This recipe is great if you are just starting your sourdough-making experience. Once you’ve mastered it, then you really won’t need a recipe to follow — you’ll know what to do at each step. Ingredients 500 g / 17.64 oz flour (see notes on flour below) 325 g / 11.46 oz warm water (see notes […]
The starter activates very quickly – because of the live active cultures and yeasts in it, it is ready to bake in as little as 1-2 hours after you feed it for the first time. You can of course feed it and let it ferment for as long as you need before you start using […]
What is a sourdough stater? Simply put a sourdough starter is a live culture made from flour and water at its basic form. Once combined the flour and water mix will begin to ferment, cultivating naturally occurring lactic acid bacteria and wild yeasts that naturally live in the flour, in the air and everywhere around […]
Use a container that can be closed with a lid (I like to cover mine with a cloth but in both cases 1L glass mason jar works best). Make sure it is clean or simply wash it out well with hot water and a little soap. Allow the container to dry and cool down if […]
18
Jun
Jun
it is not a secret that Bulgarian yogurt has medicinal effect on the human body. It has existed and has been used by the Bulgarian people for thousands of years. It has originated in the Rhodope Mountains region in Bulgaria. There, many centuries ago, the indigenous population started making yogurt by souring milk using nothing […]
The Greek yogurt starter makes Greek yogurt which tastes as amazing as Bulgarian yogurt, just a bit milder, not as tart, somewhat creamier, and somewhat thicker than it. Greek yogurt is very similar to Bulgarian, just less tart and thicker and this is exactly the yogurt this starter will make for you. Each pack contains […]
28
Jan
Jan
Water kefir, very much like kefir, is super easy to make with our Bacillus Bulgaricus kefir starter. All you need is water, sugar, our kefir starter and some flavoring if you prefer your water kefir flavored. In your culturing container (we prefer using 1L mason jars) add 1/4 cup of sugar (that’s about 50 grams) […]
Every now and then I get asked the same question so I decided to write a quick explanation about it. Sometime clients will email me saying “Hey, there is something off here — if the 1L pack contains 1 gram of starter, how come I didn’t get a pack of 50 grams with my 50L […]
15
Jul
Jul
Tarator is a cold soup made of yogurt and cucumbers. It is excellent in the summertime and helps cool your parched self and quench your thirst better than anything else. You can of course eat it any other time too but you will appreciate its icy chill more when the temperatures around you increase. So when […]
Fermenting is a great and tasty way to get some healthy and yummy probiotics in you! When fermenting your vegetables, fruits or condiments, you probably use just salt, and maybe some spices for flavor. That is great and I’m sure it makes some tasty fermented veggies! Salt helps promote fermentation by inhibiting the growth of […]
Each pack contains loose powder mix, in perfect proportions, of the two strains required to make Bulgarian yogurt — lactobacillus bulgaricus and streptococcus thermophilus. It makes thick, creamy and absolutely delicious yogurt. Bacillus Bulgaricus yogurt starter is fully natural with no additives, preservatives, artificial colors or flavors. It contains no GMO ingredients and it is gluten […]
Kefir Starter Culture is made of freeze-dried bacteria, similar to our yogurt starter culture. It is a powdery substance that you activate when you use it, in order to make kefir. Kefir grains are clumps of live kefir bacteria, colonies of yeast and bacteria, held together by kefirin, a polysaccharide substance. They are soft and rubbery […]
It is super easy to make yogurt using our Bacillus Bulgaricus yogurt starter culture. All you need is a pack of Bacillus Bulgaricus starter and milk. You can use a yogurt maker of course but it is absolutely not required. Here is how to make yogurt using just items you find at home. First, find […]
Each pack contains loose powder mix, in perfect proportions, of the two strains required to make Bulgarian yogurt — lactobacillus bulgaricus and streptococcus thermophilus. It makes thick, creamy and absolutely delicious yogurt. Bacillus Bulgaricus yogurt starter is fully natural with no additives, preservatives, artificial colors or flavors. It contains no GMO ingredients and it is gluten […]
This is a reusable kefir starter with live active bacteria, which means that you can reuse kefir from your previous batch to culture your new kefir batch, multiple times. Note: The packet contains kefir starter, not kefir grains. For more information about the difference between kefir grains and kefir starter, read this article. Each pack […]
Our Sirene starter is made and packaged in Bulgaria. It is organic and fully natural with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is gluten free. Each pack contains freeze-dried live active lactic acid sirene starter cultures. Since the bacteria is grown on organic dried milk powder, the pack […]
Bacillus Bulgaricus kashkaval starter is fully natural with no additives, preservatives, artificial colors or flavors. It contains no GMO ingredients and it is gluten free. It is manufactured and harvested in a strictly regulated sterile environment so it does not contain nor it has been in contact with nuts, soy and other common allergens. When you […]
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When it comes to buying the right pack size of Bacillus Bulgaricus yogurt starter, the most important thing to know is how much yogurt you will be making and how often. Our packs have a great shelf life, they can be stored in your freezer for 2 years without any effect on the bacteria power […]
Bacillus Bulgaricus starters are very powerful so your yogurt will easily catch. However, if you need some help in figuring out how much starter to use for how much milk, here’s a quick guide to make it easier for you: Use 1 gram for a liter/quart of milk. Use about 1.5 grams to make half […]
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