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
11 reviews for Sirene Starter
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This is a Kefir Starter subscription. You will get one DOUBLE 4 L / 1 gal pack once a month.
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Michael –
Ivo Hi
You asked how did my Sirene starter go?
My first attempt at making Sirene Cheese and actually my first attempt at making cheese, was a bit of a disaster. The initial stage of mixing the culture with the milk was pretty straight forward, just like making one of Ivo’s delicious Bulgarian Yogurts. However having no experience with Rennet and requiring such small amounts of liquid I over did the amount of
Rennet applied to the milk/culture mixture and hay presto the milk curdled in less than a minute and I was faced with a pan full of small soft lumps of curds floating in a sea of whey. It looked nothing like Ivo’s picture of the situation that should have occurred 59 minutes later.
However I persevered following Ivo’s receipt as best I could. I strained down the curds into a muslin cloth, collected the whey for later and landed up with a rather loose mass of curd, I pressed this into the draining mold for an over night pressing. The final results was OK but a
little crumbly. I found your suggestion of the amount of salt required in the final two stages of resting dry in a basket with salt then into the whey with even more salt was far to much for our pallets. I drained down the chopped up curds several times to removed most of the salt and the final result was edible. By the way I used veggie rennet for this attempt.
My second attempt was far more successful, I used animal rennet and followed the instruction on the rennet bottle reducing the amount to four drops, following Ivo’s receipt I was successful
at achieving a pan full of Curds and Whey just like in Ivo’s picture. I only lightly salted the cut up Curds and didn’t add any salt to the Whey when filling the jar for Sirene storage in the fridge. However using the Whey means that the liquid in the storage jar is a little cloudy but in
no way does that distract from the overall result as my picture shows a nice smooth cheese and a delicious taste, what more could you ask fore. Bye the way, I only used 4 pints (2.2 litres) of milk. So all my ingredients were halved.
One Happy Cheese Maker.