

🥄 Cultivate your own creamy probiotic bliss—because your gut deserves the VIP treatment!
Starter Cultures for L. Salivarius and L. Reuteri provide a pure, lab-made blend of five probiotic strains designed for making thick, creamy yogurt at home. Compatible with all yogurt makers and suitable for whole dairy, soy, or cashew milk, each sachet cultures 1 quart and supports multiple generations of homemade yogurt. Free from additives, gluten, and GMOs, this starter culture elevates your gut health with trusted probiotic strains.
| ASIN | B0B8XVWRHM |
| Best Sellers Rank | #344,607 in Health & Household ( See Top 100 in Health & Household ) #1,773 in Probiotic Nutritional Supplements #2,678 in Dairy, Eggs & Plant-Based Alternatives #3,498 in Candy & Chocolate Bars |
| Customer Reviews | 4.6 4.6 out of 5 stars (331) |
| Date First Available | August 19, 2022 |
| Manufacturer | NPSelection |
K**R
Works well with soy milk
Makes thick, creamy, mild soy yogurt, with good probiotic profile.
T**N
Easy peasy, yummy yogurt
This was my first attempt with this yogurt starter. I followed the directions up to using a yogurt maker. I just filled half pint jelly jars and placed in my with the OVEN LIGHT ON for 14 hours. The texture and flavor are perfect. I did not strain it to make Greek yogurt. I ate it with a handful of roasted pecans and Manuka honey. It’s delicious and hopefully nutritious.
J**W
Makes great non-fat yogurt!
Unlike the more common yogurt cultures, when using nonfat milk to make yogurt, this strain works great without adding powdered milk to increase the protein content. Makes fantastic non-fat yogurt all by itself.
M**D
Very good
Works great for making Greek style yogurt, mood support and keeping things moving
C**E
Bacteria for yogurt growth
So far I’ve made 2 batches of yogurt and they have both been watery. When I’ve made yogurt before with regular mixes I’ve had no issues. Used 1/2 &1/2 like recipe stated and it was real 1/2 & 1/2 from the farm. Hated to see it turned into whey. Used it to make ricotta. 😋
A**G
Works well
If you follow the directions, works very well . Turns more sour the longer you leave to ferment. 12-14 hours is ideal.
R**S
Worked perfect and created thick yogurt the first time.
Excellent starter.
D**G
No need to heat milk first!
I use A2 half n half and 2 tb of probiotic fiber per quart. I wrap the mason jar in a heating pad for 36-48 hours for a delicious THICK keto probiotic yogurt. (Indigo Nili on YouTube is how I learned). I also got this company's kefir and make kefir, also a success.
A**D
Ich mach schon lange Joghurt selber, meistens mit Sojamilch. Bisher wurde der Joghurt eher dünnflüssiger, aber durchaus lecker. Zu meinem Erstaunen wurde der Joghurt, ebenfalls mit Sojamilch hergestellt, mit dieser Kultur erheblich fester, um nicht zu sagen stichfest. Der Geschmack ist wirklich sehr gut.
S**D
very delicious and creamy yogurt. i make at home for probiotics benefits. i re-culture the first batch for shorter period. works great.
C**N
Yogourt cremoso con muy buen sabor. Para el recultivo toma más tiempo del que dice la receta
C**N
Qualite exceptionnelke.Tres bons resultats , bien explique,.Vendeur repond a toutes vos questions et tres rapidemlent.
M**G
This helps my L. Reuteri yoghurt turn out successfully every time.
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