Simply add a sachet to milk (we recommend full cream long life  / UHT milk - some brands call it  'standard' or 'original' UHT milk.  Alternatively, fresh milk will need to be boiled prior to use - more info below), ferment at home, and enjoy daily gut-boosting, body-balancing benefits in every spoonful.

 Why These Two Strains?

• DSM 17938: Supports digestive health, reduces harmful bacteria, enhances immune response, and promotes gut lining repair.

• ATCC PTA 6475: Known for boosting oxytocin, improving skin elasticity, aiding muscle mass and bone density, and enhancing mood and resilience – especially as we age.

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Together, these strains do more than just aid digestion – they help you look, feel, and perform your best.

 Key Benefits

•  Gut Health: Improves microbiome balance, reduces bloating and digestive discomfort

•  Brain & Mood: Stimulates oxytocin – linked to improved mood, sleep, and emotional wellness

•  Skin & Beauty: Boosts collagen production and skin elasticity from the inside out

•  Strength & Muscle: Helps preserve muscle and bone mass naturally – great for athletes and aging adults

•  Immune Support: Reduces inflammation, strengthens immune response, and calms gut-related flare-ups

•  Longevity: Supports healthy aging by improving hormonal, immune, and metabolic balance

•  Cardiovascular Health: Research suggests support for healthier lipid levels and circulation

 How to Use

• Use a max of 1L of cow’s milk, goat’s milk, or plant-based milk (non-dairy milk must contain sugar for proper fermentation). We recommend full cream long life  / UHT milk - some NZ brands call it  'standard' or 'original' UHT milk.  Alternatively, if you prefer to use fresh whole milk, it will need to be heated prior to use. (Heat to around 90º and hold this temp for around 10 min. When the milk comes up to temperature, it will be foamy on the surface, but not simmering or boiling. If you’ve accidentally boiled the milk, remove it from the heat until it comes back down to 195ºF/90º or lower. It can still be used but may give the yoghurt a slightly different flavour. Heating the milk denatures proteins, which contributes to a firmer yogurt texture, and also eliminates most bacteria that could compete with the yogurt culture.  Stir continually when heating.  Cool the milk to around 40º C before step 2).  If you are using UHT / Long life milk, you do not need to heat it as this has already been done by the UHT process.  Use it at room temp.

• Add 1 sachet (2g) of the powder and stir well (you can use a manual whisk but not a blender). We find that the easiest way is to add the powder and milk directly into your yoghurt maker dish, put the lid on and shake it for around 20 seconds.

•  Ferment at 36–38°C for 24–36 hours using a yogurt maker