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. Hallal and Kosher certified.
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.
Check here for the 6 easy steps to make your own yogurt.
| 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, Hallal certified, Kosher certified |
| 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
7470 reviews for Yogurt Starter
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Bill –
My wife and I enjoy Greek yogurt and fruit for breakfast and also as a desert sometimes.
Bill
Dick G. –
Better nutrition & better digestion
Antoaneta –
Hi,
I am extremely happy with my starter and am making yogurt on the regular.
We just use our previous batch of yogurt to start the next one, so I haven’t needed more starter. But if my yogurt ever stops being good, I will definitely reorder to start a new one.
Thanks,
Antoaneta
Duncan A. –
Hi Ivo. We made our first batch of Bacillus Bulgaricus and are very pleased – best yogurt we’ve had. I used ½ tsp of the freeze dried starter with one gallon of milk following your instructions to bring the milk to 212 degrees, reducing the milk temp to 110 F, adding the starter and processing lightly covered in our sous vide @ 110 F for 8 hours.
I reserved 1 pint to try as a mother for our next batch.
Many thanks,
Lynzie –
I’m using some of my yogurt for starter 2-3 times before starting a new batch.
Love the yogurt.
Lynzie
Frances –
Ivo,
I have been making yogurt since my Hippie days in the 70”s, back then we made it in a glass jar then put it in a black garbage bag and let the sun incubate it. Over the years I have tried many cultures in different combinations to get the quality and flavor of those old days and I have finally found it. These days I make my yogurt in an incubator, the Bacillus Bulgaricus starter has the same creamy great taste as as my old “back yard” yogurt. I am so glad I have finally found Bulgarian Yogurt Starter, my only regret is I didn’t order a larger size package.
Kindest Regards,
Frances
Christine –
I am very happy with your company.
Christine
Naomi M. –
Hi Ivo,
Have been very busy but I did receive your parcel successfully. I absolutely love the product and have recommended it to a few friends.
Kind Regards,
Jon –
Ivo,
Bulgarian yogurt has been a staple in my diet for roughly 6 years now and primarily for its health benefits. I’ve been wanting to plug and play making my own for a while now as I typically purchase 2 gallons on a weekly basis. Your website is very informative and with the positive reviews I decided to give your starter a try. I’m glad I finally pulled the trigger and look forward to it.
Thank You,
Jon
Dan M –
I like it . I use it rather than sour cream.
Brad –
I am making yogurt in our Instant Pot to feed to our dogs with various intestinal issues,
Brad
Stephen F. –
we love your starter and have been using it for years.
Jason –
Great starter!
My yogurt came out thick and delicious.
I added a touch of honey and some fruit syrup to some for flavor.
I was wondering if I could steep a spice like cardamom, vanila or similar in the milk while it’s hot, then add the started at 110, or will that mess up the fermentation?
Thanks
Jason
Danny L. –
I like to do things by my own but my son has milk intolerance so looking for the recipe book for alternative but I order you product via Amazon and didn’t received the book.
Thanks !
William R. W. –
Thank you, we are well stocked
Hellen M. –
I enjoy the feeling after consuming it.
Iveta –
Hi Ivo,
It turned out pretty good!
Iveta
Ram N. –
I tried your sample mailed to me. It was good and creamy.
Thank you
Paula B. –
I’m so new at all this, trying to choose a starter culture instead of always using commercial yogurt for my starter. I like greek a lot
Thank you!
Craig C. –
Hi Ivo, the main reason I want to make yogurt(aside from the fact that it is great tasting) is because I enjoy trying new things. And especially new things that involve food. Can’t wait to make your yogurt. Thanks for your dedication to your product.
Vickie S. –
To improve gut health.
Jill –
I learned about This while in Sofia after a eight day visit which was fantastic
Paul J. –
Hello Ivo,
The envelope arrived today!
Monica P. –
We love the yogurt! We were, however, a bit confused about directions, which said to boil the milk.
Other yogurt sites say to heat to 180 degrees and not to boil or it will taste burned. We heated very slowly to 180 degrees and held it there for a few minutes.
We also like the yogurt very tart, and leave it in the incubator for about 18 hours. This gets us the tartness we like. As for consistency, we use 1.5% milkfat milk, and find the yogurt a bit thin with this.
We strain it to a thicker consistency, using cheesecloth. This process gets us a yogurt we absolutely love, and plan to continue making. It has a taste we have not found elsewhere and is very creamy.
