A freeze-dried, organic starter culture formulated for thick, creamy, rich, high protein home-fermented yoghurt. Designed to pair perfectly with the Reuter-i Pro Yoghurt Maker.

Make Thick, High-Protein Homemade Yoghurt

Protein 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.

This 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.

Pack contents: 3 x 1g sachets

Strain blend: Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus (probiotic) and Bifidobacterium lactis (probiotic)

CFU count of Probiotics: 6 billion CFU Lactobacillus acidophilus and Bifidobacterium lactis / 12 billion CFU total per sachet at time of manufacture

Format: Freeze-dried powder

Use: Direct-set starter culture optimised for high-protein milk ferments

Why Choose a Protein-Optimised Starter Culture

If 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.

How to Use

Prepare your high-protein milk base (e.g., milk with added skim milk powder or whey protein isolate, per your preferred recipe).
Empty one 1g sachet into the milk base and whisk thoroughly to disperse.
Pour 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.
Refrigerate for at least 6 hours before eating to allow further setting and flavour development.
Store the finished product in the fridge and consume within 7–10 days.

Storage Instructions

Store 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.

What You'll Need

A yoghurt maker (electric, or any device that holds a consistent 40–45°C)
Milk of choice, fortified with added milk protein per your recipe (e.g., skim milk powder and whey protein isolate)

FAQ Section

What makes this different from a standard yoghurt starter culture? 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.

Do I need to add extra protein to my milk, or is it already in the sachet? 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.

Can I re-culture (back-slop) from a previous batch using this starter? Yes, you can used 2 tablespoons of prepared yoghurt as a starter for the next batch.

How long does incubation take? Typically 8–12 hours at 40–45°C, depending on your yoghurt maker, your milk base, and how tangy or thick you prefer the result.

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 refrigerated or freeze for longer-term storage. Once a sachet is opened, use the full contents immediately — do not store part-used sachet

Allergen statement : see packaging

Only suitable for use in a yoghurt maker

Refrigerate on arrival

*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.

HOMEMADE YOGHURT — TROUBLESHOOTING GUIDE

Runny, lumpy, or too sour? Here's how to read your batch.

Standard 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.

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Starter & culture

A good starter is the foundation everything else builds on — get this right and most other steps become far more forgiving.

How much starter should I use?

WHAT'S HAPPENING

Too little starter is a common cause of thin, runny yoghurt, since there isn't enough active culture to properly ferment the batch.

TRY THIS

A 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.

Can I use store-bought yoghurt as my starter?

WHAT'S HAPPENING

Not 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.

TRY THIS

Look 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.

My reused starter seems weaker or tastes different than it used to

WHAT'S HAPPENING

Homemade yoghurt reused as starter across many generations can gradually weaken or drift in flavour as the balance of bacteria in the culture shifts.

TRY THIS

Refresh with a new packet starter or fresh store-bought live yoghurt every several generations rather than reusing indefinitely.

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Milk prep

Most texture problems trace back to this stage, even though they don't show up until much later.

Does the type of milk matter, and can I use UHT?

WHAT'S HAPPENING

Ultra-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.

TRY THIS

Use 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.

Do I really need to pre-heat the milk before adding starter?

WHAT'S HAPPENING

Bringing 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.

TRY THIS

Heat 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.

Does milk temperature when I add the starter actually matter that much?

WHAT'S HAPPENING

Milk 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.

TRY THIS

Use a thermometer to confirm milk is in the lukewarm range recommended by your recipe before adding starter, rather than judging by touch.

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Incubation temperature & time

This is where thickness, tang, and overall consistency are really decided.

What temperature should I be incubating at?

WHAT'S HAPPENING

Standard 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.

TRY THIS

Use 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.

How long should I incubate for?

WHAT'S HAPPENING

Incubation time directly shapes both thickness and tartness — too short under-develops both, too long makes it very sour and can lead to separation.

TRY THIS

Start 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.

Should I cover the yoghurt while it incubates?

WHAT'S HAPPENING

Leaving yoghurt uncovered during incubation risks contamination from the air and can dry out the surface.

TRY THIS

Keep the container covered with a lid or clean cloth throughout incubation.

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Texture problems

Texture is the single most common thing people write in about — usually traceable to one of a few root causes.

My yoghurt is thin or runny

WHAT'S HAPPENING

The 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.

TRY THIS

Work 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.

