Three Cultures, One Batch — The Complete SIBO Yoghurt Starter Bundle

Make your own SIBO-style yoghurt at home with this convenience bundle: one single-use sachet each of our three most-requested single-strain starter cultures — Lactobacillus reuteri LR08, Lactobacillus gasseri LG08, and Bacillus coagulans BC99. Combine them in one ferment to inoculate your milk with all three strains in a single 36 hour cycle, following our popular SIBO yoghurt method inspired by Dr William Davis.

This bundle is designed for home fermenters who want to trial the combined-strain approach without committing to three full-size packs — ideal for a first batch, a gift, or topping up your fridge stash.

What's in the Bundle

1 x 1g sachet — Lactobacillus reuteri LR08 (100 billion CFU/g) — a slow, thick-setting single strain prized for long-incubation home ferments

1 x 500mg sachet — Lactobacillus gasseri LG08 (100 billion CFU/sachet) — a clean, single-strain culinary culture derived from a kimchi isolate

1 x 500mg sachet — Bacillus coagulans BC99 (50 billion CFU/g) — a heat- and acid-stable, spore-forming culture that doesn't rely on Streptococcus thermophilus or L. bulgaricus

Each strain is supplied as a pure, freeze-dried, single-strain culture — no blends, no fillers beyond the stabilising matrix — individually foil-sealed for freshness.

Why Combine These Three Cultures?

Home fermenters following the SIBO yoghurt protocol typically combine L. reuteri, L. gasseri and B. coagulans in one batch along with a prebiotic fibre source (such as inulin) and ultra-pasteurised A2 milk, then ferment low and slow for up to 36 hours at 38°C. The result is a thick, tangy, highly concentrated fermented dairy product made entirely in your own kitchen.

This bundle gives you exactly the sachets needed to try that combined ferment for yourself, without needing to purchase three separate multi-packs.

How to Use

Heat your milk to approx. 80°C, then cool to 38°C (skip this step if using UHT milk)

Empty the contents of all three sachets into the warm milk along with your prebiotic fibre of choice (e.g. inulin) and whisk gently to disperse

Transfer to a temperature-controlled yoghurt maker and incubate at 36–38°C for 24–36 hours

Refrigerate promptly once fermentation is complete; consume within 5–7 days

Full method: see our SIBO Yoghurt Recipe.


Contents	1 x LR08 (1g) + 1 x LG08 (500mg) + 1 x BC99 (500mg)
Form	Freeze-dried powder, individually sealed sachets
Potency	50 to 100 billion CFU per sachet (each strain)
Suitable for	Whole, A2, UHT and lactose-free dairy milk
Storage	Refrigerate ≤4°C or freeze; use sachets promptly once opened
Allergens	May be present: Soy, Milk, Fish, Bee Pollen
Origin	Imported ingredients; packed in Australia

Frequently Asked Questions

Is this a full-size pack of each culture?
No — this bundle contains one sachet of each of the three strains, sized for a single combined batch. For ongoing supply, each culture is also available separately in its own 3-sachet pack.

Do I need to add anything else?
Yes — you'll need milk (A2 or UHT recommended) and a prebiotic fibre source such as inulin, plus a temperature-controlled yoghurt maker capable of holding 38°C for up to 36 hours.

Can I use this if I don't have SIBO?
Yes. These are food-grade starter cultures for general home fermentation and can be used by anyone wanting to explore a slow-ferment, multi-strain yoghurt.

Is this a therapeutic product?
No. This bundle is supplied as a food ingredient for home fermentation. It is not a therapeutic good and is not intended to diagnose, treat, cure or prevent any disease or condition, including SIBO. For guidance on managing SIBO or any health condition, please consult a qualified health professional.

About the bundle

What's in the bundle?

Three single-use, foil-sealed sachets of freeze-dried starter culture: 1 x 1g Lactobacillus reuteri LR08, 1 x 500mg Lactobacillus gasseri LG08 and 1 x 500mg Bacillus coagulans BC99. Each sachet holds a single strain, and together they make one combined batch or you can ferment each product separately and mix prior to consumption.

Is this a complete kit?

No. The bundle contains the starter cultures only. To make yoghurt you'll also need:

Milk (our recipe uses 1.5 litres of A2 UHT full cream milk)
A prebiotic fibre such as inulin
A yoghurt maker that can hold 38°C for 36 hours

Why is it called "SIBO yoghurt"?

"SIBO yoghurt" is the popular name for a home recipe that ferments these three strains together for a long time. The bundle is a food ingredient for home fermentation. It is not a treatment for SIBO or any other condition.

