---
product_id: 664334754
title: "Yogurt Starter Cultures - Pack of 3 Freeze-Dried Sachets for Lactobacillus Rhamnosus and L.Gasseri Yogurt (3 sachets Pack)"
brand: "natural probiotic selection"
price: "€ 14.42"
currency: EUR
in_stock: true
reviews_count: 13
category: "Natural Probiotic Selection"
url: https://www.desertcart.fr/products/664334754-yogurt-starter-cultures-pack-of-3-freeze-dried-sachets-lactobacillus
store_origin: FR
region: France
---

# 1 sachet = 1-3L yogurt 3 potent probiotic strains freeze-dried for max freshness Yogurt Starter Cultures - Pack of 3 Freeze-Dried Sachets for Lactobacillus Rhamnosus and L.Gasseri Yogurt (3 sachets Pack)

**Brand:** natural probiotic selection
**Price:** € 14.42
**Availability:** ✅ In Stock

## Summary

> 🥄 Cultivate your own creamy probiotic bliss—because your gut deserves the best!

## Quick Answers

- **What is this?** Yogurt Starter Cultures - Pack of 3 Freeze-Dried Sachets for Lactobacillus Rhamnosus and L.Gasseri Yogurt (3 sachets Pack) by natural probiotic selection
- **How much does it cost?** € 14.42 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.fr](https://www.desertcart.fr/products/664334754-yogurt-starter-cultures-pack-of-3-freeze-dried-sachets-lactobacillus)

## Best For

- natural probiotic selection enthusiasts

## Why This Product

- Trusted natural probiotic selection brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Pure & Clean Formula:** Lab-crafted without additives, gluten, maltodextrin, or GMOs—just pure, potent cultures for mindful consumers.
- • **Economical & Long-Lasting:** One sachet yields up to 3 liters of creamy yogurt and can be recultured multiple times—sustain your probiotic ritual without breaking the bank.
- • **Triple-Probiotic Powerhouse:** Harness the gut-loving benefits of Lactobacillus rhamnosus, L. gasseri, and classic Bulgarian cultures for next-level digestion.
- • **Versatile Milk Compatibility:** Perfectly pairs with whole dairy, soy, or cashew milk—because your yogurt should match your lifestyle.
- • **Effortless Gourmet Experience:** Transform your kitchen into a probiotic haven with simple prep and a yogurt maker—artisan quality meets modern convenience.

## Overview

This pack of 3 freeze-dried yogurt starter sachets contains a scientifically curated blend of Lactobacillus rhamnosus, L. gasseri, and traditional Bulgarian cultures. Designed for use with dairy or plant-based milks, each sachet can produce 1 to 3 liters of fresh yogurt and can be reused multiple times. Free from additives, gluten, and GMOs, these pure cultures enable easy homemade yogurt with potent probiotic benefits, supporting digestive health and a modern wellness lifestyle.

## Description

Product description History Balkan's long and affectionate relationship with yogurt dates back to the Thracians, ancient inhabitants of the Balkan Peninsula before more than 3000 years when stock-breeders placed sheep's milk in lambskin bags around their waists and fermented yogurt using their own body heat. The word 'yogurt' is derived from the words for 'thick' and 'milk' in ancient Thracian. In the early 1900s, a Bulgarian scientist called Dr. Stamen Grigorov, found an agent causing Bulgarian yogurt fermentation - a specific bacillus. Grigorov went on to pinpoint two more bacteria: a Streptobacillus and a harmful Streptoccus thermophilus which coexisted with that Lactobacillus in what appeared to be a perfect symbiosis. He also discovered that these two bacteria are not part of the micro-flora that exists in the human intestinal tract; however, they turn out to be very beneficial to it when introduced in it. Interested in Dr. Grigorov's discoveries, another scientist, the Russian Ilya Mechnikov, a Nobel Prize laureate in Physiology and Medicine, went on to discover that more people lived to the age of 100 in Bulgaria than in any of the 36 other countries he studied. He directly linked this to the country's most traditional food - yogurt. According to Metchnikoff's research, the ageing process results from the activity of putrefactive (proteolytic) microbes producing toxic substances in the large bowel. Based on these facts, Metchnikoff proposed that consumption of fermented milk would "seed" the intestine with harmless lactic-acid bacteria and decrease the intestinal pH and that this would suppress the growth of proteolytic bacteria, that he called "Bulgarian Bacillus". Ingredients Blend of lactic cultures P.when('A').execute(function(A) { A.on('a:expander:toggle_description:toggle:collapse', function(data) { window.scroll(0, data.expander.$expander[0].offsetTop-100); }); }); Directions For homeade preparation of yogurt when added to whole dairy milk and incubated with yogurt-making device Legal Disclaimer It is manufactured in a facility that processes milk and contains traces of lactose. The product is not intended for direct consumption. For best results use with whole dairy milk, soy or cashew milk with no preservatives and additives. Do not store open sachet. See more

