Frequently Asked Questions
The function of yogurt starter bacteria is to ferment lactose (milk sugar) to produce lactic acid, which creates the yogurt consistency. This fermentation also produces the flavour of the yogurt. The main starter bacteria in yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus.
Unlike other yogurt starter bacteria, Probio7 Happy Gut also contains three clinically researched strains to help support your gut health. One of these is Lactobacillus rhamnosus GG, one of the world's most researched strains.
It can also be unclear whether you are receiving enough of the friendly bacteria to make a difference.
Unlike store-bought live yogurts, we have tested our yogurt to ensure each 125ml serving contains 6 billion friendly bacteria, proven to reach your gut alive.
To learn more about the friendly bacteria in Probio7 Happy Gut, click here.
Using Probio7 Life Yogurt Maker is as easy as 1, 2, 3!
1. Add 1L of UHT milk and 1 sachet of Probio7 Happy Gut to your mixing bottle. Add the lid, shake it up and transfer evenly to your ceramic pots
2. Add 400ml of water to your Probio7 Life machine, add your pots. Add the lids to your pots and then close the machine lid
3. Select the yogurt making function on the machine and you're all set! In 8 hours your yogurt will be ready.
For best results, we recommend refrigerating for 24 hours before consuming.
Your yogurt will stay fresh for 6 days in the fridge. Be sure to check out our Gut Healthy Recipes for tasty ways to serve that the whole family can enjoy.
Your bacterial sachet contains the yogurt starter which breaks down the lactose in the milk, changing the texture and taste of the milk to create yogurt. This has been paired with 3 clinically researched strains of friendly bacteria that help support your gut health. We worked with the Technical University of Munich to ensure you receive a therapeutic dose of friendly bacteria in each serving. 125ml of yogurt provides 6 billion bacteria.
If you use leftover yogurt instead of the bacterial sachet to make yogurt, it means you will be lowering the concentration of bacteria and you won’t be receiving a therapeutic dose of the bacteria. This is why we recommend using a new sachet each time.
What's in it?
Lactobacillus rhamnosusATCC 53103, and AB-KolicareBifidobacterium LongumCECT 7894 andPediococcus PentosaceusCECT 8330