Can I use it if I don't have SIBO?

Yes. These are food-grade starter cultures, and anyone who wants to try a slow-fermented, multi-strain yoghurt can use them.

How many batches does it make?

It makes one batch of about 1.5 litres from the sachets. You can then use some of that yoghurt to start later batches (see "Can I reuse my yoghurt?" below). If you want to buy each culture in larger amounts, they're also sold separately in 3-sachet packs.

Making your yoghurt

How do I make it?

Whisk the inulin into a little milk.
Add all three sachets and whisk again.
Pour this into the rest of the milk in your yoghurt maker jar.
Ferment at 38°C for 36 hours without opening the lid.
Chill for at least 6 hours before stirring.

The full method is on our SIBO Yoghurt Recipe page.

Which milk works best?

A2 UHT full cream milk is the easiest choice. It's already heat-treated, so you don't need to heat it first. If you use fresh milk, heat it to about 80°C and then let it cool to 38°C before adding the cultures. Lactose-free dairy milk also works. Some people add cream to get a thicker result.

Can I make it with coconut milk?

Yes. Our recipe page has a coconut milk version that uses agar to help it set and a little sugar or honey to feed the cultures. Note that the cultures are packed in a facility where milk may be present, so they may not suit people with a milk allergy.

Do I have to use inulin?

Inulin is part of the original recipe. The cultures can also ferment the natural sugars in dairy milk without it, but the texture and tang may be different. If you're avoiding particular ingredients for dietary reasons, check with your health professional about what suits you.

Why do I need a yoghurt maker?

The 36-hour ferment needs a steady temperature of about 38°C. Ovens, warm cupboards and wrapped jars usually can't hold that temperature reliably, which can lead to poor results or spoilage. Our Reuter-i yoghurt makers have a preset for this ferment.

Can I reuse my yoghurt to start the next batch?

Yes. Keep 2 tablespoons from each batch and use it in place of the sachets next time. Over several batches the balance between the three strains can shift, so many people start fresh with new sachets every few batches.

Troubleshooting

My yoghurt separated into curds and whey. Is it ruined?

No. Separation is common with long ferments. Don't stir it while it's warm. Chill it for at least 6 hours, then stir it. If it keeps happening, try:

Using slightly less milk
Adding some cream
Checking that your yoghurt maker isn't running hotter than 38°C

It's thin or didn't set. What went wrong?

The most common causes are:

The temperature was too low or changed during the ferment
The lid was opened during the ferment
The milk was too hot when the cultures were added
The sachets were stored warm before use

Check your yoghurt maker's temperature and make sure the milk is at 38°C or below when you add the cultures.

Storage, shipping and food safety

How should I store the sachets?

Put them in the fridge (4°C or below) as soon as they arrive. Storing them in the freezer extends the best-before date to up to 2 years. Use each sachet straight away once it's opened.

How long does the finished yoghurt keep?

It keeps 5–7 days in the fridge, in a clean, sealed container.

How do I know if a batch has spoiled?

Throw it out if you see any of these:

Pink, orange, black or fuzzy mould
A putrid or yeasty smell
Fizzing
An unusual slimy texture

A sharp, sour tang is normal. Always use clean equipment, and keep the lid closed during fermenting.

Is it suitable for everyone?

If you're pregnant, immunocompromised or managing a medical condition, speak with your health professional before eating fermented foods made at home. Allergen statement: may contain soy, milk, fish and bee pollen.

LONG-FERMENTED MULTI-STRAIN YOGHURT — TROUBLESHOOTING GUIDE

Won't set, two-toned, or drifting from batch to batch? Here's what's going on.

This yoghurt combines three specific cultures (L. reuteri, L. gasseri and B.coagulans) in one long ferment. That means three sets of temperature preferences, a 24–36 hour timeline, and more batch-to-batch 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 — starter handling, temperature, timing, texture, and safety. It isn't a source of health claims, and it isn't a substitute for medical advice.

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Starter & culture

Most multi-strain recipes build the starter in stages rather than starting from a single packet, which surprises a lot of first-timers.

Why do I need to make three separate yoghurts before I can make this one?

WHAT'S HAPPENING

Many recipes use a small amount of an established L. reuteri yoghurt, B coagulans yoghurt and L. gasseri yoghurt, combined, as the starter for the multi-strain batch. That means making each single-strain yoghurt first, which adds several days before your first combined batch.

TRY THIS

Follow your recipe's exact starter amounts for each strain, and use only strain-verified starters that name the strains explicitly rather than a generic probiotic.

