*GI ProStart Yoghurt Starter 24 grams: Shipped Express

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  • Gi ProStart

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  1. Creamy yoghurt

    Posted by Kate Jorgensen on 16th Jun 2016

    Fantastic value and beautiful taste! One bottle has lasted a year used continuously. I've used it with non dairy and dairy. Gorgeous creamy tasting yoghurt . Vital on the SCD diet.

$51.45
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Product Description

IMPORTANT: We package and send the yoghurt Starter separately via Express Post on Monday or Wednesdays, accompanied with ICE (unless you un-select ice).

We encourage you to select ice with this product.  If you un-select ice, we will send it without and by processing your order, you accept the product and the condition to which it is received without the option to return your item.

During the hotter months, some customers are concerned that the ice has melted and the product is delivered warm. We make every effort to ensure that the product is kept cool for longer with ice during the express delivery of this item but we do not promise a refrigerated service and the manufacturer has advised and assured us that the yoghurt starter can be left out of the fridge (and without ice) for up to 2 weeks before the culture begins to die so we are confident that the express delivery, ice packed journey will have no or little penetration on the culture quality. Customers purchasing this item please be aware and acknowledge and accept that we are unable to control the weather or the temperature that this product is delivered and are under no obligation to accept returns.  Please read our shipping notice and terms and conditions below for this product. Thank you.

PLEASE NOTE: If your post code is not within the Australia Post Network, we may ship your items with regular post depending on the shortest route and additional expense.

Gi Pro Yoghurt Starter Combination Formula: 

  • L. Bulgaricus,
  • S. Thermophilus and
  • L. Casei

1 bottle makes up to 80 Litres of yoghurt

1/8 of a teaspoon cultures 2 litres (or 2 quarts) of smooth and creamy yogurt when used with cow or goat milk.  Some alternative milks such as nut milks do require more then 1/8 teaspoon to make a non dairy milk yoghurt.

GI ProStart™ Yoghurt Culture Starter 

The GAPS Program promotes the avoidance of lactose because it cannot be digested by people with GAPS and digestive problems. When milk is fermented for 24 hrs or more to make yoghurt or kefir, it becomes virtually free of lactose because the fermenting bacteria consume the lactose as their food. Although a small percent of lactose exists in fermented dairy, it will be broken up by the probiotic microbes in your gut that are constantly re-establishing itself on the GAPS program. Fermenting Yoghurt or kefir longer than 36 hours or more will reduce the lactose even further for very sensitive people but the taste will be much stronger.

Another commonly alerted concern is casomorphins from the missdigestion of milk protein casein which causes further problems because it gets absorbed through the damaged gut lining into the blood stream, and across the blood brain barrier which affects the functions of the brain, presenting with different GAPS conditions. It is not until dairy is removed that we begin to see improvements in the majority of cases, however when milk is fermented at home, the majority of the proteins get pre-digested, allowing GAPS adults and children to better digest it.

Dairy allergies and intolerances should also get a mention, especially if there is an anaphalactic type reaction to which dairy must be avoided. Dairy products have many proteins that are antigenic which means they have the ability to execute an immune reaction or response. However, in the process of fermentation, these immunoglobulins get broken down.

Therefore, the process of fermentation will allow the majority of lactose to be consumed, whilst digesting the proteins and breaking down immunoglobulins. In addition to this, the lactic-acid will sooth an inflamed gut whilst providing many beneficial vitamins and active enzymes that are essential to the GAPS program.

The Sensitivity Test

The sensitivity test should be conducted every time dairy is introduced, whether it be yoghurt, kefir, ghee or cheese or whether it be at the beginning of the program, the middle or end. It is highly encouraged to test every dairy item regardless of what stage you are at.

The Sensitivity Test Instructions: Take a drop of your homemade yoghurt, sour cream, kefir, ghee or butter (whichever one you are introducing at the time) and apply it to the inside of the wrist at bed time. Let it dry on the skin and let your patient go to sleep. Check the spot in the morning to see if there is a reaction.

