Product Information
Product Information
We produce and sell starters for making of Bulgarian yogurt, Bulgarian yogurt with Rose, Greek style yogurt, kefir, sirene and kashkaval.
Our starters contain freeze-dried live active bacteria cultures, featuring the world-famous Lactobacillus Bulgaricus strain.
All our starters are fully natural with no additives, preservatives, artificial colors or flavors. They contain no GMO ingredients and are gluten free. All our products are Halal and Kosher certified.
Our main product and best-seller is the unique Bacillus Bulgaricus Yogurt starter, which makes the best yogurt in the world. It is a classic original Bulgarian Yogurt Starter.
Bacillus Bulgaricus 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 packaged 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.
Product Information
You can get full product info for all our products here.
Storage Instructions
Use by the date indicated on the label.
Bacillus Bulgaricus starters are shipped in sealed sachets.
Transporting the packs (i.e. shipping them to you) at ambient temperatures (even in the warmest climates) is perfectly OK and will not damage the live cultures. We use a freeze-dried process that keeps the strains alive and comfortable even during long trips in hot weather.
Once you receive your starter packs – pop them in the refrigerator or the freezer for best storage.
- 2+ years at around 0°F (-18°C) or lower (in the freezer)
- 1-2 years at around 40°F (4°C) (in the fridge)
- Up to 1 year at ambient (room) temperature.
Unfreezing the starter packs and freezing them again (e.g. when using only a portion) is OK to do, even multiple times.
Make sure you store open sachets in a way that prevents moisture from getting in, i.e. well closed in a Ziploc bag or wrapped around and fastened with a rubber band.