{"title":"Starter Cultures B2B","description":null,"products":[{"product_id":"organic-milk-kefir-grains","title":"オーガニックミルクケフィアグレイン 5g + レシピ電子書籍","description":"\u003cp style=\"margin-bottom: 10px; text-align: left;\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003e速達便を選択すると、新鮮なケフィア グレインがすぐに届き、品質が維持されて最高の結果が得られます。\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2 style=\"margin-bottom: 10px; text-align: left;\"\u003e\u003cstrong\u003e\u003cspan size=\"2\"\u003e\u003cspan face=\"Arial\"\u003e\u003cspan color=\"#1e1e1e\"\u003e\u003cspan\u003e研究所で分析され認証された種\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca style=\"color: #ff0000;\" title=\"ミルクケフィアプロバイオティクス\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/NMO_Milk_Kefir_Grains_Analysis_Report.pdf?2109504235651413895\" target=\"_blank\"\u003eここ\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\n \u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: #000000;\"\u003eミルクケフィアグレインにはプロバイオティクス菌株、ラクトバチルス・ケフィラノファシエンス\u003c\/span\u003e\u003cspan\u003eCGMCC2809 (\u003c\/span\u003e ZW3) が含まれており、プロバイオティクス食品として腸内細菌叢を調整することでうつ病を改善する可能性があります。 \u003ca href=\"https:\/\/www.ncbi.nlm.nih.gov\/pubmed\/30698577\" title=\"ケフィアとうつ病\" target=\"_blank\"\u003e\u003cspan style=\"color: #0000ff;\"\u003e研究へのリンク\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e\u003cspan size=\"2\"\u003e\u003cspan face=\"Arial\"\u003e\u003cspan color=\"#1e1e1e\"\u003eミルクケフィアプロバイオティクスドリンクとは何ですか?\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003eミルク ケフィアは、トルコ近郊のコーカサス山脈で生まれた発酵乳飲料で、何世紀にもわたって健康飲料として使用されてきました。ケフィアは伝統的にミルク ケフィア グレインで作られています。ケフィアは、薄い飲むヨーグルトのような食感と粘稠度を持ち、イーストのような、わずかに酸味のある風味とクリーミーな口当たりが特徴です。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e毎日、ご家族のためにおいしいオールナチュラルのオーガニック ケフィアを作りましょう。当社の培養物を一度購入するだけで、一生分の供給が可能です。\u003c\/p\u003e\n\n \u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e\u003cspan face=\"Arial\" size=\"2\" color=\"#1e1e1e\"\u003eケフィアはどのように機能するのでしょうか?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e \u003cspan face=\"Arial\" size=\"2\" color=\"#1e1e1e\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.nourishmeorganics.com.au\/blogs\/the-ultimate-guides\/the-ultimate-guide-to-milk-kefir\" target=\"_blank\"\u003eケフィア\u003c\/a\u003e\u003c\/strong\u003eはプロバイオティクスであり、健康な消化器系を維持するのに役立つ有益な細菌と酵母の供給源です。\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e健康上の利点:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli style=\"text-align: left;\"\u003e数日で見た目も気分も健康になる\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eよりエネルギッシュで活力を感じる\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e免疫力を高める\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e約30～100種の菌株を含む強力なプロバイオティクス\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eコレステロールを下げる\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e血糖値を下げる\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e抗酸化物質\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e強力な抗炎症\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e摂取した食物からの栄養素の消化と利用を最適化します\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e体をアルカリ化し解毒する\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eミルクケフィアの作り方\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e購入した新鮮なオーガニックミルクケフィアグレインを小さじ1杯（5g）を250mlのオーガニックミルクに加えるだけで、24時間ごとにミルクケフィア1カップが作れます。購入時には説明書と継続的なサポートが付属します。\u003c\/p\u003e\n\n \u003cp style=\"text-align: left;\"\u003e免疫機能とプロバイオティクス菌の増殖を促進するために、 \u003ca title=\"ミルクケフィア成長プレミックス\" href=\"https:\/\/www.nourishmeorganics.com.au\/collections\/organic-ingredients\/products\/milk-kefir-growth-booster-100g\"\u003e\u003cspan style=\"color: #ff0000;\"\u003eミルク ケフィア グロース プレミックス\u003c\/span\u003e\u003c\/a\u003eまたは\u003ca title=\"純粋な初乳パウダー\" href=\"https:\/\/www.nourishmeorganics.com.au\/collections\/superfoods\/products\/pure-colostrum-powder-200g\"\u003e\u003cspan style=\"color: #ff0000;\"\u003eピュア コロストラム パウダー\u003c\/span\u003e\u003c\/a\u003eを追加することを強くお勧めします。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e \u003ca title=\"ミルクケフィアの作り方\" href=\"https:\/\/www.nourishmeorganics.com.au\/pages\/how-to-make-milk-kefir\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e詳しい手順はこちら\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003c\/span\u003e\u003cstrong\u003e盛り付けの提案\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cspan size=\"2\"\u003eケフィアをお好みのフルーツや蜂蜜と一緒にお召し上がりください。また、スムージーに加えることもできます。ミルク ケフィアは、サラダ ドレッシング、アイスクリーム、チーズ、その他さまざまなおいしい料理にも使用できます (付属のレシピ ブックをご覧ください)。\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: left;\"\u003e\u003cspan size=\"2\"\u003e\u003cstrong\u003e材料\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cspan size=\"2\"\u003eオーガニックミルクケフィアグレイン\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eミルクケフィアの保存\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003eミルク ケフィアを作らない場合は、ミルク ケフィア グレインは冷蔵庫でミルクと一緒に最大 2 週間保存できます。長期保存の場合、ミルク ケフィア グレインは冷凍庫で最大 2 年間保存できます。冷凍後、ミルク ケフィア グレインは元の効力に戻るまでに最大 4 回かかる場合があります。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e配送情報\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli style=\"text-align: left;\"\u003e\n\n \u003cstrong\u003e\u003cspan data-reactid=\".1y.$mid=11435034598794=229c19b47f058b32256.2:0.0.0.0.0\" class=\"_5yl5\"\u003e重要：\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-reactid=\".1y.$mid=11435034598794=229c19b47f058b32256.2:0.0.0.0.0\" class=\"_5yl5\"\u003eケフィアグレインは、オーストラリア郵便で週末に輸送中にならないように、月曜日、火曜日、水曜日のみ発送します。\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n \u003cp style=\"text-align: left;\"\u003e\u003cem\u003e\u003cspan style=\"color: #0000ff;\"\u003eレシピ電子書籍へのリンクは、商品が発送されると電子メールで送信されます。発送確認メールをご確認ください。メールが届いていない場合は、迷惑メールフォルダを確認してください。\u003c\/span\u003e\u003c\/em\u003e \u003c\/p\u003e\n\n\u003cdiv style=\"position: absolute; left: 158px; top: 949.8px;\" id=\"gtx-trans\"\u003e\n\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Nourishme Organics","offers":[{"title":"Default Title","offer_id":37403438743708,"sku":"OrganicMilkKefirGrains","price":19.98,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/milkkefirgrains.jpg?v=1789887854"},{"product_id":"organic-water-kefir-grains","title":"生オーガニック ビーガン ウォーターケフィア グレイン 15g + レシピ電子書籍","description":"\u003cp\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\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003e速達便を選択すると、新鮮なケフィア グレインがすぐに届き、品質が維持されて最高の結果が得られます。\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\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ウォーターケフィアとは何ですか？\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cspan face=\"Arial\" size=\"2\" color=\"#1e1e1e\"\u003eご家族のために、おいしいオールナチュラルのプロバイオティクス飲料を作りましょう。乳製品不使用、ビーガン、生です。\u003c\/span\u003e\u003ca href=\"https:\/\/www.nourishmeorganics.com.au\/pages\/what-is-water-kefir\"\u003e\u003cstrong\u003eウォーターケフィアは\u003c\/strong\u003e\u003c\/a\u003e、 \u003cstrong\u003e\u003ca href=\"https:\/\/www.nourishmeorganics.com.au\/blogs\/the-ultimate-guides\/the-ultimate-guide-to-milk-kefir\"\u003eケフィア\u003c\/a\u003eグレイン（\u003c\/strong\u003e砂糖粒、ティビコ、ティビ、または日本の水晶とも呼ばれる）から作られています。このグレインには、さまざまな株の健康なバクテリアと酵母が培養されており、バクテリアによって作られた多糖類マトリックスにまとめられています。微生物は砂糖を餌にして乳酸と二酸化炭素を生成し、糖分の非常に少ない発酵炭酸飲料を生み出します。\u003c\/p\u003e\n\n \u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e\u003cspan face=\"Arial\" size=\"2\" color=\"#1e1e1e\"\u003eウォーターケフィアの潜在的な利点とは?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cspan face=\"Arial\" size=\"2\" color=\"#1e1e1e\"\u003eウォーターケフィアはプロバイオティクスであり、健康な消化器系を維持するのに役立つ有益な細菌と酵母の供給源です。\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e潜在的な健康上の利点\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli style=\"text-align: left;\"\u003e数日で見た目も気分も健康になる\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e免疫力を高める\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e約15種の菌株を含む強力なプロバイオティクス\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e強力な抗炎症\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e摂取した食物からの栄養素の消化と利用を最適化します\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e体をアルカリ化し解毒する\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eビタミンとミネラルが豊富\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eよりエネルギッシュで活力を感じる\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eウォーターケフィアの作り方は？\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cdiv style=\"text-align: left;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cp style=\"text-align: left;\"\u003e購入したオーガニックウォーターグレイン大さじ 1 杯 (15g) を 500 ml の天然水と\u003cstrong\u003eオーガニック ウォーター ケフィア\u003c\/strong\u003eグロース プレミックスに加えるだけで、48 時間ごとに 500 ml のウォーター ケフィアを作ることができます。購入時に説明書と継続的なサポートが付属します。\u003c\/p\u003e\n\n \u003cp style=\"text-align: left;\"\u003eプロセスを簡素化し、プロバイオティクス含有量を増やすために、当社の\u003ca title=\"http:\/\/www.nourishmeorganics.com.au\/collections\/organic-ingredients\/products\/organic-water-kefir-growth-premix-150g\" href=\"http:\/\/www.nourishmeorganics.com.au\/collections\/probiotic-cultures\/products\/organic-water-kefir-growth-premix-150g?variant=1219728819\" target=\"_blank\"\u003e\u003cspan style=\"color: #ff0000;\"\u003eオーガニック ウォーター ケフィア グロース プレミックス\u003c\/span\u003e\u003c\/a\u003eの使用を強くお勧めします。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e \u003ca title=\"ウォーターケフィアの作り方は？\" href=\"http:\/\/www.nourishmeorganics.com.au\/pages\/how-to-make-water-kefir\" target=\"_blank\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e詳しい手順はこちら\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003e盛り付けの提案\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003eウォーターケフィアはそのままでも、お気に入りのジュースやスーパーフードで味付けしてもお召し上がりいただけます。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #000000;\"\u003e材料\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cspan style=\"color: #000000;\"\u003e生オーガニックケフィアグレイン\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003ch4\u003e\u003cstrong\u003e\u003cspan size=\"2\"\u003e\u003cspan face=\"Arial\"\u003e\u003cspan color=\"#1e1e1e\"\u003e\u003cspan\u003e研究所で分析され、認証されたプロバイオティクス種\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/Water_Kefir_Analysis_Report.pdf?272\" title=\"ウォーターケフィアプロバイオティクス\" target=\"_blank\"\u003eここ\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h4\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eウォーターケフィアグレインの保存\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003eウォーターケフィアを作らないときは、ウォーターケフィアの粒を砂糖水に入れて冷蔵庫で最大 2 週間保存できます。長期保存する場合は、\u003ca href=\"https:\/\/www.nourishmeorganics.com.au\/pages\/what-is-water-kefir\"\u003e\u003cem\u003e\u003cstrong\u003eウォーターケフィアの粒を\u003c\/strong\u003e\u003c\/em\u003e\u003c\/a\u003e乾燥させます。\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e配送情報\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e \n\u003cstrong\u003e\u003cspan class=\"_5yl5\" data-reactid=\".1y.$mid=11435034598794=229c19b47f058b32256.2:0.0.0.0.0\"\u003e重要：\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"_5yl5\" data-reactid=\".1y.$mid=11435034598794=229c19b47f058b32256.2:0.0.0.0.0\"\u003eケフィアグレインは、オーストラリア郵便で週末に輸送中にならないように、月曜日、火曜日、水曜日のみ発送します。\u003c\/span\u003e \n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003eレシピ電子書籍へのリンクは、商品が発送されると電子メールで送信されます。発送確認メールをご確認ください。メールが届いていない場合は、迷惑メールフォルダを確認してください。\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\n\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e\n\n\u003cbr\u003e\n\n\u003c\/div\u003e","brand":"Nourishme Organics","offers":[{"title":"Default Title","offer_id":37403482521756,"sku":"Organic Water Kefir Grains","price":16.98,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/Waterkefirgrains.jpg?v=1789887821"},{"product_id":"organic-coconut-milk-kefir-grains","title":"生オーガニックココナッツミルクケフィアグレイン 5g + レシピ電子書籍","description":"\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e\u003cspan size=\"2\"\u003e\u003cspan face=\"Arial\"\u003e\u003cspan color=\"#1e1e1e\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e速達便を選択すると、新鮮なケフィア グレインがすぐに届き、品質が維持されて最高の結果が得られます。\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch2 style=\"text-align: left;\"\u003e\u003cstrong\u003e\u003cspan size=\"2\"\u003e\u003cspan face=\"Arial\"\u003e\u003cspan color=\"#1e1e1e\"\u003e\u003cspan\u003e研究所で分析され、認証されたプロバイオティクス種\u003cspan style=\"color: #ff0000;\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca style=\"color: #ff0000;\" title=\"ココナッツミルクケフィアプロバイオティクス\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/Coconut_Milk_Kefir_Grains_Analysis_Report.pdf?2109504235651413895\" target=\"_blank\"\u003eここ\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e\u003cspan size=\"2\"\u003e\u003cspan face=\"Arial\"\u003e\u003cspan color=\"#1e1e1e\"\u003eココナッツミルクケフィアとは何ですか？\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003eココナッツミルクケフィアは発酵飲料で、飲むヨーグルトのような食感と粘度があり、酵母の風味とわずかに酸味のある風味とクリーミーな口当たりが特徴です。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e毎日、ご家族のためにおいしい生のオーガニックココナッツミルクケフィアを作りましょう。\u003c\/p\u003e\n\n \u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e\u003cspan face=\"Arial\" size=\"2\" color=\"#1e1e1e\"\u003eココナッツミルクケフィアはどのように機能しますか?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cspan face=\"Arial\" size=\"2\" color=\"#1e1e1e\"\u003eココナッツミルク ケフィアはプロバイオティクスです。健康的な消化器系を維持するのに役立つ有益な細菌と酵母の供給源です。\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e潜在的な健康上の利点\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul style=\"text-align: left;\"\u003e\n\n\u003cli\u003e数日で見た目も気分も健康になる\u003c\/li\u003e\n\n\u003cli\u003eよりエネルギッシュで活力を感じる\u003c\/li\u003e\n\n\u003cli\u003e免疫力を高める\u003c\/li\u003e\n\n\u003cli\u003e約100種の菌株を含む強力なプロバイオティクス\u003c\/li\u003e\n\n\u003cli\u003e強力な抗炎症\u003c\/li\u003e\n\n\u003cli\u003e摂取した食物からの栄養素の消化と利用を最適化します\u003c\/li\u003e\n\n\u003cli\u003e体をアルカリ化し解毒する\u003c\/li\u003e\n\n\u003cli\u003eビタミンとミネラルが豊富\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003eミルクの痕跡が含まれている可能性があります\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eココナッツミルクケフィアの作り方は？\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003e付属の新鮮なオーガニック ココナッツ ミルク ケフィア グレイン 1 杯 (5g) をオーガニック ココナッツ ミルク 1 カップに加え、24 時間発酵させます。グレインを濾して次のバッチに使用します。購入時に説明書と継続的なサポートが付属します。\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: #0000ff;\"\u003e\u003ca style=\"color: #0000ff;\" title=\"ココナッツミルクケフィアの作り方は？\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/CocoMilk_Kefir.pdf?1212180087945702142\" target=\"_blank\"\u003e詳しい手順はこちら\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e配送情報\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli style=\"text-align: left;\"\u003e\n\n \u003cstrong\u003e\u003cspan data-reactid=\".1y.$mid=11435034598794=229c19b47f058b32256.2:0.0.0.0.0\" class=\"_5yl5\"\u003e重要：\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-reactid=\".1y.$mid=11435034598794=229c19b47f058b32256.2:0.0.0.0.0\" class=\"_5yl5\"\u003eケフィアグレインは、オーストラリア郵便で週末に輸送中にならないように、月曜日、火曜日、水曜日のみ発送します。\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cem\u003eレシピ電子書籍へのリンクは、商品が発送されると電子メールで送信されます。発送確認メールをご確認ください。メールが届いていない場合は、迷惑メールフォルダを確認してください。\u003c\/em\u003e\u003c\/p\u003e","brand":"Nourishme Organics","offers":[{"title":"Default Title","offer_id":37252638310556,"sku":"Organic Coconut Milk Kefir Grains","price":29.97,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/products\/iStock_000020038214Small.jpg?v=1561014857"},{"product_id":"organic-kombucha-scoby","title":"生オーガニックビーガンコンブチャスコビー + 説明書 E カード","description":"\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/l1pDFk9njpU\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e速達便を選択すると、培養物が速やかに到着し、品質が維持されて最良の結果が得られます。\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e一度購入すれば一生使えます。\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e含まれるもの\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003eオーガニック コンブチャ スコビー 1 個、スターター ティー 100 ml、オーガニック ブラック ティー バッグ 2 個。7 日ごとに 1 リットルのコンブチャ ティーを作るのに十分な量です。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003eイングリッシュ ブレックファストやハーブティーなど、さまざまな種類のお茶を発酵させるのに使用できます。生、ビーガン、乳製品不使用。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e購入時に説明書と継続的なサポートが付属します。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eコンブチャの健康効果とは？\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli style=\"text-align: left;\"\u003eコンブチャには、有益な微生物の数を増やすことで腸内細菌叢の健康を維持するのに役立つ、自然に発酵するプロバイオティクスが含まれています。\u003c\/li\u003e\n\n \u003cli style=\"text-align: left;\"\u003e栄養素を保存し、消化しやすい形に分解することで、栄養素をよりよく吸収できるようにします。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eミネラル、特にカルシウム、鉄、亜鉛、マグネシウム、リン、銅の吸収を促進します。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e健康な腸内細菌叢は消化を改善し、カンジダの過剰増殖を抑え、精神の明晰さを高め、気分を安定させます。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e健康な腸は、うつ病や不安を軽減または解消することにもつながります。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eコンブチャには多数の酵母菌と最大20種の細菌種が含まれています\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eコンブチャに含まれる酵素と細菌酸は、膵臓への負担を軽減することで肝臓への負担を軽減します。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eコンブチャにはグルクロン酸が含まれており、毒素と結合して腎臓や腸からの排出を促進します。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e 1951年、ロシアで行われた有名な研究により、コンブチャを毎日摂取すると、がんに対する抵抗力が極めて高まることが判明しました。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e強力な解毒作用のあるビタミンCが含まれています。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eコンブチャには、血圧を下げ、神経系をサポートする効果があるとされるビタミン B が含まれています。\u003c\/li\u003e\n\n \u003cli style=\"text-align: left;\"\u003eコンブチャには、関節炎の治療と予防に不可欠なグルコサミンが含まれています。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eコンブチャは白髪をなくし、性欲を増進し、視力を改善すると言われている。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eコンブチャはお茶に含まれる抗酸化物質を濃縮したものです。抗酸化物質は、病気や疾患の原因となるフリーラジカルと呼ばれる環境毒素と戦うだけでなく、老化の進行を遅らせる効果もあります。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e理論的には、強力な抗酸化栄養素は肌の弾力性を高めることでしわを予防し、軽減することができます。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eコンブチャは酢酸、有機酸、タンパク質、酵素、バクテリオシンなどの抗菌作用があり、大腸菌やサルモネラ菌などの病原菌に対して抗菌作用を発揮します。ちなみに、緑茶コンブチャは紅茶で作ったものよりも抗菌作用が強いです。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e砂糖への欲求を減らし、ソフトドリンクの代わりに最適です\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp style=\"text-align: left;\"\u003e『I Quit Sugar』からの抜粋「コンブチャを飲むべき17の理由」 - サラ・ウィルソン\u003c\/p\u003e\n\n \u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003ca href=\"https:\/\/www.nourishmeorganics.com.au\/pages\/how-to-make-kombucha\" title=\"コンブチャの作り方\" style=\"color: #000000; text-decoration: underline;\" target=\"_blank\"\u003e詳細な手順\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: #000000;\"\u003eレシピ E カードへのリンクは、商品が発送されると電子メールで送信されます。発送確認メールを確認してください。メールが届いていない場合は、迷惑メール フォルダーを確認してください。\u003c\/span\u003e\u003c\/p\u003e","brand":"Nourishme Organics","offers":[{"title":"オーガニックコンブチャスコビー","offer_id":1208507623,"sku":"Organic Kombucha Scoby","price":18.97,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/products\/iStock_000044611380Small.jpg?v=1561014932"},{"product_id":"organic-jun-kombucha-scoby-stater","title":"生オーガニック ジュン コンブチャ スコビー スターター + レシピ E カード","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e速達便を選択すると、培養物が速やかに到着し、品質が維持されて最良の結果が得られます。\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\n \u003ch2 style=\"text-align: left;\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #000000;\"\u003eジュンコンブチャスコビー\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e一度購入すれば一生使えます。\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eジュンコンブチャとは？\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003eジュン コンブチャは、緑茶と蜂蜜から作られた発酵強壮剤です。チベットの寒い気候が起源であると考えられており、近縁種のコンブチャに比べて繊細な風味があり、コンブチャのシャンパンとして知られています。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e Jun Kombucha スターター キットには、Jun Kombucha スターター ティー 100 mL、Jun Kombucha スコビーのかけら、オーガニック グリーン ティー バッグ 2 個が含まれています。7 ～ 10 日ごとに 1 L のオーガニック Jun Kombucha ティーを作ることができます。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eコンブチャの健康効果とは？\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli style=\"text-align: left;\"\u003eコンブチャには、有益な微生物の数を増やすことで腸内細菌叢の健康を維持するのに役立つ、自然に発酵するプロバイオティクスが含まれています。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e栄養素を保存し、消化しやすい形に分解することで、栄養素をよりよく吸収できるようにします。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eミネラル、特にカルシウム、鉄、亜鉛、マグネシウム、リン、銅の吸収を促進します。\u003c\/li\u003e\n\n \u003cli style=\"text-align: left;\"\u003e健康な腸内細菌叢は消化を改善し、カンジダの過剰増殖を抑え、精神の明晰さを高め、気分を安定させます。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e健康な腸は、うつ病や不安を軽減または解消することにもつながります。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eコンブチャには多数の酵母菌と最大20種の細菌種が含まれています\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eコンブチャに含まれる酵素と細菌酸は、膵臓への負担を軽減することで肝臓への負担を軽減します。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eコンブチャにはグルクロン酸が含まれており、毒素と結合して腎臓や腸からの排出を促進します。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e 1951年、ロシアで行われた有名な研究により、コンブチャを毎日摂取すると、がんに対する抵抗力が極めて高まることが判明しました。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e強力な解毒作用のあるビタミンCが含まれています。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eコンブチャには、血圧を下げ、神経系をサポートする効果があるとされるビタミン B が含まれています。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eコンブチャには、関節炎の治療と予防に不可欠なグルコサミンが含まれています。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eコンブチャは白髪をなくし、性欲を増進し、視力を改善すると言われている。\u003c\/li\u003e\n\n \u003cli style=\"text-align: left;\"\u003eコンブチャにはお茶に含まれる抗酸化物質が濃縮されています。抗酸化物質は、病気や疾患の原因となるフリーラジカルと呼ばれる環境毒素と戦うだけでなく、老化を遅らせる効果もあります。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e理論的には、強力な抗酸化栄養素は肌の弾力性を高めることでしわを予防し、軽減することができます。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eコンブチャは酢酸、有機酸、タンパク質、酵素、バクテリオシンなどの抗菌作用があり、大腸菌やサルモネラ菌などの病原菌に対して抗菌作用を発揮します。ちなみに、緑茶コンブチャは紅茶で作ったものよりも抗菌作用が強いです。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e砂糖への欲求を減らし、ソフトドリンクの代わりに最適です\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp style=\"text-align: left;\"\u003e『I Quit Sugar』からの抜粋「コンブチャを飲むべき17の理由」 - サラ・ウィルソン\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e含まれるもの\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul style=\"text-align: left;\"\u003e\n\n\u003cli\u003e愛情を込めて育てたオーガニック6月スコビースターターピース\u003c\/li\u003e\n\n\u003cli\u003eスターターティー 100ml\u003c\/li\u003e\n\n\u003cli\u003eオーガニック緑茶ティーバッグ2個\u003c\/li\u003e\n\n\u003cli\u003e完全なお手入れ方法\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cul style=\"text-align: left;\"\u003e\u003c\/ul\u003e\n\n \u003cp style=\"text-align: left;\"\u003e\u003ca style=\"color: #0000ff;\" title=\"ジュンコンブチャレシピ\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/Jun_Kombucha.pdf?1212180087945702142\" target=\"_blank\"\u003e詳しい手順\u003cspan style=\"text-decoration: underline;\"\u003eはこちら\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cem\u003e\u003cspan style=\"color: #000000;\"\u003e商品が発送されると、レシピ E カードへのリンクが電子メールで送信されます。発送確認メールをご確認ください。メールが届いていない場合は、迷惑メール フォルダーを確認してください。\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Nourishme Organics","offers":[{"title":"オーガニック ジュン コンブチャ スコビー スターター","offer_id":1208519651,"sku":"Organic Jun Kombucha Scoby Starter","price":29.97,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/products\/iStock_000001510059Medium.jpg?v=1627040198"},{"product_id":"raw-organic-almond-milk-kefir-grains-5g","title":"生オーガニックアーモンドミルクケフィアグレイン 5g + レシピ電子書籍","description":"\u003ch2 style=\"text-align: left;\"\u003e\u003cstrong\u003e\u003cspan size=\"2\"\u003e\u003cspan face=\"Arial\"\u003e\u003cspan color=\"#1e1e1e\"\u003e\u003cspan\u003e研究所で分析され、認定されたプロバイオティクス種\u003c\/span\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/Almond_Milk_Kefir_Grains_Analysis_Report.pdf?2109504235651413895\" title=\"アーモンドミルクケフィアプロバイオティクス\" rel=\"noopener noreferrer\" style=\"color: #ff0000;\" target=\"_blank\"\u003eはこちら\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e\u003cspan size=\"2\"\u003e\u003cspan face=\"Arial\"\u003e\u003cspan color=\"#1e1e1e\"\u003eアーモンドミルクケフィアとは何ですか?\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003eアーモンドミルクケフィアは発酵飲料で、飲むヨーグルトのような食感と粘度があり、酵母の風味とわずかに酸味のある風味とクリーミーな口当たりが特徴です。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e毎日、ご家族のためにおいしい生の、オールナチュラルなオーガニックアーモンドケフィアを作りましょう。\u003c\/p\u003e\n\n \u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e\u003cspan color=\"#1e1e1e\" size=\"2\" face=\"Arial\"\u003eアーモンドミルクケフィアはどのように機能しますか?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cspan color=\"#1e1e1e\" size=\"2\" face=\"Arial\"\u003eアーモンドミルクケフィアはプロバイオティクスです。健康的な消化器系を維持するのに役立つ有益な細菌と酵母の供給源です。\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e潜在的な健康上の利点\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul style=\"text-align: left;\"\u003e\n\n\u003cli\u003e数日で見た目も気分も健康になる\u003c\/li\u003e\n\n\u003cli\u003eよりエネルギッシュで活力を感じる\u003c\/li\u003e\n\n\u003cli\u003e免疫力を高める\u003c\/li\u003e\n\n\u003cli\u003e約100種の菌株を含む強力なプロバイオティクス\u003c\/li\u003e\n\n\u003cli\u003e強力な抗炎症\u003c\/li\u003e\n\n\u003cli\u003e摂取した食物からの栄養素の消化と利用を最適化します\u003c\/li\u003e\n\n\u003cli\u003e体をアルカリ化し解毒する\u003c\/li\u003e\n\n\u003cli\u003eビタミンとミネラルが豊富\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003eミルクの痕跡が含まれている可能性があります\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eアーモンドミルクケフィアの作り方は？\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e付属の新鮮なオーガニック アーモンド ミルク ケフィア グレイン 1 杯 (5g) をオーガニック アーモンド ミルク 1 カップに加え、24 時間発酵させます。グレインを濾して、次のバッチに使用します。購入時に説明書と継続的なサポートが付属します。\u003cbr\u003e \u003cbr\u003e\u003cspan style=\"color: #0000ff;\"\u003e詳しい手順は\u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/AlmondMilk_Kefir.pdf?1212180087945702142\" title=\"アーモンドケフィア\" rel=\"noopener noreferrer\" style=\"color: #0000ff; text-decoration: underline;\" target=\"_blank\"\u003eこちら\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e配送情報\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli style=\"text-align: left;\"\u003e\n\n \u003cstrong\u003e\u003cspan class=\"_5yl5\" data-reactid=\".1y.$mid=11435034598794=229c19b47f058b32256.2:0.0.0.0.0\"\u003e重要:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"_5yl5\" data-reactid=\".1y.$mid=11435034598794=229c19b47f058b32256.2:0.0.0.0.0\"\u003eケフィアグレインは、週末にオーストラリア郵便で輸送中にならないように、月曜日、火曜日、水曜日のみ発送します。\u003c\/span\u003e \n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cem\u003eレシピ電子書籍へのリンクは、商品が発送されると電子メールで送信されます。発送確認メールをご確認ください。メールが届いていない場合は、迷惑メールフォルダを確認してください。\u003c\/em\u003e\u003c\/p\u003e","brand":"Nourishme Organics","offers":[{"title":"Default Title","offer_id":9201715587,"sku":"","price":29.97,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/products\/Almond_Milk_kefir_Grains_-_FRONT.jpg?v=1609849605"},{"product_id":"dehydrated-organic-vegan-water-kefir-grains-22-5g-recipe-ebook","title":"乾燥オーガニック ビーガン ウォーターケフィア グレイン 15g + レシピ電子書籍","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e \u003cstrong\u003e\u003cspan size=\"2\"\u003e\u003cspan face=\"Arial\"\u003e\u003cspan color=\"#1e1e1e\"\u003e「ラボで分析され、認定されたプロバイオティクス種\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/Water_Kefir_Analysis_Report.pdf?272\" title=\"ウォーターケフィアプロバイオティクス\" style=\"color: #ff0000;\" target=\"_blank\"\u003eはこちら\u003c\/a\u003e」\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e丁寧に乾燥させたオーガニックウォーターケフィアグレイン。フレッシュウォーターケフィアグレイン1\/4カップに相当します。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e国際および長距離輸送に適しています\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eウォーターケフィアとは何ですか？\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: left;\"\u003eご家族のために、おいしいオールナチュラルのプロバイオティクス飲料を作りましょう。乳製品不使用、ビーガン、生です。ウォーターケフィアは、シュガーグレイン、ティビコス、ティビ、または日本の水晶とも呼ばれるケフィアグレインから作られています。このグレインには、さまざまな株の健康なバクテリアと酵母が培養されており、バクテリアによって作られた多糖類マトリックスにまとめられています。微生物は砂糖を餌にして乳酸と二酸化炭素を生成し、糖分の非常に少ない発酵炭酸飲料を生み出します。\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eケフィアはどのように機能しますか?\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eウォーターケフィアはプロバイオティクスであり、健康な消化器系を維持するのに役立つ有益な細菌と酵母の供給源です。\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e潜在的な健康上の利点\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul style=\"text-align: left;\"\u003e\n\n\u003cli\u003e数日で見た目も気分も健康になる\u003c\/li\u003e\n\n\u003cli\u003e免疫力を高める\u003c\/li\u003e\n\n\u003cli\u003e約15種の菌株を含む強力なプロバイオティクス\u003c\/li\u003e\n\n\u003cli\u003e強力な抗炎症作用\u003c\/li\u003e\n\n\u003cli\u003e摂取した食物からの栄養素の消化と利用を最適化します\u003c\/li\u003e\n\n\u003cli\u003e体をアルカリ化し解毒する\u003c\/li\u003e\n\n\u003cli\u003eビタミンとミネラルが豊富\u003c\/li\u003e\n\n\u003cli\u003e減量\u003c\/li\u003e\n\n\u003cli\u003eがん予防\u003c\/li\u003e\n\n \u003cli\u003e消化器系および皮膚疾患の治療（ニキビ、IBS、クローン病、腸漏れ、消化不良、膨満感）\u003c\/li\u003e\n\n\u003cli\u003e口臭の治療\u003c\/li\u003e\n\n\u003cli\u003e慢性副鼻腔炎の治療\u003c\/li\u003e\n\n\u003cli\u003eよりエネルギッシュで活力を感じる\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e材料\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e乾燥ウォーターケフィア粒\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eウォーターケフィアグレインを再構成するにはどうすればいいですか?\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003e適切なガラス瓶に、購入した乾燥ウォーターケフィア粒、新鮮な天然水 1L、オーガニック ラパドゥーラ シュガー 2 杯、レモン 1 切れを加えます。瓶を密閉し、24 時間浸します。濾して液体を捨て、ウォーターケフィア レシピに従って戻した粒を使用します。\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eウォーターケフィアの作り方は？\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e再構成したオーガニックウォーターグレインを 1L の湧き水と 2 杯のオーガニック ウォーター ケフィア グロース プレミックスに加えるだけで、48 時間ごとに 1L のウォーター ケフィアを作ることができます。購入時に説明書と継続的なサポートが付属します。\u003cbr\u003e \u003cbr\u003eプロセスを簡素化し、プロバイオティクス含有量を増やすために、当社の\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/www.nourishmeorganics.com.au\/collections\/organic-kefir-starter-cultures\/products\/organic-water-kefir-growth-premix-150g?variant=1219728819\" title=\"ウォーターケフィア成長プレミックス\" style=\"color: #ff0000;\" target=\"_blank\"\u003eオーガニック ウォーター ケフィア グロース プレミックス\u003c\/a\u003e\u003c\/span\u003eの使用を強くお勧めします。\u003cbr\u003e\u003cbr\u003e \u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/www.nourishmeorganics.com.au\/pages\/how-to-make-water-kefir\" title=\"ウォーターケフィアのレシピ\" style=\"color: #ff0000;\" target=\"_blank\"\u003e詳しい手順はこちら\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cstrong\u003e盛り付けの\u003c\/strong\u003e提案\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003eウォーターケフィアはそのままでも、お気に入りのジュースやスーパーフードで味付けしてもお召し上がりいただけます。\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eウォーターケフィアグレインの保存\u003c\/strong\u003e\u003cbr\u003eウォーターケフィアを作らないときは、ウォーターケフィアの粒を砂糖水に入れて冷蔵庫で最大 2 週間保存できます。\u003cbr\u003e \u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cem\u003eレシピ電子書籍へのリンクは、商品が発送されると電子メールで送信されます。発送確認メールをご確認ください。メールが届いていない場合は、迷惑メールフォルダを確認してください。\u003c\/em\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Nourishme Organics","offers":[{"title":"Default Title","offer_id":19578566851,"sku":"","price":33.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/DriedWaterKefirGrainsMockupfront.png?v=1789979378"},{"product_id":"dehydrated-organic-milk-kefir-grain-mix-5g-recipe-ebook","title":"乾燥オーガニックミルクケフィアグレイン 3g + レシピ電子書籍","description":"\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/FCTjUnLxdzg\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e研究所で分析され、認定されたプロバイオティクス種\u003cspan style=\"color: #ff0000;\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/NMO_Milk_Kefir_Grains_Analysis_Report.pdf?2109504235651413895\" target=\"_blank\" title=\"ミルクケフィアプロバイオティクス\" style=\"color: #ff0000;\" rel=\"noopener noreferrer\"\u003eはこちら\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e丁寧に乾燥させたオーガニックミルクケフィアグレイン。新鮮なミルクケフィアグレイン10gに相当します。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e国際および長距離輸送に適しています\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eミルクケフィアとは何ですか？\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: left;\"\u003eミルク ケフィアは、トルコ近郊のコーカサス山脈で生まれた発酵乳飲料で、何世紀にもわたって健康飲料として使用されてきました。ケフィアは伝統的にミルク ケフィア グレインで作られています。ケフィアは、薄い飲むヨーグルトのような食感と粘稠度を持ち、イーストのような、わずかに酸味のある風味とクリーミーな口当たりが特徴です。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e毎日、ご家族のためにおいしい生のオーガニック ケフィアを作りましょう。当社の培養物を一度購入するだけで、一生分の供給が可能です。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eケフィアはどのように機能しますか?\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eケフィアはプロバイオティクスであり、健康な消化器系を維持するのに役立つ有益な細菌と酵母の供給源です。