Sirene Starter
$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!
Bulgarian Sirene is a type of hard white cheese. It is very similar to the feta cheese variety but has a sharper, tarter taste and the most delicious aroma you can imagine thanks to the presence of lactobacillus bulgaricus lactic acid bacteria.
Our Sirene starter is made and packaged 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 Sirene is very easy (see the steps here) and thanks to this starter your Sirene will turn out great every time. Guaranteed.
Ingredients
Live active lactic acid cultures (lactobacillus bulgaricus, streptococcus thermophilus, lactococcus lactis).
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 Sirene
Making Sirene is very easy and requires no special handling or aging, so you can easily and quickly do it at home.
| Ingredients | Lactococcus lactis ssp. lactis, Lactobacillus Bulgaricus, Streptococcus Thermophilus |
|---|---|
| Starter Strength | > 25 billion CFU/g, 100% potency guaranteed |
| Starter Type | Freeze-dried Hard Brined Cheese (Sirene) Starter |
| Details | 100% natural, No additives, No preservatives, Gluten free, Soy free, GMO free, Halal, Kosher |
| Pack Size | MINI – 4 L / 1 gal, BLOCK – 10 L / 2.5 gal, WHEEL – 30 L / 8 gal |
| 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 |
Ingredients:
Live active lactic acid cultures (lactobacillus bulgaricus, streptococcus thermophilus, lactococcus lactis)
Product Information
Full product information available here
Nutritional Facts
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
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Sourdough
Our Sourdough Starter is a no-fuss sourdough starter that is easy to activate, ferments quickly and is no trouble to maintain. It gives your dough a fast rise, it is very reliable and consistent, full of gut-friendly lactic acid cultures, and most importantly, it makes sourdough bread of exceptional quality with great sourdough flavor, texture and taste. The starter is universal – it works with all types of flour.
A –
hi…i just ordered some cheese culture from you, which is great.
Andrej –
i have every intention of buying off you regularly as i will be making a lot of bulgar cheese etc!
Alejandro –
I bought starter for sirene, can’t wait! But honestly, Bulgarian yogurt is a bit too sour for my taste. I’ve had kiselo mlako in Bulgaria, and it’s just not for me. I could eat sirene by the kilo, but it’s hard to find. So I’m excited to make some.
All the Best,
Alejandro
Dietrich –
I love your cheese starter.
Thanks
Amelia Parkin –
Hi Ivo,
I would like to make your cheese. Keep up the good work and thanks for providing a good survice. All best wishes, Milly
Davilyn –
Awesome!
Milena Golubareva –
I made it last night and it is turning from an experiment to a success story. Thank you.
mehdi mousavi –
We love cheese and getting ready to produce our cheeses in order to sale in Turkey.
We are small company(NOW) but have biiiiiiiiiig dreams
Dave –
Hello Ivo
With the Sirene starter I had now quite a success!
Very good! I recommend to *keep* the temperature of the milk after the sirene starter culture and the rennet have been added at 37 deg. C for 1.5h. Second store it for some days, it
will get more intense in taste, harder in consistency and also a little bit more sour, as I remeber it from my holidays in Bulgaria. There is nothing better to start a meal than with a “Shopska Salad” with fresh grated sirene cheese on the top of it.
Miguel –
The sirene was an experiment and it was amazing, instead of brining I have marinated the feta in olive oil with herbs…took a jar to a party, and guests lined up for a taste! Just wish I could order the sirene starter in a larger quantity to make consecutive batches.