We still haven’t transferred the yogurt making recipes from our old website. They will appear here very soon so please check back later.
Yogurt Starter Nutritional information for the 2 gram pack of yogurt starter culture. Not a significant source of calories from fat, saturated fat, dietary fiber, sugars, protein, vitamin A, vitamin C, iron and calcium. Other ingredients: Nonfat milk solids Laboratory cultures Lactobacillus bulgaricus (>1 billion cfu) and Streptococcus thermophiles (>1 billion cfu) Contains no preservatives, […]
All our products are Kosher certified and Halal certified. Please contact us if you require a copy of the above certificates or if you need any other documentation — production of probiotic food supplements registration, manufacturing facility master file, food safety registration, product information sheets, etc.
Bacillus Bulgaricus is a classic original Bulgarian Yogurt Starter. It is an authentic Bulgarian heirloom yogurt starter made with naturally sourced lactic acid cultures, isolated from natural sources in ecologically preserved areas in Bulgaria. It is produced and packed in Bulgaria. It makes genuine Bulgarian yogurt (kiselo mlyako) of exceptional quality with classic Bulgarian yogurt taste, thickness, acidity […]
Bacillus Bulgaricus is truly incredible. This yogurt starter culture consists of two strains – lactobacillus bulgaricus and streptococcus thermophiles in a perfect combination to make the most incredible yogurt. Every single time. The lactic acid bacteria we use are isolated from natural sources in Bulgaria and selected according to the microbiological, physiological and metabolic characteristics, which are beneficial […]
People often ask us if it is true that the famous Lactobacillus Bulgaricus bacterium is found only in Bulgaria and is it why you can’t really get a good Bulgarian yogurt outside of Bulgaria. It is true that in order to make genuine Bulgarian yogurt you need either a batch of genuine Bulgarian yogurt or a […]
It is easy to make Bulgarian kashkaval using Bacillus Bulgaricus Kashkaval starter culture with lactobacillus bulgaricus. It only takes a few easy steps to make your own soft yellow kashkaval cheese. You can use any kind of milk you want — cow’s, sheep’s, goat’s, skim, whole, raw, pasteurized, dairy (unfortunately this does not work with non-dairy milk), it […]