oxiceutics MyCrispatus Starter Culture — 6 Single-Use Sachets of L. crispatus & LRDR™ L. reuteri with FOS prebiotic

MyCrispatus™ Complete Starter Culture is a ready-to-use sachet mix of human-origin Lactobacillus crispatus and LRDR™ Lactobacillus reuteri plus a 13 g FOS/Inulin prebiotic blend formulated to make six quarts of thick, yogurt-like cultured dairy with live active cultures.

This starter was developed with Dr. William Davis and packaged as six single-use sachets that combine probiotic strains with a built-in prebiotic to simplify home fermentation. Each sachet contains enough culture and about 13 grams (roughly two tablespoons) of a fructooligosaccharide/inulin blend so you don’t need to add extra fiber. Follow the included process—fermenting around 36 hours near 100 °F (38 °C)—to produce a pleasantly thick cultured dairy product using pasteurized milk or half & half.

How does MyCrispatus™ make home fermentation easier?

The formula integrates both probiotics and prebiotic substrate in one sachet, removing the extra step of adding fibers. Single-use pouches simplify measuring and reduce contamination risk during batch preparation.

• One sachet per quart; six sachets included for six quarts total.
• 13 g prebiotic blend pre-measured into each pouch—no extra FOS or inulin required.
• Cultures selected for dairy fermentation to produce a thick, yogurt-like texture.
• Clear fermentation guidance available at Oxiceutics.com to follow Dr. Davis’s recommended process.

What strains are included and why might they matter?

The starter contains human-origin Lactobacillus crispatus alongside LRDR™ Lactobacillus reuteri, combined to support robust fermentation in a dairy medium. These strains are chosen for their ability to ferment lactose and create a dense, cultured texture when prepared as directed.

• L. crispatus and LRDR™ L. reuteri are included in each sachet.
• Formulated for stable performance during extended fermentation (~36 hours).
• Designed to yield a live active culture count in finished product when protocols are followed.

How should I use and store the starter and finished product?

Mix sachet contents into pasteurized half & half or milk, keep the mixture at roughly 100 °F (38 °C) for about 36 hours, then refrigerate the finished cultured dairy. Store unopened sachets in a cool, dry place and enjoy prepared product within seven days for best quality.

• Use pasteurized dairy; do not use ultrahigh-temperature (UHT) products unless specified.
• Ferment about 36 hours at ~100 °F (38 °C) following the included recipe.
• Refrigerate finished cultured dairy and consume within seven days.
• Unopened sachets: keep cool and dry; avoid direct sunlight and moisture.

Are there ingredients or allergens I should know about?

The starter sachets are free from many common allergens and unnecessary additives, but the final prepared food contains milk when made with dairy. The product is a clean-label formulation without added sugars, artificial colors, flavors, or common allergens in the dry mix.

• No dairy, sugar, yeast, wheat, tree nuts, starch, casein, eggs, or peanuts in the dry sachet.
• Finished food contains milk when prepared with dairy ingredients.
• Consult a healthcare professional if pregnant, nursing, immunocompromised, or taking medications.

Who is this for? MyCrispatus™ Complete Starter Culture is designed for home fermenters who want a reliable, all-in-one sachet that pairs human-origin probiotic strains with a prebiotic blend for thick, yogurt-like cultured dairy. It fits hobby fermenters, people experimenting with making their own cultured foods, and anyone seeking a clean-label starter developed with a recognized advisor. It is not a medical treatment; follow package directions and consult a healthcare professional for health-related concerns.

Ingredients

Fructooligosaccharides (FOS)