Buy Sirene Online – Bacillus Bulgaricus

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Sirene

Rated 5.00 out of 5

$4.79 – $12.99

Our Bulgarian Sirene (hard white brined cheese) starter makes a delicious sirene that turns out perfectly every time. Crumbly or creamy with excellent taste and great aroma, it's never been easier to make your own sirene. Select a pack size and get some now!

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5
5
Glenn O. – January 8, 2021

My Grandmother immigrated from Hungary and ate yogurt all her life and died at the age of 97. My Mother has made and eaten Bulgarian yogurt all her life and is going strong at 80 years of age. I have ...Read More

My Grandmother immigrated from Hungary and ate yogurt all her life and died at the age of 97. My Mother has made and eaten Bulgarian yogurt all her life and is going strong at 80 years of age. I have eaten yogurt most of my life and am going to start making it myself at 62 and would like to get another 35 year under my belt. I believe in yogurt and Bulgarian yogurt is the best tasting out of any I have tried.

5
5
Allan – January 7, 2021

I had convinced my brother Rex to get some starter culture directly from you as I had been getting it for him but with our lockdown it's difficult and I suggested he contact you direct. Regards, Allan ...Read More

I had convinced my brother Rex to get some starter culture directly from you as I had been getting it for him but with our lockdown it's difficult and I suggested he contact you direct. Regards, Allan

5
5
L A – January 7, 2021

Having been a Bacteriologist for decades in the medical field and also having majored in Chemistry, I had wide experience in anything to do with bacteria and organic chemistry. In my early years I w ...Read More

Having been a Bacteriologist for decades in the medical field and also having majored in Chemistry, I had wide experience in anything to do with bacteria and organic chemistry. In my early years I was more interested In human medical infections where Lactobacilli were sometimes relevant, such as subacute bacterial endocarditis and mouth infections. Yoghurt was far from my mind.
As I aged I began to get some of the old age problems, including fructose malabsorption problems and other bowel problems and became interested in diet and lactose. Then a few years ago my wife and I when on a holiday in Bulgaria, made contact with local yoghurt and found it tasty and comforting to my bowel. I looked at commercial products and most were thickened by inulin and this is not good for me, so then got onto your starter culture. I notice that most commercial products don't have the bulgaricus strain but have other lactobacilli, so I have gone with yours. I also notice that yoghurt in USA has the bulgaricus strain.
The most important factor I have found when trying to get a reproducible batch is the preheating of the milk. The milk has to be heated up to around 95 C and cooled to 42C before inoculating. It appears as if the fat "micelles" have to be changed and probably the proteins in the milk somehow changed in structure to allow the clotting to occur?
I heat to 95C, cool to 42C, inoculate and incubate in a Davis and Waddel electric incubator for 10Hrs and it always works. I reuse some for the next batch, but after 3 uses, I go back to the stock powder.
Overall I like it and it likes me.
I have not tried any of the other cultures as this one is good for me.

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