GI ProStart

🌿 GI ProStart™ Yogurt Starter 

💚 Gentle, SCD-Legal Yogurt Starter for Sensitive Digestion

GI ProStart™ is a clean, plant-based yogurt culture featuring three clinically studied probiotic strains. It’s designed for people who need a gentle, reliable, and potent yogurt starter that works with both dairy and non-dairy milks.

Whether you’re following SCD, low-FODMAP, dairy-free, gluten-free, or simply want a cleaner probiotic food, GI ProStart™ makes it easy to create smooth, creamy, gut-supportive yogurt at home.

⭐ Potency You Can Trust   

Each 1/8 teaspoon cultures 2 quarts of yogurt

• 1 bottle makes up to 80 quarts
• Contains approximately 1075.2 billion CFU per 64 oz batch (reference values vary by milk type, temperature & fermentation time)
• Lab-verified for purity, stability, and strain viability

Heat Stability Testing Shows:

GI ProStart™ maintains full potency when exposed to:

• 70°F (22°C) for 14 days
• 85°F (29°C) for 7 days
• 100°F (38°C) for 4 days

That’s why your bottle may arrive warm — but still retains its full potency.

⭐ Works With Dairy & Non-Dairy Milks

GI ProStart™ can be used to culture:

• Cow or goat milk
• Almond, cashew, coconut, and soy milks
• Other alternative milks (may require slightly more starter)

Produces smooth, thick yogurt with a pleasant, mildly tangy flavor.

⭐ What’s Inside

A synergistic blend of three well-documented probiotic strains:

✔ Streptococcus thermophilus

• Initiates fermentation
• Supports immune modulation
• Produces lactase (helps digest lactose)
• Produces lactic & acetic acids to inhibit harmful bacteria

✔ Lactobacillus bulgaricus

• Produces “bulgaricans,” a natural antimicrobial substance
• Helps regulate bowel movements
• Supports breakdown of food components
• Works with L. casei to inhibit yeast (including Candida)

✔ Lactobacillus casei

• Broadens probiotic activity
• Produces L-lactic acid (gentle on adults & children)
• Supports smooth, creamy yogurt texture

⭐ Health Benefits Supported by Research

Clinical studies on yogurt cultures demonstrate:

• Immune system support
• Improved lactose digestion
• Inhibition of pathogenic organisms (Candida, H. pylori, E. coli, etc.)
• Support for gut motility and bowel regularity
• Reduction of diarrhea (including traveler’s & antibiotic-associated)
• Support for nutrient absorption
• Antioxidant and toxin-reducing activity in the gut
• May support reduced allergic responses (IgE modulation)

⭐ SCD-Legal & Allergen-Friendly

• SCD-Legal
• Lactose free when fermented 24 hours or more
• Gluten-free
• Dairy-free ingredients (final yogurt may contain trace broken-down dairy peptides)
• No preservatives
• No fillers, FOS, maltodextrin, inulin, or starches
• Manufactured in a cGMP facility for purity & safety

⭐ Frequently Asked Questions (Simplified)

How much starter do I use?

Use 1/8 teaspoon for 2 quarts of cow/goat milk.

Alternative milks may need up to ½ teaspoon per quart.

How long should I ferment?

• Dairy yogurt: 24 hours
• Non-dairy yogurt: 8–10 hours

Do I need a yogurt maker?

Yes — any standard yogurt maker works well.

Can I use finished yogurt as the next starter?

Not recommended. Culture strength declines quickly. Always start fresh.

Can I freeze the starter?

Yes — up to 1 year.

(Yogurt itself may lose some beneficial bacteria after freezing.)