{"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\/products\/protein-max-yoghurt-starter-culture-3-x-1g-sachets","provider":"Nourishme Organics","version":"1.0","type":"link"}