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.
6722 reviews for Yogurt Starter
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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.
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.
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.
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!
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.
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.
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!
Christena Bergemann –
But I tried to thank you f/ sending this extra culture to me, to make up f/ the delay in running my card thru to purchase. You didn’t have to.
I’m going to give the 2nd one as a gift to my Amish friend & his wife. She will love it.
She will probably spread the word to her family & Amish friends about this great culture how thick & creamy & delicious it is.
Mary Lehman –
Ivo,
This yogurt starter is great! Love the taste. More than a year ago I purchased another brand of starter, but eventually it went sour—due to a number of possible reasons. As I shopped for another starter, I came across Bacillus Bulgaricus and am glad I did. I followed most of the directions, but instead of the counter, I put the jars in the oven with only the oven light on. In about six hours, it was done. After refrigeration, it was eye-popping yummy! I hope to repeat it with the yogurt I now saved. Thanks much!
Dr. Shan Takawicharna –
Thanks for your quick response and action.
I will be your regular customer.
David –
Hi Ivo,
Yes it is a great yogurt! It is however difficult to measure the small amount of ferment, I suggest you supply a small plastic spoon, for the two liter measurement, together with
products.
We will come back for more when we have made our 100 liter …. Thank you a lot!
Best regards,
David
Mick Breen –
Good evening Ivo
The culture that you dispatched under the tracking number arrived safely this morning.
Thanks very much Ivo, I really appreciate your help.
Kind regards
Mick
John M Cress –
I use your product all the time and love it. I have the opertunity to make it with goat milk. Can
you provide a recipe
ken drewry –
I like the tart taste on my wife’s (she too) special homemade granola most mornings, and secondly its very good for ones health.
Procedure – half gallon one percent milk bring temperture to 185 degree using very acturate thermometer in Instant Pot slow cook setting for up to 2 hours.
Cool to approx 115 degree, Add starter , powered milk, and gelatin ,Wisk for 3 minutes into a Euro YM80 yogurt at 110 degree
Remove approx. 24 hours in the maker.
Naomi Maynard –
I am currently interested in making yoghurt because of the probiotic value for my health.
CHRISTINE ROWE –
Hi!
I love the product! I just don’t need more yer but I will definitely buy more when I run out.
Thanks!
Christie –
Thank you very much, Ivo.
& I will share w/ Amish friends. They’ll be delighted w/ your highest quality, thickest, creamiest, & best tasting cultures in the world!
Thanks Ivo!
Christie
Mick Breen –
Hi Ivo.
I appreciate your swift and positive approach
Kind regards
Mick
Pun Patel –
Thank you,
To quote “The Guardian” newspaper . “Yoghurt will never go off, it will simply change into a happy colony of bacteria.”
I only discovered it recently, and I have done it only once – that is why I was asking for advice.
I left some yoghurt for 1 and a half months; strained it. The left over milk was amazing to cook with and with the labneh that was left, I added: olive oil, warm za’atar spice mix, toasted sesame seeds, sumac, dried mixed herbs, and dipped it in warm bread. As per instructions.
Straight away, I said.” I am going to do this again.”
And now with your yoghurt, it should be exceptional.
In a few weeks I will tell you what happened.
Kind regards,
Pun Patel
Enrique Winograd –
I waited for 6.5 hours and now the yougurt looks thick and much better.
Thank you so mucho!
John McCleery –
I am new to making yogurt and I’m just experimenting with all the yogurts throughout the world and the different milks I’m making it with its interesting tasting all yogurt.
Many thanks I will let you know when it arrives I’m dying to try your new yogurts.
John McCleery
Francine –
Thanks for your email. Just to let you know – I haven’t ever bought a lot of yogurt – don’t like the consistency or the garbage they put in it. I started making my own two years ago because I was having a lot of stomach problems and didn’t like commercial products. I found your website and read about your yogurt and decided to try it. Liked the flavour and used it ever since. Have played around with how I make it and have settled on 8 cups of non homogenized milk and 2 cups of heavy cream. As I like a thicker product like greek yogurt. I started straining my yogurt until it was really thick – the result is 1 litre of thick creamy yogurt. Love it and my husband and I have it every morning for breakfast. Also – the straining of the yogurt makes what I make keto friendly for my diet. Lots less carbs than any other yogurt.
Francine
Sonja Boaz –
Thank you, Ivo, for the GREAT news and info. I’ll let my husband know. Happy Thanksgiving!
Pun Patel –
Thank you, your yoghurt is amazing. I’ve only tried “Genisis” stuff from Amazon before. This is so much better!
Kind regards,
Pun Patel
Desislava Petrova –
Hi Ivo
I love it !
