 6475]. But it says that the tablets contain only 200 million bacteria in each one. Do we need to have 10 billion to get started? Should I crush up 10 of these tablets and start with that? or should I just ferment for longer if I start with 1 tab of 200 million?
Also, Can I get another capsule that has strain 4659 and add it to the batch as well? do they work well together?

Sorry, I am VERY VERY new to yogurt making heh.

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CFU is meaningless outside of the laboratory.
We described it in detail on our blog here: https://www.yogurtathome.com/blog/tags/cfu-count in several articles.
When making fermented dairy or yogurt, you grow bacteria selectively, and the starting point is meaningless as it will grow exponentially. The growth is limited by the nutrients in the milk as well as inhibitors of the fermentation. Usually, when fermentation is successful, you will end up with a maximum amount of CFU per gram and massive growth from a capsule or probiotic powder, which is almost the same.

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