Bulgarian Yogurt Starter
$2.89 – $29.99
Our Bulgarian Yogurt is thick and creamy with an impeccable taste with the perfect balance between mild and tart. It is unlike any other yogurt you’ve ever tried. Undoubtedly the best yogurt in the world!
This is an original authentic Bulgarian heirloom yogurt starter.
Each pack contains loose powder mix, in perfect proportions, of the two strains required to make Bulgarian yogurt — Lactobacillus Bulgaricus and Streptococcus Thermophilus.
Our Bulgarian Yogurt Starter makes thick, creamy and absolutely delicious genuine Bulgarian yogurt (kiselo mlyako) of exceptional quality with classic Bulgarian yogurt taste, thickness, acidity and aroma. It is unlike any other yogurt you’ve ever tried.
This is a heirloom yogurt starter with live active bacteria, which means that you can reuse yogurt from your previous batch to culture your new batch, for as long as you wish.
The starter contains lactic acid cultures isolated from natural sources in ecologically preserved areas 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.
Ingredients
Live active lactic acid cultures of Lactobacillus Bulgaricus and Streptococcus Thermophilus.
Storage
Store the Bulgarian yogurt starter packs in the FREEZER.
Use by the date indicated on the label.
The starter packs have 2 years of shelf live. Use by the date indicated on the label.
See more storage instructions on the Bulgarian Yogurt Starter product information page.
Product Information
Additional product information is available below and on the Bulgarian Yogurt Starter product information page.
| Ingredients | Lactobacillus Bulgaricus, Streptococcus Thermophilus |
|---|---|
| Starter Strength | > 25 billion CFU/g, 100% potency guaranteed |
| Starter Type | Heirloom Bulgarian Yogurt Starter |
| Details | 100% natural, No additives, 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 |
| Milk Type To Use With | Dairy milk OK, Non-dairy milk OK, Vegan milk OK, Any milk you want to turn into yogurt, Excellent for yogurt drinks, Excellent for frozen yogurts too |
Ingredients
Freeze-dried live active lactic acid cultures — Lactobacillus Bulgaricus and Streptococcus Thermophilus.
The starter contains nothing more than the strains it is made of and a very small quantity of dried organic skim milk powder. It is the medium on which the strains grow and some of it gets packaged together with them. The milk powder is completely consumed by the bacteria during incubation so there is none of it in the finished product. See some more information about our lactose free and vegan starters.
The starter is fully natural and organic with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients. It is soy, nuts, and gluten free.
Activity and Strength
1 gram of starter contains at least 25 billion colony-forming unit (2.5 x 1010 CFU/g) of lactic acid probiotic bacteria strains.
100% potency guaranteed. 100% viability guaranteed.
Contents
This is an heirloom starter with freeze-dried live active bacteria.
Each sachet contains loose powder mix, in perfect proportions, of the strains required to make excellent Bulgarian yogurt.
The exact amount of starter varies per pack and is indicated, in grams, under your selected pack size on the product purchase page.
More information about various pack sizes and their contents can be found here.
Bulgarian Yogurt Making Instructions
It is super easy to make Bulgarian yogurt using our Bacillus Bulgaricus starter. We have included two sets of instructions how to make Bulgarian yogurt:
- The traditional method for making Bulgarian yogurt – if you prefer to make your Bulgarian yogurt the conventional way, manually or with the help of a yogurt-making machine.
- A fail proof method for Bulgarian yogurt – if you have difficulties getting good results with the traditional method or would like to get your results faster, try this fail-proof manual method instead.
How to make Bulgarian yogurt instructions.
Why get the Bacillus Bulgaricus Yogurt Starter
You should buy this Bulgarian yogurt starter if you are looking for a no-fuss Bulgarian yogurt starter which is easy to use, performs consistently and reliably and makes absolutely delicious Bulgarian yogurt.
When you make your own Bulgarian yogurt you are in control of all the ingredients so you know what you are putting in your body. Bulgarian yogurt made with Bacillus Bulgaricus starters is full of gut-healthy probiotics that are great for your health. Our Bulgarian yogurt starter is heirloom which means that you can make endless batches of Bulgarian yogurt saving a ton of money while eating healthy – an absolute win-win!
