See how easy it is to make coconut kefir and coconut yoghurt using Kultured Wellness culture starters. Don’t forget to share your ferments with us on Instagram and Facebook, and tag @kulturedwellness so we can see what you’re making!

Click here to buy your coconut yoghurt starter.

Click here to buy your coconut kefir starter.


Fermenting FAQ

Are Kultured Wellness ferments easy to make?

Our starter cultures are very easy to use. They do not require heating or the use of any specific kitchen appliances. To make basic yoghurt or kefir all you need to do is add your starter culture to either coconut cream or coconut water, place the mix into a large glass jar and leave it on the bench top to ferment for 8-12 hours (for yoghurt) or 24-48 hours (for kefir). Please watch the videos above for full instructions on how to make your yoghurt and kefir using Kultured Wellness starter cultures.

Will every batch of kefir or yoghurt be the same?

Our cultures are shipped as a living food, which means that the powerful bacteria in them are active and ready to go to work without the need for activating or any temperature control. In warmer weather, fermenting will happen much more quickly and it is important to start tasting your ferments at 8 hours (for yoghurt) and 24 hours (for kefir). As you keep fermenting, you will learn how your cultures work in different temperatures, so have fun experimenting with your living foods!

What else can you do with Kultured Wellness culture starters?

Your kefir can also be used to make fermented juice or fermented fruits and vegetables. Simply add ¼ cup of kefir to 1L of freshly pressed juice or chopped fruit or vegetables topped up with water, and leave to ferment for 8-12 hours (for juice) and 24-48 hours (for fruit and vegetables). Please refer to the end of the Kefir video above for a further explanation of how to ferment fruit and vegetables using our starter cultures.

How do I know when my Kefir is ready?

Kefir should be ready after about 48 hours of fermenting on the bench top in mild weather. It should be fizzy, have a tart taste and you should no longer be able to taste any sugar from the coconut water. If the full ferment is too strong for you initially, you may wish to make a shorter ferment (i.e.) only 24 hours but keep in mind that your Kefir will contain more sugar. In warmer climates and hotter weather the kefir may be ready earlier than the recommended 48 hours. If you live in a warmer climate or if the weather has been hot check you kefir earlier to see if it is ready.

How do I know when my yoghurt is ready?

Yoghurt takes about 8-12 hours on the bench top to ferment. Once again it will have a tart taste and you will no longer taste the sugar from the coconut cream. In warmer climates it may be ready sooner and in colder climates it may need a little longer. You can judge this by tasting the yoghurt.

How are Kultured Wellness ferments different to traditional Yoghurt and Kefir?

Kultured Wellness starters provide an easy, delicious and economical way to consume the level of probiotics necessary to make significant positive changes to your gut flora. Our cultures contain 9 specially selected strains of bacteria that are integral to rebalancing your gut micro biome. Our standard cultures are made using coconut water and coconut cream, and there are no additives, preservatives or fillers in our products making them suitable for people with various allergies and sensitivities to traditional milk-based products. Please note that if you suffer from an allergy to coconut products, we can make a custom culture for you in another suitable base such as fruit juice.

When will my order arrive?

We currently culture to order, and ship via Express Post on Monday each week to ensure that cultures are not held in the postal system over the weekend. You will receive an email when your cultures are shipped, so please look out for a package the next day for capital cities or within 2 days for regional areas, particularly if you have supplied a PO Box address.

Where should I store my cultures?

Cultures should be put in the fridge once they arrive, where they can be stored for up to 6 months.

What kind of coconut water do I need to use for my Kefir?

You can use any coconut water, fresh or UHT but it must be 100% coconut water. Please remember to check the ingredients not just the labeling on the front of the coconut water package. Some brands, while claiming to be 100% coconut water actually include preservatives and additives on the ingredients list.

What brand of coconut cream do I need to use for my yoghurt?

We recommend using  Ayam Coconut cream with your yoghurt starters, as it produces the most consistent results. Many other brands contain fillers and preservatives which will effect the quality of your ferment.

How should I introduce Kultured Wellness fermented foods into my diet and what side effects could I expect?

Due to the potency of our starter cultures, your Kefir and Yoghurt may produce more “die off” symptoms than traditional fermented foods. This is due to the  good bacteria rebalancing your gut flora. For this reason it is important to start slow, and introduce Kultured Wellness ferments gradually into your diet. You may experience symptoms such as gas, fatigue and bloating when you begin. Begin with 1/4 cup per day preferably after your evening meal, and only increase the dose when these symptoms have subsided. You can work up to consuming as much fermented food as you feel comfortable with. Some people enjoy some in the morning and at night before bed time. You may like to have some before each meal.

How do I make my yoghurt smooth and creamy?

Although mixing your yoghurt starter and coconut cream together with a wooden spoon is absolutely fine, blending using a food processor, thermomix or stick mixer will produce the most consistent results. If using a thermomix we recommend using the reverse function for 10 seconds on speed 5. When using a stick blender or traditional food processer it’s important to use the lowest speed and try not to blend for too long so that the coconut cream and water do not separate. Make sure that you don’t let the mixture sit for too long in contact with metal implements as this can adversely affect the bacteria.

I can’t eat so much fermented food! Can I make a half batch?

For optimal results, we recommend doing a full plain ferment first using the whole starter culture, which will make approximately 2 litres of kefir or yoghurt. This new batch will store in the fridge for up to 6 months.

How do I get my kids to start eating fermented foods?

We recommend experimenting with some of your kids’ favourite foods as a way to introduce ferments into their diet. You can try flavouring the yoghurt and kefir with their favourite fruits. Try fermenting fruit and vegetables in bite-sized pieces. Ice blocks are also a great option and you can mix ingredients together such as avocado, coconut oil, berries and kefir or yoghurt and put them in ice block molds.

