Bulgarian Yogurt Starter
$2.89 – $29.99
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.
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
8802 reviews for Bulgarian Yogurt Starter
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Alexandria D. –
Hello Ivo,
Vitality—the bonus is I love the taste, but would eat it even if I didn’t.
Shawn M. –
It’s very good, this strain. Much better than the others.
Gudrun V. –
I have placed (and received) several orders from you.
And I love it!
Marie-Elisabeth L. –
Bonjour,
Les “bulgarian Yogurt Starter ” seuls articles reçus sont très bons.
Cordialement
Marie-Elisabeth L.
Karen –
Yummmmmm
I like tart
Karen
Audrey H. –
All is good! I always buy the large pack so i still have.
Thank you very much
Sherry W. –
Greetings Ivo,
Our infatuation with yogurt really began when we found that we could make yogurt using Half and Half and the wonderful freeze dried critters (bacteria) from your starter.
Although I was eating presweetened fruity yogurt from cute little 8 ounce cartons in the 1970’s, it wasn’t until we started making our own unsweetened yogurt using Bacillus Bulgaricus that yogurt became “real food” for us. Something delightful that would also enhance the health of our gut menagerie.
We now cook with it, or eat it with…avocado chunks, or pineapple bits, applesauce, peanutbutter, honey and sesame seeds, granola, or fresh berries, or…..well the list is pretty extensive and is really only limited by our imagination.
So the short answer to your question is, we make yogurt because it is a healthy, tasty real food.
Just Brian and Sherry from North Idaho enjoying one of the wonderful foods God has blessed us with.
Thanks for asking.
Joseph N. –
Hello,
I bought and used your Bulgarian Yogurt starter and yesterday tried it for the first time.
I’ve been using 1 cup of yogurt mixed with 1 liter of milk in the yogurt making machine and always had good results.
Thanks,
Joseph N.
Kathleen –
i have always made yogurt from scratch with the yogurt starter. (cook milk to 180 degrees, cool to 100-110 degrees, add starter, and use yogurt maker for 24 hours).
Iliyan –
Yes, this is the correct address.
I just ordered another starter.
Maybe you know everything, but in any case – since the yoghurt, prepared with your starter is not sour enough for my taste, here is how I fixed the issue:
1. I have 1 litter electric yoghurt maker.
2. Prepare the yoghurt following your instructions, e.g. on Monday. I keep the maker on for like 9-12 hours. This is more or less the whole day, then I leave the yoghurt for the night in the refrigerator.
3. Eat like 400 gr on Tuesday morning.
4. Take out 100 gr on Wednesday morning. Note, do not take from the bottom, best from the top of what have rest from Tuesday.
5. Eat the rest, and prepare a new yoghurt on the same Wednesday morning. When preparing, mix these 100 gr. with a bit of
starter. When mixing, do not pour all fresh yoghurt and then mix. Better pour just a bit, mix and then continue to pour
fresh milk.
6. On Thursday, you will have yoghurt again.
After 1-3 times of preparing, the yoghurt will become sour, as it should be. And, I have yoghurt every day.
Regards,
Iliyan