Product Information

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 and aroma. The yogurt is thick and creamy in nature and has the perfect balance between mild and tart, and has an impeccable taste. It is unlike any other yogurt you’ve ever tried.

Ingredients and Product Information

Each pack contains freeze-dried live active lactic acid yogurt starter cultures. Since the bacteria is grown on organic dried milk powder, the pack also contains a minute (very small) quantity of dried organic milk powder, which is completely consumed by the bacteria during fermentation. The resulting yogurt is completely lactose free if made with dairy milk and completely dairy-free if made with dairy-free milk.

Bacillus Bulgaricus yogurt 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.

1 gram of the starter contains more than 25 billon cfu of lactobacillus bulgaricus and streptococcus thermophiles in a proprietary formula mix. This is (at least) double the potency of other yogurt starters generally available on the market, which guarantees the best results possible. 100% potency guaranteed.

This is a heirloom yogurt starter with live active bacteria, which means that you can reuse yogurt from your previous batch to culture your new batch, for as long as you wish.

Nutritional Information

Nutritional information and labels are available here

Storage Instructions

Bacillus Bulgaricus yogurt starter needs to be kept in a cold dry place. Your fridge or freezer works best for this. You can store the packs in your freezer, at around 0°F (-18°C) or lower, for up to two years. You can store the packs in your fridge, at around 40°F (4°C), for about 6 months. Avoid keeping the packs at room temperature for prolonged periods of time as it will decrease the activity of the lactic acid bacteria in it. Unfreezing the starter and freezing it again (even more than once) is ok. Transporting the packs will not damage the live culture inside -- we use a freeze-dried process that keeps it alive even during long trips at ambient temperatures. Once you receive your packs tho, pop them in the freezer quickly for best storage conditions.

How does it work?

When you introduce the live culture into prepared milk the streptococcus thermophilus bacteria goes into action first and prepares the perfect environment for lactobacillus bulgaricus, which starts multiplying and slowly turns the milk into genuine Bulgarian yogurt. These two beneficial, transient bacteria work together in the fermentation process that turns milk into a naturally sweet, mildly tangy, smooth, fresh-tasting, custard-like treat. The process takes approximately 6-10 hours to complete. Make your own yogurt in six easy steps