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.
6532 reviews for Yogurt Starter
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Subscriptions
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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Deals & Combos
A 3x 50 Litres (14 Gallons) yogurt starter combo deal. Each pack makes up to 50 Litres (14 Gallons) of yogurt. This is the perfect combo if you do larger quantities of yogurt and would like to save.
Subscriptions
Sign up and get a PLUS size pack each month. Each pack makes up to 8 Litres (2 Gallons) of yogurt. Great if you make yogurt once every week or so.
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.
Deals & Combos
A 5x 4 Litres (1 Gallon) yogurt starter combo deal. Buy 4 DOUBLE packs and get 1 FREE. Each pack makes up to 4 Litres (1 Gallon) of yogurt. This is the perfect combo if you do small quantities of yogurt often and would like to save.
Kefir Starter
Our unique kefir starter makes thick, creamy and absolutely delicious kefir of exceptional quality with unique milder taste, creamy texture and aroma. If you like kefir then you will love Bacillus Bulgaricus kefir. Select a pack size and enjoy our healthy and delightfully tasty kefir!
Sirene Starter
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!
Tone Østerby –
hi, now i have made yogurt, it was absolutely delicious, thick and accurate the way i liked it. fit acidic and thick etc. Tone Østerby
shia chang –
Many thanks for the starter and the quick and detailed reply. Much Appreciated!
Bruce Sauder –
I really like the yogurt the starter makes. I ordered a large packet of starter, that is why I haven’t ordered recently. Thanks for asking.
Bruce
Don Porter –
Hi Ivo, I reordered!
peter newton –
I would like to know how much yoghurt or kefir i should use from my last batch to restart a fresh batch . I would like to say i was very impressed with your product as i have been to Bulgaria a number times and your yoghurt was on par with anything i tried while i was there .
Thank you
Debbie –
I have some questions regarding the yogurt starter, I have some that I have stored in freezer which in a plastic bag. Wanted to know if is still usable? Also wanted to know how much starter is needed if using only 4 cups. Iam using camel milk and want to make all will like before I use a larger quantity of milk so as not to waste.
Thank you,
Debbie
Christian Munionio –
Hi dear Ivo.
Glad to hear from you. We hope to start tests and plan large scale production of yogurt and cheese for 15th october.
Chris Oliveira –
I have been busy and I will be gone until October. I will be placing an order then.
I love your product.
Thank you!
Elisabeth –
Hi Ivo – I’ve actually only had one attempt at the yoghurt making so far and it was a bit of an experiment. I used powdered milk as I am trying to find a culture that will work with it….I am a bit ‘out in the bush’ and cannot easily get my hands on fresh milk as easily as I would like. I made up the milk as per the instructions, followed your ‘how to’ and used a yoghurt maker to keep the temp correct. It turned out very thin so I gave it a few more hours, but that just made it too sharp (I then strained it and had a pretty solid cheese). I intend to try again!
Eveline Frei –
I received it last week and have already eaten the first lot of yoghurt I made with it and it was really good 🙂
Just thought I’d let you know and if amazon would let me rate your product already, I’d do so 😀
cheers
Eveline
adamf –
It is simply great. I’ll contact you when I need more culture. Thanks.
Peter Herrmann –
Hallo und guten Tag,
zu erst möchte ich mich über die schnelle Ersatz-Lieferung bedanken.
Jetzt hat der Jogurt wieder Säure und schmeckt super.
Abdullah Oguz –
Hello. We are very satisfied with your yogurt starter. My wife is in Turkey now. And I would like to ask you if you ship yogurt starter to Turkey. Thanks. Abdullah
Irene Courage –
I love the yoghurt. I regrow it from the existing batches, so I still have lots of starter left.
John –
Hi Ivo,
We are enjoying the yogurt!
We have made 2 batches (2 quarts each time) of yogurt. The first batch took 9 hours until it was the correct consistency. The second batch we forgot about and left over night. It turned
out slightly tart but still very delicious. We made it in glass canning jars. And that is another benefit…no more plastic containers from the grocery store.
