Organic Lactobacillus reuteri LR08 Starter Culture – For Thick, Creamy, and Potent Reuteri Yoghurt*

Craft your own fermented dairy at home with our pure-strain Lactobacillus reuteri LR08 starter culture. Each 1g sachet delivers 100 billion CFU of viable cultures — enough to inoculate generous batches of milk in any standard yoghurt maker. Three single-use sachets, individually sealed for freshness and consistent results from first ferment to last.

Key Features:

Pure single-strain culture — Lactobacillus reuteri LR08, freeze-dried and lab-verified
High-potency 100 billion CFU per gram — concentrated for reliable inoculation across multiple batch sizes
3 x 1g sealed sachets — individually portioned for freshness; no measuring, no waste
Yoghurt-maker ready — formulated for use in countertop yoghurt makers, multicookers with yoghurt function, and dehydrators with controlled temperature settings
Suited to long-ferment dairy — performs at lower temperatures (36–38°C) over extended fermentation windows (24–36 hours)
Compatible with whole milk, A2, raw, and UHT — works across cow, goat, and sheep milk; coconut and nut milks with added sugar
No fillers, additives, or carriers beyond stabilising matrix — clean ingredient profile
Reculturable — reserve a small portion of each finished batch as a seed for subsequent ferments
Suitable for Ambient Temperature Shipping — freeze dried and suitable to be transported via ambient temperature shipping for up to 2 weeks. Store refrigerated on receipt.

A pure-strain culture for serious home fermenters

Lactobacillus reuteri LR08 has earned a quiet cult following among home dairy enthusiasts for its slow, characterful ferments and the unusually thick, custard-like set it produces in long-incubation yoghurts. Our LR08 starter culture is a single-strain freeze-dried preparation — no blends, no co-cultures — giving you a clean, predictable fermentation every time.

Each 1-gram sachet contains 100 billion colony-forming units, delivering more than enough viable culture to inoculate 1 to 4 litres of milk depending on your preferred density. The sachets are individually sealed in moisture-barrier foil to protect the cultures during transit and storage.

Designed for the home yoghurt maker

LR08 thrives in the gentle, sustained heat of a countertop yoghurt maker. Unlike traditional thermophilic yoghurt strains that work fast at 42–45°C, L. reuteri prefers a lower window — typically 36–38°C — and rewards patience with an extended fermentation of 24 to 36 hours. The result is a thick, tangy, slightly sweet ferment with a pleasingly viscous texture.

Most modern yoghurt makers, multicookers and temperature-controlled dehydrators handle this profile without modification.

Three sachets, three batches — or many more

The 3-pack format suits home fermenters who like to experiment, gift batches, or maintain back-stock. Each sachet is a fresh inoculation. Once you've established a successful batch, a tablespoon of finished yoghurt can be used to seed your next batch — extending each sachet across multiple cycles.

How to Use:

Follow our L. reuteri Yoghurt Recipe carefully and precisely to culture a thick, spoonable probiotic-rich yoghurt at home. Just add the contents of the sachet to your preferred milk, incubate at 37–38°C for 36 hours, and enjoy.

Want to extend your culture? Save 1–2 tablespoons from each batch to inoculate the next—no need to re-dose each time.

Storage

Store sealed sachets in the freezer for maximum shelf life, or refrigerate at or below 4°C for short-term use. Keep dry. Use by the date printed on the sachet.

Specifications


Strain	Lactobacillus reuteri LR08
Form	Freeze-dried powder
Potency	100 billion CFU/g
Pack size	3 x 1g sachets
Origin	Imported; packed in Australia
Storage	Refrigerate ≤4°C or freeze
Allergens	May be present: Soy, Milk, Fish, Bee Pollen

This product is supplied as a food ingredient for home fermentation use. It is not a therapeutic good and is not intended to diagnose, treat, cure, or prevent any disease or condition.

→ Available now at Nourishme Organics. Australia’s home of functional fermentation.

SHIPPING INFORMATION:

Refrigerate on Arrival.

Best Before can be extended to 2 years by storing frozen

Frequently Asked Questions

What is Lactobacillus reuteri LR08?

LR08 is a specific strain of Lactobacillus reuteri, a heterofermentative lactic acid bacterium widely used in dairy fermentation. The "LR08" designation identifies this particular strain, which has been selected for its consistent performance in long-incubation home ferments.

How many batches can I make from one sachet?

