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
7767 reviews for Yogurt Starter
Add a review
Related products
Nordic and Specialty
Our Viili starter makes genuine Scandinavian Viili of exceptional quality with traditional Viili taste, consistency, taste and aroma. Our Viili has a mild, nutty, cheese-like taste and a thicker viscous consistency close to that of kefir. Simply select a pack size and enjoy some great Viili!
Nordic and Specialty
Our Filmjolk starter makes genuine Swedish Filmjolk of exceptional quality with traditional Filmjolk taste, consistency, taste and aroma. Our Filmjolk has a mild and slightly tart taste and a smooth consistency close to that of kefir. Simply select a pack size and enjoy some great Filmjolk!
Sirene
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!
Sourdough
Our Sourdough Starter is a no-fuss sourdough starter that is easy to activate, ferments quickly and is no trouble to maintain. It gives your dough a fast rise, it is very reliable and consistent, full of gut-friendly lactic acid cultures, and most importantly, it makes sourdough bread of exceptional quality with great sourdough flavor, texture and taste. The starter is universal – it works with all types of flour. One sachet contains 6 grams of starter.
Nikki –
Hi
I made the yoghurt and enjoyed it very much. Now trying to make a second batch
Andy B. –
Hi Ivo
The yoghurt starter is excellent, I will definitely make another purchase. I just need to decide which I prefer out of Bulgarian or Greek, so far I have only used the Bulgarian but plan to use Greek with my next batch 🙂
I have been getting consistent results every time with your starter and have been successful using 1/4 cup of yoghurt as a starter for the next batch too. I am a yoghurt making beginner but decided to start for health reasons and intend to make around 4l per week
Thanks again,
Marian K. –
takes a while to use all the starter
James S. –
Love your products! Have you thought of a Bulgarian Buttermilk starter? I have found that Bulgarian buttermilk is far superior to regular buttermilk. However, it is near impossible for me to find it locally. I would love to be able to make it myself.
Trish –
I like it because it’s healthy and delicious. I found you on Amazon.
James H. –
It’s supposed to be good for your digestive system.
Bill G. –
I have been buying your starter for a few years and it is always great
Terri –
For years I’ve loved yogurt and buttermilk (I’m 69 yrs old), and I’ve read all the labels on store-bought yogurts/buttermilk, particularly all the “culture” names, cause there’s so many! Some taste so-so, some taste very good, some taste yucky, but why? I discovered “bulgaricus” is my favorite, particularly Bulgarian Buttermilk made with whole milk, but it was hard to find this product in grocery stores. Low-fat buttermilk made with another culture tastes awful!! No wonder most folks don’t like buttermilk!! I agree! But I’ve discovered, like Ivo has discovered thru trial and error over the years, that my most favorite is a drinkable Yogurt (buttermilk essentially) made with a whole milk powder (I use a little less culture mixed with hot water to make it drinkable, let it cool down prior to adding culture). It’s an easy way to always have Bulgarian drinkable yogurt (buttermilk to me) every day. I mix it with pineapple juice or a little red beet powder or whatever I want to “spice” it up a bit although drinking it straight is really good too. Sometimes I mix it in with cornbread or pancake batters too. And because it’s so tasty and hits the spot (especially when I need a boost of protein during a long tiring day), making this yogurt/buttermilk is enjoyable too.
Julie T. –
Dear Ivo,
Thank you for your email. For me, making my own yogurt is a wholesome activity. I’ve been doing it for quite a few years. I’m always on the lookout for a good quality culture that I can
use indefinitely. It’s healthier than store-bought. I know it doesn’t have mystery fruit or other unwanted ingredients. It tastes better too!
I also like to make milk and water kefirs. This is a good time for me to switch to other cultures. I’ve recently been diagnosed with Diabetes. I feel keeping foods like this in my diet will be very good for the way I’m looking to change how and what I eat.
Sincerely,
Julie T.
Lori P. –
There are a number of reasons I like making my own yogurt:
1. I enjoy making it.
2. Its easy.
3. It gives me a sense of self sufficiency and accomplishment.
4. Making my own yogurt allows me to control what goes into it. I love that there are no additives, preservatives or sugar. I can also fine tune the taste of the yogurt to my preferences.