It is delicious and has a wonderful texture. Far better than anything we have purchased and better than any yogurt that we have tried making in the past.
Thanks,
John
Brooke Hopf –
I loved it. So much better than what i have been using. Tastes very mild and easy to eat. Thanks. Will definitely be getting more.
Cheers
Brooke
Maria Pelova –
Thanks Ivo!
Just got the new shipment! I’ll be making yogurt this weekend.
Heidi Waldmann –
The yogurt was totally gorgeous and yummy.
Zara Adoki –
Got it. Thanks Ivo, you’re a star!
Z
John McVeagh –
Hi Ivo,
The first batch mysteriously didn’t arrive and when I queried you sent a second batch, which did.
The results are excellent. I’ve made half a dozen batches now, or it could be more, each time from a starter taken from the previous batch back to the starter taken from the original packet – all t-he rest of which sits patiently waiting in my freezer.
There are no complaints. It is wonderful fresh- and clean-tasting yogurt.
Best wishes,
John
Nancy Illian –
It’s delicious
Gerald Liebeg –
Hello, thank you very much for the fast answers and fast delivery!
Deborah Watkins –
Bacillus Bulgaricus is a company you can rely on for great customer service and their yogurt starter culture is the best I’ve ever used by far. The quality of the strain is awesome and very easy to make, the taste reminds me of exotic ice cream, smooth, thick, and creamy, yum and the Kefir is like no other its in a class by its self. wow!!!!
Deborah Watkins
Robert & Mary Marra –
Yes! By the way the culture makes Laban that taste like Laban and not ice cream!
Geraldine Bastias –
Awesome strain! thanks 🙂
Have a great summer…
Radoslav Georgiev –
Have you ever heard of Bacillus Greekus? Probably not because it’s Bacillus Bulgaricus. Have you ever tried real homemade yogurt? This is by far the best and most natural yogurt you will ever taste. Forget about Greek yogurts – they are full of sugar, and they don’t taste as good as this one. And believe it or not every yogurt (including Greek) has an active culture of Bacillus Bulgaricus inside because that’s what makes the yogurt. Excellent taste, and easy to follow instructions. Also the seller is very responsive, and answered all my questions. Will definitely buy again!
Henry Lafferty –
Ivo,
Great results! Great yogurt!
tiffany_percy –
Its delicious i just made a new batch two days ago and have yet to try the rose flavour !!
Meredith Barchat –
Thanks for the coupon. I’ve been using my own yogurt to start batches. I’ve had pretty good success
Meredith
walknbounce –
I just left a 5 star rating at Amazon 🙂 thanks for your excellent costumer service and produces.
Andy Hill –
I have been making my own yogurt for years using store bought yogurt as the starter. Your yogurt was great!
Annika –
We really liked the yogurt.
Sujit Luke –
The yoghurt is great
Sasha –
Thank you again for all your help and the excellent customer service: I greatly appreciate it.
Ruth –
Hi Ivo,
I’m buying your starter because I eat yogurt 3 times a day and I’m looking for yogurt with better consistency and taste. I’ve made my own for years, but have never found “the definitive” starter.
I like it thick and creamy with the right amount of tartness, but not too much. I use semi-skimmed milk, so the starter has to be good as I cannot use whole milk and it’s more difficult to get a thick consistency with semi-skimmed milk.
Radha Verma –
Thank you for your product. It works beautifully!
Paul England –
Hi Ivo
Good news, the culture you sent has produced great results. It’s nice and thick, no lumps and produced only a tiny amount of clear whey on the surface. The changes I have made are :-
1. Changed from semi-skimmed UHT milk to Full fat whole UHT milk. The small local Aldi only sells skimmed and semi skimmed UHT. However, a much larger supermarket ‘Morrisons’ nearby sells the Full fat whole UHT milk (blue carton in photo). If any of your customers experience difficulties in sourcing the Whole milk UHT, you could point out that most major supermarket chains will stock it i.e. Morrisons, Tesco, Sainsburys, Waitrose and the Co-op.
