Yogurt Starter
$1.99 – $31.99
Our 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 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.
1 gram of starter contains more than 25 billion cfu of lactic acid probiotic bacteria strains Lactobacillus Bulgaricus and Streptococcus Thermophilus. 100% potency guaranteed.
Storage
Store the starter packs 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 packs have 2 years of shelf live.
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.
| 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 |
Ingredients:
Freeze-dried live active lactic acid cultures — Lactobacillus Bulgaricus and Streptococcus Thermophilus
Product Information
Full product information available here
Nutritional Facts
7841 reviews for Yogurt Starter
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Subscriptions
This is a Bulgarian Yogurt Starter subscription. Choose what pack size you would like to receive and how often you would like to get it.
Subscriptions
This is a Greek Yogurt Starter subscription. Choose what pack size you would like to receive and how often you would like to get it.
Deals & Combos
Try all our wonderful products with this combo deal. Get a a DOUBLE – 4 L / 1 gal pack of each one of Bulgarian Yogurt, Bulgarian Yogurt with Rose, Greek Yogurt, Kefir, Sirene and Kashkaval starters PLUS a pack of our Sourdough Starter. This is the perfect combo if you want to try all our products.
William –
For the taste, both the smell and taste of yogurt right now are great. Thanks!
William
Kazuyo –
Hi,
I got the order yesterday, thank you very much.
Kazuyo
Gabrielle –
Ivo,
Just saw the coupon refund on my order – you are the best! I really appreciate this. I was a loyal customer before but now….wow!
Gabrielle
Tomi –
I am totally satisfied your products. I will return to you buy from month to month when my starter is running out.
Thank you mate!
Best regards
Tomi
Stefan Talpalaru –
The yogurt is excellent. Only one observation to make: change the milk heating temperature from 100°C to 85°C in one of the 2 PDF recipes and on your website.
Most of us only have access to pasteurised milk, so there’s no need to change its taste by boiling it. We only want the denaturation of some proteins to make it easier for the bacteria to feed on them and 85°C is enough for that.
Mitch –
I like your product
Allen –
Starter is working great. Will need to buy some more starter soon since I don’t bother keeping some yogurt to restart again.
Sasha –
Thank you so much for your help, Ivo.
I will wait for your packet and I’ll be in touch.
I also bought 4 packets using the BOGO sale yesterday. I will let you know how it goes with them too.
Again, thank you for your help. The customer service was impeccable!!!!
Best,
Sasha
Irene –
Hi Ivo,
We love your yogurt and we cannot live without it. It improves the quality of our diet.
So, I was interested in trying the kefir and my husband asked for a sample. I have to say that it took more time to set than 14 hours (we live en Suffolk). I prepared the first one last Monday and after 17 hours, in spite to see it completely liquid, I moved it to the fridge (but it went off).
So, I tried again, but this time, I left it to set for more than one day. I couldn’t believed how good it smells! It is delicious.
Congratulations for your products.
Best wishes,
Irene
Maria –
I’m missing the true bulgarian yogurt and thought I’d give the starter a try. Maria
Didi –
Thank you, Ivo! I got the discount refunded. I appreciated it! I also took advantage of the buy 1 get one free for the yoghurt starter. My aunt in Bulgaria loves it.
Have a nice day!
Didi
Aleksandrina –
I leave it undisturbed for 18-24 hours as I prefer more tanginess to the flavour.
With that being said, in Calgary’s dry climate it usually is ready in less than 12 hours.
it always turned out perfectly.
I haven’t changed the way I make it (including the milk I buy) since I first started making it last year. Nor I have changed the way I storage the starter.
I am no expert at yogurt starters. I am more of an yogurt eating expert! 🙂
Bikram –
Hi. I started making my own yogurt using standard milk and the BACILLUS BULGARICUS culture (in a yogurt maker). Very successful – thank you.
Thank you.
Kind regards,
Janis –
Absolutely loved it! Thanks!
Hervé Niel –
Good morning
Thank you for your quick assistance.
My only reason to make yogurt is to drop the carb and especially sugar content, so any tip there is welcome !
Glenda Gast –
I recently purchased a package of Bulgarian yogurt starter in the 8 gallon size. Received it today. I automatically open my starter and divide it into 8 individual packets which I vacuum seal and put in the freezer. Since I use 1 gallon of milk per batch, I put about 1/2 tsp starter in each packet. When I divided the pouch that I received today into 8 – 1/2 tsp packets, I have a LOT left over. Has the formulation changed or you simply sent me more 🙂
Wanwisa Rungchuang –
Hello , I’m in Thailand and I would like to order the culture from you because I believe that your stater is special. I have been making yogurt for myself and family but now people in my town start to love my Yogurt and I would like to share. I live where I can get a Quality Organic raw milk with a beautiful Moutain and nice weather. I strongly believe that if I can use your starter to make my homemade yogurt people will Definitely fall in love with my yogurt.
Ramesh –
Hi Ivo,
The yogurt is turning out perfect every time. I made Kefir for the first time last week and that was exceptional too!
Thank you.
Ramesh
Marsha –
I love it. It’s the best. ~Marsha
Arthur Stahl –
Thanks for clearing that up. I actually bought a container of commercial yogurt for the first time in over a year. I have to say I was extremely disappointed in the commercial product.
The yogurt I have been making in my InstantPot is so much better. IT has better consistency, and a much brighter flavor. I found the perfect way of straining my yogurt – I but a pack of industrial grease filters from a restaurant supply company in my town..It fits perfectly in a large plastic colander, which I put over a large bowl. 8 hours seems to be the perfect amount of straining time to get a nice Greek style yogurt. On the few occasions where I let it go for too long, I found that I can simply whisk a bit of the strained whey back in until I get it to the right consistency. I attached a picture of the filters I use – that’s the large pot from my InstantPot in the background, and a 16 oz coffee mug in the foreground. The filter holds a gallon of yogurt with some room to spare.
C wesco –
Hi Ivo:
I’ve tried your Bulgarian yogurt starter and I really like it.
Thanks!
C.
France –
Hi Ivo
I was going to email you after trying your starter a couple of more times. It is different from my usual yogurt and I’m trying different methods to get the consistency that I like – thick. I think I have pretty well succeeded on my 3rd try. I used about a half cup of coffee cream (10% fat) and milk (3.25%) to the one litre mark. For starter, I used about half a cup from my previous batch plus 1/8 tsp of your starter. I let it sit for 7 hours in my yogurt maker. My yogurt came out creamy, smooth, thick and not quite as tangy, which I like. This morning I added raspberries to it and it was like eating them with whipped cream!
I will definitely buy more, but will wait until I try it a few more times to make sure I’m getting it right. if the taste of your yogurt stays consistently smooth, it will be worth it.
Kind regards,
France
joy.odriscoll –
Hi Ivo
The yoghurt tasted fantastic absolutely delighted with the product and will continue to support you as it’s of a high standard, have shared it with loads of other people. I have a thermomix which makes the yoghurt overnight and sooo easy to make so have given your info to other thermomix users.
Kind regards
Joy
Michael Young –
Hi,
Thank you, the Starter Culture has just arrived!
Chris Oliveira –
Thank you! I love your products
Kelvin –
Thanks. liked the result and experimented with gelatine to thicken it a bit. order more later.
Peter –
Thank you Ivo!
Scott Pearsons –
Ordered your product through amazon. Amazing! Thanks
Ken McMahon –
How nice of you to check everything is a lot better now, you can be sure I will always get it from you.
Never been a problem using it
Thanks again
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