If there is no reaction: go ahead and introduce dairy as outlined in the ‘GAPS Introduction Diet’

If there is an angry red reaction: this will indicate that you have an allergy and you should then implement the GAPS ‘Introduction Diet’ without Dairy. Then, later in the diet when some healing has taken place you can try again by following the steps outlined in the ‘Dairy Introduction Structure’ but this time you will start the sensitivity test with ghee.

Three lactic acid bacteria strains were chosen for their individual characteristics, which when combined offer a unique balance of cultures that produce high activity levels of health promoting lactic acid bacteria, producing a yogurt culture that is supportive of intestinal and immune health.

GI ProStart™ contains a combination of microorganisms that have a complementary as well as symbiotic relationship in supporting the growth of an active and viable yogurt culture. S. themophilus is recognized as the strain that initiates the fermentation process; then L. bulgaricus and L. casei facilitate additional fermentation, leading to the final production of the yogurt.

SPECIFIC AND COMPLEMENTARY FUNCTIONS OF THE PROBITOIC STRAINS

The three carefully chosen probiotic strains making up this yogurt starter formula include:

LACTOBACILLUS BULGARICUS - This yogurt strain was technically renamed Lactobacillus delbruecki, subspecies bulgaricus. The L. bulgaricus strain is known to help decompose certain food components in fecal matter, assist in preventing purification, play a beneficial role in helping to maintain intestinal regularity, produce a natural antibiotic-like substance called “bulgaricans”, among many other documented benefits.  In combination with the L. casei, it has been shown to exert some anti-microbial function against yeast, specifically Candida albicans.

STREPTOCCUS THERMOPHILUS – This yogurt strain possess remarkable ability to produce the enzyme lactase (B-galactosidase activity) to digest the milk sugar lactose, as well as supports immune function/modulation, inhibits pathogenic organism by producing lactic and acetic acids effective against pathogenic bacteria, as well as has the documented ability to synthesize folate and B-12.

LACTOBACILLUS CASEI – The L. casei strain is a well-recognized resident microorganism that is included in the yogurt culture because it produces complementary function and a broader spectrum of activity in the production of the yogurt culture. The L. casei strain is known to produce the L-form of lactic acid, which is known to be well tolerated by infants as well as adults.

L.CASEI - The use of the L. casei strain in combination with the two yogurt culture has been shown in a placebo controlled, in vitro study, to offer specific metabolic activates, as well as complementary attributes compared to regular yogurt and a placebo. (Djouzi, et al.)

TASTE & TEXTURE The combination of these probiotic strains offers an excellent culture that will produce a mild acidifying flavor, a thick smooth creamy consistency presenting with a pleasant taste.

STABILITY & STORAGE: For an optimal and long-lasting culture, place the bottle in refrigeration to maintain its potency and long-term stability. Please maintain the desiccant barrel in the bottle to provide the optimal moisture control, and tightly seal the cap on the bottle. 

HYPOALLERGENIC:Avoidance of ingredients such as maltodextrin (derived from corn, wheat or rice), chicory root-based inulin oligosaccharides, anhydrose dextrose (corn derived), no fructooligosaccharides (FOS), and/or starches for those following dietary programs requiring their avoidance. 

DAIRY AND GLUTEN FREE YOGURT:The highest quality and pure LAB cultures are used in this formula. The yogurt strains are recognized to have exposure to some dairy peptones (broken down molecular structures) during their fermentation. The final culture is filtered and has less then detectable levels of dairy proteins. Considered dairy-free yogurt based on the standards established in the nutritional industry. No gluten containing ingredients are used in the production of this product.

PRESERVATIVE FREE: Free of common allergens and free of all preservatives and additives that could pose an adverse response in the hypersensitive individual.

MANUFACTURING STANDARDS:This product has been carefully manufactured in a cGMP facility utilizing the highest standards recognized in the industry. Product is maintained under refrigeration for optimal potency and stability. 

Frequently asked Questions

Q: Is GI ProStart™ free of most allergens?

A: Yes, GI ProStart™ is wheat, gluten and most  common allergens.

Q: Who should use GI ProStart™?