Desislava Petrova
Wanda –
First of all, I like homemade yogurt because it is pure without all of the artificial ingredients store bought has. I love the beneficial properties yogurt has to keep my tummy in working order. Second, I love your starters for yogurt and kefir . They make yogurt and kefir making so easy without using my yogurt maker. Plus I feel there are a lot more probiotics in your starters and the taste is sooooo good.
Julie Raw –
Lovely thank u. Just gave dairy a bit of break. Ive just started doing coconut yoghurt with coconut milk/cream with your starter culture.
Susan –
I purchased your Bulgarian Yogurt starter through Amazon. My first batch did not seem to be working, so I added some Greek yogurt to it and increased the time. That came out OK. I just made another batch (with grass fed, organic, ultrapasturized 2% milk—which I had used in previous batch). For this recent batch I used 2 teaspoons of starter. It is wonderful—best tasting yogurt ever and great consistency. Thank you! And I’ll make sure to give 5 stars on hand product and the service!!
Saule MSK –
OK,
I’ll order today …. do hope you’ll ship it fast
Thank you for your time and attention!!!
Have a nice day!
Lyubka –
I knew well how to make yogurt back in Bulgaria where we never needed special yogurt makers, nor starters other than a good quality yogurt.
I find it difficult to make good yogurt here in Australia, before the Bulgarian starter I have used another one available on the market.
wen-shing dwan –
I eat yogurt for the health benefit. I think your starter has good warranty.
Mick Breen –
Fantastic
M A –
ITS MY MAIN FOOD
I BUY YOUR PRODUCT TO TEST AND TO TRY SELL IN MY COUNTRY
Danie Schutte –
Thanks Ivo,
I made some while in Luxembourg. Really nice taste. I like the tanginess. Much better than using store bought yogurt for culture. I am back in Portugal and busy making another batch but this time with fresh cream rather than milk. It turns out much firmer and richer this way. I also flavoured it with Vanilla flavour drops.
Best regards
Danie Schutte
Alberto Raigoso –
This is going crazy…
Those days I’m getting super nice results making yogurt. And Is crazy because I’m using the same method and same milk. And is also weird because for example… using the starter takes longer than reculturing with 125gr. of the old batch.
Last time I use the starter takes about 7 or 8 hours the yogurt to ‘solidify’, and yesterday it takes 3 hours!!!!! and the result looks also so good, even I quit putting powdered milk and the texture in only 3 hours is so amazing I can’t stop eating it. Seems that those bacteria is so strong!!!
Is this normal?
Also, after reading the blog I use the yogurt starter to make sauerkraut, and this one I didn’t read on the blog but I dare to feed my old and week sourdough with a pinch of the starter and now it looks stronger.
I’m letting now the dough fermenting, let’s see what comes out…
Adam Ohana –
A natural good way to strenghen gut biotics and having a heathy tasty mid day meal ready when i come home from work.
Karla –
Your yogurt is awesome. 1 question. If I use my yogurt to make the next batch, how much do I need to use per batch? I will do a small batch, maybe 4 cups of Milk, since we are only 2 and
don’t use so much.
Thank you!
Saule –
Hi Ivo,
It was a pleasure to hear from you
My health problems make me having yogurt in my diet.
I have some stomach problems and doctors recommended Greek style yogurt , not acidic and not too tart
I researched your site and had chosen Greek Bulgarian one.
Have a nice week
Bernard –
Ivo,
I used your starter for my first batch, and it worked well. I used my Cuisinart 50 ounce yogurt maker set for 12 hours. Nice and thick.
For my second batch, I used 8 ounces from my first batch. It was not as thick, and a lot of thin liquid on top. I read somewhere that this can happen.
Then I used 8 ounces from my second batch, increased the timer to 14 hours, and the third batch came out perfect.
Just made my fourth batch, and it too was perfect.
I like the taste – not too tart.
I will no longer have to buy yogurt loaded with sugar from the supermarket.
Best regards, Bernard
Lynne –
Could you please send me the Yoghurt Starters handbook again? I probably got it at the beginning ut that is several years ago now. I am switching to non-dairy yoghurt making and I want to see if you have ideas about cocoanut cream as the base.
Thanks. Lynne
Peter –
Dear Ivo. Yes i enjoyed the youghurt
i can make it now to use some of the original yoghurt as a starter or the proper starter. Thanks
Peter
S –
Many thanks for a wonderful product
Ross Thorpe –
Hi, it all works great I did 2 ltr. To start with and have made more several times. I have bought a yogurt maker to simplify the process and I will definitely buy again from you.
Michael Kirkby –
Hi
It’s great, I will be ordering more soon.
Thanks
Michael