Lacticaseibacillus rhamnosus LRa05 Dairy Starter Culture — 3 x 500mg Sachets (300 billion cfu per Sachet)

Make Your Own Cultured Dairy at Home

This 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 Lacticaseibacillus rhamnosus LRa05 at 300 billion CFU, freeze-dried for a long shelf life and simple, mess-free dosing.

Whether 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.

Pack contents: 3 x 500mg sachets

CFU count: 300 billion CFU per sachet at time of manufacture

Format: Freeze-dried powder

Use: Single-use, direct-set starter culture 

Why Home Fermenters Choose Single-Strain Starter Cultures

Single-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.

How to Use

Heat your milk of choice to approximately 80°C  and hold for 10 minutes, then cool to 38°C (This step can be omitted if using UHT milk).

Empty one 500mg sachet and prebiotic fibre of choice (eg. inulin) into the milk and whisk thoroughly to disperse.

Pour into your yoghurt maker and incubate for 16–24 hours, at 38°C  depending on desired tang and thickness.

Refrigerate for at least 6 hours before eating to allow the ferment to set further and flavour to develop.

Store the finished product in the fridge and consume within 7–10 days.

Storage Instructions

Store 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.

What You'll Need

A yoghurt maker (electric, or any device that holds a consistent 40–45°C)

Fresh milk (dairy or a suitable milk alternative depending on your recipe)

A whisk and a clean glass or ceramic container

Details

• Strain: Lacticaseibacillus rhamnosus LRa05
• CFU count: 300 billion CFU per sachet (at time of manufacture)
• Pack size: 3 x 500mg sachets
• Format: Freeze-dried powder, direct-set starter culture
• Use case: Homemade cultured dairy using a yoghurt maker
• Shelf life: Refer to best-before date on packaging; store cool and dry, refrigerate/freeze for extended storage
• Made for: Home fermenters wanting a consistent, single-strain culture

FAQ Section 

Can I re-culture (back-slop) from a previous batch using this starter? 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.

What milk can I use? 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.

How long does incubation take? 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.

Do I need any other equipment besides a yoghurt maker? Just a clean whisk and a glass or ceramic container for warming your milk before transferring it to the yoghurt maker.

Is this a probiotic supplement? 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.*

How should I store unused sachets? 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.

SHIPPING INFORMATION:

Choose express shipping to ensure your culture arrives quickly and maintains their quality for the best results! Refrigerate on Arrival.

IMPORTANT: We only ship our yoghurt cultures on a Monday, Tuesday and Wednesday (as item is stored refrigerated) so that they do not remain in transit via Australia Post over the weekend

Best Before can be extended to 2 years by storing frozen