If the taste of the kefir is too tart for your kids initially, you can try using a shorter kefir ferment initially (24 hours instead of the full 48 hours), keeping in mind that there will be more sugar from the coconut water in the final product.

Can Kultured Wellness ferments be used for cooking?

Our ferments can be used as a base for cooking or to replace liquids in cooking. Examples of this are using the yoghurt as a base for making dips or kefir to make jelly, or by adding coconut yoghurt to a curry. However, heating your ferments up to high temperatures will kill the beneficial bacteria in them, so make sure the food has cooled before adding the live cultures to preserve their therapeutic qualities.

I’m going away, can I take my ferments with me?

We love our fermented foods and try to take them with us whenever we go away! You can travel with your ferments by keeping them cool with an ice brick or similar. Outside of refrigeration, they will continue to ferment and yoghurt will continue to expand so it is a good idea to leave extra space in the containers. If you are going to be away for an extended period of time you can take your starter culture and jars with you and when you arrive at your destination you can continue fermenting so that you have kefir and yoghurt while you are away.

My yoghurt has been fermenting for well over the recommended time and it is still runny. What is happening?

It’s important to taste your yoghurt, as even when properly fermented it may not change in consistency until refrigerated. Please watch the yoghurt video and read all of the relevant FAQs for more detail about how to make your yoghurt. Although have developed our starter cultures to be virtually fail-proof, occasionally a batch may not ferment as it is supposed to and if you still think your ferments haven’t worked please contact us at

I have a bacterial imbalance/parasites/IBS. Will your cultures help with this?

Our cultures are a high-strength probiotic that will certainly aid in the rebuilding of a healthy gut flora, which is crucial for anyone suffering from any of these conditions. For more severe problems, probiotics are used in conjunction with a modified diet designed to eliminate pathogenic organisms from the body while nourishing the good gut flora. This process of completely rebalancing the gut micro biome is one that takes time and Kirsty works closely with individuals to support them through this process. For more information about consulting, please email

Why do I need a new starter culture after five ferments?

After 5 ferments the strength of the bacteria in your ferments will start to diminish, which is the nature if cultured foods. By restarting with a new culture after 5 ferments you are ensuring that your ferments maintain their therapeutic potency.

Why hasn’t my yoghurt risen?

In warmer weather, your yoghurt may expand more so it is important to leave plenty of room in the jar so that it doesn’t explode! In milder temperatures, the yoghurt may not expand as much if at all, but you will know it is ready when it has a tart taste and you can no longer taste the sugar from the coconut cream.

Why did my yoghurt split?

As a living fermented food, your yoghurt may appear to “split” as the good bacteria goes to work. Just give the yoghurt a stir with a wooden spoon before eating to make sure you consume all this potent probiotic liquid!

Why is my yoghurt gritty?

If your yoghurt batch has become gritty, it may be because the coconut cream has solidified under very cool temperatures.  Bringing it out of the fridge for a while or turning your fridge up may help. It’s important if using appliances to mix your yoghurt, to only blend on low speeds as high-speed blending can also cause a modified texture.

Do I need to sterilise all my equipment?

While maintaining a clean working environment is very important, it is not necessary to maintain a sterile environment for preparing ferments. We use very hot water to wash out our jars, and don’t use detergent as residue can interfere with the bacteria. You can also use a clean hand to wipe out the inside of the fermenting jars when washing rather than a dish cloth.

Why should I only use glass and wooden utensils?

Bacteria are very opportunistic and once the sugar in your ferment has been eaten they will keep eating whatever they can! Therefore we recommend fermenting only in glass jars to ensure that the bacteria don’t eat away at the plastic, which would then be in your ferment when you eat it. Metal can also adversely affect the bacteria and contact should be avoided where possible.

Can I make your kefir or yoghurt using cow’s milk, rice milk or soy milk?

While this is possible we do not recommend it. Rice, almond, soy or any other non dairy milks will require sugar to be added for the fermenting process to take place. In addition, many non-dairy milks available have added oils and preservative that will negatively affect your gut bacteria. Unless you are using raw cow’s milk we do not recommend using cow’s milk. The pasteurisation process in commercial cow’s milk negatively affects the bacteria in the milk and will in turn negatively impact the bacteria in our cultures.

How do I flavour my kefir or yoghurt?

You can add fruit such as mango, kiwi or berries to the beginning of the fermentation process (approximately a handful per batch) to flavour your ferments remembering that the sugar will be eaten by the hungry bacteria, leaving only the good nutrients! Just pop some pieces in with your kefir, or blend it into your yoghurt mix before fermenting.

What does kefir taste like?

Kefir has a tart, effervescent taste. The fermented coconut water is quite mild and can be easily flavoured with fruits such as berries, kiwi or spices such as cinnamon.

Postage disclaimer

We package and send our cultures with ice to maintain a cooler environment during transit. We make every effort to ensure our product is kept cool and ship on Mondays and Tuesdays to ensure our products are not held in the postal system over the weekend. You will receive a shipping confirmation when your product is shipped, so please look out for your parcel, particularly if you have provided a PO Box address. It is important that cultures are refrigerated when they are received, which will be 1-2 days from shipping within Australia. While we do our best to keep them cool, we do not guarantee refrigerated transit and as these cultures are a living food they can tolerate some time away from refrigeration if required without spoiling. There is no need to be concerned if the ice included in your package has melted, this is to be expected during shipping. Please be aware and acknowledge and accept that we are unable to control the weather or the temperature whilst the product is in transit. However, if your product arrives damaged please contact us at