Starter Cultures for L.Salivarius and L.Reuteri Yogurt - Pack of 5 Freeze-Dried Sachets

€10,95

Starter Cultures for L.Salivarius and L.Reuteri Yogurt - Pack of 5 Freeze-Dried Sachets

€10,95

31.49% of Customers reorder
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PRODUCT DETAILS

Experience the power of a True Reuteri Yogurt, made fresh at home with our carefully balanced starter culture. Featuring a unique blend of beneficial live bacteria, this starter allows you to create a creamy, tangy, probiotic-rich yoghurt designed to support your gut, immunity, and overall well-being.


🦠 What Makes It Unique?

This culture contains exactly the species you need for authentic reuteri yogurt — no substitutes, no compromises:

  • Lactobacillus bulgaricus — the classic yogurt species, responsible for the thick texture and tangy flavour.

  • Streptococcus thermophilus — works in tandem with L. bulgaricus to set milk and create smooth, creamy yogurt.

  • Lactobacillus salivarius supports gut and oral health, with a gentle, pleasant tartness.

  • Lactobacillus reuteri — the star of the show, known for its wide‑ranging benefits to gut health, immunity, and microbiome balance.

By combining these species, this starter produces a yoghurt that retains both the traditional taste and texture of homemade yoghurt, while also offering the added functional benefits of L. reuteri. Do not incubate for 36 hours if using an electric device or a low-temperature setup :)


🌟 Taste & Texture: Creamy, Smooth, and Tangy

Your homemade yogurt will be thick, spoonable, and perfectly tangy — an authentic, satisfying cultured milk product.


🧬 Why Choose This Starter?

✅ Contains the specific species you want — including L. reuteri, the hallmark of reuteri yogurt.
✅ Free from additives, maltodextrin, gluten, and GMOs.
✅ Produced in a controlled, clean laboratory environment.
✅ Individually packaged sachets for freshness and reliability.


⚡ Easy to Use

Each sachet cultures 1 L (approx. 1 qt) of yoghurt. Works with any yoghurt-making device (electric or non-electric) and whole dairy milk for optimal results. Re‑culture your yogurt for several batches by saving a spoonful each time.


🌟 Who Is It For?

🧡 Health‑conscious individuals looking for true L. reuteri yogurt at home.

🥛 Yogurt lovers who enjoy traditional taste and added benefits.

👪 Families who want wholesome, homemade, probiotic‑rich food.

🧑🔬 Home fermenters exploring functional, targeted species.


🎁 What You Get

📦 5 individually sealed freeze‑dried sachets.

🥄 Each sachet cultures up to 1 L of yoghurt.

📜 Clear, easy‑to‑follow instructions included.

Creamy, tangy, probiotic‑rich yogurt — with the confidence of knowing it’s made with Lactobacillus reuteri, plus three other carefully chosen species for a balanced and authentic result.

💚 A true reuteri yogurt, crafted in your own kitchen — for your gut, your health, and your taste buds.

It is manufactured in a facility that processes milk and contains traces of lactose. The product is not intended for direct consumption. For best results, use whole dairy milk, soy or cashew milk with no preservatives or additives. Do not store open sachet.

QUICK FAQ

How much yogurt/kefir can I make?

Each sachet cultures approximately 1 litre of milk.
You can re-culture future batches from your prepared yogurt/kefir for extended use and better value.

Do I need a yogurt maker?

No. You can use a yogurt maker, Instant Pot, sous-vide setup, or a simple insulated container.
What matters is maintaining a stable incubation temperature for the required time.

What milk works best?

Full-fat milk produces thicker, creamier yogurt/kefir
Semi-skimmed and skimmed milk can also be used, though the texture may vary. Our Vegan Starter works best with Soy, Cashew and Coconut milk

Is the CFU important?

Starter cultures are designed to multiply during fermentation.
The strength of your final yogurt/kefir depends on the milk used, incubation time and temperature, not on a fixed CFU number on the sachet.

Do you disclose strain numbers?

Our cultures are produced as food-grade fermentation starters.
Strain numbers are not typically disclosed for proprietary food fermentation blends.
What matters for yogurt/kefir making is the bacterial species and reliable fermentation performance.

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