A: People suffering from Crohn's Disease, Ulcerative Colitis,Celiac Disease, Diverticulitis, Cystic Fibrosis, Chronic Diarrhea, Autism and many other gastrointestinal illnesses.

Q: What does the yogurt taste like?

A: The combination of the probiotic strains offers an excellent culture that will produce a mild acidifying flavor, smooth creamy consistency and texture as well as a pleasant taste. If a sweet taste is desired you can sweeten your yogurt with fresh fruits or honey. NOTE: When adding sweeteners or fruits and nuts ect. It is always best to add these after the yogurt has cooled and NOT during the yogurt making process.

Q: Can I make yogurt from nut milks?
A: Yes, many are successful using different types of milks but when using other type of non dairy milks you may have to experiment a little with fermenting time (8-10 hours) and /or amount of yogurt starter. Nut milks require 1/2 teaspoon or more of yogurt starter per quart of milk. 

Q: Will I need any special appliances to make yogurt?

A: Yes, you will need to buy a yogurt maker but it needs to have the capacity to ferment for 24 hours.

Q:. Does GI ProStart™ need to be refrigerated?

A: Yes, GI ProStart™ does have to stay refrigerated to keep the bacteria alive,   GI ProStart™ can be left out of the refrigerator for up to a 10 days with only a 5% loss of active bacteria, after 10 days the bacteria will die off at a very rapid rate if left out of the refrigerator.  GI ProStart™ should always be refrigerated to ensure maximum potency.

Q: Can I freeze GI ProStart™ yogurt starter?

A: Yes you can freeze GI ProStart™ yogurt starter up to 1 year.

Q: How much yogurt can I make with a 24 gm bottle of GI ProStart™?

A: When using the recommended amount of starter (1/8 tsp) you should get about 90 litre batches.

Q: Is GI ProStart™ shipped chilled?

A: All orders will be shipped chilled and the shipping will be determined by your post code from the destination it leaves from and what day of the week the order is received. Most cultures will be sent on a Monday to ensure that the starters are not left at the post office over the weekend. 

Q: How can I tell if the GI ProStart™ does not have any active bacteria?

A: If GI ProStart™ does not have any active bacteria it will not produce yogurt after the fermenting time has elapsed. Other reasons for failed fermentation attempts can result from additives in the milk. Make sure your milk is pure without additives. Raw milk is the best option but if you do not have this you can try organic milk.

Making “SCD Legal” yogurt using cow or goats milk

1. Put one litre or more (depending on capacity of yogurt maker) of cow or goat milk in a pan and turn heat on low. Stirring the milk slowly until it reaches 85 degrees C. Always stir milk consistently to keep it from curdling or scorching the milk. The milk needs to be heated to 85 degrees C to kill any bacteria that may be present and interfere with the yogurt making culture.  If you are making your yoghurt with raw milk, you do not need to heat it (pasturise it) because we want to maintain the live enzymes and good bacteria in the milk.

2. Turn the heat off and allow the milk to cool to 40 – 45 degrees C. You may stir the milk in order to speed up the cooling process, or just let it sit and check it for temperature until it is cooled.  

3. Pour about a cup or so of the milk into a separate container then add 1/8 teaspoon of GI ProStart™ yogurt starter for every 2 litres and 1/16teaspoon for every litre of cow or goat milk. (use a heaping 1/8 teaspoon for a firmer yogurt) Mix thoroughly until all powder is dissolved.  Increasing the amount of starter does not increase the potency of the bacteria, just its texture.

4. Then pour your pre-mixed GI ProStart™ yogurt starter that you stirred in the cup of milk back into the original pan of cooled milk and stir thoroughly with a whisk if possible.  

5. Plug in your yogurt maker and pour the mixture into your yogurt maker container or containers.  Ferment for 24 hours. We suggest you leave the lids to individual containers off and just put cover on yogurt maker. This will allow any water to dissipate from the yogurt giving it a firmer result.  You can alternatively place baking paper over the top with a band around the top of the jar.

6. Refrigerate for 4 hours, then your yogurt is ready to eat or drip to separate the curds and whey.

Note: Natural yogurt has a mildly tart taste to it if you desire a more sweet taste it is recommended that you use honey as a sweetener or fresh fruits and mix these in after the yogurt has cooled.  

