• Three carefully chosen probiotic strains make up this yogurt starter formula.
• LACTOBACILLUS BULGARICUS - STREPTOCCUS THERMOPHILUS - LACTOBACILLUS CASEI.
• SCD GAPS and GFCF legal product and Hypoenic, will make a creamy non dairy yogurt when used with non dairy type milk.
• The combination of these probiotic strains offers an excellent culture that will produce a mild ifying flavor, smooth creamy consistency and texture as well as a pleasant taste..

GI ProStart an SCD yogurt starter produces dairy free yogurt composed of three vital strains of probiotics which are well known for their promoting benefits. GI ProStart can be used to culture just about any type of milk, including cow, goat, soy, almond and nut. GI ProStart CHARACTERISTICS TASTE: The combination of these probiotic strains offers an excellent culture that will produce a mild ifying flavor, smooth creamy consistency and texture as well as a pleasant taste. TEXTURE: Smooth, thick texture. POTENCY: This combination of the two well-recognized and documented yogurt strains (S. thermophilus and L. bulgaricus), combine with L. casei to produce a viable and potent cultured yogurt. STABILITY: For an optimal and long-lasting culture place the bottle in refrigeration to maintain its potency and long-term stability. Please maintain the desiccant barrel in the bottle to provide the optimal moisture control, and tightly seal the cap on the bottle. ATTRIBUTES OF THE GI ProStartYOGURT STRAINS EFFECTIVE STRAINS: Streptococcus thermophilus and Lactobacillus bulgaricus are well recognized to work together and transform milk into tasty yogurt containing high levels of live lactic bacteria. L. casei offers an excellent lactic producing strain that provides additional promoting attributes in the formula. HYPOENIC: Avoidance of ingredients such as maltodextrin (derived from corn, wheat or rice), chicory root-based inulin oligosaccharides, anhydrose dextrose (corn derived), no fructooligosaccharides (FOS), and/or starches for those following dietary programs requiring their avoidance. DAIRY AND GLUTEN FREE YOGURT: The highest quality and pure LAB cultures are used in this formula. The yogurt strains are recognized to have exposure to some dairy peptones (broken down molecular structures) during their fermentation. The final culture is filtered and has less then detectable levels of dairy proteins.