Kashkaval is a type of soft yellow cheese indigenous to Bulgaria. It is very similar to the cheddar types of cheeses but has a very specific taste and a great aroma thanks to the presence of lactobacillus bulgaricus lactic acid bacteria.

Our Kashkaval starter is made and package 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.

Making Kashkaval is relatively easy (see the steps here), although it requires a bit of aging for it to develop its very particular and defining flavor.

Ingredients

Live active lactic acid cultures (lactobacillus bulgaricus, streptococcus thermophilus, lactococcus lactis, lactococcus helveticus).

1 gram of starter contains more than 25 billion cfu of lactic acid probiotic bacteria strains. 100% potency guaranteed.

Storage

Store the starter packs in FREEZER.

Use entire package at once.

The starter packs have 2 years of shelf live.

Make Your Own Kashkaval

Making Kashkaval is relatively easy, although it requires a bit of aging for it to develop its very particular and defining flavor.

Check here for kashkaval making steps.

Ingredients	Lactococcus helveticus, Lactococcus lactis ssp. lactis, Lactobacillus Bulgaricus, Streptococcus Thermophilus
Starter Strength	> 25 billion CFU/g, 100% potency guaranteed
Starter Type	Freeze-dried Soft Yello Cheese (Kashkaval) 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
Pack Size	SAMPLE – 1 L / 1 qt, SINGLE – 2 L / 2 qt, MINI – 4 L / 1 gal, BLOCK – 8 L / 2 gal, EXTRA – 16 L / 4 gal, WHEEL – 30 L / 8 gal

Ingredients:

Live active lactic acid cultures (lactobacillus bulgaricus, streptococcus thermophilus, lactococcus lactis, lactococcus helveticus).

Product Information

Full product information available here

Nutritional Facts

More nutritional information and labels are available here

Usage

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).
Refer to this page to see the gram to Liters (gallons) chart and to find out how much starter to use for different volumes of milk.

Help

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.

FAQs

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.

Nutritional Facts

More nutritional information and labels are available here