\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e潜在的な健康上の利点:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul style=\"text-align: left;\"\u003e\n\n\u003cli\u003e数日で見た目も気分も健康になる\u003c\/li\u003e\n\n\u003cli\u003e免疫力を高める\u003c\/li\u003e\n\n\u003cli\u003e約15種の菌株を含む強力なプロバイオティクス\u003c\/li\u003e\n\n\u003cli\u003e強力な抗炎症作用\u003c\/li\u003e\n\n\u003cli\u003e摂取した食物からの栄養素の消化と利用を最適化します\u003c\/li\u003e\n\n\u003cli\u003e体をアルカリ化し解毒する\u003c\/li\u003e\n\n\u003cli\u003eビタミンとミネラルが豊富\u003c\/li\u003e\n\n\u003cli\u003e減量\u003c\/li\u003e\n\n\u003cli\u003eがん予防\u003c\/li\u003e\n\n \u003cli\u003e消化器系および皮膚疾患の治療（ニキビ、IBS、クローン病、腸漏れ、消化不良、膨満感）\u003c\/li\u003e\n\n\u003cli\u003e口臭の治療\u003c\/li\u003e\n\n\u003cli\u003e慢性副鼻腔炎の治療\u003c\/li\u003e\n\n\u003cli\u003eよりエネルギッシュで活力を感じる\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eミルクケフィアグレインを再構成して使用する方法は？\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e乾燥天然栄養パウダーに混ぜた乾燥ミルクケフィア粒のパックが手に入ります。ケフィア作りに培養物を使用するには、乾燥培養物を\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: #0000ff;\"\u003e\u003ca href=\"https:\/\/www.nourishmeorganics.com.au\/pages\/rehydration-of-organic-dehydrated-milk-kefir-grains\" title=\"オーガニック脱水ミルクケフィアグレイン\" style=\"color: #0000ff; text-decoration: underline;\"\u003eここでの\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e手順で活性化する必要があります。\u003cstrong\u003e\u003cspan style=\"color: #ff0000;\"\u003e \u003c\/span\u003e\u003c\/strong\u003e。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e盛り付けの提案\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eケフィアをお好みのフルーツや蜂蜜と一緒にお召し上がりください。また、スムージーに加えることもできます。ミルク ケフィアは、サラダ ドレッシング、アイスクリーム、チーズ、その他さまざまなおいしい料理にも使用できます (レシピの電子ブックをご覧ください)。\u003c\/span\u003e\u003cbr\u003e \u003cbr\u003e\u003cstrong\u003e材料\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eオーガニックミルクケフィアグレイン\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eミルクケフィアグレインの保存\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eミルクケフィアを作らないときは、ミルクケフィアの粒を牛乳と一緒に冷蔵庫で最大 5 週間保存できます。\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cem\u003eレシピ電子書籍へのリンクは、商品が発送されると電子メールで送信されます。発送確認メールをご確認ください。メールが届いていない場合は、迷惑メールフォルダを確認してください。\u003c\/em\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003c\/p\u003e","brand":"Nourishme Organics","offers":[{"title":"Default Title","offer_id":20116947651,"sku":"","price":42.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/DriedMilkKefirGrainsMockupfront.png?v=1789981391"},{"product_id":"australian-organic-rice-koji-400g","title":"オーストラリア産オーガニック乾燥米麹菌 400g ","description":"\u003cp\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"rte rte--header\"\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e麹って何ですか？\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e麹は米を発酵させたもので、味噌、醤油、酒、米酢、みりんなどの製造に使われます。2004 年には日本の「国民文化」に指定されました。麹は蒸した米に麹菌 (Aspergillus oryzae) を接種し、50 時間発酵させて作られます。\u003c\/p\u003e\n\n \u003cp style=\"text-align: left;\"\u003e麹菌は、培養培地（大豆など）中のデンプンやタンパク質を分解する酵素を生成し、消化可能なブドウ糖やアミノ酸に変えます。この酵素は、培養菌を生かし続けるため、「生きた食品」と呼ばれます。\u003c\/p\u003e\n\n\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003e麹は次のような料理を作るための秘密の材料です。\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cul style=\"text-align: left;\"\u003e\n\n\u003cli style=\"text-align: left;\"\u003e味噌\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e酒\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e醤油（しょうゆ・たまり）\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e甘酒\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eみりん\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003ca style=\"color: #ff2a00;\" href=\"https:\/\/www.nourishmeorganics.com.au\/pages\/how-to-make-shiro-miso-white-miso\" title=\"味噌の作り方\" target=\"_blank\"\u003e白味噌のレシピ\u003c\/a\u003e\u003c\/span\u003e（3～4週間で完成）\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cbr\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e甘酒レシピ（6～8時間で完成）\u003c\/strong\u003e \u003c\/p\u003e\n\n\u003ciframe title=\"YouTubeビデオプレーヤー\" src=\"https:\/\/www.youtube.com\/embed\/nZt_vGnIbDw?si=LUQfXv0vYfv4aqK2\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv style=\"text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Rice Culture (Aust)","offers":[{"title":"Default Title","offer_id":6953464168484,"sku":"","price":39.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/products\/iStock-844946084.jpg?v=1627003450"},{"product_id":"organic-tempeh-starter-culture-10g","title":"オーガニックテンペスターターカルチャー 10g ","description":"\u003cdiv class=\"rte rte--header\"\u003e\n\n\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cspan style=\"color: #000000;\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e速達便を選択すると、培養物が速やかに到着し、品質が維持されて最良の結果が得られます。\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eテンペとは何ですか？\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp class=\"center\"\u003eテンペは、発酵させた植物由来のビーガンタンパク質で、通常は培養された大豆ケーキや他の種類の豆類で、インドネシアでは何世紀にもわたって主食となってきました。\u003cspan\u003e \u003c\/span\u003e発酵プロセスにより、食品内のタンパク質がより消​​化されやすくなり、抗栄養化合物が分解されます。完成したテンペは、焼いたり、蒸したり、グリルしたりすることができます。\u003c\/p\u003e\n\n\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp class=\"center\"\u003e\u003cstrong\u003eテンペにはプレバイオティクスとプロバイオティクスの特性があります。\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e吸収:\u003c\/strong\u003e\u003cspan\u003e発酵食品を食べると、他の栄養素の吸収が促進されます。\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eバランス:\u003c\/strong\u003e\u003cspan\u003e発酵食品は腸内の善玉菌と悪玉菌のバランスを保つのに役立ちます。\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e消化:\u003c\/strong\u003e\u003cspan\u003e発酵食品は消化を助けます。\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e酵素:\u003c\/strong\u003e\u003cspan\u003e発酵食品には、タンパク質の構成要素である酵素が豊富に含まれています。酵素は、消化中に食べ物を分解する触媒です。\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cmeta charset=\"utf-8\"\u003e\n\n \u003cp class=\"center\"\u003e\u003cspan\u003e\u003cstrong\u003e使用方法:\u003c\/strong\u003eオーガニックテンペスターターカルチャー10gから、 \u003cstrong\u003e\u003ca title=\"オーガニック非遺伝子組み換え大豆\" href=\"https:\/\/www.nourishmeorganics.com.au\/collections\/koji\/products\/organic-australian-gmo-free-soya-beans-500g\" target=\"_blank\"\u003eオーガニック非遺伝子組み換え大豆\u003c\/a\u003e\u003c\/strong\u003eを使用したオーガニックテンペ10kgが作れます。\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"center\"\u003e\u003cstrong\u003e培養組成:\u003c\/strong\u003e \u003ci\u003eRhizopus oligosporus\u003c\/i\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eテンペの作り方\u003c\/strong\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/OxG_S0Q-bAg\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Nourishme Organics","offers":[{"title":"Default Title","offer_id":12156578463780,"sku":"","price":14.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/Tempehstartermockupfront.png?v=1790053391"},{"product_id":"pure-probiotic-yoghurt-starter-culture-1g-x-3","title":"ピュアオーガニックプロバイオティクスヨーグルトスターターカルチャー 3 x 1g 袋","description":"\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cspan style=\"color: #000000;\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e速達便を選択すると、培養物が速やかに到着し、品質が維持されて最良の結果が得られます。\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eすべてのヨーグルトスターターカルチャーが同じように作られているわけではありません。\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e私たちは、臨床的に証明されたプロバイオティクス菌株を含む、100%純粋で増量剤を含まないヨーグルトスターターカルチャーの開発に努め、今やそれが実現しました。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e自宅でヨーグルトを作るのは、とても簡単で経済的、そして環境に優しい方法です。これは、埋め立て地に廃棄される使い捨てプラスチックの量を減らす効果的な方法であり、ヨーグルトに何を入れるか自分でコントロールできます。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e 1g の小袋 3 個で、有機牛乳や山羊乳などの適切な乳製品を使用したプロバイオティクス ヨーグルトを\u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003e6L ～ 100L 作ることができます\u003c\/strong\u003e\u003c\/span\u003e。ヨーグルトを大さじ 4 杯分取っておき、スターターとして再利用します。\u003c\/p\u003e\n\n \u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eヨーグルト1mlあたり最低100億コロニー形成単位（CFU）の生菌が含まれています\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e利点\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli style=\"text-align: left;\"\u003e凍結乾燥培養物\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e臨床的に証明されたプロバイオティクス菌株\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e\n\u003cspan style=\"color: #0000ff;\"\u003e\u003ca style=\"color: #0000ff;\" title=\"ルヴェレヨーグルトメーカー\" href=\"https:\/\/www.nourishmeorganics.com.au\/collections\/yoghurt-making\/products\/luvele-pure-plus-yogurt-maker-2l-glass-container-scd-gaps-diet\" target=\"_blank\"\u003eLuveleヨーグルトメーカー\u003c\/a\u003e\u003c\/span\u003eを使えば自宅で簡単に作れます\n\n\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e完全な説明書付きで6～24時間で準備完了\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e100%リサイクル可能なパッケージ。特別なことはせず、科学的研究に裏打ちされた素晴らしい製品です。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e純粋 - マルトデキストリン、デキストロース、増粘剤などの安価な充填剤は一切使用していません。100%純粋なバクテリアのみ\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e濃厚でクリーミー、酸味が少なくマイルドな味わい\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eハラール\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eコーシャ\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e非遺伝子組み換え\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n \u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.nourishmeorganics.com.au\/collections\/yoghurt-making\/products\/complete-yoghurt-making-bundle\" title=\"ヨーグルト作りキット一式\" style=\"color: #ff2a00;\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eヨーグルト作りキット一式をご覧ください\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e材料：\u003c\/strong\u003e \u003c\/p\u003e\n\n\u003cdiv title=\"ページ 1\" class=\"page\"\u003e\n\n\u003cdiv class=\"section\"\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eビフィズス菌アニマリス亜種ラクティス（プロバイオティクス株）\u003cbr\u003eラクトバチルス・アシドフィルス（プロバイオティクス菌株）\u003cbr\u003eラクトバチルス・デルブルッキ亜種ブルガリカス\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eストレプトコッカス・サーモフィルス\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e臨床研究\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e多数の臨床研究と科学\u003cspan\u003e出版\u003c\/span\u003e物は、このヨーグルトスターター培養物に使用されている\u003cem\u003eビフィドバクテリ\u003c\/em\u003eウム・アニマリス亜種\u003cem\u003eラクティス\u003c\/em\u003eと\u003cspan\u003eラクトバチルス・アシドフィルス\u003c\/span\u003eプロバイオティクス株が、胃腸と免疫領域に関して有益な効果をもたらす可能性があることを示しています。\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: #0000ff;\"\u003e\u003cspan role=\"menubar\"\u003e\u003ca style=\"color: #0000ff;\" aria-haspopup=\"true\" aria-expanded=\"false\" role=\"menuitem\" title=\"小児消化器病学と栄養学のジャーナル。\" href=\"https:\/\/www.ncbi.nlm.nih.gov\/pubmed\/15076628#\"\u003eJ Pediatr Gastroenterol Nutr.\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e \u003cspan class=\"highlight\"\u003e2004 年\u003c\/span\u003e\u003cspan\u003e3 月;38(3):288-92。\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e \u003cspan\u003e\u003cspan style=\"color: #0000ff;\"\u003e\u003cspan role=\"menubar\"\u003e\u003ca style=\"color: #0000ff;\" aria-haspopup=\"true\" aria-expanded=\"false\" role=\"menuitem\" title=\"JPEN. 非経口および経腸栄養学ジャーナル。\" href=\"https:\/\/www.ncbi.nlm.nih.gov\/pubmed\/?term=Holscher+et+al.+2012+bb12#\"\u003eJPEN J Parenter Enteral Nutr.\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e \u003cspan class=\"highlight\"\u003e2012年\u003c\/span\u003e1月;36(1 Suppl):106S-17S. doi: 10.1177\/0148607111430817.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: left;\"\u003e\u003cspan\u003e\u003cspan style=\"color: #0000ff;\"\u003e\u003cspan role=\"menubar\"\u003e\u003ca style=\"color: #0000ff;\" aria-haspopup=\"true\" aria-expanded=\"false\" role=\"menuitem\" title=\"英国栄養学ジャーナル。\" href=\"https:\/\/www.ncbi.nlm.nih.gov\/pubmed\/?term=Taipale+et+al.+2011+bb-12#\"\u003eBr J Nutr.\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e \u003cspan class=\"highlight\"\u003e2011年\u003c\/span\u003e2月;105(3):409-16. doi: 10.1017\/S0007114510003685. Epub 2010年9月24日.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e \u003cspan\u003e\u003cspan style=\"color: #0000ff;\"\u003e\u003cspan role=\"menubar\"\u003e\u003ca style=\"color: #0000ff;\" aria-haspopup=\"true\" aria-expanded=\"false\" role=\"menuitem\" title=\"栄養、健康、老化に関するジャーナル。\" href=\"https:\/\/www.ncbi.nlm.nih.gov\/pubmed\/?term=Pitk%C3%A4l%C3%A4+et+al.+2007+bb12#\"\u003eJ Nutr Health Aging.\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e \u003cspan class=\"highlight\"\u003e2007年\u003c\/span\u003e7月-8月;11(4):305-11.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: left;\"\u003e\u003cspan\u003e\u003cspan style=\"color: #0000ff;\" role=\"menubar\"\u003e\u003ca style=\"color: #0000ff;\" aria-haspopup=\"true\" aria-expanded=\"false\" role=\"menuitem\" title=\"インド医師協会ジャーナル。\" href=\"https:\/\/www.ncbi.nlm.nih.gov\/pubmed\/?term=chatterjee+et+al.+2013+bb-12#\"\u003eJ Assoc Physicians India.\u003c\/a\u003e\u003c\/span\u003e \u003cspan class=\"highlight\"\u003e2013年\u003c\/span\u003e10月;61(10):708-12.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eよくある質問：\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eプロバイオティクス スターター カルチャーが他の製品よりも高価なのはなぜですか?\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e当社のプロバイオティクス ヨーグルト スターター カルチャーには、生産コストが高い、臨床的に検証されたプロバイオティクス菌株が含まれています。さらに、当社のプロバイオティクス ヨーグルト スターターは 100% 純粋なバクテリアで、同様の製品の 90% 以上を占めるマルトデキストリンやデキストロースなどの安価な増量剤は含まれていません。比較するときは、必ずラベルを確認してください。\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e配送情報\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003e\u003cspan class=\"_5yl5\" data-reactid=\".1y.$mid=11435034598794=229c19b47f058b32256.2:0.0.0.0.0\"\u003e重要：\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"_5yl5\" data-reactid=\".1y.$mid=11435034598794=229c19b47f058b32256.2:0.0.0.0.0\"\u003eヨーグルト菌のみを発送します\u003cspan\u003e \u003c\/span\u003e月曜日、火曜日、水曜日（商品は冷蔵保管のため）に発送してください。週末にオーストラリア郵便で輸送中のままにならないようにするためです。\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003eヨーグルトメーカーでの使用にのみ適しています\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e冷凍保存することで賞味期限を2年間延長できます。\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003ch3 style=\"text-align: left;\" class=\"author\"\u003e\u003cbr\u003e\u003c\/h3\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cdiv style=\"text-align: left;\"\u003e\n\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003ch3 style=\"text-align: left;\" class=\"author\"\u003e\n\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/h3\u003e","brand":"Nourishme Organics","offers":[{"title":"Default Title","offer_id":30295396352036,"sku":"","price":31.77,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/ProbioticYoghurtMockupFront.png?v=1781578992"},{"product_id":"pure-koji-starter-culture-20g","title":"純粋麹菌 20g ","description":"\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/bIqUT78mnvg\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e \u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cspan style=\"color: #000000;\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e速達便を選択すると、培養物が速やかに到着し、品質が維持されて最良の結果が得られます。\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch2 style=\"text-align: left;\"\u003e\u003cstrong\u003e麹菌とは何か\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp style=\"text-align: left;\"\u003e種麹または種麹は、麹を作るために使用されるアスペルギルス胞子です。\u003cbr\u003e\u003cbr\u003e味噌、甘酒、日本酒、醤油などの発酵食品は麹を使って作られています。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e創業300年の老舗「菱六」が造る麹菌です。\u003cbr\u003e\u003cbr\u003e家庭で麹を作るのに最適な種麹です。\u003cbr\u003e \u003cbr\u003e使用する品種は「長白菌」で、菌糸が長く、褐変反応が少ないのが特長です。\u003cbr\u003e\u003cbr\u003eこの種類の麹菌は変色しにくいため、白色を強く保ち、麹米、甘酒、白味噌など、白色の食品や飲料を作るのに最適です。\u003cbr\u003e\u003cbr\u003eこの麹菌20gで15kgの麹米（乾燥重量）を作ることができます。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e種麹の賞味期限はどのくらいですか？どのくらい保存できますか？\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e冷蔵保存6ヶ月\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e麹米を作るときに麹菌はどのくらい必要ですか？\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e種麹の量は乾燥米1kgに対して約1.3g～10gです。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003c\/p\u003e","brand":"Nourishme Organics","offers":[{"title":"Default Title","offer_id":31074661302331,"sku":"","price":24.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/products\/Nourishme__110mm_X_90mm___20g_Pouch__Lable_v1_Preview1_1.jpg?v=1573278547"},{"product_id":"pure-coconut-yoghurt-starter-culture-1g-x-3","title":"ピュアオーガニックビーガンココナッツヨーグルトスターターカルチャー 3 x 1g袋","description":"\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cspan style=\"color: #000000;\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e速達便を選択すると、培養物が速やかに到着し、品質が維持されて最良の結果が得られます。\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eすべてのヨーグルトスターターカルチャーが同じように作られているわけではありません。\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e私たちは、100%純粋で、増量剤を含まないココナッツヨーグルトスターターカルチャーの開発に努めました。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e自宅でビーガン向けのココナッツヨーグルトを作るのは、とても簡単で経済的、そして環境に優しい方法です。これは、埋め立て地に廃棄される使い捨てプラスチックの量を減らす効果的な方法であり、ヨーグルトに何を入れるか自分でコントロールできます。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e 1g の小袋 3 個で、純粋なオーガニック ココナッツ ミルクを使用した\u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003e6L ～ 100L のココナッツ ヨーグルトが作れます\u003c\/strong\u003e\u003c\/span\u003e。\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eヨーグルト大さじ 4 杯を取っておいて、スターターとして再利用します。\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e利点\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n \u003cli style=\"text-align: left;\"\u003e凍結乾燥培養物\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e\n\u003cspan style=\"color: #0000ff;\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.nourishmeorganics.com.au\/collections\/yoghurt-making\/products\/luvele-pure-plus-yogurt-maker-2l-glass-container-scd-gaps-diet\" title=\"ルヴェレヨーグルトメーカー\" style=\"color: #0000ff;\" target=\"_blank\"\u003eLuveleヨーグルトメーカー\u003c\/a\u003e\u003c\/strong\u003eと\u003cstrong\u003e\u003cspan style=\"color: rgb(2, 0, 255);\"\u003e\u003ca style=\"color: rgb(2, 0, 255);\" rel=\"noopener\" title=\"ビーガンヨーグルトプレミックス\" href=\"https:\/\/www.nourishmeorganics.com.au\/collections\/all\/products\/pure-vegan-yoghurt-premix-200g\" target=\"_blank\"\u003eビーガンヨーグルトプレミックス\u003c\/a\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003eを使えば自宅で簡単に作れます\n\n\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e完全な説明書付きで6～24時間で準備完了\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e100%リサイクル可能なパッケージ。特別なことはせず、科学的研究に裏打ちされた素晴らしい製品です。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e純粋 - マルトデキストリン、デキストロース、増粘剤などの増量剤は一切使用していません。100%純粋なバクテリアのみ\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eクリーミーでマイルドな味わい、酸味は控えめ\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eハラール\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eコーシャ\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e非遺伝子組み換え\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e乳製品と大豆不使用\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eビーガンフレンドリー\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e材料：\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cem\u003eラクトバチルス・プランタラム\u003c\/em\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003eヨーグルトメーカーを使用したあらゆる植物ベースのヨーグルトレシピに適しています\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003e素晴らしいクリーミーな食感を生み出すために、この製品に当社の\u003ca rel=\"noopener\" title=\"ビーガンヨーグルトプレミックス\" href=\"https:\/\/www.nourishmeorganics.com.au\/collections\/all\/products\/pure-vegan-yoghurt-premix-200g\" style=\"color: rgb(255, 42, 0);\" target=\"_blank\"\u003eビーガン ヨーグルト プレミックス\u003c\/a\u003eを使用することを強くお勧めします。\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eなぜ\u003cspan\u003eココナッツヨーグルト\u003c\/span\u003eは\u003cspan\u003e \u003c\/span\u003eスターター\u003cspan\u003e \u003c\/span\u003e文化は他の製品よりも高価ですか?\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003eピュア ココナッツ ヨーグルト スターターは 100% 純粋なバクテリアで、類似製品の 90% 以上を占めるマルトデキストリンなどの安価な増量剤は含まれていません。比較するときは必ずラベルを確認してください。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e配送情報\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e\u003cspan data-reactid=\".1y.$mid=11435034598794=229c19b47f058b32256.2:0.0.0.0.0\" class=\"_5yl5\"\u003e重要：\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-reactid=\".1y.$mid=11435034598794=229c19b47f058b32256.2:0.0.0.0.0\" class=\"_5yl5\"\u003eヨーグルト菌のみを発送します\u003cspan\u003e \u003c\/span\u003e月曜日、火曜日、水曜日（商品は冷蔵保管のため）に発送してください。そうすれば、オーストラリア郵便で週末に輸送中のままになりません。\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003eヨーグルトメーカーでの使用にのみ適しています\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e冷凍保存することで賞味期限を2年間延長できます。\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\n\u003ch3 class=\"author\" style=\"text-align: left;\"\u003e\n\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/h3\u003e","brand":"Nourishme Organics","offers":[{"title":"Default Title","offer_id":31080721481787,"sku":"","price":25.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/products\/Nourishme_110mm_X_90mm_1g_Pouch_Pure_Coconut_Yoghurt_Starter_Culture_Lable_v1_Preview1_copy.jpg?v=1573602532"},{"product_id":"organic-natto-starter-culture-10g","title":"オーガニック納豆菌 1g ","description":"\u003cdiv class=\"rte rte--header\"\u003e\n\n\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cspan style=\"color: #000000;\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e速達便を選択すると、培養物が速やかに到着し、品質が維持されて最良の結果が得られます。\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e納豆とは何ですか？\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cmeta charset=\"utf-8\"\u003e納豆は大豆を発酵させた日本の伝統食品で、古くから知られています。多くの人が食べており、幅広い世代に愛されている食品と言えます。納豆作りは、嫌気性条件下で微生物（納豆菌・納豆菌）の力で炭水化物をアルコールや有機酸に変える発酵工程を経るため、納豆の原料は大豆と納豆菌のみです。 \u003c\/div\u003e\n\n\u003cdiv class=\"rte rte--header\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv class=\"rte rte--header\"\u003e\n\n\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp class=\"center\"\u003e\u003c\/p\u003e\n\n\u003cp class=\"center\"\u003e\u003cstrong\u003e納豆の効能\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e有益な細菌を含む\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e純粋 - マルトデキストリン、デキストロース、増粘剤などの安価な充填剤は一切使用していません。100%純粋なバクテリアのみ\u003c\/li\u003e\n\n\u003cli\u003e納豆にはビタミン K が豊富に含まれています。納豆 1 食分 (100g) には、ビタミン K の 1 日の推奨摂取量の 29% が含まれています。\u003cbr\u003e\n\n\u003c\/li\u003e\n\n \u003cli\u003eビタミン C の供給源。納豆 1 食分 (100g) には、ビタミン C の 1 日の推奨摂取量 (DV) の 22% が含まれています。\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e食物繊維が豊富\u003c\/li\u003e\n\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"https:\/\/www.webmd.com\/vitamins\/ai\/ingredientmono-1084\/nattokinase\" title=\"ナットウキナーゼの効能\" target=\"_blank\"\u003eナットウキナーゼ\u003c\/a\u003e\u003c\/strong\u003eの供給源\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003c\/strong\u003eタンパク質源\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003e\u003c\/strong\u003eビーガンフレンドリー\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e完全な説明書が付属\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003e使用方法:\u003c\/strong\u003e有機納豆スターターカルチャー1gで、 \u003cstrong\u003e\u003ca href=\"https:\/\/www.nourishmeorganics.com.au\/collections\/koji\/products\/organic-australian-gmo-free-soya-beans-500g\" title=\"オーガニック非遺伝子組み換え大豆\" target=\"_blank\"\u003e有機非遺伝子組み換え大豆\u003c\/a\u003e\u003c\/strong\u003eを使用した有機納豆10kgが作れます。\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Nourishme Organics","offers":[{"title":"Default Title","offer_id":31597634060347,"sku":"","price":19.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/products\/Nourishme_110mm_X_90mm_1g_Pouch_Organic_Natto_Starter_Culture_Lable_v1_Preview_1.jpg?v=1579824235"},{"product_id":"kefirko-sourdough-starter-culture-15g","title":"ケフィコ オーガニックサワードウスターターカルチャー 15g","description":"\u003ch4\u003e \u003cstrong\u003e\u003cspan style=\"font-family: 'Arial',sans-serif; color: #414042;\" data-mce-style=\"font-family: 'Arial',sans-serif; color: #414042;\"\u003eプロのように簡単かつ経済的にオーガニックサワードウを焼く\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h4\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan style=\"font-family: 'Arial',sans-serif; color: #414042;\" data-mce-style=\"font-family: 'Arial',sans-serif; color: #414042;\"\u003e新鮮で高品質の天然オーガニック原料で作られた乾燥スターターです。ケフィコ オーガニック サワードウ スターター カルチャーは、その完全性と活力を保つために慎重に準備されています。小麦粉に含まれる天然酵母と乳酸菌から作られており、各袋には休眠中の生命が含まれており、水で目覚める準備ができています。高品質のオーガニック原料へのこだわりを示しています。\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-family: 'Arial',sans-serif; color: #414042;\" data-mce-style=\"font-family: 'Arial',sans-serif; color: #414042;\"\u003e水分を補給すると、ケフィコ オーガニック サワードウ スターター カルチャーは生き生きと風味豊かになります。本物のサワードウ特有のピリッとした深みが加わります。発酵微生物が生地に生命を与え、あなたの味覚を魅了する心地よい香り、風味、食感を生み出します。\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan style=\"font-family: 'Arial',sans-serif;\" data-mce-style=\"font-family: 'Arial',sans-serif;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch4\u003e\u003cspan style=\"font-family: 'Arial',sans-serif;\" data-mce-style=\"font-family: 'Arial',sans-serif;\"\u003e使い方は簡単\u003c\/span\u003e\u003c\/h4\u003e\n\n\u003cp\u003e\u003cspan style=\"font-family: 'Arial',sans-serif;\" data-mce-style=\"font-family: 'Arial',sans-serif;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan style=\"font-family: 'Arial',sans-serif;\" data-mce-style=\"font-family: 'Arial',sans-serif;\"\u003e初心者にも熟練したパン職人にも最適な当社の\u003cspan style=\"color: #414042;\" data-mce-style=\"color: #414042;\"\u003eケフィコ オーガニック サワードウ スターター カルチャーは、\u003c\/span\u003e驚くほど扱いやすく、初心者にも優しい製品です。この乾燥培養物により、パン作りを始める前にスターターに餌を与えるプロセスを知ることができます。\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"font-family: 'Arial',sans-serif;\" data-mce-style=\"font-family: 'Arial',sans-serif;\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\n\u003ch4\u003e\u003cspan style=\"font-family: 'Arial',sans-serif;\" data-mce-style=\"font-family: 'Arial',sans-serif;\"\u003e腸の健康\u003c\/span\u003e\u003c\/h4\u003e\n\n \u003cp\u003e\u003cspan style=\"font-family: 'Arial',sans-serif;\" data-mce-style=\"font-family: 'Arial',sans-serif;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan style=\"font-family: 'Arial',sans-serif;\" data-mce-style=\"font-family: 'Arial',sans-serif;\"\u003eサワードウの焼き菓子は美味しいだけでなく、腸の健康にも最適です。サワードウにはさまざまな有益な微生物、酵素、ビタミン、栄養素、抗酸化物質、ミネラルが含まれており、消化が非常に良く、腸の健康に有益です。\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"font-family: 'Arial',sans-serif;\" data-mce-style=\"font-family: 'Arial',sans-serif;\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\n\u003ch4\u003e\u003cspan style=\"font-family: 'Arial',sans-serif;\" data-mce-style=\"font-family: 'Arial',sans-serif;\"\u003eクリエイティブ\u003c\/span\u003e\u003c\/h4\u003e\n\n\u003cp\u003e\u003cspan style=\"font-family: 'Arial',sans-serif;\" data-mce-style=\"font-family: 'Arial',sans-serif;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan style=\"font-family: 'Arial',sans-serif;\" data-mce-style=\"font-family: 'Arial',sans-serif;\"\u003eパン以外にも、おいしいクラッカー、ピザ、ペストリー、バナナブレッド、バンズ、サンドイッチ用パンなどを焼くのに最適です。\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cb\u003e\u003cspan style=\"font-family: 'Arial',sans-serif;\" data-mce-style=\"font-family: 'Arial',sans-serif;\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\n\u003ch4\u003e\u003cspan style=\"font-family: 'Arial',sans-serif;\" data-mce-style=\"font-family: 'Arial',sans-serif;\"\u003e安全\u003c\/span\u003e\u003c\/h4\u003e\n\n\u003cp\u003e\u003cspan style=\"font-family: 'Arial',sans-serif;\" data-mce-style=\"font-family: 'Arial',sans-serif;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan style=\"font-family: 'Arial',sans-serif;\" data-mce-style=\"font-family: 'Arial',sans-serif;\"\u003eKefirko オーガニック サワードウ スターター カルチャーは管理された環境で製造され、病原菌がないかテストされています。 \u003cbr style=\"mso-special-character: line-break;\" data-mce-style=\"mso-special-character: line-break;\"\u003e\u003c!-- [if !supportLineBreakNewLine]--\u003e\u003cbr style=\"mso-special-character: line-break;\" data-mce-style=\"mso-special-character: line-break;\"\u003e\u003c!--[endif]--\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch4\u003e\u003cspan style=\"font-family: 'Arial',sans-serif;\" data-mce-style=\"font-family: 'Arial',sans-serif;\"\u003eケア\u003c\/span\u003e\u003c\/h4\u003e\n\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"font-family: 'Arial',sans-serif;\" data-mce-style=\"font-family: 'Arial',sans-serif;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-family: 'Arial',sans-serif;\" data-mce-style=\"font-family: 'Arial',sans-serif;\"\u003eケフィアコオーガニックサワードウスターターカルチャーには、適切なケアと給餌に関する説明書が含まれています。\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan style=\"font-family: 'Arial',sans-serif;\" data-mce-style=\"font-family: 'Arial',sans-serif;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n\u003c!----\u003e","brand":"Kefirko","offers":[{"title":"Default Title","offer_id":43724525076636,"sku":null,"price":19.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/sourdough-starter-main-photo-1300x975.webp?v=1790139789"},{"product_id":"pure-vegetable-starter-culture-3-x-1g-sachets","title":"純粋なオーガニック野菜スターターカルチャー 3 x 1g サシェと野菜発酵レシピ電子書籍","description":"\u003cp style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cstrong\u003eすべての野菜スターターカルチャーが同じように作られているわけではありません。\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e私たちは、100%純粋で、増量剤を含まない野菜スターターカルチャーの開発に努めました。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e自宅でビーガン向けの発酵野菜を作るのは、とても簡単で経済的、そして環境に優しい方法です。これは、埋め立て地に廃棄される使い捨てプラスチックの量を減らす効果的な方法であり、何を入れるか自分でコントロールできます。\u003c\/p\u003e\n\n \u003cp style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e1gの小袋3個で\u003cspan style=\"color: #ff0000;\" data-mce-style=\"color: #ff0000;\"\u003e\u003cstrong\u003e6～12kgの発酵野菜が作れます\u003c\/strong\u003e\u003c\/span\u003e。\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e発酵プロセス後に塩水 100ml を取っておき、次のバッチのスターターとして再利用します。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cstrong\u003e利点\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e凍結乾燥培養物\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003ca href=\"https:\/\/www.nourishmeorganics.com.au\/collections\/fermented-vegetables\/products\/masontops-fermentation-kit\" title=\"発酵キット オーストラリア\" rel=\"noopener\" data-mce-href=\"https:\/\/www.nourishmeorganics.com.au\/collections\/fermented-vegetables\/products\/masontops-fermentation-kit\" target=\"_blank\"\u003e\u003cspan style=\"color: #0000ff;\" data-mce-style=\"color: #0000ff;\"\u003eメイソントップスのピクルパイプ発酵キット\u003c\/span\u003e\u003c\/a\u003eを使えば自宅で簡単に作れます\u003cspan style=\"color: #0000ff;\" data-mce-style=\"color: #0000ff;\"\u003e\u003c\/span\u003e\n\n\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e野菜の種類に応じて1〜14日で準備できます\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003eより速く、より安全な発酵\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e初心者に優しい - カビの発生を抑えます\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e店で買う発酵野菜よりはるかに安い\u003c\/li\u003e\n\n \u003cli style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e100%リサイクル可能なパッケージ。特別なことはせず、科学的研究に裏打ちされた素晴らしい製品です。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e純粋 - マルトデキストリン、デキストロースなどの充填剤なし。100%純粋なバクテリアのみ\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e酸味と一貫性のある味わいとサクサクとした食感\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003eハラール\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003eコーシャ\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e非遺伝子組み換え\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e乳製品と大豆不使用\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003eオーガニック\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003eビーガンフレンドリー\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003eレシピ電子書籍付き\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cstrong\u003e材料：\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cem\u003eラクトバチルス・プランタラム\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cspan style=\"color: #ff2a00;\" data-mce-style=\"color: #ff2a00;\"\u003e\u003cstrong\u003eあらゆる発酵野菜レシピに適しています\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e方向：\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eスターターカルチャー 1 袋を 100ml の冷水に加え、よく混ぜます。