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

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

Attribute	Detail
Product type	Single-strain freeze-dried starter culture
Strain	Lactobacillus gasseri LG08
Live count at manufacture	100 billion CFU per sachet
Sachet size	500 mg
Pack size	3 sachets
Total pack weight	1.5 g
Form	Freeze-dried powder
Allergens	May be Present: Soy, Fish, Milk, Bee Pollen
Country of origin	Packed in Australia from Imported Ingredient
Storage	Freezer recommended; refrigerate after opening
Intended use	Home culinary fermentation

SHIPPING INFORMATION:

Refrigerate on Arrival.

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.

L. GASSERI YOGHURT — TROUBLESHOOTING GUIDE

Won't set, curdled, or smells stronger than expected? Here's what's going on.

L. gasseri yoghurt follows a similar pattern to other targeted-strain yoghurts — a narrower temperature window, a longer ferment, and more batch-to-batch texture variation than standard yoghurt. This guide covers the eight places the process most often trips people up, and what to do about it.

This guide covers the fermentation process only — temperature, timing, texture, and safety. It isn't a source of health claims about this culture.

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Starter & culture

This ferment relies on a specific, strain-verified starter rather than a generic multi-strain probiotic.

What starter do I actually need?

WHAT'S HAPPENING

This ferment depends on a strain-identified L. gasseri starter (usually naming the specific strain) rather than a generic probiotic or standard yoghurt culture — the wrong product won't reliably ferment the same way.

TRY THIS

Use a starter that names its strain explicitly. Pour the starter into milk and stir thoroughly into the milk so the culture disperses evenly rather than clumping in one spot. Using a hand mixer is highly recommended.

Can I ferment L. gasseri and L. reuteri together in one batch?

WHAT'S HAPPENING

Both cultures ferment in a similar low-temperature range, which is why they're often combined in one batch, though the balance between the two strains in the final yoghurt isn't something a home setup can measure or guarantee.

TRY THIS

If combining, follow a recipe's specific starter ratio for both rather than guessing, and treat temperature guidance (see below) as applying to whichever strain needs the narrower range.

Can I reuse a batch as the starter for the next one?

WHAT'S HAPPENING

A successful batch can usually be used to inoculate the next one, similar to traditional yoghurt starters.

TRY THIS

Keep a small amount of each successful batch aside as starter for the next, but return to a fresh starter every several generations, and watch for any batch that ferments noticeably weaker than usual.

My batch isn't fermenting at all, even though I followed the recipe

WHAT'S HAPPENING

Before assuming a process error, check the starter itself — potency can drop if starter is old, were stored somewhere warm, or have been open a long time.

TRY THIS

Try a fresh, unopened starter as a test batch. If that ferments normally, the issue was the starter, not your technique — see "Temperature" next if a fresh starter still doesn't work.

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Temperature sensitivity

This is the single most common cause of failed batches — and the easiest thing to get wrong without realising it.

My yoghurt maker or appliance says it's holding the right temperature, but nothing ferments

WHAT'S HAPPENING

This culture ferments best in a narrower, lower temperature band than standard yoghurt cultures — commonly cited around 37–38°C. Many yoghurt makers and multi-cookers run hotter than their display suggests, which is enough to damage the culture with no visible warning sign — you simply get a batch that never thickens.

TRY THIS

Check your appliance's actual internal temperature with a separate thermometer rather than trusting the display. If it's running hot, look for a lower setting, a device built for a lower range the the Reuter-i Pro, or an alternative low-heat method (some people use an oven light or briefly warmed oven, switched off, to hold gentle warmth over many hours).

How do I hold a steady temperature over such a long ferment?

WHAT'S HAPPENING

Most home yoghurt equipment is designed for shorter ferments and can drift over the many hours this culture needs.

TRY THIS

A dedicated proofer, sous vide setup, or insulated container with periodic gentle reheating all work. Check the temperature at a few points through the ferment rather than only at the start. The Reuter-i Pro is the perfect companion for this type of yoghurt.

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Milk & curdling

The base you choose, and how you prepare it, shapes both how the ferment behaves and how the finished yoghurt sets.

My first batch curdled into separate curds and whey — did I do something wrong?

WHAT'S HAPPENING

A curdled first batch is common and expected, especially when starting with fresh culture rather than a previous batch. It isn't a sign of failure.

TRY THIS

Whisk the curds and whey back together — it's still usable. Subsequent batches made using a portion of this one as starter typically curdle less and set more smoothly.

Which milk works best?

WHAT'S HAPPENING

Full-fat dairy bases (whole milk, half-and-half, A2 milk) generally give a thicker, more reliable set than lower-fat milk, and results vary noticeably by brand and fat content.

TRY THIS

Start with a full-fat option and stick with one brand while you learn your timing, since switching milks changes texture and can make troubleshooting confusing. Adding a small amount of milk powder can help boost thickness if needed.

Do I need to boil the milk first, and how much does it matter?

WHAT'S HAPPENING

Bringing milk to a near-boil and cooling it fully before adding the culture helps the proteins set more firmly, similar to traditional yoghurt-making. UHT milk in particular tends to give a runnier result than fresh pasteurised milk but does not require heating.

TRY THIS

Boil, then cool to lukewarm (comfortably warm to the touch, not hot) before adding starter. Adding culture to milk that's still hot is one of the most common causes of a failed or weak batch. You can also use UHT milk which does not required heating.

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Fermentation duration

This ferment runs much longer than standard yoghurt, which changes how you plan and judge it.

Why does this take so much longer than regular yoghurt?

WHAT'S HAPPENING

This culture ferments more slowly than typical yoghurt bacteria, so recipes commonly call for a much longer ferment — often 24–36 hours, well beyond an overnight set.