My yoghurt is curdled or lumpy

WHAT'S HAPPENING

Often from culturing too long, at too high a temperature, or with a compromised starter.

TRY THIS

If 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.

My yoghurt has a grainy or "cottage cheese" texture

WHAT'S HAPPENING

Incubating too hot, or acid developing too quickly, can cause the proteins to coagulate unevenly into larger curds rather than a smooth gel.

TRY THIS

Lower your incubation temperature slightly and monitor more closely during fermentation, checking it doesn't run warmer than intended.

My yoghurt has a chalky or powdery mouthfeel

WHAT'S HAPPENING

Usually from too much added milk powder, or an overall mineral imbalance in the milk.

TRY THIS

Reduce added milk powder if you're using it, and use a milk with a fat content you know produces a smooth result for you.

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Separation & whey

Watery separation is one of the most common things mistaken for a failed batch, when it usually isn't.

There's watery liquid pooling on top of or around my yoghurt

WHAT'S HAPPENING

This 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.

TRY THIS

Stir 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.

My yoghurt separates more than usual — is my milk to blame?

WHAT'S HAPPENING

Some 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.

TRY THIS

If 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.

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Taste & flavour

Flavour issues are almost always traceable to timing, temperature, or ingredient freshness.

My yoghurt is too sour

WHAT'S HAPPENING

Usually from fermenting too long, or at too high a temperature, giving the culture more time and speed to produce acid.

TRY THIS

Shorten incubation time and check your actual temperature with a thermometer. Refrigerate as soon as it reaches your preferred tang.

My yoghurt has an off-flavour

WHAT'S HAPPENING

Off-flavours usually trace back to milk that wasn't fresh, equipment that wasn't properly cleaned, or a contaminated or compromised starter.

TRY THIS

Use fresh milk and a fresh starter, and thoroughly wash and rinse all equipment (residual detergent can also cause off-flavours) before each batch.

My yoghurt tastes flat or underdeveloped

WHAT'S HAPPENING

Usually from too little incubation time or a weak starter not producing enough of the flavour compounds that give yoghurt its characteristic taste.

TRY THIS

Extend incubation time and confirm your starter is fresh and active.

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Is it safe? Reading the signs

Standard yoghurt is a forgiving ferment, but it's still worth knowing what normal looks like versus what isn't.

How do I tell normal tang and separation from an actually spoiled batch?

WHAT'S HAPPENING

Watery 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.

TRY THIS

Watery 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.

How long does homemade yoghurt keep in the fridge?

WHAT'S HAPPENING

Refrigerated yoghurt continues to slowly ferment and sour over time.

TRY THIS

Use within about 1–2 weeks for best quality, checking for any off smell or visible growth before eating an older batch.

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When in doubt, don't eat it. 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.

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Straining & Greek-style

Straining is simple in theory, but a few small choices make a big difference to the result.

My strained yoghurt isn't thickening as much as I hoped

WHAT'S HAPPENING

Standard cheesecloth is often woven too loosely, letting fine solids through along with the whey rather than holding them back.

TRY THIS

Use 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).

I'm losing a lot of volume to whey — is that normal, and what do I do with it?

WHAT'S HAPPENING

A 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.

TRY THIS

Save the whey rather than discarding it — it can be used in baking, smoothies, or as a starter boost for your next batch of yoghurt.

My strained yoghurt turned out gritty rather than smooth

WHAT'S HAPPENING

Uneven straining, or straining a batch that was already slightly curdled or lumpy, can carry that texture through into the strained result.

TRY THIS

Whisk the yoghurt smooth before straining, and address any curdling in the base batch (see "Texture problems" above) before straining it.

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Equipment & logistics

A few practical habits make yoghurt-making noticeably more consistent over time.

Do I need a dedicated yoghurt maker?

WHAT'S HAPPENING

A 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.

TRY THIS

If improvising, check the actual temperature partway through incubation with a thermometer, since these methods can drift more than a dedicated appliance.

How do I keep a steady supply going without buying starter every time?

WHAT'S HAPPENING

It's easy to eat through a whole batch and forget to set aside starter before the next one, breaking the cycle.

TRY THIS

Set 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.

I scaled up my batch size and the set got weaker

WHAT'S HAPPENING

Scaling milk volume up without proportionally increasing the starter leaves the culture too dilute to ferment as effectively.

TRY THIS

Keep the starter-to-milk ratio consistent when scaling up, rather than using the same fixed amount of starter for a larger batch.