Review: Works well - Simple to use and make a great tasting yoghurt
Review: Makes Great Yogurt! - I ordered this in Feb ‘23, and at time of writing this it’s August ‘23. I’ve been alternating this strain with Balkan strain I purchased from the same manufacturer in Dec ‘22 and I still have one sachet left. We eat approximately 1.25 batches a week, so you do the maths, it’s worth every penny. I make it in an desertcart basics yogurt maker and I seriously cut corners on the usual process. I turn the yogurt maker on before I start to warm the glasses up. I use full fat UHT milk, heat to 43 degrees, and before you object to my not boiling the milk, I figure UHT is already sterile, so why waste the time and electricity doing it again, and I’ve been using this method for 9 months or more without a problem. While it’s heating, I mix 50g of whole milk powder with 5 tblsp (proper ones not large serving spoons) of the last batch’s whey. That’s right, I don’t use yogurt as a starter, I use whey. That way I get to eat all the yogurt I make. Mix the whey and milk powder well and make sure you’ve got no dry bits or lumps. As the milk warms you can pour a bit into the whey mix to heat it up a little and help to mix it. Once the milk is at 43 degrees (I use this thermometer https://www.desertcart.co.uk/gp/product/B09P72SKBM/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1) I pour more of the milk into the whey mix on whisk it. Then pour that mix back into the pan, making sure it’s no longer on the heat, and whisk again. I then our into the yogurt maker and leave it for 8 + hours, until when I gently shake a pot it’s not runny. I then empty each pot into a strainer ( there are plenty on this site) and leave for a couple of hours in the fridge to drip over a jug. Don’t panic if it looks runny and not good. After a couple of hours I turn it out into a bowl and whisk it by hand. It turns into the most heavenly creamy yogurt, which you store in the fridge until it’s gone. Also don’t panic if you forget about it all night and it’s like cream cheese! You have two options, mix it with herbs and garlic powder and make your own Boursin style cheese spread, or whisk some of the drained whey back into it until you get the consistency you like. Store your Whey in the fridge and use it in bread making or smoothies, if you make them. It’s full of probiotic goodness, so don’t throw it away, but remember to keep 5 tbsp for your next batch of yogurt Seriously the prep before it goes into the yogurt maker is all of 10 mins and the straining etc about the same, it’s so worth the effort.

## Features

- Use with all yogurt-making appliances and whole dairy milk or soy or cashew alternatives
- Contains live active bacteria like ''Lactobacillus gasseri'' and Lactobacillus rhamnosus''
- Contains live active bacteria like "Lactobacillus Bulgaricus" and "Streptococcus thermophilus'',
- One sachet is enough to make between 1-3 litre of plain yogurt and recultured many times
- Pure bacterial blend of cultures made in laboratory environment away from additives, maltodextrin, gluten and GMO

