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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Sonja –
Hi Ivo,
Yes I’m very much enjoying my yogurt. I continue to make it with some reserved from the last batch.
I will definitely re-order from you when needed in the future.
Regards,
Sonja
Thomas S. –
I’m happy with the cultures. Haven’t made yogurt lately being busy. Will make more soon.
Carolina –
Dear Ivo,
I ordered via Amazon.
Kind regards
Carolina
Mitzi M. –
Hi there. We’ve been thoroughly enjoying the yogurt
with the heirloom yogurts that with each batch you could use it as a starter to make the next batch perhaps infinitely
the Bulgarian yogurt that I had ordered from you first was making very good batches
I had an idea to try and mix some Bulgarian starter with some Greek starter to make a new batch of yogurt. I used 1 Tbsp of Greek yogurt starter and 2 Tbsp of the Bulgarian whey starter to make two new quarts.
we’ve been making yogurt for a few years using starter from organic store-bought yogurt, and we use raw whole milk. We use simple Salton yogurt makers but also sometimes incubate like you have listed as your favorite way (in a jar wrapped in a blanket and set aside). We have not noticed any difference between incubation methods.
We’ve cut the incubation time down to 7 or 8 hours
Mitzi M.
Alexander R. –
Healthy microbiome!
Carolina –
I’m addicted to all kinds of bacteria… because of natural probiotika!
I make my own kombucha and bake at least once a week my yummy rye sourdough bread…
Now I want to start make yogurt out of lupine seeds.
Kind regards
Carolina
Deidre G. –
I don’t buy yogurt anymore, I can’t!
It never tastes as fresh as homemade.
I love the taste and freshness of homemade yogurt. It is the best! And I know I’m eating something that’s good for my body.
Jane –
Hi Ivo
I’m very happy with your products and I’m slowly working my way through a multi pack at the rate of one small batch of yoghurt each week. I’ve experimented with non-dairy milks as I have a vegan granddaughter, coconut works okay, less success with other varieties. I am a happy customer
Kind regards
Jane
Cristina S. –
I like your yoghurt for its thick and creamy consistency and mainly for health purposes.
David B. –
Hi Ivo,
I like the taste of the yogurt I have made with Bacillus Bulgaricus very much.
I follow the procedure to make yoghrt:
I first sanitize all apparatus by heating water to a boil in each part.
I buy the freshest whole milk I find at the market.
i pasturize 1 gallon of milk by heating to a frothy boi on my kitchen stove (around 190 F).for 10 minutes.
I then cool the milk to 100 F or below I inoculate the milk with 0.8 gm Bacillus Bulgaricus.
I keep the yogurt warm using the “yogurt” setting on a “Insta Pot Aura Pro” for 24 hours.