次に、この混合物をレシピに追加します。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eなぜあなたの\u003cspan\u003eピュアオーガニック野菜\u003c\/span\u003eスターターは\u003cspan\u003e \u003c\/span\u003e文化は他の製品よりも高価ですか?\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e純粋なオーガニック野菜スターターカルチャーは 100% 純粋なバクテリアで、類似製品の 90% 以上を占めるマルトデキストリンなどの安価な増量剤は含まれていません。比較するときは必ずラベルを確認してください。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cstrong\u003e配送情報\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cstrong\u003e\u003cspan class=\"_5yl5\" data-reactid=\".1y.$mid=11435034598794=229c19b47f058b32256.2:0.0.0.0.0\"\u003e重要：\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"_5yl5\" data-reactid=\".1y.$mid=11435034598794=229c19b47f058b32256.2:0.0.0.0.0\"\u003e私たちは自社の培養物のみを出荷します\u003cspan\u003e \u003c\/span\u003e月曜日、火曜日、水曜日（商品は冷蔵保管のため）に発送してください。そうすれば、オーストラリア郵便で週末に輸送中のままになりません。\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\" data-mce-style=\"color: #ff2a00;\"\u003e\u003cstrong\u003eスターター培養物の賞味期限は冷凍保存することで2年間まで延長できる。\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Nourishme Organics","offers":[{"title":"Default Title","offer_id":43724683280540,"sku":null,"price":27.96,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/VegetableStarterMockupFront.png?v=1789189390"},{"product_id":"pure-organic-sourcream-starter-culture-3-x-1g-sachets","title":"ピュアオーガニックサワークリームスターターカルチャー 3 x 1g","description":"\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cspan style=\"color: #000000;\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e速達便を選択すると、培養物が速やかに到着し、品質が維持されて最良の結果が得られます。\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eすべてのサワークリーム スターター カルチャーが同じように作られているわけではありません。\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e私たちは、100%純粋で、増量剤を含まず、使いやすいサワークリーム スターター カルチャーの開発に努め、ついにそれが実現しました。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e自宅でサワークリームを作るのはとても簡単で、経済的で、環境にも優しいです。これは、埋め立て地に捨てられる使い捨てプラスチックの量を減らす効果的な方法であり、何を入れるか自分でコントロールできます。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e 1gの小袋3個で、クリームを使って\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e3Lから60Lのサワークリームが作れます\u003c\/strong\u003e\u003c\/span\u003e。サワークリーム大さじ4杯を次のバッチのスターターとして再利用するために取っておきます。前のバッチが生存能力を失うまで、つまり酸味がなくなるまでこのプロセスを繰り返すことができます。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e調製済みサワークリーム1mlあたり最低100億コロニー形成単位（CFU）の生菌が含まれています\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e利点\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli style=\"text-align: left;\"\u003e凍結乾燥培養物\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e有益な乳酸菌の活性菌株\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eヨーグルトメーカーがなくても自宅で簡単に作れます\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e完全な説明書が付属しており、10～15時間で完成します。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e 100%リサイクル可能なパッケージ。特別なことはせず、科学的研究に裏打ちされた素晴らしい製品です。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e純粋 - マルトデキストリン、デキストロース、増粘剤などの安価な充填剤は一切使用していません。100%純粋なバクテリアのみ\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e濃厚でクリーミー、マイルドな味わい\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eハラール\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eコーシャ\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e非遺伝子組み換え\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003e\u003ca rel=\"noopener noreferrer\" style=\"color: rgb(43, 0, 255);\" title=\"ヨーグルト作りキット一式\" href=\"https:\/\/www.nourishmeorganics.com.au\/collections\/yoghurt-making\/products\/complete-yoghurt-making-bundle\" target=\"_blank\"\u003eヨーグルト作りキット一式をご覧ください\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e材料：\u003c\/strong\u003e \u003c\/p\u003e\n\n\u003cdiv class=\"page\" title=\"ページ 1\"\u003e\n\n\u003cdiv class=\"section\"\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003e純粋乳酸菌\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eよくある質問：\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eピュアオーガニックサワークリームスターターカルチャーが他の製品よりも高価なのはなぜですか?\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: left;\"\u003e当社のピュアオーガニックサワークリームスターターカルチャーは、100%純粋なバクテリアで、同種の製品の90%以上を占めるマルトデキストリンやデキストロースなどの安価な増量剤は含まれていません。比較する際は必ずラベルを確認してください。\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e配送情報\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan data-reactid=\".1y.$mid=11435034598794=229c19b47f058b32256.2:0.0.0.0.0\" class=\"_5yl5\"\u003e重要：\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-reactid=\".1y.$mid=11435034598794=229c19b47f058b32256.2:0.0.0.0.0\" class=\"_5yl5\"\u003eヨーグルト菌のみを発送します\u003cspan\u003e \u003c\/span\u003e月曜日、火曜日、水曜日（商品は冷蔵保管のため）に発送してください。週末にオーストラリア郵便で輸送中のままにならないようにするためです。\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e冷凍保存することで賞味期限を2年間延長できます。\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Nourishme Organics","offers":[{"title":"Default Title","offer_id":43724780798108,"sku":null,"price":15.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/PHOTO-2023-08-17-14.jpg?v=1716613231"},{"product_id":"pure-organic-buttermilk-starter-culture-3-x-1g","title":"純粋オーガニックバターミルクスターターカルチャー 3 x 1g","description":"\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cspan style=\"color: #000000;\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e速達便を選択すると、培養物が速やかに到着し、品質が維持されて最良の結果が得られます。\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eすべてのバターミルク スターター カルチャーが同じように作られているわけではありません。\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e私たちは、100%純粋で、増量剤を含まず、使いやすいバターミルク スターター カルチャーの開発に努め、ついにそれが実現しました。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e自宅でバターミルクを作るのはとても簡単で、経済的で、環境にも優しいです。これは、埋め立て地に捨てられる使い捨てプラスチックの量を減らす効果的な方法であり、何を入れるか自分でコントロールできます。\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e 1gの小袋3つで、 \u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e3Lから60Lの発酵バターミルクができます\u003c\/strong\u003e\u003c\/span\u003e。次のバッチのスターターとして再利用するために、大さじ4杯の発酵バターミルクを取っておいてください。前のバッチが生存能力を失うまで、つまり酸味がなくなるまで、このプロセスを繰り返すことができます。\u003c\/p\u003e\n\n \u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e調製された発酵バターミルク 1 ml あたり、最低 100 億コロニー形成単位 (CFU) の生きた細菌が含まれています。\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e利点\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli style=\"text-align: left;\"\u003e凍結乾燥培養物\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e有益な乳酸菌の活性菌株\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eヨーグルトメーカーがなくても自宅で簡単に作れます\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e完全な説明書が付属しており、12～15時間で完成します。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e 100%リサイクル可能なパッケージ。特別なことはせず、科学的な研究に裏打ちされた素晴らしい製品です。\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e純粋 - マルトデキストリン、デキストロース、増粘剤などの安価な充填剤は一切使用していません。100%純粋なバクテリアのみ\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eクリーミーでバターのような、ほんのり酸味のあるマイルドな味わい\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eハラール\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003eコーシャ\u003c\/li\u003e\n\n\u003cli style=\"text-align: left;\"\u003e非遺伝子組み換え\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003e\u003ca rel=\"noopener noreferrer\" style=\"color: rgb(43, 0, 255);\" title=\"ヨーグルト作りキット一式\" href=\"https:\/\/www.nourishmeorganics.com.au\/collections\/yoghurt-making\/products\/complete-yoghurt-making-bundle\" target=\"_blank\"\u003eヨーグルト作りキット一式をご覧ください\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003e材料：\u003c\/strong\u003e \u003c\/p\u003e\n\n\u003cdiv class=\"page\" title=\"ページ 1\"\u003e\n\n\u003cdiv class=\"section\"\u003e\n\n\u003cdiv class=\"layoutArea\"\u003e\n\n\u003cdiv class=\"column\"\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003e純粋乳酸菌\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eよくある質問：\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eピュアオーガニックバターミルクスターターカルチャーが他の製品よりも高価なのはなぜですか?\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e当社のピュアオーガニックバターミルクスターターカルチャーは、100%純粋なバクテリアで、同種の製品の90%以上を占めるマルトデキストリンやデキストロースなどの安価な増量剤は含まれていません。比較する際は必ずラベルを確認してください。\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e配送情報\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan data-reactid=\".1y.$mid=11435034598794=229c19b47f058b32256.2:0.0.0.0.0\" class=\"_5yl5\"\u003e重要：\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-reactid=\".1y.$mid=11435034598794=229c19b47f058b32256.2:0.0.0.0.0\" class=\"_5yl5\"\u003eヨーグルト菌のみを発送します\u003cspan\u003e \u003c\/span\u003e月曜日、火曜日、水曜日（商品は冷蔵保管のため）に発送してください。週末にオーストラリア郵便で輸送中のままにならないようにするためです。\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e冷凍保存することで賞味期限を2年間延長できる。\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Nourishme Organics","offers":[{"title":"Default Title","offer_id":44723640893596,"sku":null,"price":16.98,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/ButterMilkStarterCultureMockupfront.png?v=1743307475"},{"product_id":"pure-organic-cultured-butter-starter-culture-3-x-1g","title":"Pure Organic Cultured Butter Starter Culture 3 X 1g","description":"\u003ch3 class=\"\"\u003e\u003cstrong\u003eOrganic Cultured Butter Starter Culture \u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eCreate traditional European-style cultured butter at home\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eBring the rich, tangy flavour of old-world cultured butter to your kitchen with our \u003ca href=\"https:\/\/www.nourishmeorganics.com.au\/collections\/whats-new\/products\/pure-organic-cultured-butter-starter-culture-3-x-1g\" title=\"buy cultured butter starter culture australia\"\u003e\u003cstrong\u003eOrganic Cultured Butter Starter Culture\u003c\/strong\u003e\u003c\/a\u003e – a mesophilic blend. This premium-quality culture is ideal for fermenting cream into \u003cem\u003ecrème fraîche\u003c\/em\u003e and crafting authentic, small-batch cultured butter with complex buttery aromas and smooth texture.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eKey Features:\u003c\/strong\u003e\u003cbr\u003e✅ Organic ingredients\u003cbr\u003e✅ Traditional mesophilic lactic acid bacteria\u003cbr\u003e✅ Produces delicious buttery diacetyl flavour\u003cbr\u003e✅ Easy-to-use freeze-dried powder\u003cbr\u003e✅ Perfect for home and artisan butter making\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eCulture Profile:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"\"\u003e\n\u003cp class=\"\"\u003eContains: \u003cem\u003eLactococcus lactis subsp. lactis\u003c\/em\u003e, \u003cem\u003eLactococcus lactis subsp. cremoris\u003c\/em\u003e, \u003cem\u003eLactococcus lactis subsp. lactis biovar diacetylactis\u003c\/em\u003e, and \u003cem\u003eLeuconostoc mesenteroides\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\"\u003e\n\u003cp class=\"\"\u003eThermosensitive: Store below –18 °C for maximum shelf life\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\"\u003e\n\u003cp class=\"\"\u003eMesophilic: Best fermentation temperature: \u003cstrong\u003e20–25 °C\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eHow to Use:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli class=\"\"\u003e\n\u003cp class=\"\"\u003eWarm \u003cstrong\u003e1–8 litres of organic heavy cream\u003c\/strong\u003e (35–40% fat) to \u003cstrong\u003e21–22 °C\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\"\u003e\n\u003cp class=\"\"\u003eSprinkle \u003cstrong\u003e1g\u003c\/strong\u003e of starter culture per litre of cream.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\"\u003e\n\u003cp class=\"\"\u003eStir, cover (not airtight), and ferment at room temp for \u003cstrong\u003e12–24 hours\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\"\u003e\n\u003cp class=\"\"\u003eChill, then churn to make cultured butter.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\"\u003e\n\u003cp class=\"\"\u003eWash butter in cold water, salt to taste, and store chilled.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"\"\u003eOne sachet makes up to 10\u003cstrong\u003e litres\u003c\/strong\u003e of cultured cream. The cultured cream can be reserved and used a starter for the next batch.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003cbr\u003eLive active lactic acid cultures (see above)\u003c\/p\u003e\n\u003cp class=\"\"\u003e \u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e\u003cbr\u003eKeep frozen at –18 °C or lower. Once opened, reseal tightly and use within 6 months.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 3 x 1 g\u003cbr\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e Denmark\u003cbr\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 24 months from manufacture (frozen)\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cem\u003eCraft premium cultured butter with probiotic-rich flavour – the traditional way.\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eIdeal for artisanal food lovers, home fermenters, and gut health enthusiasts.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eFAQ:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eWhy is your Pure Organic Cultured Butter Starter Culture more expensive than other products?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eOur Pure Organic Cultured Butter Starter Culture is 100% pure bacteria and does not contain cheap fillers like Maltodextrin or Dextrose which can make up greater than 90% of like products. Always check the label when making comparisons.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSHIPPING INFORMATION\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eRefrigerate on arrival\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003eBest Before can be extended to 2 years by storing frozen\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Nourishme Organics","offers":[{"title":"Default Title","offer_id":44873565339804,"sku":null,"price":16.98,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/Butter_Starter_Culture_Mock_up_front.png?v=1743307469"},{"product_id":"bacillus-coagulans-starter-culture-3-x-500mg","title":"Bacillus coagulans BC99 Starter Culture | 50 Billion CFU\/Sachet | Home Yoghurt Making (3 x 500mg)","description":"\u003cp style=\"text-align: left;\"\u003e\u003cmeta charset=\"utf-8\"\u003eCraft your own probiotic-cultured dairy at home with our Bacillus coagulans BC99 Starter Culture. This spore-forming culture is prized by home fermenters for its heat tolerance and reliable fermentation performance. Each sachet delivers 50 billion CFU, ready to activate in milk using a yoghurt maker. Comes in 3 x 500mg single-use sachets for freshness and consistency batch after batch.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHomemade Cultured Dairy, Made Simple\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eOur Bacillus coagulans BC99 Starter Culture is designed for home fermenters who want a reliable, single-strain culture for making their own fermented dairy. \u003cem\u003eBacillus coagulans\u003c\/em\u003e is a spore-forming, lactic-acid-producing bacterium known in food fermentation for its robustness — it tolerates a wide pH range and higher processing temperatures than many conventional dairy starter cultures, making it a popular choice for slow, long-ferment methods in a home yoghurt maker.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eEach 500mg sachet is individually portioned to deliver 50 billion CFU at the point of inoculation, so you can culture consistent batches without measuring or guesswork. Simply add one sachet to prepared milk in your yoghurt maker and follow your preferred fermentation method.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhy Home Fermenters Choose BC99\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHeat-tolerant strain\u003c\/strong\u003e — suited to warmer fermentation set points used in some long-ferment yoghurt methods\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSingle-strain culture\u003c\/strong\u003e — allows you to isolate and observe this specific strain's fermentation behaviour, flavour profile and set\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConsistent potency\u003c\/strong\u003e — individually sealed sachets protect viability and give you the same starting CFU count every time\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimple to use\u003c\/strong\u003e — no starter maintenance, or complex ratios required; just add, ferment, and store\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVersatile base\u003c\/strong\u003e — can be combined with other starter cultures or prebiotic substrates (such as inulin) according to your own recipe\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhat's in the Box\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e3 x 500mg single-use sachets, each containing \u003cem\u003eBacillus coagulans\u003c\/em\u003e BC99 at 50 billion CFU per sachet at time of manufacture.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePrepare your milk of choice (pasteurised or ultra-pasteurised dairy is recommended for home fermentation).\u003c\/p\u003e\n\u003cp\u003eWarm milk to the temperature specified for your yoghurt maker and recipe.\u003c\/p\u003e\n\u003cp\u003eEmpty one 500mg sachet into the milk and stir to combine thoroughly.\u003c\/p\u003e\n\u003cp\u003eTransfer to your yoghurt maker and ferment according to your chosen method and timeframe.\u003c\/p\u003e\n\u003cp\u003eOnce set, refrigerate promptly and consume within one week.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cem\u003eEach sachet is for single-batch use. Do not reuse opened sachets. You can use some of the prepared yoghurt as a starter from subsequent batches.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eStore unopened sachets in a cool, dry place away from direct sunlight. Refrigeration is recommended to preserve potency, especially in warmer climates. Use by the date printed on the pack.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cem\u003eBacillus coagulans\u003c\/em\u003e BC99, maltodextrin (carrier). — see packaging for full allergen statement.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eImportant Information\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThis product is a food ingredient intended for use in home fermentation of dairy products. It is not a therapeutic good and is not intended to diagnose, treat, cure, or prevent any disease. It has not been evaluated for therapeutic use. If you have specific dietary or health requirements, please consult your healthcare practitioner before use.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eFAQ \u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhat is Bacillus coagulans BC99 used for?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eBC99 is a spore-forming bacterial culture used in home fermentation to culture dairy products such as yoghurt. It's valued by home fermenters for its stability and tolerance of a broad temperature and pH range during the fermentation process.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow many sachets do I need per batch?\u003c\/strong\u003e\u003cbr\u003eOne 500mg sachet is designed for a single fermentation batch. Follow your recipe's milk volume guidelines for best results.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eCan I use BC99 with other starter cultures?\u003c\/strong\u003e\u003cbr\u003eYes — many home fermenters combine BC99 with other cultures as part of their own recipes. Fermentation outcomes will vary depending on combination and method used.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eIs this product dairy-free?\u003c\/strong\u003e\u003cbr\u003eThe starter culture sachet itself does not contain dairy; however, it is intended for use in culturing dairy products and is manufactured in a facility that processes dairy.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow long does the finished yoghurt last?\u003c\/strong\u003e\u003cbr\u003eHomemade cultured dairy should be refrigerated promptly after fermentation and consumed within 1 week (follow safe food handling guidance).\u003c\/p\u003e\n\u003ch3\u003eSHIPPING INFORMATION:\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\u003eRefrigerate 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 \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\"\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":45032323743900,"sku":null,"price":24.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/BC99mockupfront.png?v=1783054990"},{"product_id":"l-reuteri-lr08-starter-culture-3-x-1g","title":"Lactobacillus reuteri LR08 Starter Culture — 3 x 1g Sachets (100 Billion CFU\/g)","description":"\u003ch3\u003e\u003cstrong\u003eOrganic Lactobacillus reuteri LR08 Starter Culture – For Thick, Creamy, and Potent Reuteri Yoghurt*\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eCraft your own fermented dairy at home with our pure-strain \u003cem\u003eLactobacillus reuteri\u003c\/em\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/ibvsepJ12g4?si=Yqqg5NNpYfS_kJgL\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eKey Features:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003ePure single-strain culture\u003c\/strong\u003e — \u003cem\u003eLactobacillus reuteri\u003c\/em\u003e LR08, freeze-dried and lab-verified\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eHigh-potency 100 billion CFU per gram\u003c\/strong\u003e — concentrated for reliable inoculation across multiple batch sizes\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003e3 x 1g sealed sachets\u003c\/strong\u003e — individually portioned for freshness; no measuring, no waste\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eYoghurt-maker ready\u003c\/strong\u003e — formulated for use in countertop yoghurt makers, multicookers with yoghurt function, and dehydrators with controlled temperature settings\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSuited to long-ferment dairy\u003c\/strong\u003e — performs at lower temperatures (36–38°C) over extended fermentation windows (24–36 hours)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCompatible with whole milk, A2, raw, and UHT\u003c\/strong\u003e — works across cow, goat, and sheep milk; coconut and nut milks with added sugar\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eNo fillers, additives, or carriers beyond stabilising matrix\u003c\/strong\u003e — clean ingredient profile\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRe-culturable\u003c\/strong\u003e — reserve a small portion of each finished batch as a seed for subsequent ferments\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSuitable for Ambient Temperature Shipping\u003c\/strong\u003e — freeze dried and suitable to be transported via ambient temperature shipping for up to 2 weeks. Store refrigerated on receipt.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eA pure-strain culture for serious home fermenters\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eLactobacillus reuteri\u003c\/em\u003e 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEach 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.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eDesigned for the home yoghurt maker\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLR08 thrives in the gentle, sustained heat of a countertop yoghurt maker. Unlike traditional thermophilic yoghurt strains that work fast at 42–45°C, \u003cem\u003eL. reuteri\u003c\/em\u003e 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMost modern yoghurt makers, multi-cookers and temperature-controlled dehydrators handle this profile without modification.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eThree sachets, three batches — or many more\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe 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.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow to Use:\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFollow our \u003ca rel=\"noopener\" href=\"https:\/\/www.nourishmeorganics.com.au\/blogs\/recipes\/how-to-make-l-reuteri-yogurt\" target=\"_blank\"\u003e\u003cstrong\u003eL. reuteri Yoghurt Recipe\u003c\/strong\u003e\u003c\/a\u003e carefully and precisely to culture a thick, spoonable probiotic-rich yoghurt at home. Just add the contents of the sachet and \u003ca href=\"https:\/\/www.nourishmeorganics.com.au\/collections\/l-reuteri\/products\/organic-fos-inulin-powder\" target=\"_blank\" title=\"Buy Inulin Australia\" rel=\"noopener\"\u003einulin\u003c\/a\u003e to your preferred milk, incubate at 37–38°C for 36 hours, and enjoy.\u003c\/p\u003e\n\u003cp\u003eWant to extend your culture? Save 1–2 tablespoons from each batch to inoculate the next—no need to re-dose each time.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eStorage\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eStore 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.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eSpecifications\u003c\/h3\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\" scope=\"col\"\u003e\u003c\/th\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\" scope=\"col\"\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e\u003cstrong\u003eStrain\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e\n\u003cem\u003eLactobacillus reuteri\u003c\/em\u003e LR08\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e\u003cstrong\u003eForm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eFreeze-dried powder\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e\u003cstrong\u003ePotency\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e100 billion CFU\/g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e\u003cstrong\u003ePack size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 x 1g sachets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eImported; packed in Australia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eRefrigerate ≤4°C or freeze\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eMay be present: Soy, Milk, Fish, Bee Pollen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis product is supplied as a \u003cstrong\u003efood ingredient\u003c\/strong\u003e for home fermentation use. It is not a therapeutic good and is not intended to diagnose, treat, cure, or prevent any disease or condition.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e→ Available now at Nourishme Organics. Australia’s home of functional fermentation.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eSHIPPING INFORMATION:\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\u003eRefrigerate 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 \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\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eWhat is \u003cem\u003eLactobacillus reuteri\u003c\/em\u003e LR08?\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLR08 is a specific strain of \u003cem\u003eLactobacillus reuteri\u003c\/em\u003e, 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.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eHow many batches can I make from one sachet?\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA 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.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eWhat kind of milk works best?\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhole-fat dairy milk gives the thickest, most reliable result. LR08 performs well with:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003ePasteurised whole milk (cow, goat, sheep)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eA2 milk\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eUHT \/ long-life milk (no pre-heating required)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eRaw milk (heat-treat to 82°C first if preferred)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eLactose Free milk\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLower-fat milks will set thinner. Plant milks (coconut, almond, soy) can work but typically require added sugars or thickeners — results vary.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eWhy does this culture need 24–36 hours when regular yoghurt is ready in 6–8?\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eL. reuteri\u003c\/em\u003e is a slower, lower-temperature fermenter than the thermophilic strains (\u003cem\u003eS. thermophilus\u003c\/em\u003e, \u003cem\u003eL. bulgaricus\u003c\/em\u003e) 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.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eDo I really need a yoghurt maker?\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA 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:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCountertop yoghurt makers (Easiyo Pro, Luvele, Davis \u0026amp; Waddell, \u003cstrong\u003e\u003ca rel=\"noopener\" title=\"Reuter-i Yoghurt Maker\" href=\"https:\/\/www.nourishmeorganics.com.au\/collections\/reuter-i-yoghurt-makers-precision-fermentation-for-advanced-gut-health\" target=\"_blank\"\u003eReuter-i\u003c\/a\u003e\u003c\/strong\u003e)\u003c\/li\u003e\n\u003cli\u003eMulticookers with adjustable yoghurt function (Instant Pot, Crockpot)\u003c\/li\u003e\n\u003cli\u003eDehydrators with low-temperature settings\u003c\/li\u003e\n\u003cli\u003eSous-vide setups in a water bath\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eWhy do some recipes add inulin, acacia fibre, potato starch or honey to L. reuteri ferments?\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA 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. \u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eWhat should the finished ferment taste and look like?\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eExpect 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.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eCan I reuse a portion of my finished batch as a starter?\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYes. 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.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eHow should I store unused sachets?\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eKeep 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.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eWhat's the shelf life?\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRefer to the best-before date printed on each sachet. Frozen storage typically preserves potency well beyond refrigerated storage. Avoid temperature fluctuations.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eIs this product suitable for people with lactose intolerance?\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe 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.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eIs it vegan?\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe culture is grown on a plant-derived medium and originally derived from soy so it is classified as vegan.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eHow is this different from a supermarket probiotic yoghurt?\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis 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.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eMy batch didn't set or it separated — what went wrong?