My recipe mentions a only 2 cultures — do I need the third culture?

WHAT'S HAPPENING

Versions of this recipe differ. Some use only the two lactobacilli, while others add a third spore-forming culture, and the recommended third culture has changed between versions, so older and newer sources can contradict each other.

TRY THIS

Stick to one source's version of the recipe from start to finish rather than mixing advice from several. If you add a third culture, use it exactly as that recipe specifies.

My batch isn't fermenting at all

WHAT'S HAPPENING

Before assuming a process error, check the starter itself — potency drops if starters are old, were stored somewhere warm, or have been open a long time. Temperature is the next most likely cause (see below).

TRY THIS

Test with a fresh, unopened starter for each strain. If that ferments normally, the earlier starter had lost potency.

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Three strains, one temperature

This is the single most common cause of failed batches, and the part that's genuinely harder than standard yoghurt.

The three strains prefer different temperatures — what do I do in a combined batch?

WHAT'S HAPPENING

L. reuteri and L. gasseri don't ferment best at exactly the same temperature, so a combined batch always involves a compromise. Some makers avoid the compromise by fermenting each strain in its own separate batch.

TRY THIS

Follow the temperature guidance that comes with your starters, and if the three differ, follow your recipe's stated compromise. If a combined batch keeps underperforming, try separate batches of each strain to see whether temperature is the cause. Published figures vary between sources, so verify your own setup with a thermometer rather than relying on a number from a recipe.

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

WHAT'S HAPPENING

Many yoghurt makers and multi-cookers run hotter than their display suggests. That's enough to damage these cultures with no visible warning — you simply get a batch that never thickens.

TRY THIS

Check the actual internal temperature with a separate thermometer. If the appliance runs hot, look for a lower setting or a device built for a lower range, and check at several points through the ferment rather than only at the start.

How do I hold a steady temperature for a day or more?

WHAT'S HAPPENING

Most home yoghurt equipment is designed for shorter ferments and can drift over 24–36 hours.

TRY THIS

Use a yoghurt maker suited for low temperature yoghurt fermenta like the Reuter-i Yoghurt Makers. Note your actual temperature at a few points each batch so you can tell whether drift is behind an inconsistent result.

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Milk & fibre

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

Which milk works best?

WHAT'S HAPPENING

Full-fat dairy bases generally give a thicker, more reliable set than lower-fat milk, and results vary by brand. UHT milk tends to give a runnier result than fresh pasteurised milk.

TRY THIS

Start with a full-fat, UHT milk and stick with one brand while you learn your timing, since switching milks changes texture and makes troubleshooting confusing.

Do I need to heat and cool the milk first?

WHAT'S HAPPENING

Heating milk to near-boiling and cooling it fully before adding the starter helps the proteins set more firmly. Adding starter to milk that's still hot is one of the most common causes of a failed batch. Note that heating is not required when using UHT milk.

TRY THIS

Heat, then cool to lukewarm (comfortably warm to the touch, not hot) before adding starter, confirming with a thermometer rather than by feel. Alternatively avoid the heating cooling step by using UHT milk.

How do I add the prebiotic fibre without it clumping?

WHAT'S HAPPENING

Powdered fibre such as inulin is commonly added to feed the cultures through the long ferment. It clumps easily if tipped straight into milk, leaving uneven pockets.

TRY THIS

Whisk the fibre into a small amount of the lukewarm milk first, then stir that through the rest with the starter. Use the amount your recipe specifies rather than guessing — too much can affect texture and flavour.

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Long ferment

A 24–36 hour ferment changes how you plan and how you judge when it's done.

Why does this take so much longer than regular yoghurt?

WHAT'S HAPPENING

These cultures ferment far more slowly than standard yoghurt bacteria, so recipes commonly call for 24–36 hours, well beyond an overnight set.

TRY THIS

Plan around the full recipe time rather than checking early, and keep notes on start time, temperature and finish time for each batch so you can refine your own timing.

How do I know when it's actually done?

WHAT'S HAPPENING

Thickening can be subtle for a long stretch, so it's easy to stop too soon or let it run well past done. Time alone isn't a reliable guide, because temperature and starter strength shift the timeline.

TRY THIS

Look for thickening and a tangy aroma, 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 like — 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 batch separated into roughly half curd and half whey

WHAT'S HAPPENING

This is a common outcome with long, low-temperature ferments and usually isn't spoilage.

TRY THIS

Stir or whisk to recombine before eating, or strain off the whey for a thicker, Greek-style texture. The strained whey can be used elsewhere in cooking.

