L. Reuteri yoghurt starter | for a gentle tang and distinctive vitality

Our L. Reuteri yoghurt starter culture brings together tradition and science to help you make a mild, creamy, and culture-rich yogurt at home.
This unique starter is designed for those who want more than just yogurt — it’s for anyone seeking the well-researched fermentation benefits of Lactobacillus reuteri in a natural, food-based form.

What is yoghurt?

Yoghurt, also spelled yogurt, yogourt or yoghourt, is a fermented dairy product made by culturing milk with beneficial lactic acid bacteria. During fermentation, these bacteria convert milk sugars into lactic acid, giving yoghurt its characteristic thickness, freshness, and gentle acidity. Different bacterial cultures, milk types, and fermentation conditions all influence the final taste, texture, and nutritional profile of the yoghurt.

About this L. Reuteri yoghurt starter culture

The yoghurt made with this starter is smooth, pleasantly tart, and naturally thick, with a mild, creamy mouthfeel. It combines the classic character of Bulgarian-style yoghurt with the distinctive vitality of Lactobacillus reuteri.

Naturally found in the human gut, L. reuteri supports a healthy balance of good bacteria, promotes digestion, and helps strengthen the body’s natural defenses. When paired with Lactobacillus bulgaricus, the result is a powerful and well-balanced yoghurt culture — rich, flavorful, and exceptionally supportive of gut health and overall well-being.

Perfect for daily gut health support, immune balance, and digestive comfort — all in a delicious, homemade spoonful.

Content L. Reuteri yoghurt starter culture

• 2 grams (for 4l) of heirloom yoghurt starter with live active cultures.
• One pack is sufficient for multiple liters of yoghurt and can be reused indefinitely.
• All-natural and clean: no preservatives, additives, artificial colors or flavors.
• Non-GMO, soy-free and gluten-free.
• Halal and Kosher.
• Cultures isolated from natural sources in ecologically preserved areas in Bulgaria.

Features & benefits

• Powered by Lactobacillus reuteri, a clinically studied strain supporting gut flora balance and immune resilience.
• Mild, creamy flavor — gentle on the palate and suitable for daily use.
• Naturally rich in live, active cultures that nourish your microbiome.
• Works with any type of milk and delivers consistent results.
• Reusable starter — simply reserve a few spoonfuls from each batch.
• Versatile: enjoy as yoghurt, blend into smoothies, or use in cultured desserts.

Micro-organisms in our L. Reuteri yoghurt starter

Lactobacillus reuteri, Lactobacillus Bulgaricus and Streptococcus Thermophilus.

Storage instructions

Store the yoghurt starter packs in the freezer. After opening, keep the starter tightly sealed and protected from moisture. The cultures are highly hydrophilic, and exposure to humidity may reduce quality.

Shelf life is up to 2 years when stored in the freezer. Always use by the date indicated on the label.

L. Reuteri yoghurt making instructions

1. Heat the milk
Bring 1 liter of milk to a gentle boil at about 90°C (194°F). Stir continuously and make sure the milk does not burn, as this will affect the flavor.
Keep the milk at this temperature for about 10 minutes, stirring.

Why this matters:
This step kills unwanted bacteria and improves the final texture of the yogurt. Please note that if you skip this stept, the yoghurt will remain thin.
If you use sterilized (UHT) milk, this step is not necessary.

2. Cool the milk
Allow the milk to cool to 40–42°C (104–108°F).
Temperature test: you should be able to comfortably hold your pinky finger in the milk for about 5 seconds.

3. Add the starter culture
Mix the starter culture with a small amount of the warm milk until smooth.
Add this mixture back to the rest of the milk and stir gently until fully combined.

⚠️ Do not whisk — whisking introduces air bubbles, which can slow down fermentation.

4. Incubate (fermentation)
Maintain the yogurt at 40–42°C (104–108°F) for 14–16 hours.
This can be done using a yogurt maker or any method that keeps the temperature stable.

Note:
L. reuteri ferments more slowly than traditional yogurt cultures.
If the yogurt is not set after 16 hours, allow it to ferment longer and check every few hours.

The yogurt is ready when it pulls cleanly away from the sides of the container when gently tilted.

5. Rest and cool
After fermentation, let the yogurt rest at room temperature for about 2 hours.

6. Refrigerate
Chill the yogurt in the refrigerator for at least 6 hours.
Cooling improves both thickness and flavor.

7. Optional: Greek-style yogurt
For a thicker, Greek-style yogurt, strain the yogurt for several hours using a cheesecloth and colander.

8. Reuse as a starter
Reserve one cup of yogurt as a starter for your next batch.
Store it in the refrigerator and use it within 3–4 days for best culture activity.

Note on raw milk
If using raw milk, be aware that it may contain residual bacteria that can compete with the starter cultures. In this case, we recommend doubling the amount of starter to ensure the desired strains dominate the fermentation process.

Online Yoghurt making course

You will learn all about making yoghurt (and other fermented dairy) at home, without the need for special tools, in this online English spoken course by the founder of startercultures.eu. You will learn to ferment any yoghurt, promote your probiotics and save money by never having to buy yoghurt again!