\u003c\/h4\u003e\n\u003cp\u003eSeparation 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. \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe most common causes of failures:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature too high or too low\u003c\/strong\u003e — verify your appliance is holding 36–38°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInsufficient incubation time\u003c\/strong\u003e — extend to the full 36 hours\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExpired culture\u003c\/strong\u003e — check the sachet date\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdding the wrong amount of \u003ca rel=\"noopener\" title=\"Organic Inulin Australia\" href=\"https:\/\/www.nourishmeorganics.com.au\/products\/organic-fos-inulin-powder\" target=\"_blank\"\u003eInulin\u003c\/a\u003e \u003c\/strong\u003e- 1 teaspoon per 500ml of milk is enough\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAntibacterial residue\u003c\/strong\u003e — some milk cartons or containers retain cleaning agents; rinse thoroughly\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eMilk protein must be denatured \u003c\/b\u003e— 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.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUsing cold milk straight from the refrigerator- \u003c\/strong\u003esee prior\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIf a batch fails completely, with no signs of fermentation do not consume — start fresh with a new sachet.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eWhere is this product sourced and packed?\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe culture is sourced from a specialist fermentation laboratory and packed in Australia under hygienic conditions.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eIs this a therapeutic product?\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNo. 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*\u003c\/p\u003e\n\u003cdiv draggable=\"false\"\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. \u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv draggable=\"false\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"color: rgb(43, 0, 255);\"\u003eUse our \u003cstrong\u003e\u003ca href=\"https:\/\/www.nourishmeorganics.com.au\/pages\/reuteri-yoghurt-timer\" title=\"Reuteri Yoghurt Timer\" rel=\"noopener\" target=\"_blank\"\u003eFree Reuteri Yoghurt TImer\u003c\/a\u003e\u003c\/strong\u003e to work out when your batch will be ready\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv draggable=\"false\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cstyle\u003e\n  .nmo-reuteri-guide {\n    --moss: #3E4B38;\n    --moss-deep: #2C3628;\n    --cream: #F6F2E8;\n    --panel: #EDE7D8;\n    --amber: #B37F2E;\n    --charcoal: #262420;\n    --rust: #96432B;\n    --line: #D9D0BC;\n    --serif: 'Source Serif 4', Georgia, 'Times New Roman', serif;\n    --sans: 'IBM Plex Sans', -apple-system, BlinkMacSystemFont, 'Segoe UI', sans-serif;\n\n    background: var(--cream);\n    color: var(--charcoal);\n    font-family: var(--sans);\n    line-height: 1.55;\n    max-width: 880px;\n    margin: 0 auto;\n    padding: 0;\n    box-sizing: border-box;\n  }\n  .nmo-reuteri-guide *, .nmo-reuteri-guide *::before, .nmo-reuteri-guide *::after { box-sizing: inherit; 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border-color: var(--moss); color: var(--cream); }\n\n  .nmo-rg-section {\n    padding: 2.5rem 1.5rem;\n    border-bottom: 1px solid var(--line);\n    scroll-margin-top: 1rem;\n  }\n  .nmo-rg-section:last-of-type { border-bottom: none; }\n\n  .nmo-rg-section-head {\n    display: flex;\n    align-items: baseline;\n    gap: 0.9rem;\n    margin-bottom: 1.6rem;\n  }\n  .nmo-rg-section-head .nmo-rg-icon {\n    font-size: 1.3rem;\n    line-height: 1;\n    flex-shrink: 0;\n  }\n  .nmo-rg-section-head h2 {\n    font-family: var(--serif);\n    font-weight: 600;\n    font-size: 1.5rem;\n    margin: 0;\n    color: var(--moss-deep);\n  }\n  .nmo-rg-section-intro {\n    margin: 0 0 1.5rem;\n    color: #4A473F;\n    max-width: 62ch;\n    font-size: 0.98rem;\n  }\n\n  .nmo-rg-item {\n    border: 1px solid var(--line);\n    border-radius: 4px;\n    background: #FFFEFB;\n    margin-bottom: 0.7rem;\n    overflow: hidden;\n  }\n  .nmo-rg-item summary {\n    list-style: none;\n    cursor: pointer;\n    padding: 0.95rem 1.1rem;\n    font-weight: 500;\n    font-size: 0.98rem;\n    color: var(--charcoal);\n    display: flex;\n    justify-content: space-between;\n    align-items: center;\n    gap: 1rem;\n  }\n  .nmo-rg-item summary::-webkit-details-marker { display: none; }\n  .nmo-rg-item summary::after {\n    content: \"+\";\n    font-family: var(--serif);\n    font-size: 1.3rem;\n    color: var(--amber);\n    flex-shrink: 0;\n    transition: transform 0.15s ease;\n  }\n  .nmo-rg-item[open] summary::after { content: \"–\"; }\n  .nmo-rg-item[open] summary { border-bottom: 1px solid var(--line); }\n\n  .nmo-rg-body { padding: 1rem 1.1rem 1.2rem; font-size: 0.95rem; }\n  .nmo-rg-body p { margin: 0 0 0.7rem; }\n  .nmo-rg-body p:last-child { margin-bottom: 0; }\n  .nmo-rg-label {\n    display: inline-block;\n    font-size: 0.72rem;\n    font-weight: 600;\n    letter-spacing: 0.03em;\n    color: var(--moss);\n    margin-bottom: 0.2rem;\n  }\n  .nmo-rg-fix { border-left: 2px solid var(--amber); padding-left: 0.8rem; }\n\n  .nmo-rg-callout {\n    background: var(--panel);\n    border-radius: 4px;\n    padding: 1.1rem 1.2rem;\n    margin-top: 1.4rem;\n    font-size: 0.9rem;\n    display: flex;\n    gap: 0.7rem;\n  }\n  .nmo-rg-callout.warn { background: #F3E4DD; }\n  .nmo-rg-callout .dot { flex-shrink: 0; font-size: 1.1rem; }\n  .nmo-rg-callout p { margin: 0; }\n  .nmo-rg-callout strong { color: var(--rust); }\n\n  .nmo-rg-footer {\n    padding: 2.5rem 1.5rem 3rem;\n    text-align: left;\n  }\n  .nmo-rg-footer p { font-size: 0.9rem; color: #6B6858; max-width: 60ch; }\n\n  @media (max-width: 520px) {\n    .nmo-rg-hero, .nmo-rg-section, .nmo-rg-footer { padding-left: 1.1rem; padding-right: 1.1rem; }\n    .nmo-rg-nav { padding-left: 1.1rem; padding-right: 1.1rem; }\n  }\n\u003c\/style\u003e\n\u003cdiv class=\"nmo-reuteri-guide\"\u003e\n\u003cdiv class=\"nmo-rg-hero\"\u003e\n\u003cp class=\"nmo-rg-eyebrow\"\u003eL. REUTERI YOGHURT — TROUBLESHOOTING GUIDE\u003c\/p\u003e\n\u003ch1\u003eWon't set, curdled, or smells stronger than you expected? Here's what's going on.\u003c\/h1\u003e\n\u003cp\u003eL. 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.\u003c\/p\u003e\n\u003cp class=\"nmo-rg-scope\"\u003eThis guide covers the fermentation process only — temperature, timing, texture, and safety. It isn't a source of health claims about this culture.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cnav class=\"nmo-rg-nav\"\u003e\u003ca href=\"#nmo-rg-starter\"\u003eStarter \u0026amp; culture\u003c\/a\u003e \u003ca href=\"#nmo-rg-temp\"\u003eTemperature\u003c\/a\u003e \u003ca href=\"#nmo-rg-milk\"\u003eMilk \u0026amp; curdling\u003c\/a\u003e \u003ca href=\"#nmo-rg-process\"\u003eFerment duration\u003c\/a\u003e \u003ca href=\"#nmo-rg-texture\"\u003eTexture \u0026amp; separation\u003c\/a\u003e \u003ca href=\"#nmo-rg-taste\"\u003eTaste \u0026amp; smell\u003c\/a\u003e \u003ca href=\"#nmo-rg-safety\"\u003eIs it safe?\u003c\/a\u003e \u003ca href=\"#nmo-rg-starting\"\u003eStarting out\u003c\/a\u003e\u003c\/nav\u003e\n\u003csection class=\"nmo-rg-section\" id=\"nmo-rg-starter\"\u003e\n\u003cdiv class=\"nmo-rg-section-head\"\u003e\n\u003cspan class=\"nmo-rg-icon\"\u003e🧫\u003c\/span\u003e\n\u003ch2\u003eStarter \u0026amp; culture\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-rg-section-intro\"\u003eThis ferment relies on a specific, strain-verified starter rather than a generic probiotic or shop-bought yoghurt culture.\u003c\/p\u003e\n\u003cdetails class=\"nmo-rg-item\"\u003e\n\u003csummary\u003eWhat starter do I actually need?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-rg-body\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003cdiv class=\"nmo-rg-fix\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eUse 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-rg-item\"\u003e\n\u003csummary\u003eCan I reuse a batch as the starter for the next one?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-rg-body\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eA successful batch can usually be used to inoculate the next one, in the same way traditional yoghurt starters work.\u003c\/p\u003e\n\u003cdiv class=\"nmo-rg-fix\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eKeep 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-rg-item\"\u003e\n\u003csummary\u003eMy batch isn't fermenting at all, even though I followed the recipe\u003c\/summary\u003e\n\u003cdiv class=\"nmo-rg-body\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eBefore 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.\u003c\/p\u003e\n\u003cdiv class=\"nmo-rg-fix\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eTry 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-rg-section\" id=\"nmo-rg-temp\"\u003e\n\u003cdiv class=\"nmo-rg-section-head\"\u003e\n\u003cspan class=\"nmo-rg-icon\"\u003e🌡️\u003c\/span\u003e\n\u003ch2\u003eTemperature sensitivity\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-rg-section-intro\"\u003eThis is the single most common cause of failed batches — and the easiest thing to get wrong without realising it.\u003c\/p\u003e\n\u003cdetails class=\"nmo-rg-item\"\u003e\n\u003csummary\u003eMy yoghurt maker or appliance says it's holding the right temperature, but nothing ferments\u003c\/summary\u003e\n\u003cdiv class=\"nmo-rg-body\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003cdiv class=\"nmo-rg-fix\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eCheck 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).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-rg-item\"\u003e\n\u003csummary\u003eHow do I hold a steady temperature over such a long ferment?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-rg-body\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eMost home yoghurt equipment is designed for shorter ferments and can drift over the many hours this culture needs.\u003c\/p\u003e\n\u003cdiv class=\"nmo-rg-fix\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-rg-section\" id=\"nmo-rg-milk\"\u003e\n\u003cdiv class=\"nmo-rg-section-head\"\u003e\n\u003cspan class=\"nmo-rg-icon\"\u003e🥛\u003c\/span\u003e\n\u003ch2\u003eMilk \u0026amp; curdling\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-rg-section-intro\"\u003eThe base you choose, and how you prepare it, shapes both how the ferment behaves and how the finished yoghurt sets.\u003c\/p\u003e\n\u003cdetails class=\"nmo-rg-item\"\u003e\n\u003csummary\u003eMy first batch curdled into separate curds and whey — did I do something wrong?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-rg-body\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003cdiv class=\"nmo-rg-fix\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eWhisk 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-rg-item\"\u003e\n\u003csummary\u003eWhich milk works best?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-rg-body\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eFull-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.\u003c\/p\u003e\n\u003cdiv class=\"nmo-rg-fix\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eStart 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-rg-item\"\u003e\n\u003csummary\u003eDo I need to boil the milk first, and how much does it matter?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-rg-body\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eBringing milk to a near-boil and cooling it fully before adding the culture helps the proteins set more firmly, similar to traditional yoghurt-making.\u003c\/p\u003e\n\u003cdiv class=\"nmo-rg-fix\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eBoil, 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-rg-section\" id=\"nmo-rg-process\"\u003e\n\u003cdiv class=\"nmo-rg-section-head\"\u003e\n\u003cspan class=\"nmo-rg-icon\"\u003e⏱️\u003c\/span\u003e\n\u003ch2\u003eFermentation duration\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-rg-section-intro\"\u003eThis ferment runs much longer than standard yoghurt, which changes how you plan and judge it.\u003c\/p\u003e\n\u003cdetails class=\"nmo-rg-item\"\u003e\n\u003csummary\u003eWhy does this take so much longer than regular yoghurt?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-rg-body\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eThis culture ferments more slowly than typical yoghurt bacteria, so recipes commonly call for a much longer ferment — often extending well beyond an overnight ferment.\u003c\/p\u003e\n\u003cdiv class=\"nmo-rg-fix\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003ePlan 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-rg-item\"\u003e\n\u003csummary\u003eDo I need to add a fibre or prebiotic, and how much?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-rg-body\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003cdiv class=\"nmo-rg-fix\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eFollow 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-rg-item\"\u003e\n\u003csummary\u003eHow do I know when it's actually done?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-rg-body\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eBecause 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.\u003c\/p\u003e\n\u003cdiv class=\"nmo-rg-fix\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eLook 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-rg-section\" id=\"nmo-rg-texture\"\u003e\n\u003cdiv class=\"nmo-rg-section-head\"\u003e\n\u003cspan class=\"nmo-rg-icon\"\u003e🥄\u003c\/span\u003e\n\u003ch2\u003eTexture \u0026amp; separation\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-rg-section-intro\"\u003eTexture is the most variable part of this ferment, and separation is far more common than with standard yoghurt.\u003c\/p\u003e\n\u003cdetails class=\"nmo-rg-item\"\u003e\n\u003csummary\u003eMy yoghurt is thin, gloopy, or liquidy rather than thick\u003c\/summary\u003e\n\u003cdiv class=\"nmo-rg-body\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eTexture with this ferment is strongly influenced by milk fat content, brand, and how thoroughly the milk was heated and cooled before culturing.\u003c\/p\u003e\n\u003cdiv class=\"nmo-rg-fix\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eBoil 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-rg-item\"\u003e\n\u003csummary\u003eMy batch has separated into curds and clear liquid\u003c\/summary\u003e\n\u003cdiv class=\"nmo-rg-body\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eSeparation into curds and whey is one of the most common quirks of this particular ferment and doesn't indicate spoilage.\u003c\/p\u003e\n\u003cdiv class=\"nmo-rg-fix\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eStir 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-rg-item\"\u003e\n\u003csummary\u003eMy texture keeps changing between batches\u003c\/summary\u003e\n\u003cdiv class=\"nmo-rg-body\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eEven small differences — a different milk carton, a slightly different ferment temperature, a fresher or older starter — can shift texture noticeably with this culture.\u003c\/p\u003e\n\u003cdiv class=\"nmo-rg-fix\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eKeep 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-rg-section\" id=\"nmo-rg-taste\"\u003e\n\u003cdiv class=\"nmo-rg-section-head\"\u003e\n\u003cspan class=\"nmo-rg-icon\"\u003e👃\u003c\/span\u003e\n\u003ch2\u003eTaste \u0026amp; smell\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-rg-section-intro\"\u003eExpect a different flavour profile to shop-bought yoghurt — stronger tang is normal, not a fault.\u003c\/p\u003e\n\u003cdetails class=\"nmo-rg-item\"\u003e\n\u003csummary\u003eIt tastes or smells more tangy or sour than shop-bought yoghurt\u003c\/summary\u003e\n\u003cdiv class=\"nmo-rg-body\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eThe long ferment time and different bacterial strains give this yoghurt a distinctly more tangy, sometimes sharper flavour and aroma than standard commercial yoghurt.\u003c\/p\u003e\n\u003cdiv class=\"nmo-rg-fix\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eShorten 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-rg-section\" id=\"nmo-rg-safety\"\u003e\n\u003cdiv class=\"nmo-rg-section-head\"\u003e\n\u003cspan class=\"nmo-rg-icon\"\u003e🔍\u003c\/span\u003e\n\u003ch2\u003eIs it safe? Reading the signs\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-rg-section-intro\"\u003eGiven how different this ferment looks and smells to standard yoghurt, it's worth knowing what's normal and what isn't.\u003c\/p\u003e\n\u003cdetails class=\"nmo-rg-item\"\u003e\n\u003csummary\u003eHow do I tell normal tang and separation from actual spoilage?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-rg-body\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eSeparation, 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.\u003c\/p\u003e\n\u003cdiv class=\"nmo-rg-fix\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eSeparation 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-rg-item\"\u003e\n\u003csummary\u003eHow long does a finished batch keep?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-rg-body\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eOnce refrigerated, fermentation slows dramatically but continues very slowly, gradually increasing tang over time.\u003c\/p\u003e\n\u003cdiv class=\"nmo-rg-fix\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eRefrigerate 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdiv class=\"nmo-rg-callout warn\"\u003e\n\u003cspan class=\"dot\"\u003e⚠️\u003c\/span\u003e\n\u003cp\u003e\u003cstrong\u003eWhen in doubt, don't eat it.\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-rg-section\" id=\"nmo-rg-starting\"\u003e\n\u003cdiv class=\"nmo-rg-section-head\"\u003e\n\u003cspan class=\"nmo-rg-icon\"\u003e🌱\u003c\/span\u003e\n\u003ch2\u003eStarting out\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-rg-section-intro\"\u003eA few practical questions that come up for people trying this for the first time.\u003c\/p\u003e\n\u003cdetails class=\"nmo-rg-item\"\u003e\n\u003csummary\u003eHow much should I eat when I'm just starting?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-rg-body\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eAs 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.\u003c\/p\u003e\n\u003cdiv class=\"nmo-rg-fix\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eStart 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-rg-item\"\u003e\n\u003csummary\u003eI've noticed some digestive changes since starting — is that expected?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-rg-body\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eMild 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.\u003c\/p\u003e\n\u003cdiv class=\"nmo-rg-fix\"\u003e\n\u003cspan class=\"nmo-rg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eReducing 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"nmo-rg-footer\"\u003e\n\u003cp\u003eStill stuck on something specific? Send us a photo of your batch through our community — most texture and separation questions are easier to answer with a quick look than a description alone.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Nourishme Organics","offers":[{"title":"Default Title","offer_id":45150554685596,"sku":null,"price":24.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/LreuteriMockuplargefront.png?v=1778310191"},{"product_id":"l-gasseri-lg08-starter-culture-3-x-500mg","title":"Lactobacillus gasseri LG08 Starter Culture – 100 Billion CFU per Sachet | 3 x 500mg Sachets for Homemade Fermented Dairy","description":"\u003ch3\u003eLactobacillus gasseri LG08 Starter Culture – High Potency for Homemade Yogurt\u003c\/h3\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/QKB7bodM_jI?si=DtNeRDBYHkK1NDeD\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eA single-strain culinary starter culture derived from Kimchi for making fresh fermented dairy or non dairy yoghurt at home. Each 500mg sachet delivers \u003cstrong\u003e100 billion CFU\u003c\/strong\u003e of \u003cstrong\u003eLactobacillus gasseri LG08\u003c\/strong\u003e, 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBring the craft of cultured dairy into your own kitchen with \u003cstrong\u003eLactobacillus gasseri LG08 Starter Culture\u003c\/strong\u003e — a high-potency, single-strain live culture supplied in convenient pre-measured sachets.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEach 500mg sachet contains \u003cstrong\u003e100 billion colony-forming units (CFU)\u003c\/strong\u003e of \u003cem\u003eLactobacillus gasseri\u003c\/em\u003e LG08 at the time of manufacture, freeze-dried for stability and ready to inoculate fresh or UHT dairy milk in your home yoghurt maker.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eLactobacillus gasseri\u003c\/em\u003e 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhy home fermentation?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMake fresh cultured dairy from milk you choose — full-cream, low-fat, A2, or lactose-free dairy bases, non dairy milk\u003c\/p\u003e\n\u003cp\u003eControl the fermentation time and final acidity to suit your taste\u003c\/p\u003e\n\u003cp\u003eSkip the additives, stabilisers, sweeteners, and thickeners found in many supermarket yoghurts\u003c\/p\u003e\n\u003cp\u003eOne sachet typically inoculates 1–2 litres of milk (recipe and yoghurt maker dependent)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat's in the box:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e3 × 500mg sachets, individually foil-sealed\u003c\/p\u003e\n\u003cp\u003eEach sachet: 100 billion CFU \u003cem\u003eLactobacillus gasseri\u003c\/em\u003e LG08\u003c\/p\u003e\n\u003cp\u003eProduction batch and best-before date printed on outer pack\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eSuggested Use\u003c\/h3\u003e\n\u003cp\u003eHeat fresh dairy milk to approximately 80°C, then cool to 38°C (You can skip this step by using UHT milk)\u003c\/p\u003e\n\u003cp\u003eEmpty the contents of one sachet and inulin into the warm milk and whisk gently to disperse evenly.\u003c\/p\u003e\n\u003cp\u003eTransfer to your yoghurt maker and incubate at 38°C for 36 hours, or until the desired tartness and set are achieved.\u003c\/p\u003e\n\u003cp\u003eRefrigerate the finished culture promptly. Best consumed within 7 days.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eFermentation time, set, and flavour will vary with milk type, starting temperature, and incubation conditions.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eStorage\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eStore 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.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eProduct Specifications\u003c\/h3\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\" scope=\"col\"\u003eAttribute\u003c\/th\u003e\n\u003cth class=\"text-text-100 border-b-0.5 border-border-300\/60 py-2 pr-4 align-top font-bold\" scope=\"col\"\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eProduct type\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eSingle-strain freeze-dried starter culture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eStrain\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e\n\u003cem\u003eLactobacillus gasseri\u003c\/em\u003e LG08\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eLive count at manufacture\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e100 billion CFU per sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eSachet size\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e500 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003ePack size\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e3 sachets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eTotal pack weight\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003e1.5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eForm\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eFreeze-dried powder\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eAllergens\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eMay be Present: Soy, Fish, Milk, Bee Pollen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eCountry of origin\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003ePacked in Australia from Imported Ingredient\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eStorage\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eFreezer recommended; refrigerate after opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eIntended use\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-border-300\/30 py-2 pr-4 align-top\"\u003eHome culinary fermentation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3\u003eSHIPPING INFORMATION:\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\u003eRefrigerate 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 \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\u003cspan style=\"font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-font-kerning: 0pt; mso-ligatures: none; mso-fareast-language: EN-GB;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eFAQ\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eQ: What is \u003cem\u003eLactobacillus gasseri\u003c\/em\u003e LG08?\u003c\/strong\u003e A: It is a specific strain of the lactic acid bacterium \u003cem\u003eLactobacillus gasseri\u003c\/em\u003e, a species traditionally associated with cultured dairy products. The LG08 designation refers to the unique strain identifier.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eQ: How much milk does one sachet ferment?\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eQ: Can I use plant-based milk?\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eQ: Can I reuse the finished yoghurt as a starter for the next batch?\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eQ: Is this product pasteurised?\u003c\/strong\u003e A: No — the culture contains live, viable bacteria. Pasteurisation would inactivate the culture.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eQ: Does this product contain gluten, GMOs, or artificial additives?\u003c\/strong\u003e A: No\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eQ: Is this product suitable for vegetarians and vegans?\u003c\/strong\u003e A: Yes, the culture itself is suitable for vegetarians and vegans. \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eQ: What is the best-before date?\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003cstyle\u003e\n  .nmo-gasseri-guide {\n    --moss: #3E4B38;\n    --moss-deep: #2C3628;\n    --cream: #F6F2E8;\n    --panel: #EDE7D8;\n    --amber: #B37F2E;\n    --charcoal: #262420;\n    --rust: #96432B;\n    --line: #D9D0BC;\n    --serif: 'Source Serif 4', Georgia, 'Times New Roman', serif;\n    --sans: 'IBM Plex Sans', -apple-system, BlinkMacSystemFont, 'Segoe UI', sans-serif;\n\n    background: var(--cream);\n    color: var(--charcoal);\n    font-family: var(--sans);\n    line-height: 1.55;\n    max-width: 880px;\n    margin: 0 auto;\n    padding: 0;\n    box-sizing: border-box;\n  }\n  .nmo-gasseri-guide *, .nmo-gasseri-guide *::before, .nmo-gasseri-guide *::after { box-sizing: inherit; 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}\n  .nmo-gg-item summary::after {\n    content: \"+\";\n    font-family: var(--serif);\n    font-size: 1.3rem;\n    color: var(--amber);\n    flex-shrink: 0;\n    transition: transform 0.15s ease;\n  }\n  .nmo-gg-item[open] summary::after { content: \"–\"; }\n  .nmo-gg-item[open] summary { border-bottom: 1px solid var(--line); }\n\n  .nmo-gg-body { padding: 1rem 1.1rem 1.2rem; font-size: 0.95rem; }\n  .nmo-gg-body p { margin: 0 0 0.7rem; }\n  .nmo-gg-body p:last-child { margin-bottom: 0; }\n  .nmo-gg-label {\n    display: inline-block;\n    font-size: 0.72rem;\n    font-weight: 600;\n    letter-spacing: 0.03em;\n    color: var(--moss);\n    margin-bottom: 0.2rem;\n  }\n  .nmo-gg-fix { border-left: 2px solid var(--amber); padding-left: 0.8rem; }\n\n  .nmo-gg-callout {\n    background: var(--panel);\n    border-radius: 4px;\n    padding: 1.1rem 1.2rem;\n    margin-top: 1.4rem;\n    font-size: 0.9rem;\n    display: flex;\n    gap: 0.7rem;\n  }\n  .nmo-gg-callout.warn { background: #F3E4DD; }\n  .nmo-gg-callout .dot { flex-shrink: 0; font-size: 1.1rem; }\n  .nmo-gg-callout p { margin: 0; }\n  .nmo-gg-callout strong { color: var(--rust); }\n\n  .nmo-gg-footer {\n    padding: 2.5rem 1.5rem 3rem;\n    text-align: left;\n  }\n  .nmo-gg-footer p { font-size: 0.9rem; color: #6B6858; max-width: 60ch; }\n\n  @media (max-width: 520px) {\n    .nmo-gg-hero, .nmo-gg-section, .nmo-gg-footer { padding-left: 1.1rem; padding-right: 1.1rem; }\n    .nmo-gg-nav { padding-left: 1.1rem; padding-right: 1.1rem; }\n  }\n\u003c\/style\u003e\n\u003cdiv class=\"nmo-gasseri-guide\"\u003e\n\u003cdiv class=\"nmo-gg-hero\"\u003e\n\u003cp class=\"nmo-gg-eyebrow\"\u003eL. GASSERI YOGHURT — TROUBLESHOOTING GUIDE\u003c\/p\u003e\n\u003ch1\u003eWon't set, curdled, or smells stronger than expected? Here's what's going on.\u003c\/h1\u003e\n\u003cp\u003eL. 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.\u003c\/p\u003e\n\u003cp class=\"nmo-gg-scope\"\u003eThis guide covers the fermentation process only — temperature, timing, texture, and safety. It isn't a source of health claims about this culture.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cnav class=\"nmo-gg-nav\"\u003e\u003ca href=\"#nmo-gg-starter\"\u003eStarter \u0026amp; culture\u003c\/a\u003e \u003ca href=\"#nmo-gg-temp\"\u003eTemperature\u003c\/a\u003e \u003ca href=\"#nmo-gg-milk\"\u003eMilk \u0026amp; curdling\u003c\/a\u003e \u003ca href=\"#nmo-gg-process\"\u003eFerment duration\u003c\/a\u003e \u003ca href=\"#nmo-gg-texture\"\u003eTexture \u0026amp; separation\u003c\/a\u003e \u003ca href=\"#nmo-gg-taste\"\u003eTaste \u0026amp; smell\u003c\/a\u003e \u003ca href=\"#nmo-gg-safety\"\u003eIs it safe?\u003c\/a\u003e \u003ca href=\"#nmo-gg-starting\"\u003eStarting out\u003c\/a\u003e\u003c\/nav\u003e\n\u003csection class=\"nmo-gg-section\" id=\"nmo-gg-starter\"\u003e\n\u003cdiv class=\"nmo-gg-section-head\"\u003e\n\u003cspan class=\"nmo-gg-icon\"\u003e🧫\u003c\/span\u003e\n\u003ch2\u003eStarter \u0026amp; culture\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-gg-section-intro\"\u003eThis ferment relies on a specific, strain-verified starter rather than a generic multi-strain probiotic.\u003c\/p\u003e\n\u003cdetails class=\"nmo-gg-item\" open=\"\"\u003e\n\u003csummary\u003eWhat starter do I actually need?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-gg-body\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003cdiv class=\"nmo-gg-fix\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eUse 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-gg-item\" open=\"\"\u003e\n\u003csummary\u003eCan I ferment L. gasseri and L. reuteri together in one batch?