Yogurt Starter
$ 1.99 – $ 28.99
Our Bulgarian yogurt starter makes genuine Bulgarian yogurt (kiselo mlyako) of exceptional quality with classic Bulgarian yogurt taste, thickness, acidity and aroma. The yogurt is thick and creamy in nature and has an impeccable taste with just the perfect balance between being mild and tart. It is unlike any other yogurt you’ve ever tried.
Simply select a pack size and enjoy the best yogurt in the world!
This is an 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. It makes thick, creamy and absolutely delicious yogurt.
The starter is organic and fully natural with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is gluten free.
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.
More Details
Ingredients: Live active lactic acid cultures (lactobacillus bulgaricus and streptococcus thermophilus)
Type: Heirloom thermophilic Bulgarian yogurt starter.
Strength: 1 gram of starter contains more than 25 billion cfu of lactic acid probiotic bacteria strains lactobacillus bulgaricus and streptococcus thermophilus. 100% potency guaranteed.
Origin: Produced in Bulgaria.
Product Information
Get full product and nutritional information here
Make Your Own Yogurt
It is super easy to make yogurt using this yogurt starter. You can make your own yogurt with or without the help of an yogurt maker.
Check here for the 6 easy steps to make your own yogurt.
Storage
Store in freezer. Take out as much as you need in order to make yogurt, then reseal and refreeze the remaining starter for later. The starter has 2 years of shelf live.
6459 reviews for Yogurt Starter
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Deals & Combos
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Deals & Combos
Try all our wonderful products with this combo deal. Get a 4 Litres (1 Gallon) pack of yogurt, kefir, sirene and kashkaval, PLUS a free yogurt ROSE starter. This is the perfect combo if you want to try all our products.
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Deals & Combos
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Subscriptions
Sign up and get a PRO size pack each month. Each pack makes up to 30 Litres (8 Gallons) of yogurt. Great if you make yogurt often.
Peter –
Thank you Ivo!
Scott Pearsons –
Ordered your product through amazon. Amazing! Thanks
fiddlerhiker –
The texture is growing on me and I enjoy the convenience of having starter, so I’ll be ordering several times a year.
Wiebke –
Everything is perfect in regards to the yoghurt.
After you helped me out figuring that 1/8 of a teaspoon was a little less for a liter of milk the yoghurt just came out brilliantly.
So I took some of the starter with me when I visited my parents and now they love it too.
However, I have a one person household, so one liter of yoghurt per week is a pretty good amount, which means that I still have some starter left from the second delivery of yours. And then of course I have to try the rose-yoghurt too.
Oh…I took some with me to work once…not that I would expect my coworkers to make some themselves, but I think since they have been waiting for me to tell them I could not finish mine and they could have it…That, however, is not going to happen. I love it too much!
If I had more storage space I probably would make more of that yoghurt and invent my own yoghurt-diet…
So don’t worry, I will order more as soon as I can see that I am coming close to finishing off my starter. If there is one thing certain, than it is that I am never again buying yoghurt at the grocery store (unless it is located in Bulgaria, maybe).
Have a wonderful weekend!
Wiebke
Harriet Willis –
It’s the best! Always telling ppl about your bacteria.
Zara Adoki –
Hi Ivo,
Zara here. We’ve finally launched our product with your yogurt starter!
Vivienne –
I made my first batch and am very well pleased with it. Although I am used to making yogurt, I find the timings can be different the first time, but thereafter usually fine. I am pleased with the taste and will continue making the yogurt. As I have only myself to make it for, it does take sometime to use up the powdered culture.
Su Ai –
Hi Ivo
The yogurt has been turning out great – texture and taste wise. I found it difficult at first to prevent the milk from burning on the stove, so the first few batches had bits of burnt milk. I gave up heating the milk on the stove and i’ve been microwaving the milk instead. So far it has worked just fine and tastes just as good.
Jukka ja Anna-Maija –
Hello,
we made it with self prepared almond milk. The taste was good. I will soon prepare the next batch together with agar.
Jukka
France Langelier –
Hi Ivo. I just made my first batch with your culture. I used a bit less than 1/4 tsp for 1.25 litres of milk/10% coffee cream. I have a yogurt maker which switches to cold mode after the incubation period is up, so I can set it and forget it. I usually set it for 5 hours. At the 3 hour mark, I checked before bedtime and saw it was still pretty liquidy so I added 2 more hours. In the morning, it was the thickness I liked but still hadn’t quite set. I ate some and do like the delicate flavour. It’s less tangy than my current culture. When I ate more that night, it was more firm from being in the refrigerator. I think it’s a matter of getting the right dose and number of hours, and stirring the culture in longer. I put about a half a cup aside and plan to use it along with maybe an 1/8th teaspoon of the culture.
