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*

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

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:

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

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*