2. I set the temperature on the Yogurt maker from the recommended 42C down to 38C. I’m not 100% certain this lower temperature makes a great deal of difference but you may recall from an earlier post that the temperature on the surface of the yogurt was 42C but lower down it was as high as 45C in the centre of the container. I will stick with the new temperature of 38C in future.
I kept the incubation period the same at 10 hours. Did I mention the taste – very nice indeed. I will stick with Bacillusbulgaricus in future. Thanks for your time, it was much appreciated.
Deborah Watkins –
A Okay! in the future I order larger quantity form direct site:)
Thank You for helping me through all of this, you make it easy being a customer:)
Paul England –
Hi Ivo
Good news, the culture you sent has produced great results. As you see from the photo, it’s nice and thick, no lumps and produced only a tiny amount of clear whey on the surface. The changes I have made are :-
1. Changed from semi-skimmed UHT milk to Full fat whole UHT milk. The small local Aldi only sells skimmed and semi skimmed UHT. However, a much larger supermarket ‘Morrisons’ nearby sells the Full fat whole UHT milk (blue carton in photo). If any of your customers experience difficulties in sourcing the Whole milk UHT, you could point out that most major supermarket chains will stock it i.e. Morrisons, Tesco, Sainsburys, Waitrose and the Co-op.
2. I set the temperature on the Yogurt maker from the recommended 42C down to 38C. I’m not 100% certain this lower temperature makes a great deal of difference but you may recall from an earlier post that the temperature on the surface of the yogurt was 42C but lower down it was as high as 45C in the centre of the container. I will stick with the new temperature of 38C in future.
I kept the incubation period the same at 10 hours. Did I mention the taste – very nice indeed. I will stick with Bacillusbulgaricus in future. Thanks for your time, it was much appreciated.
Regards
Paul England
Henny Zwaga –
Hi I made your yoghurt for the first time and it is good.
Georg –
Hi Ivo!
Everything is ok, yogurt is perfekt. Will place my next order when finished starter !
Best regards, Georg
irene –
it’s great that you take the time for been so careful with your clients
I think your company is great and I’m planning on to keep buying from it I had used the starter
greetings, irene
RONALD SMITH –
Yes everything is great.
If you check my account, I think you’ll see that I made several orders after the first one, because your product is great and I use it everyday to make 1 gallon of yogurt .
My last order was a pretty big order that I made in order to last me until October , because it is so hot here in Kansas during the summer months, I didn’t want to risk the culture being exposed to the heat in the delivery trucks, or at the post office, or out at my gate before I had a chance to pick it up !
Don’t worry …….I’m definitely sure that in October I will be making another order .
At Our house we love Bacillusbulgarius !!
Radoslav Georgiev –
Just left you a nice 5 star review on Amazon!
Joseph –
I received the yeast and was not really clear to me the dosage, so I started with two liters of a one to one whole goat milk and organic cow 3% and added some less than one quarter tee
spoon. Since the milk here is ultra pasteurized I never bring the milk to 80 but to 45. Mix the starter with some milk from the pan and reintroduce back well mix and fill 330ml glass jars cover with lid put them in a metal box on a towel on a hot plate at 38 degrees cover with blankets and wait six hours. After 4 hours it looked already coagulated. After refrigerating the texture was straight and creamy and light cause I don’t separate the whey. Very tasty with a slight yeast after taste. The second time I did the same but used the previous batch and there was no after taste and the third time I did 4 liters using the previous batch and some yeast and was very good. The taste after refrigerating is slight sour as is supposed to be, I’m very satisfied.
Deborah Watkins –
I have found that the best way for me to repopulate the good bacteria is by using your Yogurt Starter Culture. I tried others but yours is the best. I am supper sensitive to foods and smells and my selection of Prebiotic foods is limited for now. Currently my body is rebuilding/adjusting from Heavy Metal Poisoning, Constipation, Laxative over use which stripped my gut of the good guys, so I’m making and eating fresh yogurt daily I’m also taking full advantage of your Heirloom Bulgarian Culture I re-culture yogurt for my family enjoying the best yogurt ever:)
Thanks a bunch.