Amado –
I did enjoy the yogurt and I will be ordering some more in the near future.
M
Theodore Kowal –
Hi,
I purchased the 8 gallon envelope thru Amazon. I made my first batch yesterday and tried it for the first time this morning. It smells wonderful and tastes good. I did follow your instructions to the letter. I used a digital cooking thermometer to determine milk temperature. I live in south Florida, wrapped it in towels, and put it in a insulated container, so it didn’t get cold. I used pasteurized, storebrand whole milk. (It was the only brand that was not ultra-pasteurized.) I will try my next batch using half and half, as suggested in your FAQ.
Many thanks,
Theodore Kowal
Murray Blanchard –
It worked. Lol. Thanks so much. I will be ordering again soon.
Rado –
Just ordered the 40 Gal / 150 Liters yogurt starter from you but through Amazon. I even got my Cuban coworker to start making his own yogurt. He tried it and couldn’t resist. The yogurt comes out better than anything you can find in the store.
Best Regards,
Rado
Ruth Witty –
Yog was good! Thanks!
Jukka –
THank you,
and now I found the book:)
Looking forward to testing this with almond mlk:)
Jukka
Natalia –
The drinking kefir is particularly nice. Reculturing 3 rd time this week , 8 h at 32 c in yougurt machine , it seems get ready quicker at constant 32 c temperature. And separations of mass and liquid happened around 6th hour.
I also tried old fashioned method – 32c at the start and for 8 h in thermos , the texture seems much smother , the taste is much milder .
I first came across with this culture here in England , I bought it at “freshly fermented “ and they called it russian yougurt. They suggest to culture it at 42c ,so I did and there was much liquid and separation after 4 hours. I just assumed it was too hot for this culture. Reculturing was possible only twice. I am also using it for culturing baked milk. Traditional Russian yougurt drink “ rygenka” – as my grandmother thought me years ago.
After seeing to much separations of liquid , i searched the information for optimal culturing temperature for all 10 bacterias of this culture and realised that it varies between 32-38c . And then … by Miracle … I found your company
!!! Bacillus Bulgaricus !
You are selling the very same culture – 10 bacteria’s kefir ! And you have authentic instruction for 32c !
The other culture I got from you is the yogurt which was very nice tasting and ok for first ferment then after reculturing it become more and more sour. I suppose it is temperature as I do it In Yogurt machine for 6 h at 42 c. I suppose it is too hot for such length of time.
but still after straining it become very nice Greek style yougurt thick and creamy .
I will try 42 c for couple of hours then reduce it to 38 for another 4 h.
So , I am very enthusiastic about yougurt making and would like to keeps all bacteria most alive , so I will play with temperatures in yougurt machines and see what outcome would be. It is fascinating hobby for health !
It was very nice to learn that some bacterias in your products are from Rodopy mountains area!
I was visiting beautiful Bulgaria and Rodopy many years ago and have nostalgic memories of this amazing place .
All is very well and thanks to your company for excellent service , quick deliveries and great products , the test is Devine ! I will purchase some more , thanks for the coupon.
I managed to convince my German friend to do her own yougurts after her kids tried some I made !
Kind regards and all the best !
Natalia
sharon bloom –
Amazing. I will be a loyal customer (although I buy just couple times a year)
Will recommend your B bulgaricus to my friend in Vermont who buys more often.
Margaret Anne –
Yes the yogurt was fine I’m aiming to beat Jeanne Calemnt and live to 123 with the help of your yogurt; – 42 years to go
Adam –
The yogurt culture you folks curate, is rocking!
Thank You!
Adam
NWAMANA IFY –
Hi
I am very satisfied with the yogurt starter.
It makes very good and delicious yogurt. Thank you very much.
Best regards.
Ify.
FL –
My daughter and I are the only ones who eat yogurt. I eat about 1 litre a week and she about one every two weeks.
lise marcell –
Hi Ivo, Yes everything is ok. I continue to start new batches from old ones. I love the taste. Yes, I have been very busy and have not even tried the kefir yet, but the yogurt is delicious.
Thank you
Lise