5. I live in a rural area so making my own yogurt means not running to the store to buy yogurt, most small village stores don’t even carry yogurt, if they do the cost is ridiculous.
6. Lastly, cost. Its much cheaper for me to make yogurt. We eat a lot of yogurt, use it as sour cream and mix into dips for veggies etc.
I’m looking forward to using your yogurt starter for my next batch of yogurt.
Sincerely,
Lori P.
Dan –
I’ve made some yogurt. It was very good.
julie g. –
Hi. I buy your yogurt starter often
Elise C. –
I’m sure I’ll be reordering . Looking forward to comparing the different strains.
Rachel D. –
I ordered a lot of culture
Breanne –
I like natural things that taste good. Anything I can make dress is better than store bought.
Julia –
Thank you for the wonderful product you provide. I am and will be your loyal customer.
Thanks again for your wonderful job!
Karen B. –
Everything is good. When I ordered, I ordered enough to last awhile. I love your starters.
Elise –
It’s delicious, the live cultures are good for your health, it can be used in many recipes.
Jeanne –
Hi Ivo,
The Bacillus Bulgaricus yogurt starter I purchased works fine, and we have been enjoying our homemade yogurt. I discovered that my food dehydrator (which has a thermostat, and can hold 4 quart jars) works great to incubate the yogurt. I set the thermostat to 105º and it takes between 5-7 hours for the yogurt to thicken and set. It tastes wonderful, and I’m very happy not to have plastic yogurt containers proliferating under my sink any more.
Thank you for a good product.
Jeanne
Patricia –
I eat it for the sake of my gut bacteria.
Thomas –
I eat yogurt from your company about 1 every day. And how long have I been doing that??? How many years?
I am interested in the pickled vegetables, and you wrote a detailed enough description of the recipe and how to do it, that convinced me to enter and buy more product. I have some starter here so I can go ahead and try it once I buy a large jar, next week.
Galina –
Hi Ivo,
I finally tried the Yogurt starter and the result is delicious!
I already ordered another one.
Thank you!
All the best,
Galina
Jane –
Hi Ivo
I just like yoghurt anyway… I like making YOUR yoghurt because I can use/mix different milks (just about to eat a dairy batch with added powdered coconut milk), and I can strain the yoghurt until it’s gloriously thick (and put the whey into e.g. sourdough bread).
I like the process of making it – not too demanding, not time critical, very satisfying, very reliable.
Jane
Jean –
Hi
It is the best yogurt ever!
I refer my friends and when I talked to a friend I referred he told me about your sourdough starter so I had to try that.
Terri R. –
I mix it with alittle red beet powder or alittle pineapple juice and it’s delicious plus a quick pick-me-upper for those times when I don’t have time to eat or just want something great to drink.
Duncan –
Everything has gone well. reporting favorable results.
Andreas –
Hi Ivo,
I´m a fan of the bulgarian Joghurt Cultures (I bought them at your shop previous year and I remembered the shop), I like to try Goat- Cheese in Saltwater
Jana –
I love your starter and am a repeat customer. Thanks, and I look forward to enjoying some more Bulgarian yogurt!
Robyn –
Using a supermarket yogurt as a starter doesn’t work wonderfully.
I will keep your details for when I am home in New Zealand.
Jeannette –
Everything is fine. My husband is the main consumer of the yogurt in our house, and he has been in hospital for the past few weeks. As soon as he is home, we will be ordering more of this great product.
Harold –
I buy it for digestive health.
C –
Hi Ivo,
The number one reason I make yogurt is because it’s so hard to find full fat yogurt at the store.
Cheers,
abdelbaki –
Dear Ivo , I really like your products
Caleb –
Dear Ivo,
I have now made numerous batches of yogurt with your starter.
I have always heard about Bulgarian yogurt, but never had tried it.
I think I have a good system down for making it with grocery store whole milk.
The yogurt comes out thick with just the right tartness. It’s simply amazing. Thank you for making this product available to us all.
Alex A. –
I buy fresh milk and prepare yogurt at home , cause the commercial yogurt taste is far away from the real yogurt .
Alex A. –
Hello , it’s part of our daily diet in my house and because it’s healthy .
