MyCrispatus Starter Culture pouch, front, with FOS and Inulin

MyCrispatus Starter

$30.00
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MyCrispatus Starter Culture pouch, front, with FOS and Inulin
  • MyCrispatus Starter Culture pouch, front, with FOS and Inulin
  • DIY made simple: add milk, mix, ferment. Makes 6 quarts of cultured dairy
  • MyCrispatus Starter pouch on a bright kitchen counter
  • Powered by FOS and Inulin, the prebiotic fibers in MyCrispatus Starter
  • Bowl of homemade cultured dairy with strawberries
  • MyCrispatus Starter back panel with Nutrition Facts, directions and ingredients
MyCrispatus Starter

Doctor-developed LRDR™ starter culture

MyCrispatus Starter

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$30.00
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  • Third-Party Lab Tested
  • Manufactured in the USA with Domestic and Imported Components

Free shipping to the USA on orders over $125

How it's made and tested

  • Third-Party Lab Tested
  • Manufactured in a cGMP Facility
  • Manufactured in the USA with Domestic and Imported Components
  • Clean Formula

Directions For Use

Follow these directions carefully to make MyCrispatus cultured dairy.

  1. Mix

    In a large bowl, empty the contents of one MyCrispatus starter sachet. Pour in several tablespoons of half-and-half and mix well, breaking up any clumps with a spoon. Pour in the remaining half-and-half and mix.

  2. Culture

    Cover and place in heating device and maintain 100°F for 36 hours.

    36 hours

  3. Chill

    Remove from heat and refrigerate for 6 hours.

    6 hours

You will need

  • A glass or ceramic bowl large enough to hold at least one quart of liquid. Make sure your bowl and all utensils are clean by washing with soap and hot water.
  • One MyCrispatus starter sachet (includes FOS and Inulin).
  • One quart of half-and-half dairy, organic recommended.
  • Some method of maintaining 100° F for 36 hours.

Food safety

Read this before your first batch

  • Allergen Information: When prepared with dairy, the finished cultured food contains milk.
  • Health Caution: Individuals who are pregnant, nursing, or immunocompromised should consult a healthcare professional before consuming home-fermented foods, including cultured foods prepared with MyCrispatus Starter.
  • Always use pasteurized dairy. Prepare and store only as directed. Home fermentation results may vary based on milk quality, temperature, time, and equipment. Refrigerate the finished cultured food promptly at 40°F (4°C) or below and consume within 7 days. Discard the finished batch if the preparation, incubation, or refrigeration instructions were not followed, or if it shows mold, discoloration, separation beyond normal whey, or an odd odor.

About this product

The Authentic & Original Doctor-Formulated L. crispatus Starter Culture

Contains the proprietary LRDR™ L. reuteri Strain. Complete All-in-One Starter Culture with Prebiotics and Probiotics included.

  • Makes Tangy Yogurt-Like Cultured Dairy

    One sachet makes 1 quart of smooth, tangy yogurt-like cultured dairy.

  • Makes Home-Fermentation Easy

    With 13 g of FOS and inulin prebiotic fiber already included, there’s no need to buy prebiotics separately. Each pouch holds 6 single-use sachets, enough for 6 quarts and easy to share with family and friends.

  • Developed with William Davis, MD

Questions

Your questions, answered

See all FAQs

About the product

What is MyCrispatus® Starter, and how is it different from MyReuteri® Starter?

Both are starter cultures for making yogurt-like cultured dairy at home. Neither is a supplement. MyCrispatus® Starter combines two live cultures, SP-28 L. crispatus and LRDR™ L. reuteri, while MyReuteri® Starter contains LRDR™ alone. Each sachet also includes 13 g of FOS and inulin prebiotic fiber.

How much does one pouch make?

One pouch holds 6 single-use sachets. Each sachet makes 1 quart, so one pouch makes 6 quarts.

Safety and who it's for

Are there allergens or safety notes?

Allergen information: MyCrispatus® Starter is made without dairy, artificial colors, artificial flavors, sweeteners, yeast, wheat, tree nuts, starch, casein, eggs, or peanuts. When prepared with dairy, the finished cultured food contains milk.

Health caution: Individuals who are pregnant, nursing, or immunocompromised should consult a healthcare professional before consuming home-fermented foods, including cultured foods prepared with MyCrispatus® Starter.

Storage and shipping

How should I store the sachets, and when should I discard a batch?

Sachets: Shelf-stable for transport; please refrigerate after delivery.

Finished batch: Always use pasteurized dairy. Prepare and store only as directed. Home fermentation results may vary based on milk quality, temperature, time, and equipment. Refrigerate the finished cultured food promptly at 40°F (4°C) or below and consume it within 7 days. Discard the finished batch if the preparation, incubation, or refrigeration instructions were not followed, or if it shows mold, discoloration, separation beyond normal whey, or an odd odor.

Problems with a batch? Contact us at info@oxiceutics.com and we’ll be happy to help.

Cultured dairy

How do I make it?

You will need: a glass or ceramic bowl that holds at least one quart; one MyCrispatus® Starter sachet (FOS and inulin are already included); one quart of half-and-half (organic recommended); and a way to hold 100°F for 36 hours. Wash your bowl and all utensils with soap and hot water before you begin.

  1. Empty the contents of one sachet into the bowl.
  2. Add several tablespoons of half-and-half and mix well, breaking up any clumps with a spoon.
  3. Pour in the remaining half-and-half and mix.
  4. Cover, place your heating device, and maintain 100°F for 36 hours.
  5. Remove from heat and refrigerate for 6 hours.

Always use pasteurized dairy. Prepare and store only as directed. Full recipe at oxiceutics.com/blogs/recipes.

Reviews

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