Bulgarian Yogurt Starter
$3.39 – $36.99
Our Bulgarian Yogurt is thick and creamy with an impeccable taste with the perfect balance between mild and tart. It is unlike any other yogurt you’ve ever tried. Undoubtedly 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.
Storage
Store the Bulgarian yogurt starter packs in the FREEZER.
Use by the date indicated on the label.
The starter packs have 2 years of shelf live. Use by the date indicated on the label.
See more storage instructions on the Bulgarian Yogurt Starter product information page.
Product Information
Additional product information is available below and on the Bulgarian Yogurt Starter product information page.
| 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 |
| Milk Type To Use With | Dairy milk OK, Non-dairy milk OK, Vegan milk OK, Any milk you want to turn into yogurt, Excellent for yogurt drinks, Excellent for frozen yogurts too |
Ingredients
Freeze-dried live active lactic acid cultures — Lactobacillus Bulgaricus and Streptococcus Thermophilus.
The starter contains nothing more than the strains it is made of and a very small quantity of dried organic skim milk powder. It is the medium on which the strains grow and some of it gets packaged together with them. The milk powder is completely consumed by the bacteria during incubation so there is none of it in the finished product. See some more information about our lactose free and vegan starters.
The starter is fully natural and organic with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients. It is soy, nuts, and gluten free.
Activity and Strength
1 gram of starter contains at least 25 billion colony-forming unit (2.5 x 1010 CFU/g) of lactic acid probiotic bacteria strains.
100% potency guaranteed. 100% viability guaranteed.
Contents
This is an heirloom starter with freeze-dried live active bacteria.
Each sachet contains loose powder mix, in perfect proportions, of the strains required to make excellent Bulgarian yogurt.
The exact amount of starter varies per pack and is indicated, in grams, under your selected pack size on the product purchase page.
More information about various pack sizes and their contents can be found here.
Bulgarian Yogurt Making Instructions
It is super easy to make Bulgarian yogurt using our Bacillus Bulgaricus starter. We have included two sets of instructions how to make Bulgarian yogurt:
- The traditional method for making Bulgarian yogurt – if you prefer to make your Bulgarian yogurt the conventional way, manually or with the help of a yogurt-making machine.
- A fail proof method for Bulgarian yogurt – if you have difficulties getting good results with the traditional method or would like to get your results faster, try this fail-proof manual method instead.
How to make Bulgarian yogurt instructions.
Why get the Bacillus Bulgaricus Yogurt Starter
You should buy this Bulgarian yogurt starter if you are looking for a no-fuss Bulgarian yogurt starter which is easy to use, performs consistently and reliably and makes absolutely delicious Bulgarian yogurt.
When you make your own Bulgarian yogurt you are in control of all the ingredients so you know what you are putting in your body. Bulgarian yogurt made with Bacillus Bulgaricus starters is full of gut-healthy probiotics that are great for your health. Our Bulgarian yogurt starter is heirloom which means that you can make endless batches of Bulgarian yogurt saving a ton of money while eating healthy – an absolute win-win!
Read this long list of reasons why our starters are good for you.
Usage
The packs are packaged and labeled with the grams they contain and the volume those grams make when used entirely in one go.
The packs are intended for single use, or their contents could be split for multiple use (with the exception of the Sourdough starter which should always be used in one go).
When you split the pack, take out as much as you need to make your yogurt, then reseal and refreeze the remaining starter for later. Make sure you store the sachets in a way that prevents moisture from getting in, i.e. well closed in a Ziploc bag or wrapped around and fastened with a rubber band.
When you split the contents of the pack and use less starter amount to make smaller volumes, keep in mind that you are also reducing the total amount of yogurt that you can make from the pack (read more on that here). Refer to this page to see the gram to Liters (gallons) chart and to find out how much starter to use for different volumes of milk.
Help
Bacillus Bulgaricus starters are easy to use and are strong enough to make sure that the fermentation process completes naturally and smoothly, under the right conditions.
If you ever need help with using our products or troubleshooting your fermentation method, simply contact us with any questions and we’ll be happy to help.
You can also fill out this help form and we’ll get back to you in no time.
FAQs
If you’d rather read than write us an email, then check out this list of frequently asked questions and answers and Help and How-To articles for some more helpful information.
Nutritional Facts
9727 reviews for Bulgarian Yogurt Starter
Add a review
Related products
Nordic and Specialty
Our Filmjolk starter makes Filmjolk with a mild taste with just a slightly tartness and a smooth custard-like consistency.
Nordic and Specialty
Our Caspian Sea Yogurt (Matsoni) starter makes a smooth, creamy Caspian Sea Yogurt with a mild, slightly tart flavor.
Deals & Combos
Get a pack of Skyr, Filmjolk, Viili, Caspian Sea Yogurt, Buttermilk and Sour Cream heirloom starters so you can try them all!
Probiotic Chocos
Probiotic Bacillus Bulgaricus covered in delicious silky milk chocolate. Boosting your immunity and gut health never tasted so sweet! Suitable for both adults and children.
Heather –
Greeting Ivo,
I mainly use my yogurt at breakfast with fruit and granola.
Heather
Jean P. –
Your yogurt starter is THE BEST EVER!!!! It is the only one that gives me a nice thick yogurt consistently. Lots of tang.
So far my favorite is the greek style. Thank you for creating it!
Jean P
Ross –
Ivo,
Your suggestion that I wrap the pot after mixing in the starter has made all the difference in the world! Previously my batches were watery. This has changed that. Thank you!
Ross
Lynn B. –
Greetings!
I’ve made 4 batches of yogurt from the bacillus bulgaricus Bulgarian yogurt starter that I purchased from you recently. I’ve also made 2 batches from the Greek Style starter.
