Sirene Starter
$2.89 – $12.99
Our Bulgarian Sirene starter makes a traditional Bulgarian hard white cheese with unique taste and the most delicious aroma you can imagine.
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 | 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 |
| 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
367 reviews for Sirene Starter
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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!
Jim –
Everything is fine. Great product.
Charles –
Hello ivo
I have small farm and I am looking for the best quality of cheese khasckaval starters and second looking also of yogurt starters
Thank you
Charles
Guido –
Hello there,
I tried the sirene starter in two batches ( I confess I do it when I can get hold of heavily discounted “reduced to clear” milk 😀!) once with goat milk and once with standard cow milk. I can only speak about the goat attempt because I am still in the process for the second batch and just put it into the brine, untested: the goat batch went quite smoothly, considering I am not an expert and my equipment is rash… I must say the cheese result was excellent, and aging was improving it, until unfortunately it finished… I ate all of it! I would say the resulting cheese was more like a “primo sale” caciotta than the crumbly feta I expected, though from instructions it appears due to the fact that that’s the difference between greek and bulgarian feta. With the cow milk I even managed a small cup of ricotta. Overall, I had fun, produced something edible, I would say edible and pretty good, and look forward to experimenting with Cashkaval and yogurt first and later, possibly, more feta!
Best regards
Guido
Sofia O –
Hi 🙂
I like yoghurt because it tastes good, and it has healthy bacteria- it’s just a great product overall!
I am buying from your store because I’m going to start making cheese at home, and initially only needed buttermilk from you guys, but then I thought, why not make youghurt as well? I’m (sadly) intolerant to cows milk, and it’s imposible to find yoghurt from goat anywhere, so now I’ll finally eat my favorite yoghurts again, plus they’ll be homemade!
I’m very excited to try your products, and to see how it turns out!
Best regards from Norway 🙂
– Sofia
Jana –
Hi Ivo,
Thank you for the note, info and reminder. Happy New Year! Hope it brings you and yours health, prosperity and fulfillment!
I make sirene, kiselo mliako, domashen kashkaval. Been itching to try some boza and the recipe on your website could not come at any better time.
Best Regards,
Jana
Stefan –
Happy new year to you too. Would be interested in making amasi yogurt and tempeh.
Made Greek, Bulgarian yogurt, and sirene cheese so far. Works like a charm. Love it. Can’t wait to try the skyr I just received. Very happy I found you.
Stefan.
Sheri Bombick –
I just received my starter in the mail YAY!!!