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.
6807 reviews for Yogurt Starter
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Sign up and get a DOUBLE size pack each month. Each pack makes up to 4 Litres (1 Gallon) of yogurt. Great if you make small quantities of yogurt regularly.
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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.
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Deals & Combos
A combination of 1x 2 Litres (64 Oz) and 1x 30 Litres (8 Gallons) yogurt starter packs (total of 2 packs). This is the perfect combo if you are just starting and want to try a small batch first before you make more yogurt.
Kashkaval Starter
Our Bulgarian Kashkaval (soft yellow cheese) starter makes an exquisite kashkaval. Creamy and soft with that je ne sais quoi taste that this typical Bulgarian soft yellow cheese has. Select a pack size and order some today!
Jeanne –
Are you in Sofia? I spent two days there last September. What a beautiful area!
I just ordered the largest container of the bacillus bulgaricus you sell, so it will be a while before I need to buy more. I will continue with this and straining until I use it up.
With the Greek culture, would I then strain after culturing too?
Jeanne
María C –
Thanks a lot!!! I am going to enjoy it a lot!!
Marcia А –
Thank you for the 2 packs of yogurt starter. I didn’t want to write until I had made the yogurt, which I finally found time to do on last Saturday. It worked! I followed the packet’s directions, using 32oz of milk. After straining it came to about 1.5 cups, which is a normal ratio when I make yogurt (I like it thick). Photos of the progression attached. I stopped after 7.75 hours, and possibly it should have gone longer, I’m not sure. The cracks in the yogurt when it was finished (see photos) I believe are from when I checked it at 5 hours by tilting the container, when it obviously wasn’t ready.
This has given me enough to make lots of generations of yogurt, and when I need new starter I’ll definitely order it from you.
Thanks again
Marcia
Seamus –
Hi Ivo,
I love porride and oat bran for breakfast with a big spoonful of yogurt, but I often wonder about the commercial branded yogurt I buy.
Regards
Seamus
Sascha G –
my last order isn´t finished yet. 30l of yoghurt must be eaten and i´m a single household.
Tina F –
Hello,
I am a new customer and I absolutely LOVE your yogurt starter. My yogurt turned out absolutely delicious and perfect! I am now introducing my family and friends to Bacillus Bulgaricus.
I am ready to try my next batch
Thank you!!
Tina F
Käthe M. –
Hello.
It is the first time I am trying to make yogurt, and It is because I read about the good effects on the stomach of this yogurt.
Med venlig hilsen
Käthe M.
Margaret C –
I was recently hospitalized and administered large quantities of intravenous antibiotics I was especially enthusiastic about rebuilding healthy flora in my intestines by using your Bacillus Bulgaricus culture to make home made yogurt.
Seriously, we were so enthusiastic about your Bacillus Bulgaricus that we spent $158.00 to purchase a stainless steel 5.1 gallon capacity milk can, $20.00 worth of organic milk from a
local dairy, organic Cherry and Blueberry juice concentrates and even a set of glass bowls all in anticipation of the delicious, health promoting potential of your Bacillus Bulgaricus!!
Geneviève G –
My orders have been already received for a year or thereabout!
Geneviève G
Terri R –
The culture is great, I’m on my 4th batch, I make it either like a thick buttermilk or a more custard-like yogurt. I’ll be ordering more before the end of February.
S. K –
I need lots of probiotics for health reasons. Also it’s dessert for my dogs after dinner every night.
John G –
We like it and we enjoy making it! Also, no more plastic containers of yogurt from the store!
We were given a small packet of starter from a friend and making the first patch convinced us to buy your product
Anett –
I think your yoghurt is better than the one I can be in the stores. Also do my mother and my son thinks
Regards
Anett
María C –
Thank you very much!! I appreciate a lot your answer I use google translator: my English is not so go I do physical activity (I am almost 59 years old and I run 40 km per week): I consume it to replenish protein and calcium. In summer it refreshes me and I also take care of my weight —
I dedicate myself to microbiology and in the case of a fermented yogurt I understand the benefits of this fermented foods and of the microorganisms present in it.
I am passionate about the “divulgación científica” (i don`T know how to translate it: dissemination or popularization of the science?) and I believe that we have to work a lot to create a positive and strong food safety culture to let them understand the difference in the safety of industrial yogurt versus other fermentations
My best regards
C.C –
Hello Ivo,
I ordered BULGARIAN YOGURT STARTER and Kefir Starter in the past and we have been enjoying them.
Thank you,
Cheng
Tina F –
Thank you again Ivo.
I just wanted to tell you my 1st batch of yogurt turned out OUTSTANDING!
Thick, creamy, tart, wonderful!!! My pic is below!
So now I am so excited to share with my friends.
Thank you!!
Bert –
Hi Ivo
Your yoghurt culture is by far superior to any of the others I have tried.
Thank you and regards
Bert
David T. –
Hi Ivo,
I am definatly putting an order in before the end of Feb.
Like you, I have been meaning to send you a message. Now I am getting around to it.
BACILLUS BULGARICUS, just the best tasting plain yoghurt I have made. I haven’t tried the Greek starter yet.
However the BACILLUS certainly beats any/all of the my previous greek starters.
Ditar E –
Yours is an offer I can’t refuse, because the so-called yogurt sold in the shops here around, seems to be gelatinised milk…
Darcie –
I will definitely be making it – and I’ve shared your page all over social media because even though I have not tried it, I KNOW it is going to be wonderful. I know it.
Thanks again
–Darcie
Tina F –
I am a new customer, I purchased enough yogurt starter on Amazon.com for 8 gallons. I have several friends waiting for my assessment and recommendation. My son’s girlfriend is from Bulgaria, and they also make their own yogurt – that is how we all learned about Bulgarian Yogurt.
What I had been doing before with great success, was to get my milk to 185 degrees, then cover with foil and put in oven for 30 min at 185 to destroy the “casein”, which then produced a thicker yogurt.
I use 32 oz mason jars with PLASTIC lids when I make my yogurt. No metal.
Stefan –
Hi Ivo,
Thanks for the note.
This is my second order; the first was via Amazon and the starter was great, figured it would be easier to order off your website for the second.
Stefan