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-gg-body\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eBoth 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.\u003c\/p\u003e\n\u003cdiv class=\"nmo-gg-fix\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eIf 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-gg-item\" open=\"\"\u003e\n\u003csummary\u003eCan I reuse a batch as the starter for the next one?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-gg-body\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eA successful batch can usually be used to inoculate the next one, similar to traditional yoghurt starters.\u003c\/p\u003e\n\u003cdiv class=\"nmo-gg-fix\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eKeep 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-gg-item\" open=\"\"\u003e\n\u003csummary\u003eMy batch isn't fermenting at all, even though I followed the recipe\u003c\/summary\u003e\n\u003cdiv class=\"nmo-gg-body\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eBefore 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.\u003c\/p\u003e\n\u003cdiv class=\"nmo-gg-fix\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eTry 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-gg-section\" id=\"nmo-gg-temp\"\u003e\n\u003cdiv class=\"nmo-gg-section-head\"\u003e\n\u003cspan class=\"nmo-gg-icon\"\u003e🌡️\u003c\/span\u003e\n\u003ch2\u003eTemperature sensitivity\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-gg-section-intro\"\u003eThis is the single most common cause of failed batches — and the easiest thing to get wrong without realising it.\u003c\/p\u003e\n\u003cdetails class=\"nmo-gg-item\" open=\"\"\u003e\n\u003csummary\u003eMy yoghurt maker or appliance says it's holding the right temperature, but nothing ferments\u003c\/summary\u003e\n\u003cdiv class=\"nmo-gg-body\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003cdiv class=\"nmo-gg-fix\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eCheck 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).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-gg-item\" open=\"\"\u003e\n\u003csummary\u003eHow do I hold a steady temperature over such a long ferment?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-gg-body\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eMost home yoghurt equipment is designed for shorter ferments and can drift over the many hours this culture needs.\u003c\/p\u003e\n\u003cdiv class=\"nmo-gg-fix\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-gg-section\" id=\"nmo-gg-milk\"\u003e\n\u003cdiv class=\"nmo-gg-section-head\"\u003e\n\u003cspan class=\"nmo-gg-icon\"\u003e🥛\u003c\/span\u003e\n\u003ch2\u003eMilk \u0026amp; curdling\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-gg-section-intro\"\u003eThe base you choose, and how you prepare it, shapes both how the ferment behaves and how the finished yoghurt sets.\u003c\/p\u003e\n\u003cdetails class=\"nmo-gg-item\" open=\"\"\u003e\n\u003csummary\u003eMy first batch curdled into separate curds and whey — did I do something wrong?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-gg-body\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003cdiv class=\"nmo-gg-fix\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eWhisk 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-gg-item\" open=\"\"\u003e\n\u003csummary\u003eWhich milk works best?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-gg-body\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eFull-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.\u003c\/p\u003e\n\u003cdiv class=\"nmo-gg-fix\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eStart 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-gg-item\" open=\"\"\u003e\n\u003csummary\u003eDo I need to boil the milk first, and how much does it matter?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-gg-body\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eBringing 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.\u003c\/p\u003e\n\u003cdiv class=\"nmo-gg-fix\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eBoil, 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-gg-section\" id=\"nmo-gg-process\"\u003e\n\u003cdiv class=\"nmo-gg-section-head\"\u003e\n\u003cspan class=\"nmo-gg-icon\"\u003e⏱️\u003c\/span\u003e\n\u003ch2\u003eFermentation duration\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-gg-section-intro\"\u003eThis ferment runs much longer than standard yoghurt, which changes how you plan and judge it.\u003c\/p\u003e\n\u003cdetails class=\"nmo-gg-item\" open=\"\"\u003e\n\u003csummary\u003eWhy does this take so much longer than regular yoghurt?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-gg-body\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003cdiv class=\"nmo-gg-fix\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003ePlan 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-gg-item\" open=\"\"\u003e\n\u003csummary\u003eHow do I know when it's actually done?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-gg-body\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eBecause 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.\u003c\/p\u003e\n\u003cdiv class=\"nmo-gg-fix\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eLook 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-gg-section\" id=\"nmo-gg-texture\"\u003e\n\u003cdiv class=\"nmo-gg-section-head\"\u003e\n\u003cspan class=\"nmo-gg-icon\"\u003e🥄\u003c\/span\u003e\n\u003ch2\u003eTexture \u0026amp; separation\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-gg-section-intro\"\u003eTexture is the most variable part of this ferment, and separation is far more common than with standard yoghurt.\u003c\/p\u003e\n\u003cdetails class=\"nmo-gg-item\" open=\"\"\u003e\n\u003csummary\u003eMy yoghurt is thin, gloopy, or runny rather than thick\u003c\/summary\u003e\n\u003cdiv class=\"nmo-gg-body\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eTexture with this ferment is strongly influenced by milk fat content, brand, and how thoroughly the milk was heated and cooled before culturing.\u003c\/p\u003e\n\u003cdiv class=\"nmo-gg-fix\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eBoil 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-gg-item\"\u003e\n\u003csummary\u003eMy batch has separated into curds and clear liquid\u003c\/summary\u003e\n\u003cdiv class=\"nmo-gg-body\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eSeparation into curds and whey is a common quirk of this particular ferment and doesn't indicate spoilage.\u003c\/p\u003e\n\u003cdiv class=\"nmo-gg-fix\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eStir 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-gg-item\"\u003e\n\u003csummary\u003eMy texture keeps changing between batches\u003c\/summary\u003e\n\u003cdiv class=\"nmo-gg-body\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eEven small differences — a different milk carton, a slightly different ferment temperature, a fresher or older starter — can shift texture noticeably with this culture.\u003c\/p\u003e\n\u003cdiv class=\"nmo-gg-fix\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eKeep 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-gg-section\" id=\"nmo-gg-taste\"\u003e\n\u003cdiv class=\"nmo-gg-section-head\"\u003e\n\u003cspan class=\"nmo-gg-icon\"\u003e👃\u003c\/span\u003e\n\u003ch2\u003eTaste \u0026amp; smell\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-gg-section-intro\"\u003eExpect a different flavour profile to shop-bought yoghurt — a milder, more mellow tang is normal, not a fault.\u003c\/p\u003e\n\u003cdetails class=\"nmo-gg-item\"\u003e\n\u003csummary\u003eIt tastes noticeably different from shop-bought yoghurt — is that normal?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-gg-body\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003cdiv class=\"nmo-gg-fix\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eJudge 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-gg-section\" id=\"nmo-gg-safety\"\u003e\n\u003cdiv class=\"nmo-gg-section-head\"\u003e\n\u003cspan class=\"nmo-gg-icon\"\u003e🔍\u003c\/span\u003e\n\u003ch2\u003eIs it safe? Reading the signs\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-gg-section-intro\"\u003eGiven how different this ferment looks and behaves compared to standard yoghurt, it's worth knowing what's normal and what isn't.\u003c\/p\u003e\n\u003cdetails class=\"nmo-gg-item\"\u003e\n\u003csummary\u003eHow do I tell normal separation and mild tang from actual spoilage?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-gg-body\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eSeparation 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.\u003c\/p\u003e\n\u003cdiv class=\"nmo-gg-fix\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eSeparation 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-gg-item\"\u003e\n\u003csummary\u003eHow long does a finished batch keep?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-gg-body\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eOnce refrigerated, fermentation slows dramatically but continues very slowly, gradually increasing tang over time.\u003c\/p\u003e\n\u003cdiv class=\"nmo-gg-fix\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eRefrigerate 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdiv class=\"nmo-gg-callout warn\"\u003e\n\u003cspan class=\"dot\"\u003e⚠️\u003c\/span\u003e\n\u003cp\u003e\u003cstrong\u003eWhen in doubt, don't eat it.\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-gg-section\" id=\"nmo-gg-starting\"\u003e\n\u003cdiv class=\"nmo-gg-section-head\"\u003e\n\u003cspan class=\"nmo-gg-icon\"\u003e🌱\u003c\/span\u003e\n\u003ch2\u003eStarting out\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-gg-section-intro\"\u003eA few practical questions that come up for people trying this for the first time.\u003c\/p\u003e\n\u003cdetails class=\"nmo-gg-item\"\u003e\n\u003csummary\u003eHow much should I eat when I'm just starting?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-gg-body\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eAs 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.\u003c\/p\u003e\n\u003cdiv class=\"nmo-gg-fix\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eStart 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-gg-item\"\u003e\n\u003csummary\u003eI've noticed some digestive changes since starting — is that expected?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-gg-body\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eMild 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.\u003c\/p\u003e\n\u003cdiv class=\"nmo-gg-fix\"\u003e\n\u003cspan class=\"nmo-gg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eReducing 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"nmo-gg-footer\"\u003e\n\u003cp\u003eStill stuck on something specific? Send us a photo of your batch through our community — most texture and separation questions are easier to answer with a quick look than a description alone.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Nourishme Organics","offers":[{"title":"Default Title","offer_id":45971946635420,"sku":null,"price":24.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/LG08MockupFront.png?v=1778994191"},{"product_id":"b-subtilus-bscu1-starter-culture-3-x-500mg","title":"Bacillus subtilis BSCU1 Starter Culture — 3 × 500mg sachets 50 billion CFU per sachet | Home fermentation culture for cultured dairy","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBacillus subtilis BSCU1 Starter Culture — 3 × 500mg sachets\u003c\/strong\u003e 50\u003cem\u003e billion CFU per sachet | Home fermentation culture for cultured dairy\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA high-potency single-strain starter culture for crafting cultured dairy at home. Each 500mg sachet contains a guaranteed minimum of 50 billion colony-forming units per gram of \u003cem\u003eBacillus subtilis\u003c\/em\u003e strain BSCU1 — a robust, spore-forming culture selected for its consistent fermentation performance across a range of milk types and incubation conditions.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAbout the culture\u003c\/strong\u003e \u003cem\u003eBacillus subtilis\u003c\/em\u003e BSCU1 is a heat-tolerant, naturally occurring food-grade microorganism with a long history of use in traditional fermented foods. The strain has been selected for its vigorous activity, predictable culture times, and stable performance in domestic yoghurt-maker conditions. Supplied as a freeze-dried powder for easy measuring and direct inoculation.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat it produces\u003c\/strong\u003e A smooth, mildly tangy cultured dairy ferment with a soft-set body. Texture, firmness, and flavour can be adjusted by varying milk fat content, incubation time, and temperature. Suitable for use with whole, low-fat, or non-homogenised cow's milk, and compatible with goat and sheep milk. \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFormat\u003c\/strong\u003e 3 × 500mg sachets (1.5g total). Each sachet inoculates approximately 1–2 litres of milk.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eA suitable replacement for HU58 in SIBO yoghurt.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eSHIPPING INFORMATION:\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\u003eRefrigerate 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\u003eBest Before can be extended to 2 years by storing frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat is Bacillus subtilis BSCU1?\u003c\/strong\u003e BSCU1 is a single-strain, food-grade culture of \u003cem\u003eBacillus subtilis\u003c\/em\u003e — a spore-forming microorganism with a long history of use in traditional fermented foods. The BSCU1 designation refers to the specific strain selected for this product.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow is this different from a standard yoghurt culture?\u003c\/strong\u003e Conventional yoghurt cultures contain \u003cem\u003eLactobacillus bulgaricus\u003c\/em\u003e and \u003cem\u003eStreptococcus thermophilus\u003c\/em\u003e, which produce the classic sharp, lactic flavour and firm set characteristic of yoghurt. BSCU1 is a different microorganism that produces a milder, smoother ferment with its own distinct flavour profile. The finished product is correctly labelled as cultured or fermented dairy rather than yoghurt.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow many batches can I make per sachet?\u003c\/strong\u003e Each 500mg sachet is formulated to inoculate 1–2 litres of milk. However you can reserve 2 tablespoons of prepared product to use as a starter for the next batch. This can be repeated up to 6 times before using a new sachet.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat milk works best?\u003c\/strong\u003e Fresh, pasteurised whole cow's milk gives the most consistent results. Low-fat, goat, and sheep milk also work well. UHT milk can be used without pre-heating. Plant-based milks are not recommended — the culture relies on dairy components for proper fermentation. However the culture can be combined with L reuteri and L gasseri for non dairy ferments.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eCan I use raw milk?\u003c\/strong\u003e We recommend pasteurising milk by heating to 80 °C and holding for 10 minutes, then cooling to room temperature before inoculation. This deactivates competing wild microorganisms and gives the culture the cleanest environment to work in.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eMy ferment hasn't set after 36 hours — what went wrong?\u003c\/strong\u003e The most common causes are incubation temperature drift (below 38 °C slows the culture significantly), residual cleaning agents on jars, milk that was too hot when the culture was added (above 45 °C can damage the culture), or an expired sachet. Check your yoghurt maker's temperature with a thermometer and try a fresh sachet.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eCan I reuse a spoonful of the finished batch as a starter for the next?\u003c\/strong\u003e Back-slopping (using a portion of the previous batch) can work for up to generations but results become inconsistent over time as the culture ratio shifts. For reliable, high-CFU results, start each batch with a fresh sachet.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow should I store unopened sachets?\u003c\/strong\u003e Sealed sachets are stable below 25 °C in a cool, dry place. For longest shelf life and maximum CFU retention, refrigerate or freeze. Once opened, use immediately — the culture is moisture-sensitive.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow long does the finished ferment keep?\u003c\/strong\u003e Refrigerate the finished product at or below 4 °C and consume within 7 days. Always use clean utensils when serving and discard if the product develops off-odours, discolouration, or unexpected texture.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat does it taste like?\u003c\/strong\u003e Mild, slightly tangy, and creamy — softer in flavour than traditional yoghurt. The taste develops with longer incubation; shorter ferments are gentler, longer ferments are more pronounced.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIs the culture suitable for vegetarians?\u003c\/strong\u003e Yes. The culture itself contains milk\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eCan I use this culture for anything other than dairy?\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e This product has been formulated and tested for cultured dairy applications using a domestic yoghurt maker. It can be combined with L reuteri and L gasseri for non dairy products.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e","brand":"Nourishme Organics","offers":[{"title":"Default Title","offer_id":46801566335132,"sku":null,"price":24.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/Bsubtilisfrontmockup..png?v=1778641396"},{"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 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\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/9tZbssUpYS4?si=LQ7HpLaSCX8xDvbK\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\n\n\u003cp 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 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 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 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 class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Freeze-dried powder\u003c\/p\u003e\n\u003cp 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 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 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 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 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003e\u003cstrong\u003eStorage Instructions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp 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 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 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 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 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 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 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 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 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 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 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003ch2 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 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 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 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 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 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 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\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\u003eRefrigerate 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 \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\"\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":21.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/Rhamnosusmockupfront.png?v=1783566190"},{"product_id":"saccharomyces-boulardii-sb01-starter-culture-3-x-500mg-sachets-10-billion-cfu-sachet","title":"Saccharomyces boulardii SB01 Starter Culture — 3 x 500mg Sachets (10 Billion CFU\/Sachet)","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eBring the art of home fermentation into your kitchen with our \u003cstrong\u003eSaccharomyces boulardii SB01 Starter Culture\u003c\/strong\u003e, purpose-formulated for crafting homemade fermented fruit juice. Each 500mg sachet delivers \u003cstrong\u003e10 billion CFU\u003c\/strong\u003e of a single, well-characterised \u003cem\u003eS. boulardii\u003c\/em\u003e strain — no guesswork, no multi-strain blends, just a clean, reliable ferment starter for your own juice creations.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cem\u003eS. boulardii\u003c\/em\u003e is a tropical yeast, distinct from the bacterial cultures used in yoghurt or kefir, making it a versatile starter for fruit-based ferments where a yeast-driven fermentation is desired.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003e\u003cstrong\u003eWhy Home Fermenters Choose SB01\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eSingle-strain precision\u003c\/strong\u003e — consistent, repeatable ferments batch after batch\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGenerous inoculation rate\u003c\/strong\u003e — 10 billion CFU per sachet supports a vigorous ferment\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConvenient 3-sachet pack\u003c\/strong\u003e — pre-portioned for easy dosing, no scales required\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimple to use\u003c\/strong\u003e — just add to your prepared juice and ferment at home\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAustralian owned and formulated\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eAdd the contents of one sachet to 1 L of fruit juice (We recommend starting with an additive free, clear Organic Apple Juice, Pear or White Grape ). Stir to combine, decant into a glass pressure rated fermentation bottle leaving a 3cm head space, cap and allow to ferment at room temperature for 24 to 48 hours or until desired flavour and effervescence is reached. Refrigerate to slow fermentation once ready. Always use clean, sanitised equipment and high quality clean label ingredients.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eSaccharomyces boulardii (SB01 strain)\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003e\u003cstrong\u003eAllergen Advice\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eSee packaging\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eStore in a cool, dry place away from direct sunlight. Refrigerate for extended storage and use a full sachet to completion when opened. \u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003e\u003cstrong\u003eImportant Information\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThis product is a food-grade starter culture intended for use in home food fermentation only. It is not a therapeutic good, dietary supplement, or medicine, and no therapeutic or health claims are made in relation to this product. This product is not intended to diagnose, treat, cure or prevent any disease. If you have a compromised immune system, are pregnant, breastfeeding, or have a medical condition, consult your healthcare practitioner before consuming home-fermented foods. Not recommended for infants.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003ePacked in Australia from Imported Ingredient\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\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\u003eRefrigerate 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 \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\"\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":47188916437148,"sku":null,"price":15.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/Sboulardiimockupfront.png?v=1783918992"},{"product_id":"probiotic-max-10-strain-probiotic-yoghurt-starter-culture-3-x-1g-sachets","title":"Probiotic Max — 10-Strain Probiotic Yoghurt Starter Culture - 3 x 1g sachets","description":"\u003ch5 class=\"section-label\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003eA freeze-dried, organic starter culture blending 10 live bacterial strains, formulated for thick, creamy, rich, home-fermented yoghurt. Designed to pair perfectly with the \u003ca href=\"https:\/\/www.nourishmeorganics.com.au\/collections\/reuter-i-yoghurt-makers-precision-fermentation-for-advanced-gut-health\/products\/reuter-i-pro-yoghurt-maker-2l-glass-container-reuteri-yoghurt\" title=\"Buy Reuter-i Pro Yoghurt maker\" target=\"_blank\"\u003eReuter-i Pro Yoghurt Maker\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eMeet \u003cstrong\u003eProbiotic Max\u003c\/strong\u003e, Nourishme Organics' most comprehensive yoghurt starter culture yet. Where a traditional yoghurt starter relies on just two strains, Probiotic Max combines \u003cstrong\u003e10 live bacterial strains\u003c\/strong\u003e in a single freeze-dried sachet — giving your home-made yoghurt a broader strain diversity than most yoghurts you'll find on the supermarket shelf.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eFormulated for direct-yoghurt maker use, Probiotic Max is simple to work with: no re-culturing equipment, no mother culture to maintain, and no guesswork. Just add to milk, incubate, and set. It's been developed to work seamlessly with the \u003ca href=\"https:\/\/www.nourishmeorganics.com.au\/collections\/reuter-i-yoghurt-makers-precision-fermentation-for-advanced-gut-health\/products\/reuter-i-pro-yoghurt-maker-2l-glass-container-reuteri-yoghurt\" title=\"Reuter-i Pro Yoghurt Maker Australia\" target=\"_blank\"\u003e\u003cstrong\u003eReuter-i Pro Yoghurt Maker\u003c\/strong\u003e\u003c\/a\u003e, Nourishme's precision fermentation device, which holds a consistent incubation temperature for reliable results batch after batch.\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003eThe 10-Strain Blend\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eProbiotic Max contains the following live bacterial strains:\u003c\/p\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003e\u003cem\u003eStreptococcus thermophilus\u003c\/em\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003eLactobacillus delbrueckii\u003c\/em\u003e subsp. \u003cem\u003ebulgaricus\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cem\u003eLacticaseibacillus paracasei\u003c\/em\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cem\u003eLacticaseibacillus rhamnosus\u003c\/em\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cem\u003eLacticaseibacillus casei\u003c\/em\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cem\u003eLactiplantibacillus plantarum\u003c\/em\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cem\u003eLactobacillus acidophilus\u003c\/em\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003eBifidobacterium animalis\u003c\/em\u003e subsp. \u003cem\u003elactis\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cem\u003eBifidobacterium bifidum\u003c\/em\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cem\u003eLactobacillus gasseri\u003c\/em\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 dir=\"ltr\"\u003eWhat to Expect\u003c\/h3\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture:\u003c\/strong\u003e Thick, smooth, and creamy with a short set — ideal for spoonable, Greek-style, or strained (labneh-style) yoghurt\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e Clean, medium tang with a pleasant finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidification:\u003c\/strong\u003e Medium-to-fast set time\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e Freeze-dried sachet for direct addition to milk — no activation step required\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated until use for maximum viability\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 dir=\"ltr\"\u003eWhy Home-Fermented Yoghurt\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eMaking your own yoghurt puts you in control of what goes into it — no added sugar, no gums, no fillers, just milk and live cultures. Combined with the \u003ca href=\"https:\/\/www.nourishmeorganics.com.au\/collections\/reuter-i-yoghurt-makers-precision-fermentation-for-advanced-gut-health\/products\/reuter-i-pro-yoghurt-maker-2l-glass-container-reuteri-yoghurt\" title=\"Reuter-i Pro Australia\" target=\"_blank\"\u003eReuter-i Pro\u003c\/a\u003e Yoghurt Maker's consistent, adjustable temperature control, Probiotic Max is built for anyone who wants a reliable, repeatable batch of home-set probiotic yoghurt.\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003eHow to Use with the Reuter-i Pro Yoghurt Maker\u003c\/h3\u003e\n\u003col dir=\"ltr\"\u003e\n\u003cli\u003ePour 2L of UHT Milk into glass yoghurt making jar\u003c\/li\u003e\n\u003cli\u003eSprinkle the Probiotic Max sachet and 4 teaspoons \u003ca href=\"https:\/\/www.nourishmeorganics.com.au\/products\/organic-fos-inulin-powder\" title=\"Buy Inulin Australia\" rel=\"noopener\" target=\"_blank\"\u003eChicory Root Fibre\u003c\/a\u003e (optional Prebiotic) evenly over the milk and whisk to combine. A milk frother works well.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSet the Reuter-i Pro to the yoghurt preset by pressing the function button once and operation will start.\u003c\/li\u003e\n\u003cli\u003eOnce the fermentation cycle is complete, refrigerate for at least 6 hours before enjoying.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003e*Fermentation outcomes vary with milk type, incubation time and temperature, and additives used.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003eDietary Information\u003c\/h3\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eVegetarian-friendly\u003c\/li\u003e\n\u003cli\u003eOrganic\u003c\/li\u003e\n\u003cli\u003eGluten-free\u003c\/li\u003e\n\u003cli\u003eHalal and Kosher approved culture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 dir=\"ltr\"\u003eFAQ \u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHow many serves does one sachet make?\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eOne sachet ferments 2L of milk. 2 tablespoons of the prepared yoghurt can be used as a starter for the next batch. This can be repeated 6 times before using a new sachet.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eDo I need the Reuter-i Pro Yoghurt Maker to use Probiotic Max?\u003c\/strong\u003e No — Probiotic Max can be used with any consistent-temperature yoghurt maker or incubation method. It's been formulated and tested to pair well with the Reuter-i Pro Yoghurt Maker for the most consistent results.\u003cmeta charset=\"utf-8\"\u003eThe culture requires a stable fermentation temperature at 42°C for 6 to 10 hours. The longer the fermentation time the more sour the flavour.