Spring Specials | Bug Boosting Bundle
Spring Specials | Bug Boosting Bundle
Spring Specials | Bug Boosting Bundle

Spring Specials | Bug Boosting Bundle

$113.00 Regular price (RRP $160.95)
$113.00

The two ferments every gut-loving kitchen starts with.

$113 $160.95 · Save $47.95 · Spring Specials end 2 December

✅ Coconut yoghurt and coconut kefir: thick and creamy, light and fizzy
✅ Each culture makes up to 10 litres
✅ Includes Kirsty's favourite Kilner 3L fermenting jar
✅ Dairy-free, beginner-friendly and family-sized

What's inside

Our cultures are specifically formulated to contain a therapeutic dose of probiotics.

See why Kirsty loves fermenting in Kilner glassware

Easy as 1, 2, 3

  1. Yoghurt: stir the starter into 1.6L of AYAM full-fat coconut cream. Kefir: pour the starter into 2L of Cocobella coconut water.
  2. Leave it on the bench: 12–24 hours for yoghurt, 24–48 hours for kefir.
  3. Refrigerate and enjoy. Make one batch at a time in your jar.

💬 Kirsty's tip: “Save a cup of each batch to start the next one, and your fridge stays stocked.”

Recipes to try this week
Two cultures, endless ideas. Tap a photo for the full recipe on our blog:

👉 Browse more fermenting recipes on our blog

What our community says

“I was honestly terrified to try making the cultures because I thought it would be too hard and I'd mess it up. But it was embarrassingly simple! The instructions were so easy to follow and now I make the yoghurt all the time.”
— Jessica, Tasmania

“I can't believe I built it up to be such a big deal making the Kultured Wellness Coconut Kefir. It was honestly as simple as adding the starter and coconut water into a jar and letting it ferment. Who would have thought it could be that easy?”
— Lisa, South Australia

“I love this kefir so much, it is delicious and you can feel it doing you good!”
— Jane C., verified buyer

Never fermented before? Follow our video tutorials, and if your first ferment doesn't take, our Culture Starter Guarantee has you covered.

Our cultures are handmade in small batches, and live cultures post on Mondays so they never sit in the post over a weekend.