Nordics and Specialty Combo
Skyr Starter - DOUBLE – 4 L / 1 gal × 1
Viili Starter - DOUBLE – 4 L / 1 gal × 1
Filmjolk Starter - DOUBLE – 4 L / 1 gal × 1
Caspian Sea Yogurt Starter - DOUBLE – 4 L / 1 gal × 1
Buttermilk Starter - DOUBLE – 4 L / 1 gal × 1
Sour Cream Starter - DOUBLE – 4 L / 1 gal × 1
Subtotal: $36.54
$3.39 – $36.99
Our Greek Yogurt starter makes a mild, thick and creamy Greek Yogurt that has an unforgettable taste that can only be compared with that Greek yogurt you remember from your childhood.
This is an authentic Greek heirloom yogurt starter. Each pack contains loose powder mix, in perfect proportions, of the two strains required to make the perfect Greek yogurt — lactobacillus bulgaricus and streptococcus thermophilus.
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.
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.
The starter contains lactic acid cultures isolated from natural sources in ecologically preserved areas in Bulgaria. It is fully natural and organic with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is soy and gluten free. Halal. Kosher.
Live active lactic acid cultures of Lactobacillus Bulgaricus and Streptococcus Thermophilus.
Store the Bulgarian yogurt starter packs in the FREEZER.
Use by the date indicated on the label.
The starter packs have 2 years of shelf live. Use by the date indicated on the label.
See more storage instructions on the Greek Yogurt Starter product information page.
Additional product information is available below and on the Greek Yogurt Starter product information page.
| Ingredients | Lactobacillus Bulgaricus, Streptococcus Thermophilus |
|---|---|
| Starter Strength | > 25 billion CFU/g, 100% potency guaranteed |
| Starter Type | Heirloom Yogurt Starter |
| Details | 100% natural, No additives, No preservatives, Gluten free, Soy free, GMO free, Halal, Kosher |
| Origin | Made in Bulgaria |
| Shelf Life | 2+ years at -15 C (in the freezer), 1-2 years at 4 C (in the fridge), Up to 1 year at ambient temperature |
| Storage | Store in FREEZER |
| Milk Type To Use With | Dairy milk OK, Non-dairy milk OK, Vegan milk OK, Any milk you want to turn into yogurt, Excellent for frozen yogurts too |
Freeze-dried live active lactic acid cultures — Lactobacillus Bulgaricus and Streptococcus Thermophilus.
The starter contains nothing more than the strains it is made of and a very small quantity of dried organic skim milk powder. It is the medium on which the strains grow and some of it gets packaged together with them. The milk powder is completely consumed by the bacteria during incubation so there is none of it in the finished product. See some more information about our lactose free and vegan starters.
The starter is fully natural and organic with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients. It is soy, nuts, and gluten free.
1 gram of starter contains at least 25 billion colony-forming unit (2.5 x 1010 CFU/g) of lactic acid probiotic bacteria strains.
100% potency guaranteed. 100% viability guaranteed.
This is an heirloom starter with freeze-dried live active bacteria.
Each sachet contains loose powder mix, in perfect proportions, of the strains required to make excellent Greek yogurt.
The exact amount of starter varies per pack and is indicated, in grams, under your selected pack size on the product purchase page.
More information about various pack sizes and their contents can be found here.
It is super easy to make Greek yogurt using our Bacillus Bulgaricus starter. We have included two sets of instructions how to make Greek yogurt:
How to make Greek yogurt instructions.
You should buy this Greek yogurt starter if you are looking for a no-fuss Greek yogurt starter which is easy to use, performs consistently and reliably and makes absolutely delicious Bulgarian yogurt.
When you make your own Greek yogurt you are in control of all the ingredients so you know what you are putting in your body. Bulgarian yogurt made with Bacillus Bulgaricus starters is full of gut-healthy probiotics that are great for your health. Our Greek yogurt starter is heirloom which means that you can make endless batches of Bulgarian yogurt saving a ton of money while eating healthy – an absolute win-win!
Read this long list of reasons why our starters are good for you.
The packs are packaged and labeled with the grams they contain and the volume those grams make when used entirely in one go.
The packs are intended for single use, or their contents could be split for multiple use (with the exception of the Sourdough starter which should always be used in one go).
When you split the pack, take out as much as you need to make your yogurt, then reseal and refreeze the remaining starter for later. Make sure you store the 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.
When you split the contents of the pack and use less starter amount to make smaller volumes, keep in mind that you are also reducing the total amount of yogurt that you can make from the pack (read more on that here). Bacillus Bulgaricus starters are easy to use and are strong enough to make sure that the fermentation process completes naturally and smoothly, under the right conditions.
If you ever need help with using our products or troubleshooting your fermentation method, simply contact us with any questions and we’ll be happy to help.
You can also fill out this help form and we’ll get back to you in no time.
If you’d rather read than write us an email, then check out this list of frequently asked questions and answers and Help and How-To articles for some more helpful information.
Deals & Combos
Try all our excellent yogurts (and kefir) with this sampler combo deal. Get a DOUBLE – 4 L / 1 gal pack of each one of Bulgarian Yogurt, Bulgarian Yogurt with Rose, Greek Yogurt, and Kefir starters PLUS a bonus pack of Skyr starter!
Bulgarian Yogurt with Rose
Our Bulgarian Yogurt with Rose is our traditional Bulgarian Yogurt starter, only with added extract from the famous Bulgarian Damascena rose.
Bulgarian Yogurt
Our Bulgarian Yogurt is thick and creamy with an impeccable taste with the perfect balance between mild and tart. It is unlike any other yogurt you’ve ever tried. Undoubtedly the best yogurt in the world!
Kefir
Our Kefir starter makes a mild, thick, creamy and absolutely delicious kefir. So good, that you would want to make it again and again.
Iveta –
Hi Ivo,
It turned out pretty good!
Iveta
Ram N. –
I tried your sample mailed to me. It was good and creamy.
Thank you
Paula B. –
I’m so new at all this, trying to choose a starter culture instead of always using commercial yogurt for my starter. I like greek a lot
Thank you!
Craig C. –
Hi Ivo, the main reason I want to make yogurt(aside from the fact that it is great tasting) is because I enjoy trying new things. And especially new things that involve food. Can’t wait to make your yogurt. Thanks for your dedication to your product.
Vickie S. –
To improve gut health.
Jill –
I learned about This while in Sofia after a eight day visit which was fantastic
Cheryl F. –
My reason for my purchase is I have a thermomix and have just see a demonstration on how to make it so I thought to give it a try and make my own Greek Yoghurt as I want it to be authentic as possible whilst saving me dollars.
Regards
P –
I have been making your yogurt for a few years
I made the Greek yogurt
Paul J. –
Hello Ivo,
The envelope arrived today!
Monica P. –
We love the yogurt! We were, however, a bit confused about directions, which said to boil the milk.
Other yogurt sites say to heat to 180 degrees and not to boil or it will taste burned. We heated very slowly to 180 degrees and held it there for a few minutes.
We also like the yogurt very tart, and leave it in the incubator for about 18 hours. This gets us the tartness we like. As for consistency, we use 1.5% milkfat milk, and find the yogurt a bit thin with this.
We strain it to a thicker consistency, using cheesecloth. This process gets us a yogurt we absolutely love, and plan to continue making. It has a taste we have not found elsewhere and is very creamy.