TRY THIS

Plan around the full recipe time rather than checking early, and keep notes on exactly how long each batch took so you can refine your own timing over a few attempts.

How do I know when it's actually done?

WHAT'S HAPPENING

Because the ferment runs so long, visual cues can be subtle early on, and it's easy to either stop too soon or let it run well past done.

TRY THIS

Look for thickening and a mild tang rather than judging by time alone, and check toward the end of your recipe's stated window rather than well before it. Refrigerate once it reaches a texture and tang you're happy with — chilling slows fermentation right down.

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Texture & separation

Texture is the most variable part of this ferment, and separation is far more common than with standard yoghurt.

My yoghurt is thin, gloopy, or runny rather than thick

WHAT'S HAPPENING

Texture with this ferment is strongly influenced by milk fat content, brand, and how thoroughly the milk was heated and cooled before culturing.

TRY THIS

Boil the milk fully before cooling, try a slightly higher point within your recipe's safe temperature range, and consider a small addition of milk powder for extra thickness. Expect the first batch or two to be less thick than later ones as your starter strengthens.

My batch has separated into curds and clear liquid

WHAT'S HAPPENING

Separation into curds and whey is a common quirk of this particular ferment and doesn't indicate spoilage.

TRY THIS

Stir or whisk to recombine before eating, or strain off the whey for a thicker, Greek-style texture if you prefer — the strained whey can be saved as starter or used elsewhere in cooking.

My texture keeps changing between batches

WHAT'S HAPPENING

Even small differences — a different milk carton, a slightly different ferment temperature, a fresher or older starter — can shift texture noticeably with this culture.

TRY THIS

Keep one variable fixed at a time (same milk brand, same fat content, same ferment length) while you settle into a routine, then adjust one thing at a time from there.

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Taste & smell

Expect a different flavour profile to shop-bought yoghurt — a milder, more mellow tang is normal, not a fault.

It tastes noticeably different from shop-bought yoghurt — is that normal?

WHAT'S HAPPENING

This culture tends to give a milder, more mellow flavour than standard commercial yoghurt cultures, which can read as "not working" to first-timers expecting a sharper tang.

TRY THIS

Judge by thickening and a mild tang rather than expecting the sharpness of shop-bought yoghurt. If you'd prefer more tang, a slightly longer ferment develops more acidity.

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Is it safe? Reading the signs

Given how different this ferment looks and behaves compared to standard yoghurt, it's worth knowing what's normal and what isn't.

How do I tell normal separation and mild tang from actual spoilage?

WHAT'S HAPPENING

Separation and a mild, mellow tang are both normal for this culture. True spoilage looks and smells noticeably different — visible fuzzy or coloured mould, or a smell that's genuinely rotten rather than mild and fermented.

TRY THIS

Separation and mild tang: no action needed, stir or strain as preferred. Fuzzy or coloured growth, or a genuinely off (not just tangy) smell: discard the batch and start fresh with a new starter and clean equipment.

How long does a finished batch keep?

WHAT'S HAPPENING

Once refrigerated, fermentation slows dramatically but continues very slowly, gradually increasing tang over time.

TRY THIS

Refrigerate promptly once your batch reaches the texture and tang you want, and use within a similar window to homemade dairy yoghurt generally — check for any off smell or visible growth before eating an older batch.

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When in doubt, don't eat it. If a batch shows fuzzy or coloured growth, or smells rotten rather than mild and tangy, the safest move is to discard it and start again with fresh starter and clean equipment. This guide covers general fermentation troubleshooting and isn't a substitute for food safety or medical advice specific to your situation.

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Starting out

A few practical questions that come up for people trying this for the first time.

How much should I eat when I'm just starting?

WHAT'S HAPPENING

As with introducing any new fermented food to your diet, starting with a larger portion straight away can feel more noticeable to your digestion than easing in gradually.

TRY THIS

Start with a small serving and increase gradually over a week or two as you see how you respond, the same way you would with any new fermented food. If you have any underlying health condition or are pregnant or immunocompromised, check with your doctor before adding a new fermented food to your routine.

I've noticed some digestive changes since starting — is that expected?

WHAT'S HAPPENING

Mild digestive adjustment (gas, bloating, or changes in stool) is a commonly reported experience when introducing any new fermented or probiotic-rich food, and typically settles within a short period for most people.

TRY THIS

Reducing your portion size for a few days is a reasonable first step. If symptoms are significant, persistent, or concerning, stop and speak with your doctor rather than trying to manage it yourself — this guide can't assess your individual situation.

Loving making our own yogurt, feeling better already.

Hi there, we're so glad to hear you're enjoying making your own yogurt! Thank you for sharing your experience.

This is a fabulous culture and yogurt !

Wonderful yogurt and great service hoping to see some health benefits !

We're so happy you love the culture and yogurt! Thank you for your kind words and support. Wishing you the best with your health journey!

Gasseri is pretty good.

I have made two batches of the Gasseri. It's nice to taste but different from the reuteri which seemed to make you feel happier. The gasseri was more of a level out and relax sort of feeling to it.

Hi there, thank you for taking the time to leave a review for our L gasseri LG08 Starter Culture. We are glad to hear that you have enjoyed using it and have noticed a difference in how it makes you feel. Each probiotic strain works differently for each individual, so we understand that the effects may vary. We appreciate your feedback and hope you continue to enjoy our product. Have a great day!

Highly recommend L.Gasseri

As always great fast service from Kriben. This was a really good addition to my coconut yoghurt for an added boost.

Hi there! Thank you so much for your kind words. We're so glad to hear that you're enjoying our L. gasseri starter culture and that it's been a great addition to your coconut yogurt. We always strive to provide fast and reliable service for our customers. Thank you for choosing our product and we hope you continue to see great results!