Read this long list of reasons why our starters are good for you.
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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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!
Kashkaval
Our Kashkaval starter makes a traditional Bulgarian kashkaval cheese indigenous to Bulgaria with unique very specific taste, soft texture and a great aroma.
Nordic and Specialty
Our Caspian Sea Yogurt (Matsoni) starter makes a smooth, creamy Caspian Sea Yogurt with a mild, slightly tart flavor.
Sourdough
A no-fuss sourdough starter that is easy to activate, ferments quickly and is no trouble to maintain.
Emily W –
Hi Ivo,
This’ll be my first time making yoghurt after seeing Elyse Comerford recommending it, I have a dairy intolerance and miss yoghurt and sour cream so much, excited to try it! Hope you have a great weekend,
Kind regards,
Emily Wilksch
Miranda –
Hi Ivo,
I can’t actually eat dairy, I have recently come across a recipe for fermented sour cream and the author advised that the fermentation process killed off the casein, so I thought I’d give it a go for myself.
She recommend your starter culture so here I am.
Wish me luck 😀
Regards,
Miranda
Emily –
My kids are intolerant to dairy protein and have a shocking immune system. Our health practitioner suggested trying to introduce some dairy back in, so fingers crossed they can tolerate some yoghurt or sour cream made with your starter!
Emily
Chris A –
Hi,
I just started making my own yogurt and bought my first starter from you. I bought a package of Bulgarian Starter and got a free sample of Greek Starter.
After four or five cycles, I think I’ve finally got my preferred method down for what I consider “perfect” Greek yogurt, so I’m going to start the Bulgarian for my next cycle.
Thank you,
Chris A
David –
Hello Ivo,
Thank you so much for your project, I was looking for a place on which acquire your products, as it’s difficult here in my country to find a place to buy them. In my case i love yogurts since I am very child, my parents used to do them (and nowadays some day they still do). As with bought yogurts the result is not very good, I wanted to try out with some ferments. Moreover, I love fermenting, I am bread and kombucha maker, and I just tried some days ago to do my first chucrut (let’s see how it goes jajaja)
Sue –
All great
Thanks
Kenn –
Hello Ivo, looking forward to receiving my order. Been making yogurt from raw milk from local farmer using some commercial unsweetened yogurt as a starter. Not a good method. Using your culture will be far superior.
Thank you,
Kenn
Mark –
Hi Ivo,
We buy yogurt for digestive health and it compliments spicy Indian food. For females, homemade soy yogurt has estrogen properties that help with “hot flashes”.
We are vegan and the store bought vegan yogurts are not palatable. We make our own yogurt with unsweetened soy milk. Look forward to trying Bacillus Bulgaricus yogurt starter.
Regards,
Mark
Linda –
Hi Ivo,
Thanks for the email and for the beautiful yoghurt culture. We’ve just made our first batch using your Bulgarian starter, I had some this morning, and it was delicious! The number one reason why we purchased from you was because my husband has been doing GAPS and our practitioner at Well Belly recommended your culture. We also consume yoghurt because it is delicious and great for our health.
My only question is…all your literature recommends 1g of starter to 1L of milk, and says that 1g is equivalent to ¼ tsp. Yet, I ordered a 2g sachet which, according to your guide, should contain ½ tsp. And yet there was about 2 tsp of culture in my 2g sachet. So, I was very confused as to how much I should use. I ended up adding half of what was in the sachet, and the yoghurt turned out beautifully, but just letting you know that there is a bit of a confusing discrepancy going on.
Thanks!
Linda.
Vanja –
Hello Ivo,
What a nice product you sell. I want to make yoghurt because it enables me to choose locally farmed milk. I’m still doubring if I want to eat product from animals, this way at least I really know from which animals it comes and how they live. It also enables me to use vegan milk.
I’m also drawn to the idea that the cultures you sell are real cultures and can also continue to produce yoghurt, instead of the store bought yoghurt which I’ve heard can only be used as a starter for a couple of times. And I really enjoy fermenting foods 🙂
Kind regards,
Vanja