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCan I re-culture a batch to make the next one?\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eYes, 2 tablespoons of the prepared yoghurt can be used as a starter for the next batch. This can be repeated 6 times before using a new sachet.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eIs Probiotic Max suitable for dairy-free milk?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eNo, this culture is not suitable for non dairy fermentation. \u003cmeta charset=\"utf-8\"\u003eWe have a \u003ca rel=\"noopener\" title=\"Make plant based milk yoghurt at home\" href=\"https:\/\/www.nourishmeorganics.com.au\/products\/pure-coconut-yoghurt-starter-culture-1g-x-3\" target=\"_blank\"\u003eVegan Coconut Starter culture\u003c\/a\u003e which can be used for all nut based milk products.\u003c\/p\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"q\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHow should I store the sachets?\u003c\/strong\u003e Store in the refrigerator and use before the expiry date printed on the pack for best results. The culture can be frozen for up to 2 years to extend the shelf life.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"q\"\u003e\u003cstrong\u003eWhy is this starter more expensive than other brands?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"a\"\u003eMost commercial starters are 90%+ filler — maltodextrin, dextrose, milk powder or lactose — making the pure probiotic content tiny despite the low price. This culture is 100% pure live bacteria with probiotic strains at meaningful CFU counts. When you factor in re-culturing up to 6 times per sachet, the cost per litre becomes excellent.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"q\"\u003e\u003cstrong\u003eHow long does the sachet last?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"a\"\u003eRefer to the expiry date printed on the packaging.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"a\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003eOnly suitable for use in a yoghurt maker \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 style=\"text-align: left;\" class=\"author\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003eRefrigerate on arrival\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cdiv draggable=\"false\"\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\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 style=\"text-align: left;\" class=\"author\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cstyle\u003e\n  .nmo-yoghurt-guide {\n    --moss: #3E4B38;\n    --moss-deep: #2C3628;\n    --cream: #F6F2E8;\n    --panel: #EDE7D8;\n    --amber: #B37F2E;\n    --charcoal: #262420;\n    --rust: #96432B;\n    --line: #D9D0BC;\n    --serif: 'Source Serif 4', Georgia, 'Times New Roman', serif;\n    --sans: 'IBM Plex Sans', -apple-system, BlinkMacSystemFont, 'Segoe UI', sans-serif;\n\n    background: var(--cream);\n    color: var(--charcoal);\n    font-family: var(--sans);\n    line-height: 1.55;\n    max-width: 880px;\n    margin: 0 auto;\n    padding: 0;\n    box-sizing: border-box;\n  }\n  .nmo-yoghurt-guide *, .nmo-yoghurt-guide *::before, .nmo-yoghurt-guide *::after { box-sizing: inherit; }\n  .nmo-yoghurt-guide img { max-width: 100%; }\n\n  @import url('https:\/\/fonts.googleapis.com\/css2?family=Source+Serif+4:opsz,wght@8..60,400;8..60,600;8..60,700\u0026family=IBM+Plex+Sans:wght@400;500;600\u0026display=swap');\n\n  .nmo-yg-hero {\n    padding: 3rem 1.5rem 2.5rem;\n    border-bottom: 1px solid var(--line);\n  }\n  .nmo-yg-eyebrow {\n    font-family: var(--sans);\n    font-size: 0.8rem;\n    letter-spacing: 0.02em;\n    color: var(--moss);\n    margin: 0 0 0.9rem;\n    font-weight: 500;\n  }\n  .nmo-yg-hero h1 {\n    font-family: var(--serif);\n    font-weight: 600;\n    font-size: clamp(1.9rem, 4vw, 2.7rem);\n    line-height: 1.15;\n    margin: 0 0 1rem;\n    color: var(--moss-deep);\n    max-width: 20ch;\n  }\n  .nmo-yg-hero p {\n    font-size: 1.05rem;\n    max-width: 58ch;\n    margin: 0;\n    color: #4A473F;\n  }\n\n  .nmo-yg-nav {\n    display: flex;\n    flex-wrap: wrap;\n    gap: 0.5rem;\n    padding: 1.5rem 1.5rem 0;\n  }\n  .nmo-yg-nav a {\n    font-family: var(--sans);\n    font-size: 0.85rem;\n    font-weight: 500;\n    color: var(--moss-deep);\n    text-decoration: none;\n    background: var(--panel);\n    border: 1px solid var(--line);\n    border-radius: 999px;\n    padding: 0.4rem 0.9rem;\n    transition: background 0.15s ease, border-color 0.15s ease;\n  }\n  .nmo-yg-nav a:hover { background: var(--moss); border-color: var(--moss); color: var(--cream); }\n\n  .nmo-yg-section {\n    padding: 2.5rem 1.5rem;\n    border-bottom: 1px solid var(--line);\n    scroll-margin-top: 1rem;\n  }\n  .nmo-yg-section:last-of-type { border-bottom: none; }\n\n  .nmo-yg-section-head {\n    display: flex;\n    align-items: baseline;\n    gap: 0.9rem;\n    margin-bottom: 1.6rem;\n  }\n  .nmo-yg-section-head .nmo-yg-icon {\n    font-size: 1.3rem;\n    line-height: 1;\n    flex-shrink: 0;\n  }\n  .nmo-yg-section-head h2 {\n    font-family: var(--serif);\n    font-weight: 600;\n    font-size: 1.5rem;\n    margin: 0;\n    color: var(--moss-deep);\n  }\n  .nmo-yg-section-intro {\n    margin: 0 0 1.5rem;\n    color: #4A473F;\n    max-width: 62ch;\n    font-size: 0.98rem;\n  }\n\n  .nmo-yg-item {\n    border: 1px solid var(--line);\n    border-radius: 4px;\n    background: #FFFEFB;\n    margin-bottom: 0.7rem;\n    overflow: hidden;\n  }\n  .nmo-yg-item summary {\n    list-style: none;\n    cursor: pointer;\n    padding: 0.95rem 1.1rem;\n    font-weight: 500;\n    font-size: 0.98rem;\n    color: var(--charcoal);\n    display: flex;\n    justify-content: space-between;\n    align-items: center;\n    gap: 1rem;\n  }\n  .nmo-yg-item summary::-webkit-details-marker { display: none; }\n  .nmo-yg-item summary::after {\n    content: \"+\";\n    font-family: var(--serif);\n    font-size: 1.3rem;\n    color: var(--amber);\n    flex-shrink: 0;\n    transition: transform 0.15s ease;\n  }\n  .nmo-yg-item[open] summary::after { content: \"–\"; }\n  .nmo-yg-item[open] summary { border-bottom: 1px solid var(--line); }\n\n  .nmo-yg-body { padding: 1rem 1.1rem 1.2rem; font-size: 0.95rem; }\n  .nmo-yg-body p { margin: 0 0 0.7rem; }\n  .nmo-yg-body p:last-child { margin-bottom: 0; }\n  .nmo-yg-label {\n    display: inline-block;\n    font-size: 0.72rem;\n    font-weight: 600;\n    letter-spacing: 0.03em;\n    color: var(--moss);\n    margin-bottom: 0.2rem;\n  }\n  .nmo-yg-fix { border-left: 2px solid var(--amber); padding-left: 0.8rem; }\n\n  .nmo-yg-callout {\n    background: var(--panel);\n    border-radius: 4px;\n    padding: 1.1rem 1.2rem;\n    margin-top: 1.4rem;\n    font-size: 0.9rem;\n    display: flex;\n    gap: 0.7rem;\n  }\n  .nmo-yg-callout.warn { background: #F3E4DD; }\n  .nmo-yg-callout .dot { flex-shrink: 0; font-size: 1.1rem; }\n  .nmo-yg-callout p { margin: 0; }\n  .nmo-yg-callout strong { color: var(--rust); }\n\n  .nmo-yg-footer {\n    padding: 2.5rem 1.5rem 3rem;\n    text-align: left;\n  }\n  .nmo-yg-footer p { font-size: 0.9rem; color: #6B6858; max-width: 60ch; }\n\n  @media (max-width: 520px) {\n    .nmo-yg-hero, .nmo-yg-section, .nmo-yg-footer { padding-left: 1.1rem; padding-right: 1.1rem; }\n    .nmo-yg-nav { padding-left: 1.1rem; padding-right: 1.1rem; }\n  }\n\u003c\/style\u003e\n\u003cdiv class=\"nmo-yoghurt-guide\"\u003e\n\u003cdiv class=\"nmo-yg-hero\"\u003e\n\u003cp class=\"nmo-yg-eyebrow\"\u003eHOMEMADE YOGHURT — TROUBLESHOOTING GUIDE\u003c\/p\u003e\n\u003ch1\u003eRunny, lumpy, or too sour? Here's how to read your batch.\u003c\/h1\u003e\n\u003cp\u003eStandard yoghurt is one of the most forgiving home ferments, but milk type, temperature, and timing still shape everything about the final result. This guide walks through the nine places things most often go sideways, what's usually causing it, and what to do about it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cnav class=\"nmo-yg-nav\"\u003e\u003ca href=\"#nmo-yg-starter\"\u003eStarter \u0026amp; culture\u003c\/a\u003e \u003ca href=\"#nmo-yg-milk\"\u003eMilk prep\u003c\/a\u003e \u003ca href=\"#nmo-yg-incubation\"\u003eIncubation\u003c\/a\u003e \u003ca href=\"#nmo-yg-texture\"\u003eTexture\u003c\/a\u003e \u003ca href=\"#nmo-yg-separation\"\u003eSeparation \u0026amp; whey\u003c\/a\u003e \u003ca href=\"#nmo-yg-taste\"\u003eTaste \u0026amp; flavour\u003c\/a\u003e \u003ca href=\"#nmo-yg-safety\"\u003eIs it safe?\u003c\/a\u003e \u003ca href=\"#nmo-yg-straining\"\u003eStraining \u0026amp; Greek-style\u003c\/a\u003e \u003ca href=\"#nmo-yg-equipment\"\u003eEquipment\u003c\/a\u003e\u003c\/nav\u003e\n\u003csection class=\"nmo-yg-section\" id=\"nmo-yg-starter\"\u003e\n\u003cdiv class=\"nmo-yg-section-head\"\u003e\n\u003cspan class=\"nmo-yg-icon\"\u003e🧫\u003c\/span\u003e\n\u003ch2\u003eStarter \u0026amp; culture\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-yg-section-intro\"\u003eA good starter is the foundation everything else builds on — get this right and most other steps become far more forgiving.\u003c\/p\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eHow much starter should I use?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eToo little starter is a common cause of thin, runny yoghurt, since there isn't enough active culture to properly ferment the batch.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eA common ratio is around ¼ cup of live yoghurt starter per litre of milk, or follow the packet instructions for a powdered starter. Mix it thoroughly through the milk rather than just dolloping it on top.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eCan I use store-bought yoghurt as my starter?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eNot all shop-bought yoghurt works — some brands are pasteurised again after culturing, which kills the live bacteria needed to start a new batch, even if the label mentions live cultures at some point in production.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eLook specifically for \"contains live active cultures\" on the label, and choose a plain, unflavoured variety. If a batch made from it doesn't ferment at all, try a different brand as your next test.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eMy reused starter seems weaker or tastes different than it used to\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eHomemade yoghurt reused as starter across many generations can gradually weaken or drift in flavour as the balance of bacteria in the culture shifts.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eRefresh with a new packet starter or fresh store-bought live yoghurt every several generations rather than reusing indefinitely.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-yg-section\" id=\"nmo-yg-milk\"\u003e\n\u003cdiv class=\"nmo-yg-section-head\"\u003e\n\u003cspan class=\"nmo-yg-icon\"\u003e🥛\u003c\/span\u003e\n\u003ch2\u003eMilk prep\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-yg-section-intro\"\u003eMost texture problems trace back to this stage, even though they don't show up until much later.\u003c\/p\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eDoes the type of milk matter, and can I use UHT?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eUltra-pasteurised (UHT\/long-life) milk has been heated so intensely that it can struggle to thicken properly, even with an active starter, giving a runnier result regardless of technique. How ever using UHT is less time consuming than heating fresh milk.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eUse fresh pasteurised milk where possible or use UHT milk to save time. Full-fat milk sets thicker and milder than low-fat or skim, which ferment thinner and tangier.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eDo I really need to pre-heat the milk before adding starter?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eBringing milk to just below boiling before cooling helps denature the proteins, giving a firmer set. Skipping this step is one of the most common causes of thinner-than-expected yoghurt.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eHeat milk to just below boiling (around 82–85°C), hold briefly, then cool to lukewarm (around 43–46°C) before adding starter. Don't skip this step even with fresh milk. However you can avoid this step if using UHT milk.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eDoes milk temperature when I add the starter actually matter that much?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eMilk that's too hot when the starter goes in can kill the culture outright; milk that's too cold leaves the culture sluggish and slow to establish.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eUse a thermometer to confirm milk is in the lukewarm range recommended by your recipe before adding starter, rather than judging by touch.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-yg-section\" id=\"nmo-yg-incubation\"\u003e\n\u003cdiv class=\"nmo-yg-section-head\"\u003e\n\u003cspan class=\"nmo-yg-icon\"\u003e⏱️\u003c\/span\u003e\n\u003ch2\u003eIncubation temperature \u0026amp; time\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-yg-section-intro\"\u003eThis is where thickness, tang, and overall consistency are really decided.\u003c\/p\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eWhat temperature should I be incubating at?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eStandard yoghurt cultures generally do best in a range of roughly 38–46°C. Too cold and culture activity stalls; too hot and it can damage the bacteria or set the proteins unevenly.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eUse a yoghurt maker, oven with the light on, or insulated cooler, and verify the actual temperature with a thermometer rather than trusting a dial or setting name.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eHow long should I incubate for?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eIncubation time directly shapes both thickness and tartness — too short under-develops both, too long makes it very sour and can lead to separation.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eStart checking around 6 hours and go up to 12 hours depending on your preferred tartness, tasting as you go. Refrigerate as soon as it reaches the texture and tang you like — cooling slows fermentation right down.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eShould I cover the yoghurt while it incubates?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eLeaving yoghurt uncovered during incubation risks contamination from the air and can dry out the surface.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eKeep the container covered with a lid or clean cloth throughout incubation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-yg-section\" id=\"nmo-yg-texture\"\u003e\n\u003cdiv class=\"nmo-yg-section-head\"\u003e\n\u003cspan class=\"nmo-yg-icon\"\u003e🥄\u003c\/span\u003e\n\u003ch2\u003eTexture problems\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-yg-section-intro\"\u003eTexture is the single most common thing people write in about — usually traceable to one of a few root causes.\u003c\/p\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eMy yoghurt is thin or runny\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eThe most commonly reported yoghurt issue. Usually traced to an inactive or weak culture, incorrect incubation temperature, too little starter, or milk that wasn't pre-heated.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eWork through the basics in order: fresh starter, milk pre-heated and cooled properly, correct incubation temperature confirmed with a thermometer, and enough incubation time. Adding a tablespoon or two of milk powder per litre also helps boost thickness.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eMy yoghurt is curdled or lumpy\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eOften from culturing too long, at too high a temperature, or with a compromised starter.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eIf it's already lumpy, strain to remove excess whey, then beat the yoghurt solids smooth with a whisk. Next time, shorten incubation slightly and double-check temperature.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eMy yoghurt has a grainy or \"cottage cheese\" texture\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eIncubating too hot, or acid developing too quickly, can cause the proteins to coagulate unevenly into larger curds rather than a smooth gel.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eLower your incubation temperature slightly and monitor more closely during fermentation, checking it doesn't run warmer than intended.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eMy yoghurt has a chalky or powdery mouthfeel\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eUsually from too much added milk powder, or an overall mineral imbalance in the milk.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eReduce added milk powder if you're using it, and use a milk with a fat content you know produces a smooth result for you.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-yg-section\" id=\"nmo-yg-separation\"\u003e\n\u003cdiv class=\"nmo-yg-section-head\"\u003e\n\u003cspan class=\"nmo-yg-icon\"\u003e💧\u003c\/span\u003e\n\u003ch2\u003eSeparation \u0026amp; whey\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-yg-section-intro\"\u003eWatery separation is one of the most common things mistaken for a failed batch, when it usually isn't.\u003c\/p\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eThere's watery liquid pooling on top of or around my yoghurt\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eThis is whey separating from the curd — very common, and usually just a sign of a fully set or slightly over-fermented batch rather than spoilage.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eStir the whey back in for a normal-style yoghurt, or drain it off if you'd prefer a thicker, Greek-style result. If it happens consistently earlier than you'd like, shorten your incubation time slightly next time.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eMy yoghurt separates more than usual — is my milk to blame?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eSome milk types, particularly goat's milk and low-fat milk, tend to separate more readily than full-fat cow's milk due to differences in protein and fat structure.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eIf separation bothers you, try full-fat cow's milk as a baseline, or add a small amount of milk powder to help bind the structure when using goat's or low-fat milk.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-yg-section\" id=\"nmo-yg-taste\"\u003e\n\u003cdiv class=\"nmo-yg-section-head\"\u003e\n\u003cspan class=\"nmo-yg-icon\"\u003e👃\u003c\/span\u003e\n\u003ch2\u003eTaste \u0026amp; flavour\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-yg-section-intro\"\u003eFlavour issues are almost always traceable to timing, temperature, or ingredient freshness.\u003c\/p\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eMy yoghurt is too sour\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eUsually from fermenting too long, or at too high a temperature, giving the culture more time and speed to produce acid.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eShorten incubation time and check your actual temperature with a thermometer. Refrigerate as soon as it reaches your preferred tang.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eMy yoghurt has an off-flavour\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eOff-flavours usually trace back to milk that wasn't fresh, equipment that wasn't properly cleaned, or a contaminated or compromised starter.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eUse fresh milk and a fresh starter, and thoroughly wash and rinse all equipment (residual detergent can also cause off-flavours) before each batch.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eMy yoghurt tastes flat or underdeveloped\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eUsually from too little incubation time or a weak starter not producing enough of the flavour compounds that give yoghurt its characteristic taste.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eExtend incubation time and confirm your starter is fresh and active.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-yg-section\" id=\"nmo-yg-safety\"\u003e\n\u003cdiv class=\"nmo-yg-section-head\"\u003e\n\u003cspan class=\"nmo-yg-icon\"\u003e🔍\u003c\/span\u003e\n\u003ch2\u003eIs it safe? Reading the signs\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-yg-section-intro\"\u003eStandard yoghurt is a forgiving ferment, but it's still worth knowing what normal looks like versus what isn't.\u003c\/p\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eHow do I tell normal tang and separation from an actually spoiled batch?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eWatery separation and a sour tang are both normal. True spoilage looks different: visible fuzzy or coloured mould, a frothy or gassy texture (a sign of yeast or gas-producing contamination), or a smell that's genuinely rotten rather than just sour.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eWatery separation, sour smell, normal tang: no action needed. Fuzzy or coloured mould, frothiness\/gassiness, or a rotten smell: discard the batch, sanitise your equipment, and start again with a fresh starter.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eHow long does homemade yoghurt keep in the fridge?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eRefrigerated yoghurt continues to slowly ferment and sour over time.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eUse within about 1–2 weeks for best quality, checking for any off smell or visible growth before eating an older batch.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdiv class=\"nmo-yg-callout warn\"\u003e\n\u003cspan class=\"dot\"\u003e⚠️\u003c\/span\u003e\n\u003cp\u003e\u003cstrong\u003eWhen in doubt, don't eat it.\u003c\/strong\u003e If a batch shows fuzzy or coloured mould, a frothy or gassy texture, or smells rotten rather than sour, the safest move is to discard it and start again with sanitised equipment and a fresh starter. This guide covers general fermentation troubleshooting and isn't a substitute for food safety advice specific to your situation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-yg-section\" id=\"nmo-yg-straining\"\u003e\n\u003cdiv class=\"nmo-yg-section-head\"\u003e\n\u003cspan class=\"nmo-yg-icon\"\u003e🧺\u003c\/span\u003e\n\u003ch2\u003eStraining \u0026amp; Greek-style\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-yg-section-intro\"\u003eStraining is simple in theory, but a few small choices make a big difference to the result.\u003c\/p\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eMy strained yoghurt isn't thickening as much as I hoped\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eStandard cheesecloth is often woven too loosely, letting fine solids through along with the whey rather than holding them back.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eUse a double layer of cheesecloth, or switch to fine muslin or unbleached cotton, and strain for longer (a few hours at room temperature, or overnight in the fridge for a thicker result).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eI'm losing a lot of volume to whey — is that normal, and what do I do with it?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eA significant volume loss is expected with straining — Greek-style yoghurt is naturally a smaller yield than the yoghurt you started with, since a lot of liquid whey is removed.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eSave the whey rather than discarding it — it can be used in baking, smoothies, or as a starter boost for your next batch of yoghurt.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eMy strained yoghurt turned out gritty rather than smooth\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eUneven straining, or straining a batch that was already slightly curdled or lumpy, can carry that texture through into the strained result.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eWhisk the yoghurt smooth before straining, and address any curdling in the base batch (see \"Texture problems\" above) before straining it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-yg-section\" id=\"nmo-yg-equipment\"\u003e\n\u003cdiv class=\"nmo-yg-section-head\"\u003e\n\u003cspan class=\"nmo-yg-icon\"\u003e🧰\u003c\/span\u003e\n\u003ch2\u003eEquipment \u0026amp; logistics\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-yg-section-intro\"\u003eA few practical habits make yoghurt-making noticeably more consistent over time.\u003c\/p\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eDo I need a dedicated yoghurt maker?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eA dedicated yoghurt maker holds temperature more consistently, but improvised methods (oven with the light on, sous vide setup, insulated cooler with warm water) can also work, just with more variability.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eIf improvising, check the actual temperature partway through incubation with a thermometer, since these methods can drift more than a dedicated appliance.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eHow do I keep a steady supply going without buying starter every time?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eIt's easy to eat through a whole batch and forget to set aside starter before the next one, breaking the cycle.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eSet aside your starter portion for the next batch as soon as a new batch finishes, before serving or storing the rest, so you're never caught without it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eI scaled up my batch size and the set got weaker\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eScaling milk volume up without proportionally increasing the starter leaves the culture too dilute to ferment as effectively.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eKeep the starter-to-milk ratio consistent when scaling up, rather than using the same fixed amount of starter for a larger batch.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"nmo-yg-footer\"\u003e\n\u003cp\u003eStill stuck on something specific? Send us a photo of your batch through our community — texture and separation questions are usually easier to answer with a quick look than a description alone.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Nourishme Organics","offers":[{"title":"Default Title","offer_id":47513696272540,"sku":null,"price":36.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/ProbioticMaxMockupFront.png?v=1788339731"},{"product_id":"easy-kefir-starter-culture-3-x-1g-sachets","title":"Organic Easy Kefir Starter Culture - 3 x 1g sachets + Free Ebook","description":"\u003ch3 dir=\"ltr\"\u003eKefir, minus the grain-keeping\u003c\/h3\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/JR0lQqt5zD4?si=rUSC92Msm5ui0PjP\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eTraditional milk kefir starts with kefir grains, and those grains need daily feeding, straining and care. Easy Kefir Starter gives you the same style of cultured drink from a pure freeze dried starter culture. There is nothing to maintain between batches. Keep the sachet in a refrigerator and use it when you're ready.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003eWhat's inside\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eThis starter is a blend of lactic acid bacteria, including strains originally developed from kefir grains. The blend was selected for classic kefir flavour: clean and tangy, with a gentle buttery note and a soft natural fizz. There are no fillers added in this pure organic starter culture.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eFree Ebook: \u003cmeta charset=\"utf-8\"\u003eKefir: the complete guide to milk kefir, water kefir and living kefir grains\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003ca href=\"https:\/\/www.nourishmeorganics.com.au\/pages\/kefir-guide\" title=\"Kefir: the complete guide to milk kefir, water kefir and living kefir grains\" rel=\"noopener\" target=\"_blank\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/Screenshot_2026-10-03_at_2.13.04_pm.png?v=1791000808\" alt=\"\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003eMade your way\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eUse full cream or low-fat milk, organic or conventional, homogenised or unhomogenised. Cow, goat and sheep milk all work. You can also culture soy milk or coconut milk. Plant-based batches have their own flavour and usually set thinner.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eDrink it as it is, blend it into smoothies, or strain it through muslin or a greek yoghurt strainers for a thick, labneh-style spread.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003eHow to make kefir\u003c\/h4\u003e\n\u003col dir=\"ltr\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse UHT Milk.\u003c\/strong\u003e Pour 1 litre of milk into our yoghurt maker glass jar or mason jar.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd the culture.\u003c\/strong\u003e Sprinkle 1g of starter culture and stir gently until it dissolves. \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFerment in a yoghurt maker or one the bench.\u003c\/strong\u003e  Place the lid on and leave the vent open. Use the tempeh setting on the\u003cstrong\u003e \u003ca href=\"https:\/\/www.nourishmeorganics.com.au\/collections\/reuter-i-yoghurt-makers-precision-fermentation-for-advanced-gut-health\/products\/reuter-i-pro-yoghurt-maker-2l-glass-container-reuteri-yoghurt\" title=\"Glass Yoghurt Maker Australia\" rel=\"noopener\" target=\"_blank\"\u003eReuter-i Pro Yoghurt maker \u003c\/a\u003e\u003c\/strong\u003e(30 degrees celsius and set the time for 18 hours). Ferment until thickened and pleasantly tart. Alternatively you can ferment on the bench for 24 to 48 hours.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChill and enjoy.\u003c\/strong\u003e Stir, seal, and refrigerate for 6 hours. The flavour keeps developing in the fridge.