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B0DK9XM1GN |
| ASIN  | B0DK9XM1GN |
| Additives | Milk |
| Age Range Description | Adult |
| Allergen Information | Contains: Lactose |
| Best Sellers Rank | 54,242 in Grocery ( See Top 100 in Grocery ) 8,349 in Baking Supplies |
| Brand | Natural Probiotic Selection |
| Country of origin | Bulgaria |
| Country of origin  | Bulgaria |
| Customer Reviews | 4.3 4.3 out of 5 stars (191) |
| Customer reviews | 4.3 4.3 out of 5 stars (191) |
| Date First Available | 12 Nov. 2020 |
| Format | Powder |
| Manufacturer  | Natural Probiotic Selection |
| Package Dimensions  | 15.9 x 11.2 x 0.7 cm; 30 g |
| Units | 1.0 gram |

## Product Details

- **Age range (description):** Adult
- **Brand:** Natural Probiotic Selection
- **Flavour:** plain
- **Item form:** Powder
- **Item weight:** 0.03 Kilograms
- **Number of items:** 1
- **Package information:** Box
- **Special ingredients:** Milk
- **Specific uses for product:** Homemade Preparation of Yogurt
- **Unit count:** 1.0 gram

## Images

![Yogurt Starter Cultures - Pack of 3 Freeze-Dried Sachets for Lactobacillus Rhamnosus and L.Gasseri Yogurt (3 sachets Pack) - Image 1](https://m.media-amazon.com/images/I/71B9nLdZSfL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Works well
*by M***X on 29 March 2025*

Simple to use and make a great tasting yoghurt

### ⭐⭐⭐⭐⭐ Makes Great Yogurt!
*by M***C on 20 August 2023*

I ordered this in Feb ‘23, and at time of writing this it’s August ‘23. I’ve been alternating this strain with Balkan strain I purchased from the same manufacturer in Dec ‘22 and I still have one sachet left. We eat approximately 1.25 batches a week, so you do the maths, it’s worth every penny. I make it in an Amazon basics yogurt maker and I seriously cut corners on the usual process. I turn the yogurt maker on before I start to warm the glasses up. I use full fat UHT milk, heat to 43 degrees, and before you object to my not boiling the milk, I figure UHT is already sterile, so why waste the time and electricity doing it again, and I’ve been using this method for 9 months or more without a problem. While it’s heating, I mix 50g of whole milk powder with 5 tblsp (proper ones not large serving spoons) of the last batch’s whey. That’s right, I don’t use yogurt as a starter, I use whey. That way I get to eat all the yogurt I make. Mix the whey and milk powder well and make sure you’ve got no dry bits or lumps. As the milk warms you can pour a bit into the whey mix to heat it up a little and help to mix it. Once the milk is at 43 degrees (I use this thermometer https://www.amazon.co.uk/gp/product/B09P72SKBM/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1) I pour more of the milk into the whey mix on whisk it. Then pour that mix back into the pan, making sure it’s no longer on the heat, and whisk again. I then our into the yogurt maker and leave it for 8 + hours, until when I gently shake a pot it’s not runny. I then empty each pot into a strainer ( there are plenty on this site) and leave for a couple of hours in the fridge to drip over a jug. Don’t panic if it looks runny and not good. After a couple of hours I turn it out into a bowl and whisk it by hand. It turns into the most heavenly creamy yogurt, which you store in the fridge until it’s gone. Also don’t panic if you forget about it all night and it’s like cream cheese! You have two options, mix it with herbs and garlic powder and make your own Boursin style cheese spread, or whisk some of the drained whey back into it until you get the consistency you like. Store your Whey in the fridge and use it in bread making or smoothies, if you make them. It’s full of probiotic goodness, so don’t throw it away, but remember to keep 5 tbsp for your next batch of yogurt Seriously the prep before it goes into the yogurt maker is all of 10 mins and the straining etc about the same, it’s so worth the effort.

### ⭐⭐⭐⭐⭐ tasty
*by S***D on 22 November 2024*

tasty and has Rahmanous strain which is good for h pylori. next batches take only 3 hours. very satiated with the product

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*Product available on Desertcart France*
*Store origin: FR*
*Last updated: 2026-01-28*