A single 1g sachet contains 100 billion CFU — enough to directly inoculate between 1 and 4 litres of milk in one batch. Many home fermenters then reserve 1–2 tablespoons of the finished ferment to seed subsequent batches, extending each sachet across multiple cycles.

What kind of milk works best?

Whole-fat dairy milk gives the thickest, most reliable result. LR08 performs well with:

Pasteurised whole milk (cow, goat, sheep)
A2 milk
UHT / long-life milk (no pre-heating required)
Raw milk (heat-treat to 82°C first if preferred)
Lactose Free milk

Lower-fat milks will set thinner. Plant milks (coconut, almond, soy) can work but typically require added sugars or thickeners — results vary.

Why does this culture need 24–36 hours when regular yoghurt is ready in 6–8?

L. reuteri is a slower, lower-temperature fermenter than the thermophilic strains (S. thermophilus, L. bulgaricus) used in conventional yoghurt. The longer window at 36–38°C is what produces LR08's signature thick texture and mild tang. Rushing the ferment at higher temperatures will inhibit the culture rather than accelerate it.

Do I really need a yoghurt maker?

A temperature-controlled appliance is strongly recommended. LR08 needs to hold 36–38°C steadily for 24–36 hours — difficult to maintain in an oven or insulated container without drift. Suitable appliances include:

Countertop yoghurt makers (Easiyo Pro, Luvele, Davis & Waddell, Reuter-i)
Multicookers with adjustable yoghurt function (Instant Pot, Crockpot)
Dehydrators with low-temperature settings
Sous-vide setups in a water bath

Why do some recipes add inulin, acacia fibre, potato starch or honey to L. reuteri ferments?

A small amount of prebiotic fibre (such as inulin, acacia fibre) or honey is sometimes added at inoculation to support an active, vigorous ferment over the long incubation period. This is a common technique among experienced home fermenters.

What should the finished ferment taste and look like?

Expect a thick, custard-like set with a clean, mildly tangy flavour and a slight natural sweetness — less sharp than commercial yoghurt. A small amount of clear whey separation is normal and can be stirred back through or strained off for a thicker result.

Can I reuse a portion of my finished batch as a starter?

Yes. Reserve 1–2 tablespoons of finished, refrigerated ferment within 5–7 days and use it to inoculate your next batch of fresh milk. Most home fermenters successfully re-culture LR08 across several generations before vigour declines and a fresh sachet is needed.

How should I store unused sachets?

Keep sealed sachets in the freezer for longest shelf life, or refrigerate at or below 4°C for short-term storage. Once a sachet is opened, use the entire contents — the culture is not designed for partial use.

What's the shelf life?

Refer to the best-before date printed on each sachet. Frozen storage typically preserves potency well beyond refrigerated storage. Avoid temperature fluctuations.

Is this product suitable for people with lactose intolerance?

The starter culture itself is supplied as a freeze-dried powder. Whether the resulting ferment suits a particular dietary need depends on the milk used and the length of fermentation. We recommend speaking with a qualified health professional about individual dietary requirements.

Is it vegan?

The culture is grown on a plant-derived medium and originally derived from soy so it is classified as vegan.

How is this different from a supermarket probiotic yoghurt?

This is a single-strain starter culture supplied for home fermentation. Commercial yoghurts typically use blends of multiple strains optimised for shorter fermentation times and consistent supermarket shelf appearance. LR08 is a specialist culture for home fermenters who want to make thick, slow-set fermented dairy themselves.

My batch didn't set or it separated — what went wrong?

Separation is perfectly normal for the first batch due to the rapid fermentation rate. Reserve 1 to 2 tablespoons of this ferment and use as a starter for the next batch which will settle in the subsequent batch. The ferment can be consumed. Many fermentation enthusiasts strain off the whey section which can be consumed as a fermented drink and use the curds like a cottage cheese.

The most common causes of failures:

Temperature too high or too low — verify your appliance is holding 36–38°C
Insufficient incubation time — extend to the full 36 hours
Expired culture — check the sachet date
Adding the wrong amount of Inulin - 1 teaspoon per 500ml of milk is enough
Antibacterial residue — some milk cartons or containers retain cleaning agents; rinse thoroughly
Milk protein must be denatured — fresh milk must be heated to 80 degrees celsius and held for 10 minutes, then cooled to room temperature. This step can be omitted when using UHT milk with is pre-denatured.
Using cold milk straight from the refrigerator- see prior

If a batch fails completely, with no signs of fermentation do not consume — start fresh with a new sachet.