Ruth A. –
Ivo, I have always liked yogurt, but never found the perfect yogurt. Now, I think, I may have found it! I discovered your yogurt culture on Amazon and read a lot of info about the benefits of Bulgarian Yogurt and how it was the original yogurt. I have an instant pot, but never used it to make yogurt until yesterday. With the technique of the instant pot and your Bacillus Bulgaricus, I have the most wonderful, smooth and tangy yogurt I have ever tasted. I like to eat yogurt as, I believe, it is healthy for our bodies. I make my own granola so with this mixed in some of your yogurt, I will have the best and most tasty breakfasts ever.
thanks and enjoy the journey!
john a. –
Made a new batch 3.5 quarts whole milk 2+ grams starter slow stirring with a slotted spoon…. 3-4 mins 21 hs Absolutely PERFECT!!!
saved a cup for next 3.5 quart batch
Thank you again …. i;ve become a yogurt fanatic
A Acoba –
I buy yogurt because it’s delicious!
Michael –
Hi Ivo
I’ve only made one batch of the Bulgarian yogurt so far and am very happy with the results, a nice thick and tangy yogurt.
Next I will be trying the Greek yogurt starter I also ordered.
Regards
Michael
Peter –
Ivo,
The No. 1 reason for me to buy yogurt is : Yogurt is the healthiest food in breakfast.
Regards,
Peter
al. –
Hi Ivo, yes, it is working very well. I use it for making yoghurt and a particular cheese called stracchino. The yoghurt I use to make gelato and as I need it very strong in flavour I let it age for 30 hours before cooling. Stracchino on the other hand is a very young, creamy cheese so it ages for 2 hours. Very happy with the flavour, thank you.
al.
Tricia M. –
I just made the yogurt. It taste yummy.
Daniel B. –
The yogurt has turned out great for me, no exceptions.
Linnette J. –
OK..The first time I used the starter, I used a little over 1/4 tsp and 1/2 gallon 2% milk. I kept the oven temp at 110-112 give or take for about 12 hours and that yogurt was tart and banging good!
Duncan –
Order rec’d – thank you very much. Excited to give it a try.
Duncan
elana –
hi Ivo,
it arrived in perfect condition! 🙂
many many thanks for this great service,
elana
Joe –
When I make your yogurt, I like to strain it even though it’s already pretty thick. I then eat it with a spoon, like a dessert. It cuts down on the calories from the sugar and concentrates the protein content.
много благодаря!
Yamei –
Hi, Ivo
It’s OK. I enjoy it. I like.
Kim M. –
I buy yogurt because I like it. I make yogurt because it tastes better and is better for me than the processed yogurt I buy that contains way too much sugar.
Antonia –
Hi Ivo,
I love the yogurt that I make with your cultures.
Thank you very much.
Antonia
Lori W. –
This starter is wonderful. I am still quite a newbie at making yogurt and I use an “Instant Pot” type appliance so it’s pretty much no fuss, no muss. Add milk, push this button… when it’s
cool enough you add the starter or the plain yogurt and push another button… eight or nine hours later, YOGURT. My problem has been finding a yogurt to use as the starter with no added things to it. I love this. By the way… Greek USED to be my favorite – now it’s Bulgarian. Yum. I did have a bit of an issue when I tried to use the left over whey as the starter, as I read that you could do that. I ended up with buttermilk… made a lot of ranch dressing with that. Good ranch dressing, but how much do you really need?!?!
Thanks again for my new found wonderful starter. Will only use this from now on. Gave some to a friend and now She’s got me ordering it for her, too!
Lori W. –
Homemade is so much better than commercial – and your Bulgarian is even better than that!
So glad I found you, Ivo – and thanks again!
Susanne –
Hello Ivo,
I used to make quite a lot of yoghurt, and Bacillus Bulgaricus will always be my favourite, especially with the Damascan rose oil.
Kind regards,
Susanne
Tricia Mc. –
My brother & sister law like it. I am making it for them.
Claire –
Ivo,
I love your yogurt starter. Everything’s okay.
I will be ordering more starter from you. I make only a small batch every week or so therefore the starter packages last me a long time.
Thank you again
Claire
Finlay R. –
Dear Ivo
Your Yogurt, Kefir and Greek yogurt are so good that we would not be without it My wile and I consume c.3 litre every week!
We bought a good supply when you offered a 40% reduction and pot it in the freezer.
Before it runs out we well be ordering more !!!!!
Regards
Finlay R.
Dave –
Everything is fine, the starter is great as always.
JK –
Hi I’m a native Bulgarian.
Best regards: JK
Angela –
Hi Ivo,
I make my joghurt by myself due to lactose intolerace. If yout let ist sit for 24 hrs the lactose is gone. Since ther is no lactose free organic yoghurt, i needed to make it myself.
Needed.. becaus since recently i dont eat milk altogether and started to make soyaghurt. It works. But using bought sojyghurt as a starter it not efficient since i dont need a whole cup of
it.
So i like to try it with this.
I searched explicitly for bazillus bulgaricus since it is mentioned in “Ernährungskompass” a german bestselling book about wich stuff to eat is the healthiest according to science.
Irene C. –
I regrow the yoghurt, It is very good.
Louise –
Ivo, everything is great. I ordered quite a bit of starter. I’m about half way through. You’ll hear from us when we need more because we love the starter.