Lactobacillus gasseri LG08 Starter Culture – 100 Billion CFU per Sachet | 3 x 500mg Sachets for Homemade Fermented Dairy

Lactobacillus gasseri LG08 Starter Culture – High Potency for Homemade Yogurt

A single-strain culinary starter culture derived from Kimchi for making fresh fermented dairy or non dairy yoghurt at home. Each 500mg sachet delivers 100 billion CFU of Lactobacillus gasseri LG08, a lactic acid bacterium belonging to a species long associated with cultured milk traditions. Designed for use with home yoghurt makers. Three individually sealed sachets per pack.

Bring the craft of cultured dairy into your own kitchen with Lactobacillus gasseri LG08 Starter Culture — a high-potency, single-strain live culture supplied in convenient pre-measured sachets.

Each 500mg sachet contains 100 billion colony-forming units (CFU) of Lactobacillus gasseri LG08 at the time of manufacture, freeze-dried for stability and ready to inoculate fresh or UHT dairy milk in your home yoghurt maker.

Lactobacillus gasseri is a lactic acid–producing bacterium naturally associated with cultured milk traditions. As it ferments lactose, it produces lactic acid, which sets the milk into a smooth, tangy cultured dairy product with a delicate, clean flavour profile distinct from commercial mixed-strain yoghurts.

Why home fermentation?

• Make fresh cultured dairy from milk you choose — full-cream, low-fat, A2, or lactose-free dairy bases, non dairy milk
• Control the fermentation time and final acidity to suit your taste
• Skip the additives, stabilisers, sweeteners, and thickeners found in many supermarket yoghurts
• One sachet typically inoculates 1–2 litres of milk (recipe and yoghurt maker dependent)

What's in the box:

• 3 × 500mg sachets, individually foil-sealed
• Each sachet: 100 billion CFU Lactobacillus gasseri LG08
• Production batch and best-before date printed on outer pack

Suggested Use

1. Heat fresh dairy milk to approximately 80°C, then cool to 38°C (You can skip this step by using UHT milk)
2. Empty the contents of one sachet and inulin into the warm milk and whisk gently to disperse evenly.
3. Transfer to your yoghurt maker and incubate at 38°C for 36 hours, or until the desired tartness and set are achieved.
4. Refrigerate the finished culture promptly. Best consumed within 7 days.

Fermentation time, set, and flavour will vary with milk type, starting temperature, and incubation conditions.

Storage

Store sealed sachets in the freezer (–18°C or below) for maximum shelf-life as printed on pack. Refrigeration (4°C) is acceptable for shorter-term storage. Keep dry and away from direct sunlight. Once opened, use immediately.

Product Specifications

SHIPPING INFORMATION:

Choose express shipping to ensure your culture arrives quickly and maintains their quality for the best results! Refrigerate on Arrival.

IMPORTANT: We only ship our yoghurt cultures on a Monday, Tuesday and Wednesday (as item is stored refrigerated) so that they do not remain in transit via Australia Post over the weekend

Best Before can be extended to 2 years by storing frozen

*This product is not intended to diagnose, treat, cure, or prevent any disease or medical condition. It is designed for general wellness and does not claim to provide therapeutic benefits. Always consult with a qualified healthcare professional before making any changes to your health or wellness routine. Supplements should not replace a balanced diet. Always read the label.

FAQ

Q: What is Lactobacillus gasseri LG08? A: It is a specific strain of the lactic acid bacterium Lactobacillus gasseri, a species traditionally associated with cultured dairy products. The LG08 designation refers to the unique strain identifier.

Q: How much milk does one sachet ferment? A: One 500mg sachet is generally sufficient for 1–2 litres of milk, depending on your yoghurt maker and desired set. Refer to your appliance instructions.

Q: Can I use plant-based milk? A: This culture is designed for dairy fermentation. Plant-based milks lack lactose and have different protein structures, which can result in inconsistent fermentation and texture. Dairy milk is recommended but the use of plant milk is possible with the addition of inulin.

Q: Can I reuse the finished yoghurt as a starter for the next batch? A: Some home fermenters re-culture using a small amount of fresh, finished yoghurt. Strain viability and characteristics may shift over successive generations. Use a new sachet after 6 batches.

Q: Is this product pasteurised? A: No — the culture contains live, viable bacteria. Pasteurisation would inactivate the culture.

Q: Does this product contain gluten, GMOs, or artificial additives? A: No

Q: Is this product suitable for vegetarians and vegans? A: Yes, the culture itself is suitable for vegetarians and vegans. 

Q: What is the best-before date? A: Refer to the date printed on each sachet and outer pack. CFU counts are guaranteed to the stated best-before date when stored as directed.