Bulgarian Yogurt Starter
$2.89 – $29.99
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
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Kal –
The second package came in the mail today! I am really looking forward to using the starters. You guys are offering an amazing product and it’s too bad it’s not getting enough attention in towns (like mine) where it should be and where a jar of Bulgarian yoghurt (900 grams) costs 8 dollars. Let me know if you guys want a shout out on Instagram or Facebook. I don’t have too many followers, but would be more than happy to recommend you to all my friends.
Ford H. –
Hi Ivo
I’ve been making the stuff since I was about 8!
My mother taught me and that was 50 years ago. I swear by the stuff as my go to home remedy. I make a 3Lt batch twice a week now that my partner is also converted.
The last batch of culture I bought was a pretty big one bit I reckon fresh supplies will be needed shortly. Thanks for the discount code.
Ford H.
Christian –
Hello Ivo,
my last order was the Bacillus Bulgaricus Starter Powder in an amount of 20 or 30 grams, this is enough for a long time for me, because its not necessary, to use for every new batch of yoghurt fresh starter powder.
I keep the Starter powder at – 10 degrees in the icebox of the freezer, in a sealed small jar with lid, powder dry
I use normally ultra high temperature milk 1,5 % fat from supermarket, which is free of bacteria, sometimes natural milk from the dairy farm, which I heat up to 80 dgrees, after that cool down to 20 or 30 degrees, an add then the starter powder (or 3 spoons of the last batch of yoghurt). I use a yoghurt maker, which makes for 14 hours a stable temperatur of 37,5 degrees
Christian
Tony –
Hi Ivo,
I really love the yogurt cultures! The Bulgarian can turn out a bit too tart for my taste if I leave it too long, but still good. Also, thanks for the email a while back explaining how the ratio between the bacteria determines the type of yogurt. I’ve always wondered about that!
Tony
Tatiana –
Hi,
enjoying a lot the Soy yogurts with your cultures.
From the set of samples I tried only one culture – it was quite good! I wanted to try the one for cheese but it sounds a bit too complicated. I’ll try some time though.
Thank you very much
All the best,
Tatiana.
Nan –
Hi!
I love the starter that I got from you. It’s the best I’ve ever tasted. I will definitely be a returning customer and I share your site with friends who make yogurt, etc. Thank you for being here and for caring!
Nan
Dane –
We ordered! All is good.
hélène A. –
Hello Ivo
I buy yogurt starter because I love yogurt and I feel good eating the home made yogurt from real milk!
Cordially
hélène A.
Ingrid –
Hi Ivo!
Thanks for your follow-up. Very few companies seem to do that these days, so I appreciate it.
In mid-July I bought a packet of your Bulgarian starter on Amazon and when I discovered you’re also in Canada, decided to go directly through your website to purchase the other kinds that I’d only read about years on a U. S. website, but had never tried.
I decided to wait until I received all the starters so that I could prepare a couple of different kinds at one time to make it easier to compare and decide which one(s) we prefer. We’re almost finished our last batch of yogurt, so I’m definitely looking forward to trying all these new (to us) strains.
Cheers and thank you for the discount code (and again for the yogurt-making handbook).
Stay safe and healthy!
Ingrid
Kal –
I have been using your yogurt culture for a while and can say I am extremely happy with it.