My yoghurt is thin, gloopy, or runny

WHAT'S HAPPENING

Texture is strongly influenced by milk fat content, brand, how thoroughly the milk was heated and cooled, and how strong the starter is.

TRY THIS

Heat the milk fully before cooling, keep the milk brand consistent, and consider a small addition of milk powder for extra thickness. Expect the first batch or two to be thinner than later ones as your starter strengthens.

My texture keeps changing between batches

WHAT'S HAPPENING

With three cultures in one long ferment, small differences — a different milk carton, a few degrees of temperature, a fresher or older starter — can shift the result noticeably.

TRY THIS

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

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Taste & drift

Expect a different flavour to shop-bought yoghurt, and expect it to shift over successive batches.

It tastes stronger and more tangy than shop-bought yoghurt

WHAT'S HAPPENING

The long ferment and different bacterial strains give a distinctly more tangy flavour and aroma than standard commercial yoghurt. That can read as spoilage to first-timers when it's actually normal.

TRY THIS

Shorten the ferment slightly if you prefer something milder, or stir in fruit, honey or vanilla after fermenting to balance the tang. Flavourings aren't needed during the ferment and can interfere with it.

My yoghurt has drifted over several batches — now it's not tart enough, or too pungent

WHAT'S HAPPENING

When you reculture from your own yoghurt, the balance between the three strains can gradually shift, and the flavour moves with it.

TRY THIS

Many recipes suggest resetting by making fresh single-strain yoghurts and recombining them as the starter, rather than continuing to reculture a drifting batch. Keep a small backup of each single-strain yoghurt so you can restart without buying new starters.

How much of each batch should I save as starter?

WHAT'S HAPPENING

Recipes differ — some use a couple of tablespoons per batch, others save a larger portion — and too little can leave a weak, slow ferment.

TRY THIS

Use the amount your chosen recipe specifies, and set the starter portion aside as soon as a batch finishes, before eating the rest, so you never run out mid-cycle.

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Is it safe? Reading the signs

After a 24–36 hour ferment, it helps to know what's normal and what isn't.

How do I tell normal tang and separation from spoilage?

WHAT'S HAPPENING

Separation, a strong tang, and a long ferment time are all normal for this yoghurt. True spoilage looks and smells different: visible fuzzy or coloured mould, or a smell that's rotten rather than sour and fermented.

TRY THIS

Separation and tang: no action needed. Fuzzy or coloured growth, or a genuinely off smell: discard the batch, clean equipment thoroughly, and start again with fresh starters.

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 the batch reaches the texture and tang you want, use within a similar window to homemade dairy yoghurt generally, and check for off smells or visible growth before eating an older batch.

I'm running several jars at once — how do I avoid cross-contamination?

WHAT'S HAPPENING

With separate single-strain jars plus a combined batch, it's easy to mix up utensils or lids, and one contaminated jar can affect the others.

TRY THIS

Label each jar with strain and start date, use a separate clean utensil for each, and isolate or discard any jar showing signs of spoilage before it touches the others.

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When in doubt, don't eat it. If a batch shows fuzzy or coloured growth, or smells rotten rather than sour and tangy, the safest move is to discard it and start again with clean equipment and fresh starters. 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, starting with a large portion 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. If you have an underlying health condition, are pregnant, or are 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 commonly reported 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.

Do I need to keep making single-strain yoghurts alongside this one?

WHAT'S HAPPENING

Keeping a small backup of each single-strain yoghurt makes it much easier to reset a drifting combined batch, but it also means managing more jars on different schedules.

TRY THIS

Decide upfront whether you want the convenience of a single combined line or the flexibility of keeping each strain going separately, and stagger start dates so you're only handling one jar a day. For more detail on each strain on its own, see our L. reuteri and L. gasseri troubleshooting guides.

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.

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SIBO yoghurt culture

Easy to use lovely taste. First batch was a little separated... but i reduced the milk volume for subsequent batches and it is lovely and thick and creamy. Very happy.

We're delighted to hear you're happy with the yoghurt culture! Adjusting the milk volume is a great tip. Thanks for sharing your experience!

Confused

I thought this was a kit but the enclosed recipe calls for other ingredients one of which is on my SIBO not to have list

Hello, thank you for your feedback. We're sorry for any confusion. The starter culture bundle is designed to be simple to use, but the recipe requires additional ingredients aside from the starter cultures. Please feel free to reach out if you need specific guidance or substitutions to suit your needs. We're here to help!