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 dir=\"ltr\"\u003eSpecifications\u003c\/h3\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable style=\"width: 100%; height: 343.094px;\"\u003e\n\u003cthead\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003cth scope=\"col\" style=\"width: 16.9643%; height: 19.5938px;\"\u003eAttribute\u003c\/th\u003e\n\u003cth scope=\"col\" style=\"width: 82.6786%; height: 19.5938px;\"\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 16.9643%; height: 19.5938px;\"\u003eProduct\u003c\/td\u003e\n\u003ctd style=\"width: 82.6786%; height: 19.5938px;\"\u003eFreeze-dried kefir starter culture + Free Ebook\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 16.9643%; height: 19.5938px;\"\u003eNet weight\u003c\/td\u003e\n\u003ctd style=\"width: 82.6786%; height: 19.5938px;\"\u003e3 x 1 g sachets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 16.9643%; height: 19.5938px;\"\u003eMakes\u003c\/td\u003e\n\u003ctd style=\"width: 82.6786%; height: 19.5938px;\"\u003eUp to 6 batches per sachet using the back slop method\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 16.9643%; height: 19.5938px;\"\u003eSuitable milks\u003c\/td\u003e\n\u003ctd style=\"width: 82.6786%; height: 19.5938px;\"\u003eCow, goat, sheep, soy, coconut\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd style=\"width: 16.9643%; height: 39.1875px;\"\u003eCulturing temperature\u003c\/td\u003e\n\u003ctd style=\"width: 82.6786%; height: 39.1875px;\"\u003eRoom temperature, approx. 20–30 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd style=\"width: 16.9643%; height: 39.1875px;\"\u003eCulturing time\u003c\/td\u003e\n\u003ctd style=\"width: 82.6786%; height: 39.1875px;\"\u003eApprox. 18–24 hours\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 78.375px;\"\u003e\n\u003ctd style=\"width: 16.9643%; height: 78.375px;\"\u003eCulture blend\u003c\/td\u003e\n\u003ctd style=\"width: 82.6786%; height: 78.375px;\"\u003e\n\u003cem\u003eLactococcus lactis\u003c\/em\u003e subsp. \u003cem\u003elactis\u003c\/em\u003e, \u003cem\u003eLactococcus lactis\u003c\/em\u003e subsp. \u003cem\u003ecremoris\u003c\/em\u003e, \u003cem\u003eLactococcus lactis\u003c\/em\u003e subsp. \u003cem\u003elactis\u003c\/em\u003e biovar \u003cem\u003ediacetylactis\u003c\/em\u003e, \u003cem\u003eLeuconostoc mesenteroides\u003c\/em\u003e subsp. \u003cem\u003emesenteroides\u003c\/em\u003e, \u003cem\u003eStreptococcus thermophilus\u003c\/em\u003e, \u003cem\u003eLactobacillus acidophilus\u003c\/em\u003e, plus kefir grain-derived strains\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 16.9643%; height: 19.5938px;\"\u003eIngredients\u003c\/td\u003e\n\u003ctd style=\"width: 82.6786%; height: 19.5938px;\"\u003eBacterial cultures\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd style=\"width: 16.9643%; height: 19.5938px;\"\u003eAllergens\u003c\/td\u003e\n\u003ctd style=\"width: 82.6786%; height: 19.5938px;\"\u003eMilk\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd style=\"width: 16.9643%; height: 39.1875px;\"\u003eStorage\u003c\/td\u003e\n\u003ctd style=\"width: 82.6786%; height: 39.1875px;\"\u003eKeep refrigerated (4 °C) until use. Use full sachet once opened\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"text-align: left;\" class=\"author\"\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3 style=\"text-align: left;\" class=\"author\"\u003e\u003cstrong\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003eRefrigerate on arrival\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg\u003e\u003cimg\u003e\u003cimg\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cdiv draggable=\"false\"\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\u003cbr\u003e\n\u003c\/div\u003e\n\u003c!-- ============================================================\n     Easy Kefir Starter FAQ — Shopify Custom Liquid \/ HTML block\n     Includes FAQPage schema.org JSON-LD for Google rich results\n     Paste into: Custom Liquid section, or the product page template\n     ============================================================ --\u003e\u003c!-- ================= Visible accordion FAQ ================= --\u003e\n\u003cdiv class=\"nmo-faq\" style=\"max-width: 800px; margin: 40px auto; font-family: inherit;\"\u003e\n\u003ch2 style=\"margin-bottom: 20px;\"\u003eFAQ\u003c\/h2\u003e\n\u003cdetails style=\"border-bottom: 1px solid #e0e0e0; padding: 14px 0;\"\u003e\n\u003csummary style=\"font-weight: 600; cursor: pointer;\"\u003eHow is this different from kefir grains?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 10px; line-height: 1.6;\"\u003eKefir grains are a living culture that needs daily feeding and straining. Easy Kefir Starter is a freeze-dried powder that stays dormant in your refrigerator until you use it. Grain kefir is usually more effervescent and variable batch to batch. This starter is designed for a consistent flavour with a gentler fizz.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #e0e0e0; padding: 14px 0;\"\u003e\n\u003csummary style=\"font-weight: 600; cursor: pointer;\"\u003eWhy is my kefir slightly fizzy?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 10px; line-height: 1.6;\"\u003eThat's normal. Some of the cultures produce a small amount of carbon dioxide as they ferment, which is why the jar should never be tightly sealed during culturing.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #e0e0e0; padding: 14px 0;\"\u003e\n\u003csummary style=\"font-weight: 600; cursor: pointer;\"\u003eCan I use plant-based milk?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 10px; line-height: 1.6;\"\u003eYes. Soy milk and coconut milk both culture well, though the flavour differs from dairy kefir and the texture is usually thinner.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #e0e0e0; padding: 14px 0;\"\u003e\n\u003csummary style=\"font-weight: 600; cursor: pointer;\"\u003eMy kefir is thin. What went wrong?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 10px; line-height: 1.6;\"\u003eTexture depends on the milk and the temperature. Full cream milk, a slightly warmer spot (towards 26 degrees Celsius) or a longer culturing time will give a thicker result. For a spoonable texture, strain it through muslin or a Greek yoghurt strainer in the fridge.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #e0e0e0; padding: 14px 0;\"\u003e\n\u003csummary style=\"font-weight: 600; cursor: pointer;\"\u003eCan I use my kefir to start the next batch?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 10px; line-height: 1.6;\"\u003eYou can re-culture up to 6 times by stirring 2 to 3 tablespoons of fresh kefir into a new litre of milk. Flavour and texture gradually drift with each round, so start fresh from the sachet when that happens.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #e0e0e0; padding: 14px 0;\"\u003e\n\u003csummary style=\"font-weight: 600; cursor: pointer;\"\u003eIs kefir the same as yoghurt?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 10px; line-height: 1.6;\"\u003eNo. Both are cultured milks, but kefir uses a different blend of cultures, ferments at a lower temperature and has its own tangy, lightly effervescent character.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"padding: 14px 0;\"\u003e\n\u003csummary style=\"font-weight: 600; cursor: pointer;\"\u003eHow should I store the starter?\u003c\/summary\u003e\n\u003cp style=\"margin-top: 10px; line-height: 1.6;\"\u003eStore sachets in a refrigerator.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cstyle\u003e\n  .nmo-labkefir-guide {\n    --moss: #3E4B38;\n    --moss-deep: #2C3628;\n    --cream: #F6F2E8;\n    --panel: #EDE7D8;\n    --amber: #B37F2E;\n    --charcoal: #262420;\n    --rust: #96432B;\n    --line: #D9D0BC;\n    --serif: 'Source Serif 4', Georgia, 'Times New Roman', serif;\n    --sans: 'IBM Plex Sans', -apple-system, BlinkMacSystemFont, 'Segoe UI', sans-serif;\n\n    background: var(--cream);\n    color: var(--charcoal);\n    font-family: var(--sans);\n    line-height: 1.55;\n    max-width: 880px;\n    margin: 0 auto;\n    padding: 0;\n    box-sizing: border-box;\n  }\n  .nmo-labkefir-guide *, .nmo-labkefir-guide *::before, .nmo-labkefir-guide *::after { box-sizing: inherit; }\n  .nmo-labkefir-guide img { max-width: 100%; }\n\n  @import url('https:\/\/fonts.googleapis.com\/css2?family=Source+Serif+4:opsz,wght@8..60,400;8..60,600;8..60,700\u0026family=IBM+Plex+Sans:wght@400;500;600\u0026display=swap');\n\n  .nmo-lk-hero {\n    padding: 3rem 1.5rem 2.5rem;\n    border-bottom: 1px solid var(--line);\n  }\n  .nmo-lk-eyebrow {\n    font-family: var(--sans);\n    font-size: 0.8rem;\n    letter-spacing: 0.02em;\n    color: var(--moss);\n    margin: 0 0 0.9rem;\n    font-weight: 500;\n  }\n  .nmo-lk-hero h1 {\n    font-family: var(--serif);\n    font-weight: 600;\n    font-size: clamp(1.9rem, 4vw, 2.7rem);\n    line-height: 1.15;\n    margin: 0 0 1rem;\n    color: var(--moss-deep);\n    max-width: 22ch;\n  }\n  .nmo-lk-hero p {\n    font-size: 1.05rem;\n    max-width: 58ch;\n    margin: 0;\n    color: #4A473F;\n  }\n\n  .nmo-lk-nav {\n    display: flex;\n    flex-wrap: wrap;\n    gap: 0.5rem;\n    padding: 1.5rem 1.5rem 0;\n  }\n  .nmo-lk-nav a {\n    font-family: var(--sans);\n    font-size: 0.85rem;\n    font-weight: 500;\n    color: var(--moss-deep);\n    text-decoration: none;\n    background: var(--panel);\n    border: 1px solid var(--line);\n    border-radius: 999px;\n    padding: 0.4rem 0.9rem;\n    transition: background 0.15s ease, border-color 0.15s ease;\n  }\n  .nmo-lk-nav a:hover { background: var(--moss); border-color: var(--moss); color: var(--cream); }\n\n  .nmo-lk-section {\n    padding: 2.5rem 1.5rem;\n    border-bottom: 1px solid var(--line);\n    scroll-margin-top: 1rem;\n  }\n  .nmo-lk-section:last-of-type { border-bottom: none; }\n\n  .nmo-lk-section-head {\n    display: flex;\n    align-items: baseline;\n    gap: 0.9rem;\n    margin-bottom: 1.6rem;\n  }\n  .nmo-lk-section-head .nmo-lk-icon {\n    font-size: 1.3rem;\n    line-height: 1;\n    flex-shrink: 0;\n  }\n  .nmo-lk-section-head h2 {\n    font-family: var(--serif);\n    font-weight: 600;\n    font-size: 1.5rem;\n    margin: 0;\n    color: var(--moss-deep);\n  }\n  .nmo-lk-section-intro {\n    margin: 0 0 1.5rem;\n    color: #4A473F;\n    max-width: 62ch;\n    font-size: 0.98rem;\n  }\n\n  .nmo-lk-item {\n    border: 1px solid var(--line);\n    border-radius: 4px;\n    background: #FFFEFB;\n    margin-bottom: 0.7rem;\n    overflow: hidden;\n  }\n  .nmo-lk-item summary {\n    list-style: none;\n    cursor: pointer;\n    padding: 0.95rem 1.1rem;\n    font-weight: 500;\n    font-size: 0.98rem;\n    color: var(--charcoal);\n    display: flex;\n    justify-content: space-between;\n    align-items: center;\n    gap: 1rem;\n  }\n  .nmo-lk-item summary::-webkit-details-marker { display: none; }\n  .nmo-lk-item summary::after {\n    content: \"+\";\n    font-family: var(--serif);\n    font-size: 1.3rem;\n    color: var(--amber);\n    flex-shrink: 0;\n    transition: transform 0.15s ease;\n  }\n  .nmo-lk-item[open] summary::after { content: \"–\"; }\n  .nmo-lk-item[open] summary { border-bottom: 1px solid var(--line); }\n\n  .nmo-lk-body { padding: 1rem 1.1rem 1.2rem; font-size: 0.95rem; }\n  .nmo-lk-body p { margin: 0 0 0.7rem; }\n  .nmo-lk-body p:last-child { margin-bottom: 0; }\n  .nmo-lk-label {\n    display: inline-block;\n    font-size: 0.72rem;\n    font-weight: 600;\n    letter-spacing: 0.03em;\n    color: var(--moss);\n    margin-bottom: 0.2rem;\n  }\n  .nmo-lk-fix { border-left: 2px solid var(--amber); padding-left: 0.8rem; }\n\n  .nmo-lk-callout {\n    background: var(--panel);\n    border-radius: 4px;\n    padding: 1.1rem 1.2rem;\n    margin-top: 1.4rem;\n    font-size: 0.9rem;\n    display: flex;\n    gap: 0.7rem;\n  }\n  .nmo-lk-callout.warn { background: #F3E4DD; }\n  .nmo-lk-callout .dot { flex-shrink: 0; font-size: 1.1rem; }\n  .nmo-lk-callout p { margin: 0; }\n  .nmo-lk-callout strong { color: var(--rust); }\n\n  .nmo-lk-footer {\n    padding: 2.5rem 1.5rem 3rem;\n    text-align: left;\n  }\n  .nmo-lk-footer p { font-size: 0.9rem; color: #6B6858; max-width: 60ch; }\n\n  @media (max-width: 520px) {\n    .nmo-lk-hero, .nmo-lk-section, .nmo-lk-footer { padding-left: 1.1rem; padding-right: 1.1rem; }\n    .nmo-lk-nav { padding-left: 1.1rem; padding-right: 1.1rem; }\n  }\n\u003c\/style\u003e\n\u003cdiv class=\"nmo-labkefir-guide\"\u003e\n\u003cdiv class=\"nmo-lk-hero\"\u003e\n\u003cp class=\"nmo-lk-eyebrow\"\u003eKEFIR (LAB-CREATED STARTER CULTURE) — TROUBLESHOOTING GUIDE\u003c\/p\u003e\n\u003ch1\u003eWeaker each batch, thinner than expected, or unsure when to restart? Here's how it works.\u003c\/h1\u003e\n\u003cp\u003eA freeze-dried powder starter behaves differently to traditional kefir grains — narrower microbial diversity, a limited number of re culturing generations, but more product-to-product consistency. This guide covers the eight places this method most often causes confusion, and what to do about it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cnav class=\"nmo-lk-nav\"\u003e\u003ca href=\"#nmo-lk-what\"\u003eWhat you're working with\u003c\/a\u003e \u003ca href=\"#nmo-lk-reculture\"\u003eReculturing limits\u003c\/a\u003e \u003ca href=\"#nmo-lk-quality\"\u003eQuality \u0026amp; potency\u003c\/a\u003e \u003ca href=\"#nmo-lk-texture\"\u003eTexture \u0026amp; consistency\u003c\/a\u003e \u003ca href=\"#nmo-lk-process\"\u003eProcess \u0026amp; technique\u003c\/a\u003e \u003ca href=\"#nmo-lk-base\"\u003eDifferent bases\u003c\/a\u003e \u003ca href=\"#nmo-lk-safety\"\u003eIs it safe?\u003c\/a\u003e \u003ca href=\"#nmo-lk-cost\"\u003eCost \u0026amp; logistics\u003c\/a\u003e\u003c\/nav\u003e\n\u003csection class=\"nmo-lk-section\" id=\"nmo-lk-what\"\u003e\n\u003cdiv class=\"nmo-lk-section-head\"\u003e\n\u003cspan class=\"nmo-lk-icon\"\u003e🧪\u003c\/span\u003e\n\u003ch2\u003eWhat you're working with\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-lk-section-intro\"\u003eSetting the right expectations here avoids most of the disappointment people report with this method.\u003c\/p\u003e\n\u003cdetails class=\"nmo-lk-item\"\u003e\n\u003csummary\u003eIs a powder starter the same thing as kefir grains, just in a different form?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-lk-body\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eNot quite. A powder starter is a lab-cultivated, freeze-dried blend of a defined set of bacterial and yeast strains, whereas grains are a living colony containing a much wider and more variable mix of wild bacteria and yeast built up over time.\u003c\/p\u003e\n\u003cdiv class=\"nmo-lk-fix\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eThink of the powder as a related but distinct product rather than a direct substitute for grains — useful to know before comparing results side by side.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-lk-item\"\u003e\n\u003csummary\u003eMy kefir tastes milder and thinner than grain-made kefir I've had before\u003c\/summary\u003e\n\u003cdiv class=\"nmo-lk-body\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eThis is expected, not a fault. The narrower microbial diversity in a powder starter typically produces a milder, more yoghurt-like result rather than the sharper tang and effervescence associated with grain-made kefir.\u003c\/p\u003e\n\u003cdiv class=\"nmo-lk-fix\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eAdjust your expectations to the method rather than troubleshooting for a grain-like result. If you specifically want that wider flavour and fizz profile, grains are the better fit long-term.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-lk-section\" id=\"nmo-lk-reculture\"\u003e\n\u003cdiv class=\"nmo-lk-section-head\"\u003e\n\u003cspan class=\"nmo-lk-icon\"\u003e🔁\u003c\/span\u003e\n\u003ch2\u003eRe culturing limits\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-lk-section-intro\"\u003eThis is the single biggest difference from grains, and the one that catches most first-time users off guard.\u003c\/p\u003e\n\u003cdetails class=\"nmo-lk-item\"\u003e\n\u003csummary\u003eHow many times can I re culture from one packet?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-lk-body\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eUnlike grains, which can be reused indefinitely, a powder starter can only be recultured a limited number of times — commonly cited as roughly 2–8 generations depending on the brand — before it needs replacing with a fresh packet.\u003c\/p\u003e\n\u003cdiv class=\"nmo-lk-fix\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eCheck your specific product's packaging or instructions for its stated generation limit, and keep a spare packet on hand so you're not caught without a starter once you hit it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-lk-item\"\u003e\n\u003csummary\u003eHow do I actually re culture — do I add more powder each time?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-lk-body\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eReculturing means using a portion of your finished kefir as the starter for the next batch of fresh milk, not adding a new dose of powder each time — the powder is only used to establish the very first batch.\u003c\/p\u003e\n\u003cdiv class=\"nmo-lk-fix\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eSet aside a small portion (check your product's recommended amount) of each finished batch to inoculate the next one, and track how many generations you've done so you know when to start fresh.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-lk-item\"\u003e\n\u003csummary\u003eMy batches are getting progressively weaker and slower to ferment\u003c\/summary\u003e\n\u003cdiv class=\"nmo-lk-body\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eGradual decline across generations is expected with this method, not a sign something has gone wrong — the culture naturally weakens as it's recultured repeatedly.\u003c\/p\u003e\n\u003cdiv class=\"nmo-lk-fix\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eIf a batch is noticeably weaker, thinner, or slower than the last, treat that as your cue to start a fresh packet rather than continuing to reculture past its useful generations.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-lk-section\" id=\"nmo-lk-quality\"\u003e\n\u003cdiv class=\"nmo-lk-section-head\"\u003e\n\u003cspan class=\"nmo-lk-icon\"\u003e📦\u003c\/span\u003e\n\u003ch2\u003eQuality \u0026amp; potency\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-lk-section-intro\"\u003eProduct-to-product variability is a genuine, commonly reported issue with this method — not something you're doing wrong.\u003c\/p\u003e\n\u003cdetails class=\"nmo-lk-item\" open=\"\"\u003e\n\u003csummary\u003eMy packet didn't ferment at all, even though I followed the instructions\u003c\/summary\u003e\n\u003cdiv class=\"nmo-lk-body\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eInconsistent quality control between batches of the same product is a real, commonly reported issue with powder starters with fillers — some packets simply don't ferment, independent of technique. Our starter culture does not contain fillers.\u003c\/p\u003e\n\u003cdiv class=\"nmo-lk-fix\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eTry a fresh, different packet (ideally from a different batch) before assuming a process error. If a whole lot consistently fails, that points to the product rather than your method.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-lk-item\"\u003e\n\u003csummary\u003eHow should I store unused packets to keep them viable?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-lk-body\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003ePotency drops if packets are stored somewhere too warm or kept past their use-by date — most powder starters need refrigeration or at least a cool, dry environment to stay viable.\u003c\/p\u003e\n\u003cdiv class=\"nmo-lk-fix\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eStore unused packets in the fridge (check your product's specific guidance) and use them before their stated expiry, rather than keeping them in a pantry or cupboard.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-lk-section\" id=\"nmo-lk-texture\"\u003e\n\u003cdiv class=\"nmo-lk-section-head\"\u003e\n\u003cspan class=\"nmo-lk-icon\"\u003e🥄\u003c\/span\u003e\n\u003ch2\u003eTexture \u0026amp; consistency\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-lk-section-intro\"\u003eKnowing what to expect texture-wise saves a lot of second-guessing.\u003c\/p\u003e\n\u003cdetails class=\"nmo-lk-item\" open=\"\"\u003e\n\u003csummary\u003eMy kefir came out more like a thin yoghurt than kefir\u003c\/summary\u003e\n\u003cdiv class=\"nmo-lk-body\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eA thicker, more yoghurt-like or \"soupy cottage cheese\" texture is a commonly reported and expected characteristic of powder-starter kefir, rather than a sign of failure.\u003c\/p\u003e\n\u003cdiv class=\"nmo-lk-fix\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eStir well before drinking, which usually smooths the texture. If you specifically want the thinner, more pourable consistency of kefir grains, that's a difference in method rather than something to fix.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-lk-item\"\u003e\n\u003csummary\u003eThere's less fizz or carbonation than I expected\u003c\/summary\u003e\n\u003cdiv class=\"nmo-lk-body\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eThe yeast component in a powder starter is typically less diverse and robust than in grains, which generally means less carbonation and effervescence in the finished kefir.\u003c\/p\u003e\n\u003cdiv class=\"nmo-lk-fix\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eThis is a normal characteristic of the method rather than something to troubleshoot. A longer sealed second ferment can build a little more fizz if you'd like more carbonation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-lk-section\" id=\"nmo-lk-process\"\u003e\n\u003cdiv class=\"nmo-lk-section-head\"\u003e\n\u003cspan class=\"nmo-lk-icon\"\u003e⚙️\u003c\/span\u003e\n\u003ch2\u003eProcess \u0026amp; technique\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-lk-section-intro\"\u003eA few small technique questions come up often, mostly because instructions vary by brand.\u003c\/p\u003e\n\u003cdetails class=\"nmo-lk-item\"\u003e\n\u003csummary\u003eWill using more powder speed up or improve the ferment?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-lk-body\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eAdding extra powder beyond the recommended amount generally doesn't speed up or improve fermentation, and can throw off the intended balance of the culture.\u003c\/p\u003e\n\u003cdiv class=\"nmo-lk-fix\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eStick to the amount specified for your product and the volume of milk you're using, rather than adding more to try to speed things up.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-lk-item\"\u003e\n\u003csummary\u003eMy fermentation is patchy or incomplete\u003c\/summary\u003e\n\u003cdiv class=\"nmo-lk-body\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003ePowder that isn't dispersed evenly through the milk can lead to patchy or incomplete fermentation in parts of the batch.\u003c\/p\u003e\n\u003cdiv class=\"nmo-lk-fix\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eWhisk or stir thoroughly right after adding the powder to make sure it's evenly distributed through the milk before covering and leaving it to ferment.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-lk-item\"\u003e\n\u003csummary\u003eDo I need to \"activate\" the powder before adding it to milk?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-lk-body\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eThis varies by brand — some products are designed to go straight into milk with no activation step, while others specify a different process, so following the wrong general guidance can cause confusion.\u003c\/p\u003e\n\u003cdiv class=\"nmo-lk-fix\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eAlways follow the specific instructions that came with your product rather than generic kefir-making advice, since brands genuinely differ on this step.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-lk-section\" id=\"nmo-lk-base\"\u003e\n\u003cdiv class=\"nmo-lk-section-head\"\u003e\n\u003cspan class=\"nmo-lk-icon\"\u003e🥛\u003c\/span\u003e\n\u003ch2\u003eDifferent bases\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-lk-section-intro\"\u003eSome powder starters are more flexible across bases than others.\u003c\/p\u003e\n\u003cdetails class=\"nmo-lk-item\"\u003e\n\u003csummary\u003eCan I use the same powder for milk, coconut milk, coconut water, or juice?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-lk-body\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eSome powder starters are formulated to work across multiple bases, while others are specific to one — this varies by product, so assuming universal compatibility can lead to a poor ferment.\u003c\/p\u003e\n\u003cdiv class=\"nmo-lk-fix\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eCheck your product's labelling for which bases it's designed for before switching. If it's not explicitly listed as multi-base, treat it as dairy-only (or whatever base it's sold for) rather than experimenting.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-lk-item\"\u003e\n\u003csummary\u003eI switched base part-way through my re culturing generations and results got inconsistent\u003c\/summary\u003e\n\u003cdiv class=\"nmo-lk-body\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eEven with a multi-base starter, switching the base liquid mid-cycle can shift results, since some strains in the blend handle a change in feed source better than others.\u003c\/p\u003e\n\u003cdiv class=\"nmo-lk-fix\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eKeep the base consistent across a full re culturing cycle where possible, and expect a settling-in batch or two if you do switch, rather than judging the new base on the first result.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-lk-section\" id=\"nmo-lk-safety\"\u003e\n\u003cdiv class=\"nmo-lk-section-head\"\u003e\n\u003cspan class=\"nmo-lk-icon\"\u003e🔍\u003c\/span\u003e\n\u003ch2\u003eIs it safe? Reading the signs\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-lk-section-intro\"\u003eWeakening generations make this judgment call a little different than with grains — here's how to read it.\u003c\/p\u003e\n\u003cdetails class=\"nmo-lk-item\" open=\"\"\u003e\n\u003csummary\u003eHow do I tell a normal \"weak\" late-generation batch from one that's actually gone off?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-lk-body\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eA thin, mild, or slow-fermenting batch late in a re culturing cycle is expected decline, not spoilage. True spoilage looks different: visible mould, a strongly off or rotten smell rather than just mild, or a texture that's slimy rather than simply thin.\u003c\/p\u003e\n\u003cdiv class=\"nmo-lk-fix\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eThin, mild, slow to ferment: normal late-generation decline — fine to drink, and a cue to start a fresh packet soon. Visible mould, rotten smell, or sliminess: discard and start fresh with a new packet and clean equipment.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-lk-item\"\u003e\n\u003csummary\u003eDoes re culturing carry more contamination risk than starting fresh each time?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-lk-body\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eReusing a batch as starter can carry forward any contamination present in that batch more easily than starting from a sealed packet, since you're propagating whatever was already in the jar.\u003c\/p\u003e\n\u003cdiv class=\"nmo-lk-fix\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eOnly reculture from a batch that fermented normally and shows no signs of spoilage, and keep equipment clean between batches to limit what gets carried forward.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdiv class=\"nmo-lk-callout warn\"\u003e\n\u003cspan class=\"dot\"\u003e⚠️\u003c\/span\u003e\n\u003cp\u003e\u003cstrong\u003eWhen in doubt, don't drink it.\u003c\/strong\u003e If a batch shows visible mould, smells rotten rather than mild and sour, or has turned slimy, the safest move is to discard it and start again with a fresh packet and clean equipment. This guide covers general fermentation troubleshooting and isn't a substitute for food safety advice specific to your situation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-lk-section\" id=\"nmo-lk-cost\"\u003e\n\u003cdiv class=\"nmo-lk-section-head\"\u003e\n\u003cspan class=\"nmo-lk-icon\"\u003e💰\u003c\/span\u003e\n\u003ch2\u003eCost \u0026amp; logistics\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-lk-section-intro\"\u003eThe trade-off for convenience is an ongoing cost and less flexibility than grains offer.\u003c\/p\u003e\n\u003cdetails class=\"nmo-lk-item\"\u003e\n\u003csummary\u003eIs this actually cheaper than using grains long-term?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-lk-body\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eBecause a powder starter has a limited number of reculturing generations, you'll need to buy fresh packets on an ongoing basis — unlike grains, which are effectively free to keep reusing indefinitely once established.\u003c\/p\u003e\n\u003cdiv class=\"nmo-lk-fix\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eFactor in the cost of regularly replacing packets when comparing this method to grains, rather than just the upfront price of a single box.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-lk-item\" open=\"\"\u003e\n\u003csummary\u003eCan I share or multiply my starter the way people do with grains?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-lk-body\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eBecause a powder starter doesn't grow or multiply the way living grains do, there's less to share or pass on to others — you're working within a fixed number of generations from each packet.\u003c\/p\u003e\n\u003cdiv class=\"nmo-lk-fix\"\u003e\n\u003cspan class=\"nmo-lk-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eIf sharing with others is important to you, point them toward buying their own packet rather than trying to split a portion of your reculturing generations, which will shorten both of your supplies.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"nmo-lk-footer\"\u003e\n\u003cp\u003eStill stuck on something specific? Send us a photo of your batch through our community — texture and generation questions are usually easier to answer with a quick look than a description alone.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Nourishme Organics","offers":[{"title":"Default Title","offer_id":47650827763868,"sku":null,"price":24.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/Easykefirlifestlyeshot.jpg?v=1790238494"},{"product_id":"protein-max-yoghurt-starter-culture-3-x-1g-sachets","title":"Protein Max Yoghurt Starter Culture - 3 x 1g sachets","description":"\u003ch5 class=\"section-label\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003c\/h5\u003e\n\u003ch3 dir=\"ltr\"\u003e\n\u003cmeta charset=\"utf-8\"\u003eA freeze-dried, organic starter culture formulated for thick, creamy, rich, high protein home-fermented yoghurt. Designed to pair perfectly with the \u003ca href=\"https:\/\/www.nourishmeorganics.com.au\/collections\/reuter-i-yoghurt-makers-precision-fermentation-for-advanced-gut-health\/products\/reuter-i-pro-yoghurt-maker-2l-glass-container-reuteri-yoghurt\" title=\"Buy Reuter-i Pro Yoghurt maker\" target=\"_blank\"\u003eReuter-i Pro Yoghurt Maker\u003c\/a\u003e.