Each batch was a learning experience.
The first batch came out tasting great but had little bits in it because, I realized after, when I stirred the new dry starter into the small cup of milk, I didn’t stir it long enough. It also sat for only 5-10 minutes before I stirred it again & added it to the rest of the milk, which cooled faster than I’d anticipated. I realized that the starter isn’t like powder that dissolves quickly. As you point out in the instructions, but didn’t really sin in for me, it needs plenty of time to absorb some milk & sort of wake up & get started on that little batch first.
After a couple of days & some stirring, the yogurt totally smoothed out and was absolutely wonderful!
The second batch, which I made from reserves from the first, came out smooth & flavorful. I realized after that I should have remembered how long I’d let it sit. So far I’ve always made it over night, in the oven with the light on.
I had to wait 6 days before making the 3rd batch, as I was away. I got it started much earlier in the evening, but didn’t think to set an alarm to wake up & refrigerate it after 8 or 9 hours.
Instead it was incubating for about 12 hours before refrigerating, so was very sour! Sour overwhelmed the good flavor. I like my yogurt unsweetened with muesli, but this was good with fruit jam & worked fine for mango lassi. After a few days it mellowed relatively.
The fourth batch came out just right, but I forgot to save some for the next batch!
So I started fresh using the Greek Style starter packet (I bought your sampler bundle). This time I stirred the fresh dry stuff longer in the cup of cooled milk & let it sit for longer before adding it to the full pot. Came out fabulous! Full flavor but milder and notably thicker than the Bulgarian. I wasn’t sure what to expect, because, in the past, I assumed Greek Style was just yogurt with the whey strained out. I haven’t felt the need to strain this. It was thick & delicious.
Two nights ago I made the next generation from reserved yogurt (I now have a dedicated little jar that I fill when I first take the fresh batch from the frig). Two major differences: I used fresh raw milk from a local farm, and I am dog-sitting at a different house with a totally different kind of oven.
The raw milk meant some cream separated out even after boiling, so there are thicker blobs mixed in after I transferred the yogurt from my enamelware pot into glass jars. Not a problem, just kind of cool! Previously I’d used a blend of whole milk & low fat.
The oven experience was a bit of a disaster. It’s a very modern oven with many settings. Over a day, I tested options with my digital thermometer:
1. Just the oven light on: Settled at 92°F, not hot enough – maybe LED bulbs?)
2. Warmer Drawer at lowest setting: Inconsistent temp up to 117°F & perhaps it really was for what I consider the pan-storage drawer under the oven, which got hot!
3. Proofing: Seemed good, I could set it to 100°F & it fluctuated +-4°F — but the fan kept running & I wasn’t sure about leaving that going all night.
So I put the yogurt pot, wrapped in towel as usual, into the oven. After 2 hours the temp was about 102°F. I decided to just turn the oven off & let it just stay at that & drift cooled.
When I checked it after 6 more hours the temp was 123°F!!
I realized the fan running during the Proofing setting was to cool the temp to 100°F. So when I turned it all off, the leftover heat wasn’t venting. The oven is indeed well insulated. The yogurt had thickened but was sort of loose with loads of whey. I decided to just let it sit on the counter, re-wrapped in towel, to see if it would — I don’t know. Normalize a bit? So after about 3 hrs (WHAT WAS I HINKING?!) I refrigerated it. This morning I took it out & transferred it to mason jars. It seems fairly ok except STRONG flavored. It’ll probably
mellow a bit over a few days.
I worry that the long heat killed off a lot of the bacteria. I’m planning to try another batch from this one on Thursday or Friday night, still in this other oven, as I want to leave some for the homeowners when they return on Saturday. I’ll just use the light bulb method.
We’ll see what happens!
I’m really enjoying this whole process. Thanks for the coupon code for ordering more Bulgarian starter! That style is absolutely delicious when all goes well…
Cheers,
Lynn B.
Patrizia –
Hi Ivo
I love the yoghurt made with your cultures. I have tried quite a few different ones and this is my favourite.
All best wishes
Patrizia
lynn –
Hi I found you on amazon doing a lot of research 2hrs no supper today. reviews are great. I bought a new bread maker (old one is 27 years old) anyways this bread maker makes jam and
yogurt so this is why I am making yogurt again. I used to make my own in the oven in the 1980 for years then the kids grew up and now its the grandchildren so I am looking forward to making my own again. I would like recipes to make different flavours such as fruit etc.
lynn
Cristian –
A friend made a trip to Athos in the past years. He asked me if I needed anything from his trip. I then asked him to buy me a jar of Bulgarian yogurt from Bulgaria. I recieved it. Wow, how good it was! I knew about its health benefits, about the fact that your mountain peasants have a much longer life expectancy and research explains this by consuming dairy products fermented with Lactobacillus Bulgaricus, I knew about how good and tasty it is, so here it is. .. It is said that when you are ready, the master appears. In Romania there are no more yogurts with lactic ferments of this kind but only those sold by multinationals (I hope it is not true what is circulating in the alternative press!) In the future, if I manage to get the quality I want in terms of preparation and taking into account of my intentions to open an online store with natural products, I think I would like to integrate the products made by you on my platform. I don’t know how I can do this, I don’t know if you have in the business plan the notion of resale through a third party, in a certain area, country or area of a country. I am somehow waiting for an answer to this concern of mine. Anyway, I’m glad I found you.
Bob H. –
Ivo, I make yogurt for my breakfast smoothies and because I love the taste of it.
Hetty –
Thanks!
Love the yoghurt!
Will definitely use the discount!
Hetty
Tycho –
Dear Ivo,
I made two batches of yoghurt till now in an Instant Pot.
I made one liter with the freeze-dried culture. That came out nicely thick and deliciously sour.