Yoghurt and Kefir Starters

Kultured Wellness Yoghurt and Kefir Starters offer a simple way to make delicious fermented foods that are deeply nourishing for your gut microbiome.

They are vegan-friendly, do not contain any additives, preservatives or fillers, and one starter can be used to make approximately 10 litres of Kefir or yoghurt.

From autism to wellness - Kirsty WirthDue to serious health issues with her family, Kirsty Wirth developed the Kultured Wellness yoghurt and kefir starters out of pure necessity and desperation, as she sought to provide her children with the high-dose probiotic nourishment that they needed to heal in a way that they could afford, and that her family could tolerate.

These products are now nourishing hundreds of people, and literally changing their lives, as they regain control of their health. This is something that Kirsty is extremely proud of.

Cyndi met Kirsty at the 2015 Wellness Summit and after their discussion there, she interviewed Kirsty so that she could share her story with the Changing Habits community. This interview is available to read as a blog here ‘From Autism to wellness – a mum’s story’ and is also available as an audio file here.

Kirsty’s philosophy is simple: we need to accept the cards we have been dealt and then take responsibility for our own health and that of the next generation. It’s about making sure that we don’t continue to hand down these health issues that could be stopped now.

Kirsty’s mission is to reach more people and families in our community, and be able to spread the word about how fermenting can be an easy and powerful way to nourish the gut microbiome for good health. This is not a fad diet or a quick fix, it’s a commitment to the adventure of healing, and a true desire for a better life.

The Kultured Wellness Cultures

Unlike traditional kefir grains and powdered starters, Kultured Wellness cultures are shipped in liquid form and there is no soaking or temperature monitoring required. Delicious bubbling kefir and creamy yoghurt are achieved through a one-step fermenting process, where the culture is added to either coconut water or coconut cream and is left on a bench top to work its magic.

Fruit can be added at the beginning of the fermenting process, allowing you to obtain the vitamins and minerals without having to metabolise the sugar. The Kefir starter can also be used as a whey alternative for fermenting fruit and vegetables. Both these methods are excellent for people who can’t tolerate sugar, but still want to incorporate these nutrient-rich foods into their diets.

Benefits of Kultured Wellness Cultures

  • Have an extremely high potency CFU count. This yoghurt contains 41 billion CFU per cup and kefir 27 billion cfu per cup
  • Are suitable for those on GAPS, Body Ecology, FODMAP, low sugar, LFHC, gluten free, casein free, vegan, vegetarian, ketogenic diets
  • Have the potential to benefit those who may react to traditional fermented foods and who suffer from conditions such as histamine intolerance, SIBO, high inflammation, autoimmune conditions, food sensitivities, Autism, ADHD, PDD-NOS and PANDAS
  • Are D-Lactate free
  • Is exceptionally high in Bifidobacterium, which are crucial for healing leaky gut, immune regulation and aid in digesting plant matter
  • Are great for replenishing the gut with beneficial microbes after antibiotic use and diarrhoea
  • They fight against candida, crowd out viruses, assist with weight management and obesity, and aids in regulating histamine imbalances and reduces inflammation
  • Are beneficial for those that experiences health ailments such as allergies, eczema and psoriasis.

These potent cultures contain:

  • Bifidobacterium bifidum
  • Bifidobacterium lactis
  • Bifidobacterium longum
  • Lactobacillus rhamnosus
  • Lactobacillus gasseri
  • Lactobacillus planetarium
  • Lactobacillus salivarius
  • Bifidobacterium infantis
  • Saccharomyces boulardii


“To say I am thankful to have discovered these cultures is an absolute understatement. To be able to use the finest array of probiotic strains to create foods that are sugar free, delicious and beyond healing to the digestive system makes a phenomenal combination. The beauty of these cultures is that they are tolerated by most, being low histamine and free of particular strains that may affect those with compromised gut flora. I personally have witnessed many of my clients improve drastically when they use these cultures alongside their healing regime and dietary alterations. Many of my clients cannot tolerate sugar for a period of time, and therefore using these cultures to eat up the sugars found in many natural and beautiful foods and turn them into nutritional powerhouses excites me, and my clients so much. I personally have used these cultures to turn difficult to digest foods into simple to digest superfoods, such as cashews, beetroots, ginger, garlic, mangoes and the list goes on! It is so exciting, and my fridge would now be way too boring without them.”

Sheridan Williamson, Nutritionist and GAPS practitioner