Starters Yogurt 30
A three-culture collection for preparing homemade yogurt, combining Bulgaricus, Casei and Reuteri starter blends in one colour-coded 30-capsule pack.
Open one capsule and add the culture powder to approximately 1–2 litres of milk cooled to 43°C. The capsule itself is not intended for swallowing.
- 10 Bulgaricus starter capsules
- 10 Casei starter capsules
- 10 Reuteri starter capsules
- One capsule for approximately 1–2 litres of milk
KEY INGREDIENTS
Ingredients
CULTURE COMPOSITION
BULGARICUS — 10 WHITE CAPSULES
Declared cultures:
Lactobacillus delbrueckii subsp. bulgaricus
Streptococcus thermophilus
Published culture-count data:
Lactobacillus bulgaricus — 3.0 × 10⁹ CFU/g
Streptococcus thermophilus — 2.4 × 10¹⁰ CFU/g
CASEI — 10 ORANGE CAPSULES
Declared cultures:
Lactobacillus delbrueckii subsp. bulgaricus
Streptococcus thermophilus
Lactobacillus casei
Published culture-count data:
Lactobacillus bulgaricus — 1.34 × 10⁹ CFU/g
Streptococcus thermophilus — 1.1 × 10¹⁰ CFU/g
Lactobacillus casei — 5.0 × 10⁹ CFU/g
REUTERI — 10 YELLOW CAPSULES
Declared cultures:
Lactobacillus delbrueckii subsp. bulgaricus
Streptococcus thermophilus
Lactobacillus reuteri
Published culture-count data:
Lactobacillus bulgaricus — 5.0 × 10⁹ CFU/g
Streptococcus thermophilus — 1.1 × 10¹⁰ CFU/g
Lactobacillus reuteri — 2.22 × 10⁹ CFU/g
ALLERGEN INFORMATION
Contains milk-derived ingredients, including naturally occurring lactose and milk powder.
Complete carrier composition:
Verify against the final approved product specification and Spanish production artwork.
How to use
Heat 1–2 litres of milk to approximately 85°C, then allow it to cool to 43°C.
Select one Bulgaricus, Casei or Reuteri capsule. Open it and add only the culture powder to the warm milk.
Whisk gently, transfer to clean containers and incubate at a stable temperature of approximately 43°C.
Begin checking the yogurt after 8 hours. Once the desired texture and acidity are reached, refrigerate for several hours before serving.
Three culture blends for homemade yogurt
- Includes three distinct starter-culture blends: Bulgaricus, Casei and Reuteri
- Contains 10 colour-coded capsules of each starter blend
- One capsule is designed to prepare approximately 1–2 litres of milk
- Bulgaricus combines Lactobacillus bulgaricus with Streptococcus thermophilus
- Casei and Reuteri provide two additional three-culture fermentation options
- The 30-capsule collection supports up to 30 separately prepared yogurt batches
AGEOVER Starter 30 is a collection of three colour-coded starter-culture blends for preparing homemade yogurt. The pack contains Bulgaricus, Casei and Reuteri cultures, supplied as 30 individual capsules.
The Bulgaricus selection contains Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. The Casei and Reuteri selections retain the traditional yogurt cultures while adding Lactobacillus casei or Lactobacillus reuteri respectively.
Each capsule is designed for approximately 1–2 litres of milk. Heat the milk, allow it to cool to approximately 43°C, open the selected capsule and add only the culture powder. Mix gently, incubate at a stable temperature and refrigerate once the preferred texture and acidity have developed.
The capsules are used as measured containers for the starter cultures and are not intended to be swallowed as food supplements.
Bulgaricus Blend — 10 White Capsules
A traditional two-culture starter containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.
Casei Blend — 10 Orange Capsules
A three-culture starter containing Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Lactobacillus casei.
Reuteri Blend — 10 Yellow Capsules
A three-culture starter containing Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Lactobacillus reuteri.
Milk-Derived Carrier Ingredients
The current product information identifies naturally occurring lactose and milk powder. The final allergen declaration must follow the approved Spanish artwork.
Product type
Freeze-dried starter cultures for homemade yogurt preparation.
Format
Colour-coded culture capsules. Open the selected capsule and add the powder to milk.
Pack contents
30 capsules in total.
Bulgaricus
10 white capsules.
Casei
10 orange capsules.
Reuteri
10 yellow capsules.
Net quantity
12 g.
Recommended quantity
One capsule for approximately 1–2 litres of milk.
Preparation temperature
Cool the heated milk to approximately 43°C before adding the culture.
Incubation
Maintain a stable temperature of approximately 43°C. Begin checking the yogurt after 8 hours and continue until the preferred texture and acidity are reached.
Cooling
Refrigerate the finished yogurt for several hours before serving.
Important use instruction
Open the capsule and use only its culture powder for yogurt preparation. Do not swallow the capsule as a food supplement.
Allergen information
Contains milk-derived ingredients, including lactose and milk powder. Verify the exact legally required milk allergen declaration against the approved Spanish artwork.
Storage
The current artwork declares a shelf life of 11 months at 2°C and two years at −18°C. Confirm the exact consumer storage instructions and shelf-life basis on the final Spanish label.
Food hygiene
Use clean preparation equipment, sterilised containers and the temperature instructions supplied with the yogurt maker or fermentation equipment.
SKU
Leave empty until verified against the AGEOVER stock record.
Barcode / EAN
5065019221124.