I had a mini dairy plant (organic ) , I stopped it and I wanna restart it again as conventional products . I am from Beirut Lebanon
Ivo –
Hi, I can absolutely assure you that this is the same yogurt that Bulgaria is famous for around the world. The very same strain that is also used in Bulgaria to make the yogurt sold there. Hope this helps.
Joyce –
Thank you very much for your customer service. It is appreciated.
Alex –
I bought a big bag of your Bulgarian starter
I make mine in a 1/2 gallon thermos as I have for decades. I don’t have a way to maintain the temperature in an open container.
I am actually going to be taking off on a sailboat early next year for an extended voyage and bought your culture
Alex –
I look forward to trying it. I’m cooling a 1/2 gallon now
Jacob Moshev –
I am sorry but your yogurt don’t test test like Bulgarian yogurt!! No way should be call Bulgarian.
Kumi –
I am using your culture since a couple of weeks and I am quite pleased with the taste and consistency. I maintain a food blog on Japanese kitchen (in German language) but I occasionally include non-japanese-kitchen topics such as bread with self-made sourdough (which is among the most popular articles) or Foccaccia, just to name but a few. Once I will have gathered enough experience with your culture I am planning to do a write-up.
As to Yoghurt, I started with self-made Yoghurt ca. 9 months ago (when the corona hysteria just took off big style) using organic plain Yoghurt as starter. I then worked with a commercial – “organic” )not sure what that means exactly) starter powder. Currently I am “running” on your culture, for a refresh I use heaped tbsp. on 1 Liter sterilized milk.
I didn’t like the culture I used previously for two reasons: 1. The producer himself asserts that Yoghurt fermented with his powder can be refreshed only 10 times (which is nonsensical for me as self made yoghurt for entails some degree of self-reliance). 2. The culture degraded after 5,6 refreshings and became fizzy. I admit, that the fizyness could have resulted from a lack of hygiene on my side but my suspicion is that the culture was not sour enough to fend off bad germs. My hope is that you culture is more tolerant to household conditions.
I have developed, in the meantime, a general prejudice against those super-mild, designer-lab-optimized Yoghurt cultures (just as the one mentioned above), be they organic or conventional. In particular, my suspicion is, that “Acidophilus” and the all the rest of the “probiotic” cultures are not able to survive more than a couple of refreshs and need a lab-environment to survive against yeasts and other bacteria occurring naturally in our environment – and would be otherwise too weak to persist under normal household conditions.
Marko –
Hi Ivo,
I am making yogurt with your starter regularly for more than a year now. I tried also making laban, a drinkable version of it, but did not get the best result. I stirred yogurt, poured in a bottle and chilled it
Erin –
I absolutely love your yoghurt starter and have shared it with friends now also as such a consistent result.
Nasri –
Personally I like the thick yogurt. I searched the net and read about your company
Daniel O. –
It is Herloom and I have kept using it!
Eva –
My husband says about your yoghurt, which I make regularly with your starter for years, since you started the sale of it, i usually buy 100 liters worth of it “Silky, smooth, refreshing, better than any other on the market”
Jung –
1.To keep my waist slender and hav e good digestion.
2. I saw a tv panel discussion about digestion a nd midsection obesity.
panelists talked about BNR 17. I searched BNR 17 on Google, where I saw Bulgaricus which I saw many times on the yogurt at the grocery and heard its advantage on digestion. On that page yoursite poped up. And got interested in making Bulgari yogur for myself withe the starter.
Jung
Sal –
The yoghurt is wonderful. We are enjoying it immensely. I make extra and strain it and the result is an excellent substitute for the cream which we are unable to digest. Wish I had discovered you years ago.
Joyce –
It’s a long story! I started making yogurt to save money. I moved away from dairy two years ago when I went on an elimination diet while trying to figure out why I was hypothyroid. Two years of no dairy later, I had to have a tooth extracted. I’m very distraught about my health situation.
Now I’m enjoying dairy again, and the book I’m reading on dental health recommends yogurt, kefir, sauerkraut. Yep, fermented foods. I searched specifically for Bulgarian Yogurt Starter because I knew from my former days of yogurt making that it can be reused. I purchased previously from Cultures for Health and was wondering what else is out there. I’m really interested in that rose yogurt starter. I might try kefir, too. The kefir I made before had grains. I didn’t like sorting out the grains, though, and having them die. If I can get kefir without grains, that would be a bonus in my book.