Yogurt Starter

5510 reviews for Yogurt Starter

1. 5 out of 5

   Pete Yastremski – August 13, 2017:

   I have bought your product before & it’s the best yogurt by far.

2. 5 out of 5

   Jacqueline G – August 12, 2017:

   Well Ivo I like yogurt and would like to finally find the right culture to make my own. I have tried other suppliers selling Bulgarian yogurt but all were a disappointment. It’s the only yogurt I have enjoyed in the past and would like to find that special taste again.

3. 5 out of 5

   Kit Carson – August 10, 2017:

   We loved the yogurt! For a long time I have been making yogurt by using store bought yogurt as a starter but by using your yogurt starter the task is easier but most importantly the yogurt tastes better.
   We really love the Rose flavor starter!
   I use a gallon of 2% milk, heat it to between 180°F and 212°F then cool down to 110°F and add 1/2 teaspoon of Bacillus Bulgaricus yogurt starter.
   Then I pour the milk/starter into 4 wide mouth 1-quart ball jars and put on plastic lids with silicone seals.
   I then place the jars into a small well insulated cooler like a Yeti or RTIC then fill with hot water up to just below the lids and leave overnight. My hot water is set to 115 F.
   In the morning I have perfect yogurt that I place into the refrigerator.

4. 5 out of 5

   Kishore – August 9, 2017:

   Dear Ivo,
   I can’t wait to experience this unique product.
   Rest assured that once I share with all my friends and family, you will receive more orders. This is the same when my wife and I travel. Either several friends want to join us or want us to share our travel itinerary so they too can do the same.

5. 5 out of 5

   Line – August 9, 2017:

   Your culture made an excellent yogurt… light and creamy with a great taste! Only…I like it a little thicker; even after transforming into Greek yogurt. Thanks.

6. 5 out of 5

   Mel – August 8, 2017:

   I made our first batch of yoghurt last week and it was delicious! It was the perfect consistency and the taste was amazing, it had a mild tang without being really tart.

   It was super easy to make and I will definitely be making it again.

   From a customers perspective it was a really positive purchase, the website was easy to use, the product arrived really quickly, the instructions were very clear and easy to follow and the end result was delicious. I will be sure to tell all of my friends to try it out.

7. 5 out of 5

   Galya – August 8, 2017:

   Izkliuchitelno priatno iznenadana ostanah ot vashia “vkusen” site s tipichni bulgarski produkti, na koito popadnah suvsem sluchaino online, turseiki info za lactobacillicus bulgaricus, poneje v semeistvoto imame malko stomashni problemi 😉 i samo koito e izrastnal s visokokachestvenoto bulgarsko kiselo mliako znae, che tova e nai-dobria naturalen lek.
   Kazvam se Galya i sum rodena i izrastnala v Plovdiv, no ot dosta godini jiveia v Italia, kudeto znae se..hranata e neveroiatna..italianzite prigotviat velikolepni iastià…no uvì..kiseloto mliako si ostava s edin “plastmasov” vkus..a poviarvaite mi opitala sum vsiakakvi vidove..bio..macrobiotico..i t.n…no onzi chist, mek, suvsem leko stipzav, svej vkus na nasheto bulgarsko kiselo mliako prosto tyk ne sushtestvuva.
   Za tova s neturpenie bih opitala da si napravia home made bulgarsko kiselo mliako s vashia produkt, koito e fantastichen poradi lekata i kompaktna opakovka i koiato nai-veche izdurja i pri visoki temperaturi, che tova liato v Italia temperaturata mina 43 gradusa.
   Molq, informiraite me kakvi sa transportnite razhodi /dni do Italia, a imenno do grad Senigallia, p.kod 60019 , sled koeto shte porucham online .
   Blagodaria vi predvaritelno za vnimanieto i otnoto komplimenti za prekrasnata vi idea, koiato slavi Bulagria po zial sviat.

8. 5 out of 5

   Alex – August 7, 2017:

   I am buying your product for quite some time, like it a lot. And I need professional advice from you.
   When I make yogurt right from your starter ( bring milk to boil, cool down to 43C, put it into yogurt maker for approximately 5 hours) it is fermented with nice consistency and what is more important for me neutral buttery taste !! Since this yogurt is heirloom I use some portion of it from first batch to make next one. Same procedure , but consistency is more liquid ( which is not big deal) but taste is obviously more acidic , not mild anymore. Third batch is even worse……Now why is it happening, why it doesn’t hold same nutral taste? Is it because I put too much of already made yogurt to hot milk ( making second,third batch) , I leave yogurt on the bottom of jar and on walls and pour milk into jar then stir, obviously it is more then table spoon if its matter. Or may be other reasons? And another question why on top of jar yogurt is thicker and towards bottom is thinner, this picture is more profound on second, third batch….Thank you

9. 5 out of 5

   Alex D. – August 6, 2017:

   I buy particularly Bulgarian, because of health benefits. Bacteria traces found in there are most health benefit out of all others.

10. 5 out of 5

    Stephen Mann – August 4, 2017:

    Great result. Thank you.