{"product_id":"l-rhamnosus-lra05-yoghurt-starter-culture","title":"Lacticaseibacillus rhamnosus LRa05 Dairy Starter Culture — 3 x 500mg Sachets (300 billion cfu per Sachet)","description":"\u003ch3 data-sourcepos=\"38:1-38:41;987-1027\" class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003e\u003cstrong\u003eMake Your Own Cultured Dairy at Home\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-sourcepos=\"40:1-40:315;1029-1343\" class=\"font-claude-response-body break-words whitespace-normal\"\u003eThis single-strain freeze-dried culture is designed for home fermentation enthusiasts who want precise, repeatable results when making cultured dairy with a yoghurt maker. Each sachet contains \u003cem\u003eLacticaseibacillus rhamnosus\u003c\/em\u003e LRa05 at 300 billion CFU, freeze-dried for a long shelf life and simple, mess-free dosing.\u003c\/p\u003e\n\u003cp data-sourcepos=\"42:1-42:292;1345-1636\" class=\"font-claude-response-body break-words whitespace-normal\"\u003eWhether you're an experienced home fermenter or just starting out, this starter culture takes the guesswork out of culturing dairy — no dehydrating, no maintaining a mother culture, and no guessing at ratios. Just add to milk, incubate, and enjoy a thick, tangy, home-cultured dairy product.\u003c\/p\u003e\n\u003cp data-sourcepos=\"44:1-47:116;1638-1887\" class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003ePack contents:\u003c\/strong\u003e 3 x 500mg sachets\u003c\/p\u003e\n\u003cp data-sourcepos=\"44:1-47:116;1638-1887\" class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eCFU count:\u003c\/strong\u003e 300 billion CFU per sachet at time of manufacture\u003c\/p\u003e\n\u003cp data-sourcepos=\"44:1-47:116;1638-1887\" class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Freeze-dried powder\u003c\/p\u003e\n\u003cp data-sourcepos=\"44:1-47:116;1638-1887\" class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eUse:\u003c\/strong\u003e Single-use, direct-set starter culture \u003c\/p\u003e\n\u003ch3 data-sourcepos=\"49:1-49:62;1889-1950\" class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003e\u003cstrong\u003eWhy Home Fermenters Choose Single-Strain Starter Cultures\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-sourcepos=\"51:1-51:264;1952-2215\" class=\"font-claude-response-body break-words whitespace-normal\"\u003eSingle-strain cultures like LRa05 give you a consistent, repeatable ferment every time — ideal if you like to know exactly what strain is going into your homemade dairy and want a clean flavour profile without the variability of multi-strain or heirloom cultures.\u003c\/p\u003e\n\u003ch3 data-sourcepos=\"53:1-53:15;2217-2231\" class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eHeat your milk of choice to approximately 80°C  and hold for 10 minutes, then cool to 38\u003cmeta charset=\"utf-8\"\u003e°C (This step can be omitted if using UHT milk).\u003c\/p\u003e\n\u003cp\u003eEmpty one 500mg sachet and prebiotic fibre of choice (eg. inulin) into the milk and whisk thoroughly to disperse.\u003c\/p\u003e\n\u003cp\u003ePour into your yoghurt maker and incubate for 16–24 hours, at 38\u003cmeta charset=\"utf-8\"\u003e°C  depending on desired tang and thickness.\u003c\/p\u003e\n\u003cp\u003eRefrigerate for at least 6 hours before eating to allow the ferment to set further and flavour to develop.\u003c\/p\u003e\n\u003cp\u003eStore the finished product in the fridge and consume within 7–10 days.\u003c\/p\u003e\n\u003ch3 data-sourcepos=\"61:1-61:25;2697-2721\" class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003e\u003cstrong\u003eStorage Instructions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-sourcepos=\"63:1-63:249;2723-2971\" class=\"font-claude-response-body break-words whitespace-normal\"\u003eStore sachets in a cool, dry place away from direct sunlight. For extended shelf life, keep refrigerated or frozen. Use one full sachet per batch — do not store opened sachets, as culture viability declines quickly once exposed to air and moisture.\u003c\/p\u003e\n\u003ch3 data-sourcepos=\"65:1-65:21;2973-2993\" class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003e\u003cstrong\u003eWhat You'll Need\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA yoghurt maker (electric, or any device that holds a consistent 40–45°C)\u003c\/p\u003e\n\u003cp\u003eFresh milk (dairy or a suitable milk alternative depending on your recipe)\u003c\/p\u003e\n\u003cp\u003eA whisk and a clean glass or ceramic container\u003c\/p\u003e\n\u003ch3 data-sourcepos=\"65:1-65:21;2973-2993\" class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-sourcepos=\"75:1-75:51;3272-3322\" class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eStrain:\u003c\/strong\u003e \u003cem\u003eLacticaseibacillus rhamnosus\u003c\/em\u003e LRa05\u003c\/li\u003e\n\u003cli data-sourcepos=\"76:1-76:69;3323-3391\" class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCFU count:\u003c\/strong\u003e 300 billion CFU per sachet (at time of manufacture)\u003c\/li\u003e\n\u003cli data-sourcepos=\"77:1-77:35;3392-3426\" class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003ePack size:\u003c\/strong\u003e 3 x 500mg sachets\u003c\/li\u003e\n\u003cli data-sourcepos=\"78:1-78:62;3427-3488\" class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e Freeze-dried powder, direct-set starter culture\u003c\/li\u003e\n\u003cli data-sourcepos=\"79:1-79:62;3489-3550\" class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eUse case:\u003c\/strong\u003e Homemade cultured dairy using a yoghurt maker\u003c\/li\u003e\n\u003cli data-sourcepos=\"80:1-80:118;3551-3668\" class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e Refer to best-before date on packaging; store cool and dry, refrigerate\/freeze for extended storage\u003c\/li\u003e\n\u003cli data-sourcepos=\"81:1-81:76;3669-3744\" class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eMade for:\u003c\/strong\u003e Home fermenters wanting a consistent, single-strain culture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-sourcepos=\"85:1-85:56;3751-3806\" class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003ch2 data-sourcepos=\"85:1-85:56;3751-3806\" class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eFAQ Section \u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-sourcepos=\"87:1-88:340;3808-4222\" class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eCan I re-culture (back-slop) from a previous batch using this starter?\u003c\/strong\u003e This culture is designed as a single-use, direct-set starter for best consistency. Repeated re-culturing from a previous batch is possible by reserving some of the yoghurt from the previous batch.\u003c\/p\u003e\n\u003cp data-sourcepos=\"90:1-91:234;4224-4482\" class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhat milk can I use?\u003c\/strong\u003e Full-cream, reduced-fat, or UHT dairy milk are all commonly used. Some home fermenters also experiment with non-dairy milks, though fermentation performance may vary — dairy milk is recommended for the most predictable, thick result.\u003c\/p\u003e\n\u003cp data-sourcepos=\"93:1-94:176;4484-4694\" class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow long does incubation take?\u003c\/strong\u003e Typically 16–24 hours at 38°C, depending on your yoghurt maker and how tangy or thick you prefer the result. Longer incubation generally produces a thicker, tangier ferment.\u003c\/p\u003e\n\u003cp data-sourcepos=\"96:1-97:119;4696-4873\" class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eDo I need any other equipment besides a yoghurt maker?\u003c\/strong\u003e Just a clean whisk and a glass or ceramic container for warming your milk before transferring it to the yoghurt maker.\u003c\/p\u003e\n\u003cp data-sourcepos=\"99:1-100:197;4875-5107\" class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eIs this a probiotic supplement?\u003c\/strong\u003e No. This product is a food-grade fermentation starter culture intended solely for making homemade cultured dairy. It is not intended as a dietary supplement and does not carry a therapeutic claim.*\u003c\/p\u003e\n\u003cp data-sourcepos=\"102:1-103:188;5109-5335\" class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow should I store unused sachets?\u003c\/strong\u003e Keep unopened sachets in a cool, dry place, and refrigerate or freeze for longer-term storage. Once a sachet is opened, use the full contents immediately — do not store part-used sachets.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3 data-end=\"267\" data-start=\"169\"\u003e\u003cstrong\u003eSHIPPING INFORMATION:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cspan size=\"2\"\u003e\u003cspan face=\"Arial\"\u003e\u003cspan color=\"#1e1e1e\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eChoose express shipping to ensure your culture arrives quickly and maintains their quality for the best results! Refrigerate on Arrival.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIMPORTANT: \u003c\/strong\u003eWe 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\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Before can be extended to 2 years by storing frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv draggable=\"false\" data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e*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.\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Nourishme Organics","offers":[{"title":"Default Title","offer_id":47163183464604,"sku":null,"price":24.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/Rhamnosusmockupfront.png?v=1783566190","url":"https:\/\/www.nourishmeorganics.com.au\/id\/products\/l-rhamnosus-lra05-yoghurt-starter-culture","provider":"Nourishme Organics","version":"1.0","type":"link"}