Where is this product sourced and packed?

The culture is sourced from a specialist fermentation laboratory and packed in Australia under hygienic conditions.

Is this a therapeutic product?

No. This product is supplied as a food ingredient for home fermentation. It is not intended to diagnose, treat, cure, or prevent any disease or condition. For health-related questions, consult a qualified health professional*

*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.

Use our Free Reuteri Yoghurt TImer to work out when your batch will be ready

L. REUTERI YOGHURT — TROUBLESHOOTING GUIDE

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

L. reuteri yoghurt behaves differently to standard yoghurt — a narrower temperature window, a much longer ferment, and a texture that varies more between batches. 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 probiotic or shop-bought yoghurt culture.

What starter do I actually need?

WHAT'S HAPPENING

This ferment depends on specific, strain-identified starter cultures rather than a generic probiotic capsule or standard yoghurt culture — using the wrong product won't reliably ferment the same way.

TRY THIS

Use a starter that names its strains explicitly (strain codes, not just the species). Stir thoroughly into the milk so it disperses evenly rather than clumping in one spot. Using a hand mixer is recommended.

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, in the same way traditional yoghurt starters work.

TRY THIS

Keep a small amount of each successful batch aside as starter for the next, but return to a fresh starter culture every several generations to keep the culture strong, 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 the starter culture is old, was stored somewhere warm, or has been open a long time.

TRY THIS

Try a fresh, unopened pack of 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. Many yoghurt makers and multi-cookers run hotter than their display suggests, which is enough to kill 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, 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 Reuteri Friendly Yoghurt Maker like the Reuter-i or Reuter-i Pro are the best options. If using other yoghurt makers, check the temperature at a few points through the ferment rather than only at the start. Also check different sections of the yoghurt maker.

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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 from a fresh starter 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, cream, 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.

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. Alternatively you can use UHT milk rather than heating the milk.

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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 extending well beyond an overnight ferment.

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.

Do I need to add a fibre or prebiotic, and how much?

WHAT'S HAPPENING

A prebiotic fibre (commonly inulin or potato starch) gives the culture something to feed on during the long ferment, which tends to improve thickness and consistency.

TRY THIS

Follow your recipe's specific amount rather than guessing — too little has limited effect, and significantly overdoing it can affect texture and flavour. Mix it in thoroughly with the starter before the ferment begins.

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 tangy aroma 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 liquidy 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 one of the most common quirks 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.

👃

Taste & smell

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

It tastes or smells more tangy or sour than shop-bought yoghurt

WHAT'S HAPPENING

The long ferment time and different bacterial strains give this yoghurt a distinctly more tangy, sometimes sharper flavour and aroma than standard commercial yoghurt.

TRY THIS

Shorten the ferment slightly next time if you prefer a milder flavour, or mix in fruit, honey, or vanilla after fermenting to balance the tang — adding flavourings before or during the ferment isn't necessary and can affect the process.

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Is it safe? Reading the signs

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

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

WHAT'S HAPPENING

Separation, a strong tangy smell, and a longer ferment time are all normal for this culture. True spoilage looks and smells noticeably different — visible fuzzy or coloured mould, or a smell that's rotten rather than sour or tangy.

TRY THIS

Separation and tang: no action needed, stir or strain as preferred. Fuzzy or coloured growth, or a genuinely off (not just sour) 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.

⚠️

When in doubt, don't eat it. If a batch shows fuzzy or coloured growth, or smells rotten rather than sour or 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.

Love the taste of this product

By the third batch it was fantastic and tart like I love. I used 1 litre A2 UHT milks and half litre pouring cream. I used 4 tablespoons from the previous batch and 2 tablespoons of chicory root powder. Love love love this yoghurt 👌

Hi Vera, we're thrilled to hear you love making your own yoghurt with our starter culture! Thanks for sharing your experience—happy fermenting!

L Reuteri starter

Worked better than other starters I had been using. Will stick with these sachets. Makes a creamy batch first go unlike tablets and capsules.

Hi Robert, we're thrilled to hear our L. reuteri starter worked so well for you! Thanks for sharing your experience and for choosing Nourishme Organics. We appreciate your support!

