AgeOver 30 Yogurt Starters


The AgeOver Yogurt Starters feature three distinct blends: Bulgaricus (White), Casei (Orange), and Reuteri (Yellow), each packed with over 16 billion live active cultures per capsule to enrich your homemade yogurt with beneficial probiotics. With specific compositions tailored for diverse nutritional benefits and fermentation profiles, these starters offer a versatile approach to creating rich, homemade yogurt.


AgeOver 30 Yogurt Starters

Bulgaricus (over 27 billion live active cultures in each 10 WHITE capsule)
Composition: Lactobacillus bulgaricus, Streptococcus thermophilus.
Live Cultures Count: Lb. bulgaricus – 3.0×109 CFU/g, Str. thermophilus – 2.4×1010 CFU/g.

Casei (over 16 billion live active cultures in each 10 ORANGE capsule)

Composition: Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus casei.
Live Cultures Count: Lb. bulgaricus – 1.34×10^9 CFU/g, Str. thermophilus – 1.1×10^10 CFU/g, Lactobacillus casei – 5.0×10^9 CFU/g.

Reuteri (over 17 billion live active cultures in each 10 YELLOW capsule)
Composition: Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus reuteri.
Live Cultures Count: Lb. bulgaricus – 5.0×109 CFU/g, Str. thermophilus – 1.1×1010 CFU/g, Lactobacillus reuteri – 2.22×109 CFU/g.

Microbiological tests indicators for all cultures: Coliforms, moulds and yeasts, Salmonella, and Coagulase-positive staphylococci in 1g/25g – not detected.

General Information:
Packaging: Polyethylene packages (for orange and yellow capsules) and Aluminium foil (for white capsules), approved by the Ministry of Health.
Shelf Life: 11 months at 2°C, 2 years at -18°C.
Application: For the preparation of yogurt.
Notes: The products do not contain allergens, except for naturally contained lactose and milk powder. The dry bacterial cultures do not contain GMOs.



Creating a homemade yogurt using the above-described starter cultures is a rewarding process. Here’s a basic recipe that you can adapt based on the specific culture (Casei, Reuteri, or Bulgaricus) you choose to use. This recipe is designed for a small batch of yogurt, perfect for experimenting with the different cultures.


Homemade Yogurt Recipe Using Starter Culture Capsules

Bulgaricus (White Capsules)

Reuteri (Yellow Capsules)

Casei (Orange Capsules)



– 1 liter of milk (whole milk for creaminess, but 2%, skimmed, or plant-based alternatives work too)

– 1 capsule of yogurt starter culture (Casei, Reuteri, or Bulgaricus)



– Medium-sized pot

– Thermometer

– Whisk

– Yogurt maker or oven with a low-temperature setting

– Sterilized glass jars with lids




Heat the milk in a pot on the stove to 85°C (185°F) to pasteurize it, ensuring the yogurt sets correctly.

Let the milk cool to 43°C (110°F), the optimal temperature for activating the cultures.

Inoculate the Milk:

Open the chosen culture capsule and slowly pour the contents into the warm milk while stirring gently with a whisk to avoid the formation of lumps and to evenly distribute the culture.


Pour the inoculated milk into your sterilized jars. Place the jars in the yogurt maker and incubate following the machine’s instructions, typically 8-36 hours. If using an oven, maintain a steady temperature of 43°C (110°F).

The incubation time affects tartness and thickness. Begin checking at 8 hours for your preferred consistency and taste.


After incubation, refrigerate the jars (covered) for few hours to thicken the yogurt.

Serving: Really?


Final Note on Making Yogurt:

 Starter Culture Reuse: Reserve a few tablespoons of your yogurt batch to use as a starter for your next batch. Homemade yogurt can typically serve as a starter for 2-3 batches before a new culture capsule is needed. It’s crucial to maintain sterility throughout this process to prevent the introduction of undesirable bacteria which can affect the quality of your yogurt.

Exploring Flavors and Textures: The type of capsule you choose (Casei, Reuteri, or Bulgaricus) can subtly alter the yogurt’s flavor profile and texture. We encourage you to experiment with each type to discover your preferred taste. All our starters include Lb. bulgaricus to enhance the yogurt’s consistency, as Reuteri and Casei alone may lead to more whey separation, which some might find undesirable.

Probiotic Benefits: Each of our yogurt cultures can be consumed for their probiotic benefits, just as all our probiotic strains are suitable for use in making yogurt. This versatility offers a wonderful opportunity to incorporate beneficial bacteria into your diet in a way that best suits your lifestyle and taste preferences.


Enjoy exploring the diverse world of homemade yogurt with our culture capsules, and find your perfect match for both health and taste!


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Per sachet:

L-Carnitine Fumarate: 425 mg
L-Arginine Alpha-Ketoglutarate: 400 mg
Shatavari Extract: 400 mg
Vitamin C: 60 mg
Acetyl Cysteine: 30 mg
Vitamin E Succinate: 19 mg
Iron Fumarate: 21.5 mg
Pantothenic Acid (Vit B5): 6 mg
Zinc Acetate: 14.3 mg
Beta Carotene 10%: 10 mg
Vitamin B6: 2 mg
Copper Sulphate: 2.06 mg
Folic Acid: 0.2 mg
Selenomethionine: 25 mg
Vitamin D3: 0.0125 mg
Vitamin B12: 0.0025 mg

Shatavari Root Extract (Asparagus racemosus)

Other Ingredients: Maltodextrin, dextrates, stevia extract, aerosil.

Additional info