\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/WM8KZkr43h4?si=-8rq-9tahcI3kvUN\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3 dir=\"ltr\"\u003eMake Thick, High-Protein Homemade Yoghurt\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eProtein Max is a multi-strain starter culture developed to perform reliably in high-protein-content milk — ideal for home fermenters who fortify their milk base with added milk protein (such as milk powder or whey protein isolate) to make a thicker, higher-protein homemade yoghurt.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis freeze-dried culture uses strain combination of lactic acid bacteria. The blend is selected for consistent set and texture performance in higher-protein milk bases, where some standard yoghurt cultures can behave unpredictably.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePack contents:\u003c\/strong\u003e 3 x 1g sachets\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eStrain blend:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan role=\"presentation\" dir=\"ltr\"\u003eStreptococcus \u003c\/span\u003e\u003cspan role=\"presentation\" dir=\"ltr\"\u003ethermophilus, Lactobacillus bulgaricus, \u003c\/span\u003e\u003cem\u003eLactobacillus acidophilus (probiotic)\u003c\/em\u003e and \u003cem\u003eBifidobacterium lactis (probiotic)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCFU count of Probiotics:\u003c\/strong\u003e 6 billion CFU \u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eLactobacillus acidophilus\u003c\/em\u003e and \u003cem\u003eBifidobacterium lactis\u003c\/em\u003e \/ 12 billion CFU total per sachet at time of manufacture\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Freeze-dried powder\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eUse:\u003c\/strong\u003e Direct-set starter culture optimised for high-protein milk ferments\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003eWhy Choose a Protein-Optimised Starter Culture\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eIf you're boosting the protein content of your homemade yoghurt base with added milk powder, protein concentrate, or extra milk solids, not every starter culture handles the change in milk chemistry the same way. Protein Max is formulated to work with these higher-protein bases, helping support a consistent ferment, texture and set when your recipe includes added protein.\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003eHow to Use\u003c\/h3\u003e\n\u003col dir=\"ltr\"\u003e\n\u003cli\u003ePrepare your high-protein milk base (e.g., milk with added skim milk powder or whey protein isolate, per your preferred recipe).\u003c\/li\u003e\n\u003cli\u003eEmpty one 1g sachet into the milk base and whisk thoroughly to disperse.\u003c\/li\u003e\n\u003cli\u003ePour into your yoghurt maker and incubate for 8–12 hours at 42 degrees celsius, depending on desired tang, thickness and protein content of your base.\u003c\/li\u003e\n\u003cli\u003eRefrigerate for at least 6 hours before eating to allow further setting and flavour development.\u003c\/li\u003e\n\u003cli\u003eStore the finished product in the fridge and consume within 7–10 days.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 dir=\"ltr\"\u003eStorage Instructions\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eStore sachets 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 dir=\"ltr\"\u003eWhat You'll Need\u003c\/h3\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eA yoghurt maker (electric, or any device that holds a consistent 40–42°C)\u003c\/li\u003e\n\u003cli\u003eMilk of choice, fortified with added milk protein per your recipe (e.g., skim milk powder and whey protein isolate)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003ch2 dir=\"ltr\"\u003eFAQ Section \u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhat makes this different from a standard yoghurt starter culture?\u003c\/strong\u003e Protein Max uses a strain blend selected to perform consistently in higher-protein milk bases. If your recipe includes added milk powder or whey protein isolate to boost protein content, this culture is formulated with that in mind, supporting a more predictable set and texture than some standard cultures may achieve under the same conditions.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eDo I need to add extra protein to my milk, or is it already in the sachet?\u003c\/strong\u003e The sachet contains only the starter culture itself — no added protein. You add your own protein-boosting ingredient (such as skim milk powder and whey protein isolate) to your milk base as part of your recipe; the culture is designed to work well once you've done so.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCan I re-culture (back-slop) from a previous batch using this starter?\u003c\/strong\u003e Yes, you can used 2 tablespoons of prepared yoghurt as a starter for the next batch.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHow long does incubation take?\u003c\/strong\u003e Typically 8–12 hours at 40–42°C, depending on your yoghurt maker, your milk base, and how tangy or thick you prefer the result.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\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 dir=\"ltr\"\u003e\u003cstrong\u003eHow should I store unused sachets?\u003c\/strong\u003e Keep unopened sachets  refrigerated or freeze for longer-term storage. Once a sachet is opened, use the full contents immediately — do not store part-used sachet\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAllergen statement : see packaging\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003eOnly suitable for use in a yoghurt maker \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 style=\"text-align: left;\" class=\"author\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003eRefrigerate on arrival\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cdiv draggable=\"false\"\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\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 style=\"text-align: left;\" class=\"author\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cstyle\u003e\n  .nmo-yoghurt-guide {\n    --moss: #3E4B38;\n    --moss-deep: #2C3628;\n    --cream: #F6F2E8;\n    --panel: #EDE7D8;\n    --amber: #B37F2E;\n    --charcoal: #262420;\n    --rust: #96432B;\n    --line: #D9D0BC;\n    --serif: 'Source Serif 4', Georgia, 'Times New Roman', serif;\n    --sans: 'IBM Plex Sans', -apple-system, BlinkMacSystemFont, 'Segoe UI', sans-serif;\n\n    background: var(--cream);\n    color: var(--charcoal);\n    font-family: var(--sans);\n    line-height: 1.55;\n    max-width: 880px;\n    margin: 0 auto;\n    padding: 0;\n    box-sizing: border-box;\n  }\n  .nmo-yoghurt-guide *, .nmo-yoghurt-guide *::before, .nmo-yoghurt-guide *::after { box-sizing: inherit; }\n  .nmo-yoghurt-guide img { max-width: 100%; }\n\n  @import url('https:\/\/fonts.googleapis.com\/css2?family=Source+Serif+4:opsz,wght@8..60,400;8..60,600;8..60,700\u0026family=IBM+Plex+Sans:wght@400;500;600\u0026display=swap');\n\n  .nmo-yg-hero {\n    padding: 3rem 1.5rem 2.5rem;\n    border-bottom: 1px solid var(--line);\n  }\n  .nmo-yg-eyebrow {\n    font-family: var(--sans);\n    font-size: 0.8rem;\n    letter-spacing: 0.02em;\n    color: var(--moss);\n    margin: 0 0 0.9rem;\n    font-weight: 500;\n  }\n  .nmo-yg-hero h1 {\n    font-family: var(--serif);\n    font-weight: 600;\n    font-size: clamp(1.9rem, 4vw, 2.7rem);\n    line-height: 1.15;\n    margin: 0 0 1rem;\n    color: var(--moss-deep);\n    max-width: 20ch;\n  }\n  .nmo-yg-hero p {\n    font-size: 1.05rem;\n    max-width: 58ch;\n    margin: 0;\n    color: #4A473F;\n  }\n\n  .nmo-yg-nav {\n    display: flex;\n    flex-wrap: wrap;\n    gap: 0.5rem;\n    padding: 1.5rem 1.5rem 0;\n  }\n  .nmo-yg-nav a {\n    font-family: var(--sans);\n    font-size: 0.85rem;\n    font-weight: 500;\n    color: var(--moss-deep);\n    text-decoration: none;\n    background: var(--panel);\n    border: 1px solid var(--line);\n    border-radius: 999px;\n    padding: 0.4rem 0.9rem;\n    transition: background 0.15s ease, border-color 0.15s ease;\n  }\n  .nmo-yg-nav a:hover { background: var(--moss); border-color: var(--moss); color: var(--cream); }\n\n  .nmo-yg-section {\n    padding: 2.5rem 1.5rem;\n    border-bottom: 1px solid var(--line);\n    scroll-margin-top: 1rem;\n  }\n  .nmo-yg-section:last-of-type { border-bottom: none; }\n\n  .nmo-yg-section-head {\n    display: flex;\n    align-items: baseline;\n    gap: 0.9rem;\n    margin-bottom: 1.6rem;\n  }\n  .nmo-yg-section-head .nmo-yg-icon {\n    font-size: 1.3rem;\n    line-height: 1;\n    flex-shrink: 0;\n  }\n  .nmo-yg-section-head h2 {\n    font-family: var(--serif);\n    font-weight: 600;\n    font-size: 1.5rem;\n    margin: 0;\n    color: var(--moss-deep);\n  }\n  .nmo-yg-section-intro {\n    margin: 0 0 1.5rem;\n    color: #4A473F;\n    max-width: 62ch;\n    font-size: 0.98rem;\n  }\n\n  .nmo-yg-item {\n    border: 1px solid var(--line);\n    border-radius: 4px;\n    background: #FFFEFB;\n    margin-bottom: 0.7rem;\n    overflow: hidden;\n  }\n  .nmo-yg-item summary {\n    list-style: none;\n    cursor: pointer;\n    padding: 0.95rem 1.1rem;\n    font-weight: 500;\n    font-size: 0.98rem;\n    color: var(--charcoal);\n    display: flex;\n    justify-content: space-between;\n    align-items: center;\n    gap: 1rem;\n  }\n  .nmo-yg-item summary::-webkit-details-marker { display: none; }\n  .nmo-yg-item summary::after {\n    content: \"+\";\n    font-family: var(--serif);\n    font-size: 1.3rem;\n    color: var(--amber);\n    flex-shrink: 0;\n    transition: transform 0.15s ease;\n  }\n  .nmo-yg-item[open] summary::after { content: \"–\"; }\n  .nmo-yg-item[open] summary { border-bottom: 1px solid var(--line); }\n\n  .nmo-yg-body { padding: 1rem 1.1rem 1.2rem; font-size: 0.95rem; }\n  .nmo-yg-body p { margin: 0 0 0.7rem; }\n  .nmo-yg-body p:last-child { margin-bottom: 0; }\n  .nmo-yg-label {\n    display: inline-block;\n    font-size: 0.72rem;\n    font-weight: 600;\n    letter-spacing: 0.03em;\n    color: var(--moss);\n    margin-bottom: 0.2rem;\n  }\n  .nmo-yg-fix { border-left: 2px solid var(--amber); padding-left: 0.8rem; }\n\n  .nmo-yg-callout {\n    background: var(--panel);\n    border-radius: 4px;\n    padding: 1.1rem 1.2rem;\n    margin-top: 1.4rem;\n    font-size: 0.9rem;\n    display: flex;\n    gap: 0.7rem;\n  }\n  .nmo-yg-callout.warn { background: #F3E4DD; }\n  .nmo-yg-callout .dot { flex-shrink: 0; font-size: 1.1rem; }\n  .nmo-yg-callout p { margin: 0; }\n  .nmo-yg-callout strong { color: var(--rust); }\n\n  .nmo-yg-footer {\n    padding: 2.5rem 1.5rem 3rem;\n    text-align: left;\n  }\n  .nmo-yg-footer p { font-size: 0.9rem; color: #6B6858; max-width: 60ch; }\n\n  @media (max-width: 520px) {\n    .nmo-yg-hero, .nmo-yg-section, .nmo-yg-footer { padding-left: 1.1rem; padding-right: 1.1rem; }\n    .nmo-yg-nav { padding-left: 1.1rem; padding-right: 1.1rem; }\n  }\n\u003c\/style\u003e\n\u003cdiv class=\"nmo-yoghurt-guide\"\u003e\n\u003cdiv class=\"nmo-yg-hero\"\u003e\n\u003cp class=\"nmo-yg-eyebrow\"\u003eHOMEMADE YOGHURT — TROUBLESHOOTING GUIDE\u003c\/p\u003e\n\u003ch1\u003eRunny, lumpy, or too sour? Here's how to read your batch.\u003c\/h1\u003e\n\u003cp\u003eStandard yoghurt is one of the most forgiving home ferments, but milk type, temperature, and timing still shape everything about the final result. This guide walks through the nine places things most often go sideways, what's usually causing it, and what to do about it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cnav class=\"nmo-yg-nav\"\u003e\u003ca href=\"#nmo-yg-starter\"\u003eStarter \u0026amp; culture\u003c\/a\u003e \u003ca href=\"#nmo-yg-milk\"\u003eMilk prep\u003c\/a\u003e \u003ca href=\"#nmo-yg-incubation\"\u003eIncubation\u003c\/a\u003e \u003ca href=\"#nmo-yg-texture\"\u003eTexture\u003c\/a\u003e \u003ca href=\"#nmo-yg-separation\"\u003eSeparation \u0026amp; whey\u003c\/a\u003e \u003ca href=\"#nmo-yg-taste\"\u003eTaste \u0026amp; flavour\u003c\/a\u003e \u003ca href=\"#nmo-yg-safety\"\u003eIs it safe?\u003c\/a\u003e \u003ca href=\"#nmo-yg-straining\"\u003eStraining \u0026amp; Greek-style\u003c\/a\u003e \u003ca href=\"#nmo-yg-equipment\"\u003eEquipment\u003c\/a\u003e\u003c\/nav\u003e\n\u003csection class=\"nmo-yg-section\" id=\"nmo-yg-starter\"\u003e\n\u003cdiv class=\"nmo-yg-section-head\"\u003e\n\u003cspan class=\"nmo-yg-icon\"\u003e🧫\u003c\/span\u003e\n\u003ch2\u003eStarter \u0026amp; culture\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-yg-section-intro\"\u003eA good starter is the foundation everything else builds on — get this right and most other steps become far more forgiving.\u003c\/p\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eHow much starter should I use?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eToo little starter is a common cause of thin, runny yoghurt, since there isn't enough active culture to properly ferment the batch.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eA common ratio is around ¼ cup of live yoghurt starter per litre of milk, or follow the packet instructions for a powdered starter. Mix it thoroughly through the milk rather than just dolloping it on top.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eCan I use store-bought yoghurt as my starter?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eNot all shop-bought yoghurt works — some brands are pasteurised again after culturing, which kills the live bacteria needed to start a new batch, even if the label mentions live cultures at some point in production.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eLook specifically for \"contains live active cultures\" on the label, and choose a plain, unflavoured variety. If a batch made from it doesn't ferment at all, try a different brand as your next test.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eMy reused starter seems weaker or tastes different than it used to\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eHomemade yoghurt reused as starter across many generations can gradually weaken or drift in flavour as the balance of bacteria in the culture shifts.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eRefresh with a new packet starter or fresh store-bought live yoghurt every several generations rather than reusing indefinitely.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-yg-section\" id=\"nmo-yg-milk\"\u003e\n\u003cdiv class=\"nmo-yg-section-head\"\u003e\n\u003cspan class=\"nmo-yg-icon\"\u003e🥛\u003c\/span\u003e\n\u003ch2\u003eMilk prep\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-yg-section-intro\"\u003eMost texture problems trace back to this stage, even though they don't show up until much later.\u003c\/p\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eDoes the type of milk matter, and can I use UHT?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eUltra-pasteurised (UHT\/long-life) milk has been heated so intensely that it can struggle to thicken properly, even with an active starter, giving a runnier result regardless of technique. How ever using UHT is less time consuming than heating fresh milk.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eUse fresh pasteurised milk where possible or use UHT milk to save time. Full-fat milk sets thicker and milder than low-fat or skim, which ferment thinner and tangier.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eDo I really need to pre-heat the milk before adding starter?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eBringing milk to just below boiling before cooling helps denature the proteins, giving a firmer set. Skipping this step is one of the most common causes of thinner-than-expected yoghurt.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eHeat milk to just below boiling (around 82–85°C), hold briefly, then cool to lukewarm (around 43–46°C) before adding starter. Don't skip this step even with fresh milk. However you can avoid this step if using UHT milk.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eDoes milk temperature when I add the starter actually matter that much?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eMilk that's too hot when the starter goes in can kill the culture outright; milk that's too cold leaves the culture sluggish and slow to establish.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eUse a thermometer to confirm milk is in the lukewarm range recommended by your recipe before adding starter, rather than judging by touch.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-yg-section\" id=\"nmo-yg-incubation\"\u003e\n\u003cdiv class=\"nmo-yg-section-head\"\u003e\n\u003cspan class=\"nmo-yg-icon\"\u003e⏱️\u003c\/span\u003e\n\u003ch2\u003eIncubation temperature \u0026amp; time\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-yg-section-intro\"\u003eThis is where thickness, tang, and overall consistency are really decided.\u003c\/p\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eWhat temperature should I be incubating at?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eStandard yoghurt cultures generally do best in a range of roughly 38–46°C. Too cold and culture activity stalls; too hot and it can damage the bacteria or set the proteins unevenly.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eUse a yoghurt maker, oven with the light on, or insulated cooler, and verify the actual temperature with a thermometer rather than trusting a dial or setting name.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eHow long should I incubate for?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eIncubation time directly shapes both thickness and tartness — too short under-develops both, too long makes it very sour and can lead to separation.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eStart checking around 6 hours and go up to 12 hours depending on your preferred tartness, tasting as you go. Refrigerate as soon as it reaches the texture and tang you like — cooling slows fermentation right down.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eShould I cover the yoghurt while it incubates?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eLeaving yoghurt uncovered during incubation risks contamination from the air and can dry out the surface.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eKeep the container covered with a lid or clean cloth throughout incubation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-yg-section\" id=\"nmo-yg-texture\"\u003e\n\u003cdiv class=\"nmo-yg-section-head\"\u003e\n\u003cspan class=\"nmo-yg-icon\"\u003e🥄\u003c\/span\u003e\n\u003ch2\u003eTexture problems\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-yg-section-intro\"\u003eTexture is the single most common thing people write in about — usually traceable to one of a few root causes.\u003c\/p\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eMy yoghurt is thin or runny\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eThe most commonly reported yoghurt issue. Usually traced to an inactive or weak culture, incorrect incubation temperature, too little starter, or milk that wasn't pre-heated.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eWork through the basics in order: fresh starter, milk pre-heated and cooled properly, correct incubation temperature confirmed with a thermometer, and enough incubation time. Adding a tablespoon or two of milk powder per litre also helps boost thickness.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eMy yoghurt is curdled or lumpy\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eOften from culturing too long, at too high a temperature, or with a compromised starter.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eIf it's already lumpy, strain to remove excess whey, then beat the yoghurt solids smooth with a whisk. Next time, shorten incubation slightly and double-check temperature.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eMy yoghurt has a grainy or \"cottage cheese\" texture\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eIncubating too hot, or acid developing too quickly, can cause the proteins to coagulate unevenly into larger curds rather than a smooth gel.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eLower your incubation temperature slightly and monitor more closely during fermentation, checking it doesn't run warmer than intended.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eMy yoghurt has a chalky or powdery mouthfeel\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eUsually from too much added milk powder, or an overall mineral imbalance in the milk.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eReduce added milk powder if you're using it, and use a milk with a fat content you know produces a smooth result for you.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-yg-section\" id=\"nmo-yg-separation\"\u003e\n\u003cdiv class=\"nmo-yg-section-head\"\u003e\n\u003cspan class=\"nmo-yg-icon\"\u003e💧\u003c\/span\u003e\n\u003ch2\u003eSeparation \u0026amp; whey\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-yg-section-intro\"\u003eWatery separation is one of the most common things mistaken for a failed batch, when it usually isn't.\u003c\/p\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eThere's watery liquid pooling on top of or around my yoghurt\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eThis is whey separating from the curd — very common, and usually just a sign of a fully set or slightly over-fermented batch rather than spoilage.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eStir the whey back in for a normal-style yoghurt, or drain it off if you'd prefer a thicker, Greek-style result. If it happens consistently earlier than you'd like, shorten your incubation time slightly next time.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eMy yoghurt separates more than usual — is my milk to blame?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eSome milk types, particularly goat's milk and low-fat milk, tend to separate more readily than full-fat cow's milk due to differences in protein and fat structure.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eIf separation bothers you, try full-fat cow's milk as a baseline, or add a small amount of milk powder to help bind the structure when using goat's or low-fat milk.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-yg-section\" id=\"nmo-yg-taste\"\u003e\n\u003cdiv class=\"nmo-yg-section-head\"\u003e\n\u003cspan class=\"nmo-yg-icon\"\u003e👃\u003c\/span\u003e\n\u003ch2\u003eTaste \u0026amp; flavour\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-yg-section-intro\"\u003eFlavour issues are almost always traceable to timing, temperature, or ingredient freshness.\u003c\/p\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eMy yoghurt is too sour\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eUsually from fermenting too long, or at too high a temperature, giving the culture more time and speed to produce acid.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eShorten incubation time and check your actual temperature with a thermometer. Refrigerate as soon as it reaches your preferred tang.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eMy yoghurt has an off-flavour\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eOff-flavours usually trace back to milk that wasn't fresh, equipment that wasn't properly cleaned, or a contaminated or compromised starter.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eUse fresh milk and a fresh starter, and thoroughly wash and rinse all equipment (residual detergent can also cause off-flavours) before each batch.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eMy yoghurt tastes flat or underdeveloped\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eUsually from too little incubation time or a weak starter not producing enough of the flavour compounds that give yoghurt its characteristic taste.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eExtend incubation time and confirm your starter is fresh and active.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-yg-section\" id=\"nmo-yg-safety\"\u003e\n\u003cdiv class=\"nmo-yg-section-head\"\u003e\n\u003cspan class=\"nmo-yg-icon\"\u003e🔍\u003c\/span\u003e\n\u003ch2\u003eIs it safe? Reading the signs\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-yg-section-intro\"\u003eStandard yoghurt is a forgiving ferment, but it's still worth knowing what normal looks like versus what isn't.\u003c\/p\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eHow do I tell normal tang and separation from an actually spoiled batch?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eWatery separation and a sour tang are both normal. True spoilage looks different: visible fuzzy or coloured mould, a frothy or gassy texture (a sign of yeast or gas-producing contamination), or a smell that's genuinely rotten rather than just sour.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eWatery separation, sour smell, normal tang: no action needed. Fuzzy or coloured mould, frothiness\/gassiness, or a rotten smell: discard the batch, sanitise your equipment, and start again with a fresh starter.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eHow long does homemade yoghurt keep in the fridge?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eRefrigerated yoghurt continues to slowly ferment and sour over time.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eUse within about 1–2 weeks for best quality, checking for any off smell or visible growth before eating an older batch.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdiv class=\"nmo-yg-callout warn\"\u003e\n\u003cspan class=\"dot\"\u003e⚠️\u003c\/span\u003e\n\u003cp\u003e\u003cstrong\u003eWhen in doubt, don't eat it.\u003c\/strong\u003e If a batch shows fuzzy or coloured mould, a frothy or gassy texture, or smells rotten rather than sour, the safest move is to discard it and start again with sanitised equipment and a fresh starter. This guide covers general fermentation troubleshooting and isn't a substitute for food safety advice specific to your situation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-yg-section\" id=\"nmo-yg-straining\"\u003e\n\u003cdiv class=\"nmo-yg-section-head\"\u003e\n\u003cspan class=\"nmo-yg-icon\"\u003e🧺\u003c\/span\u003e\n\u003ch2\u003eStraining \u0026amp; Greek-style\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-yg-section-intro\"\u003eStraining is simple in theory, but a few small choices make a big difference to the result.\u003c\/p\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eMy strained yoghurt isn't thickening as much as I hoped\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eStandard cheesecloth is often woven too loosely, letting fine solids through along with the whey rather than holding them back.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eUse a double layer of cheesecloth, or switch to fine muslin or unbleached cotton, and strain for longer (a few hours at room temperature, or overnight in the fridge for a thicker result).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eI'm losing a lot of volume to whey — is that normal, and what do I do with it?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eA significant volume loss is expected with straining — Greek-style yoghurt is naturally a smaller yield than the yoghurt you started with, since a lot of liquid whey is removed.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eSave the whey rather than discarding it — it can be used in baking, smoothies, or as a starter boost for your next batch of yoghurt.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eMy strained yoghurt turned out gritty rather than smooth\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eUneven straining, or straining a batch that was already slightly curdled or lumpy, can carry that texture through into the strained result.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eWhisk the yoghurt smooth before straining, and address any curdling in the base batch (see \"Texture problems\" above) before straining it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003csection class=\"nmo-yg-section\" id=\"nmo-yg-equipment\"\u003e\n\u003cdiv class=\"nmo-yg-section-head\"\u003e\n\u003cspan class=\"nmo-yg-icon\"\u003e🧰\u003c\/span\u003e\n\u003ch2\u003eEquipment \u0026amp; logistics\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp class=\"nmo-yg-section-intro\"\u003eA few practical habits make yoghurt-making noticeably more consistent over time.\u003c\/p\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eDo I need a dedicated yoghurt maker?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eA dedicated yoghurt maker holds temperature more consistently, but improvised methods (oven with the light on, sous vide setup, insulated cooler with warm water) can also work, just with more variability.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eIf improvising, check the actual temperature partway through incubation with a thermometer, since these methods can drift more than a dedicated appliance.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eHow do I keep a steady supply going without buying starter every time?\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eIt's easy to eat through a whole batch and forget to set aside starter before the next one, breaking the cycle.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eSet aside your starter portion for the next batch as soon as a new batch finishes, before serving or storing the rest, so you're never caught without it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"nmo-yg-item\" open=\"\"\u003e\n\u003csummary\u003eI scaled up my batch size and the set got weaker\u003c\/summary\u003e\n\u003cdiv class=\"nmo-yg-body\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eWHAT'S HAPPENING\u003c\/span\u003e\n\u003cp\u003eScaling milk volume up without proportionally increasing the starter leaves the culture too dilute to ferment as effectively.\u003c\/p\u003e\n\u003cdiv class=\"nmo-yg-fix\"\u003e\n\u003cspan class=\"nmo-yg-label\"\u003eTRY THIS\u003c\/span\u003e\n\u003cp\u003eKeep the starter-to-milk ratio consistent when scaling up, rather than using the same fixed amount of starter for a larger batch.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"nmo-yg-footer\"\u003e\n\u003cp\u003eStill stuck on something specific? Send us a photo of your batch through our community — texture and separation questions are usually easier to answer with a quick look than a description alone.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Nourishme Organics","offers":[{"title":"Default Title","offer_id":47747009544348,"sku":null,"price":36.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/ProteinMaxMockupFront.png?v=1793343731"}],"url":"https:\/\/www.nourishmeorganics.com.au\/ja\/collections\/starter-cultures-b2b.oembed?page=4","provider":"Nourishme Organics","version":"1.0","type":"link"}