L.reuteri

Hi. We have used this brand before and were very happy with it. The last brand we tried was oxiceutics which has 20 billion bacteria capsules but this LR08 has 100 billion. So I'll be comparing the effects. I'd forgotten that the first batch separates but it's all good. I also alternate with L. Gasseri. which seems to have a positive effect on my digestion. Very happy with them both ☺️ 👍

Hi there, thank you for sharing your experience! We're so glad you're happy with the LR08 and Gasseri probiotics. It's great to hear they're supporting your digestion well. If you have any questions or need further assistance, feel free to reach out. 😊

Rich thick and creamy

After trying several other reuteri yoghurt methods that separated and we’re not very tasty I was delighted with this one. I used A2 Uht milk and I’m already on my third batch. I have used the original to seed the latest two batches.. they have all been rich creamy and delicious. Just waiting to see how well the router I yoghurt improves sleep etc.

We're so glad to hear you're enjoying the yoghurt! It's wonderful that you've had such success with our starter culture. We hope it continues to bring you health benefits and delicious results. Thanks for sharing your experience!

I used my own standard electric yoghurt maker but plugged it into a thermostat and set the temperature for 36 degrees. I also added 2 tsp of inulin with the sachet of 1g of l reuteri. It did not have a timer so just let it go for 36 hours. It did split as predicted but I wasn’t concerned. I saved two spoonfuls for the second batch and it turned out perfectly. No splitting. Very happy. I have however ordered the l leuteri yoghurt maker to make things simpler. I cant wait to receive it.

Thank you for sharing your L reuteri experience with us. Having a dedicated yoghurt maker will certainly make the process easier. All the best.

1 2 3

Lactobacillus reuteri LR08 Starter Culture — 3 x 1g Sachets (100 Billion CFU/g)

Organic Lactobacillus reuteri LR08 Starter Culture – For Thick, Creamy, and Potent Reuteri Yoghurt*

Key Features:

A pure-strain culture for serious home fermenters

Designed for the home yoghurt maker

Three sachets, three batches — or many more

How to Use:

Storage

Specifications

SHIPPING INFORMATION:

Frequently Asked Questions

What is Lactobacillus reuteri LR08?

How many batches can I make from one sachet?

What kind of milk works best?

Why does this culture need 24–36 hours when regular yoghurt is ready in 6–8?

Do I really need a yoghurt maker?

Why do some recipes add inulin, acacia fibre, potato starch or honey to L. reuteri ferments?

What should the finished ferment taste and look like?

Can I reuse a portion of my finished batch as a starter?

How should I store unused sachets?

What's the shelf life?

Is this product suitable for people with lactose intolerance?

Is it vegan?

How is this different from a supermarket probiotic yoghurt?

My batch didn't set or it separated — what went wrong?

Where is this product sourced and packed?

Is this a therapeutic product?

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

Starter & culture

Temperature sensitivity

Milk & curdling

Fermentation duration

Texture & separation

Taste & smell

Is it safe? Reading the signs

Starting out

Customer Reviews

Customer Reviews

Let customers speak for us

Who Said Health Can't Come With a Discount? 🥕🏷️

Lactobacillus reuteri LR08 Starter Culture — 3 x 1g Sachets (100 Billion CFU/g)

Organic Lactobacillus reuteri LR08 Starter Culture – For Thick, Creamy, and Potent Reuteri Yoghurt*

Key Features:

A pure-strain culture for serious home fermenters

Designed for the home yoghurt maker

Three sachets, three batches — or many more

How to Use:

Storage

Specifications

SHIPPING INFORMATION:

Frequently Asked Questions

What is Lactobacillus reuteri LR08?

How many batches can I make from one sachet?

What kind of milk works best?

Why does this culture need 24–36 hours when regular yoghurt is ready in 6–8?

Do I really need a yoghurt maker?

Why do some recipes add inulin, acacia fibre, potato starch or honey to L. reuteri ferments?

What should the finished ferment taste and look like?

Can I reuse a portion of my finished batch as a starter?

How should I store unused sachets?

What's the shelf life?

Is this product suitable for people with lactose intolerance?

Is it vegan?

How is this different from a supermarket probiotic yoghurt?

My batch didn't set or it separated — what went wrong?

Where is this product sourced and packed?

Is this a therapeutic product?

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

Starter & culture

Temperature sensitivity

Milk & curdling

Fermentation duration

Texture & separation

Taste & smell

Is it safe? Reading the signs

Starting out

Customer Reviews

Related product

Customer Reviews

Let customers speak for us

Who Said Health Can't Come With a Discount? 🥕🏷️