Once you have made your yogurt and it is cooled never reheat it or it will result in a loss or total loss of the active bacteria.  

Always keep your yogurt refrigerated/chilled until you eat it.

Making “SCD Legal” Non Dairy yogurt using Almond milk (made with blanched almonds)

This recipe may also be used with cashew and other type nuts. For best results always make your own nut milk as store bought milks tend to be difficult to produce yogurt due to manufacturing methods as well as additives and preservatives. It is also recommended that you warm the water to about 40 Degrees Celcius before the yogurt starter is added.

1 .Fill your blender a little more then half way with water.

2. Add 1 1/3 cups of blanched organic almonds to the water.

3. Add 2 tablespoons or so of honey to the mix.

4. Turn on your blender using a slower speed and blend the mixture for about 8 to 10 minutes or until the almonds have dissolved. If you use a faster speed it is recommended that you let the milk set for 5 minutes or so and stir slowly to remove some of the air bubbles the blending causes in milk. Add water to measure up to one quart and blend for about 2 mins or so. You may have to run the milk through a sieve or cheese cloth to remove tiny nut particles that the blender does not eliminate. If this does not bother you then you can leave them in the milk.  (If you are making 2 litres at a time then just repeat steps 1 to 3 and mix the 2 batches of milk in a mixing bowl.)

5. Make sure temperature of milk is  between 38 – 45 degrees Celcius.

6. Then add 1/4 teaspoon of GI ProStart™  yogurt starter for every 1 litre of milk and give it about 5 or so  long pulses with the blender. Making sure the yogurt starter mixes well with the milk. If you are making two quarts at a time just pour the milk in a bowl and mix starter in with a wisk. Make sure the starter is thouroughly mixed with the milk. You can add more then 1/4 teaspoon per litre if a very firm yogurt is desired.

7. Plug in your yogurt maker and pour the mixture into your yogurt maker container or containers and ferment for 9 to 12 hours.  We suggest you leave the lids to individual containers off and just put cover on yogurt maker. This will allow any water to dissipate from the yogurt giving it a firmer result.

8. Place in refrigerator for 4 hours then your yogurt is ready to eat.

Making “SCD Legal” Non Dairy yogurt using Almond milk (made with almond flour )

For best results always make your own nut milk as store bought milks tend to be difficult to produce yogurt due to manufacturing methods as well as additives and preservatives. It is recommended that you warm the water to about 40 Degrees Celcius before you add the yogurt starter.

1. Fill your blender with water to a little over the half way mark.

2. Add 2 cups of blanched almond flour to the water.

3. Add 2 tablespoons or so of honey to the mix.

4. Turn on your blender  using a slower speed and blend the mixture for about 5 to 6 minutes or until the almond flour has dissolved. If you use a faster speed it is recommended that you let the milk set for 5 minutes or so and stir slowly to remove some of the air bubbles the blending causes in milk. Add water to measure up to one litre  and blend for about 2 mins or so. (If you are making 2 litres at a time then just repeat steps 1 to 3 and mix the two batches of milk in a mixing bowl.)

5. Make sure temperature of milk is  38 – 45 degrees Celcius.

6. Then add 1/4 teaspoon of GI ProStart™  yogurt starter for every 1 litre of milk and give it about 5 or so long pulses with the blender. Making sure the yogurt starter mixes well with the milk. If you are making 2 litres at a time pour the milk into a bowl and mix the starter in with a wisk.  Make sure the starter is mixed thoroughly with the milk. You can add more then 1/4 teaspoon per quart if a very firm yogurt is desired.

7. Plug in your yogurt maker and pour the mixture into your yogurt maker container or containers and ferment for 8 to 12 hours.  We suggest you leave the lids to individual containers off and just put cover on yogurt maker. This will allow any water to dissipate from the yogurt giving it a firmer result.

8. Place in refrigerator for 4 hours then your yogurt is ready to eat.

Helpful Hints, Do’s and Don’t’s on GI ProStart™ Yogurt Starter

( We recommend that you read this especially if you are making yogurt for the first time) 

  1. Always mix your yogurt starter thoroughly before adding it back to the heated milk. Then mix thoroughly again when added to the heated milk.
  2. Stir your mix slowly with a whisk.
  3. Some nut and alternative milks may require more than the recommended 1/8 teaspoon of yogurt starter per 2 litres of milk. For best results make your own nut milks using water and nuts mixed in a blender. Store bought milks are all different and usually difficult to make yogurt with due to  additives and manufacturing processing.
  4. When making your own milk using nuts it may the yogurt may tiny nut particles in it. To remove them just run through a fine sifter or cheese cloth. If it does not bother you the particles can be left in the milk and will have no effect on the yogurt.
  5. Using Almond flour is much easier then blanched almonds to make yogurt with. The yogurt will be smooth without any nut particles.
  6. It is not required but when making yogurt its best if possible to sterilize the bottles you will make the yogurt in.
  7. Most alternative milks require 1 to 2 tablespoons of honey per quart of milk to the mixture. This gives the starter cultures an environment to reproduce.
  8. NEVER stir or shake the milk/yogurt once it has been set in the yogurt maker to ferment.  
  9. Don’t ferment longer then the recommended times. This will usually burn off some of the active cultures. Ferment 24 hours for cow and goat milk and 8 to 12 hours for alternative milks.  
  10. Never add any flavoring, fruits and nuts etc. Until the yogurt has cooled in the refrigerator.  
  11. NEVER heat up yogurt once it has been cooled. Heating yogurt will kill the active cultures.  
  12. When using alternative milks such as Almond, coconut and other nut milks the recommended amount is 1/8  teaspoon per 2 litres of milk. Some milks can use more than the1/8 teaspoon. With a little experimenting you can fine tune amount of starter needed.
  13. Keep your yogurt refrigerated.
  14. Natural yogurt tends to be tart but can be sweetened using your favorite fruits or Honey. This will still keep within the SCD Diet rules.
  15. Yogurt does make a nice base for some sauces and gravy's but just remember that when you heat up the already cooled yogurt you will probably loose most or all of the active cultures. Using yogurt as a base will make a healthier low fat and dairy free gravy or sauce.

SHIPPING MESSAGE

This item is sent express post on Mondays or Wednesdays (with the exception of public holiday disruptions) and in some cases this will be sent in a separate parcel to other items with ice packs to keep their journey a little cooler for a little longer (unless the customer unselects the ice). The manufacturer has advised that these items can be left out of the fridge for 2 weeks before the culture begins to die so we are confident that the express delivery, ice packed journey will have no penetration on the culture quality.

If you select Ice: The ice allows the item to remain cool for longer but the ice is not expected to remain solid upon deliveryIf you have ordered other items, they may be sent in a different parcel and received on a different day.  Your postal location and the size of your remaining order will determine whether all items will be sent together express with this item or whether the remaining items will be sent regular post, so please don’t be alarmed if you receive different parts of your parcel on different days as a result, unless you have selected EXPRESS in the shopping cart yourself. Whilst we make every effort to ensure that care is taken to provide a speedy delivery with ice to preserve the product for longer, we would like to advise that it is the customer’s responsibility to keep an eye on the tracking and to be available to collect the express parcel when delivery is due. This item should be refrigerated upon delivery. In the case that no one will be home to collect the express item, the postman will leave a card advising you to pick up your parcel from the post office that afternoon (unless you provide authority in the comments section for a safe drop with instructions for where you wish to have the parcel left.  We cannot be held responsible for the hot whether that may expose the product to more heat. Parcel pick up notification cards can often go missing, so please ensure you check with your local post office if you are expecting delivery and keep an eye on your tracking. 

Important Express Post Consideration:  It is the customer’s responsibility to confirm whether the destination postcode is within range at the Australia Post express post network and this can be confirmed here: http://auspost.com.au/personal/express-post-network-nsw-act.html

You may wish to consider our SAFE DROP options with Australia Post - Please read more about this and our shipping procedures here: http://shop.gapsaustralia.com.au/shipping-returns/