Bulgarian Yogurt Starter
$4.19 – $44.99
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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Lourdes –
Hi Ivo…let me share with you why I am buying the starters to make Bacillus Bulgaricus Yogurt…
It is a long story… but it may be interesting to you.
I have suffered from stomach ailments for over 15 years and I was diagnosed with Irritable Bowel Syndrome and Lactose Intolerance. Ten years ago, during a particularly bad period of constant stomach aches even when I was watching what I ate that made me avoid anything that could possibly have lactose, I began to travel to Cuba.
I was born in Cuba, and had friends and some family there. When they saw that I could not have milk with my coffee, or have ice cream…they told me that a Cuban company called LABIOFAM produced a yogurt that was used by their medical establishments to treat people with gastrointestinal issues and that could also be bought in the Cuban grocery stores in many different flavors. But because I was so afraid of eating anything that was made with milk, I hesitated trying it, until one day, when I am with a group of Cuban doctors from Labiofam, they offered me to try a “new flavor” of the yogurts that they produced and I explained that I could not even smell anything that had lactose without getting violent stomach aches…and the head of the lab who was at the gathering, asked that I be served a cup of the yogurt and asked me to trust him when he told me that i would not have a stomach ache after eating their yogurt… so I drank the soft yogurt with their new taste of MANGO, which was delicious, and to my great amazement I did not get a stomach ache. He went on to explain that it was made with a life culture of Bacillus Bulgaricus which their lab used to produce the yogurt that they used to treat people with gastrointestinal maladies, but also as a delicious preventive measure to avoid gastrointestinal maladies.
After that, and since I had not been able to eat any milk related product for years, including store bought yogurts in the U.S., i went to the store in Cuba bought a couple of pints of the yogurt and ate it throughout the days of my stay without having any kind of stomach issue… After that, every time I went back to Cuba, I did the same…basically eat as much yogurt as I could eat everyday during my days there.
Then one day at my house in Chicago, I ate some ice cream which I thought was lactose free, but turned out to be regular ice cream …but I was amazed that I did not get any adverse reaction, as I had suffered for so many years before…the Cuban Yogurt had changed my intestinal flora…and I did not have to worry about my lactose intolerance…
In Cuba, the yogurts are ready made, in many flavors and delicious…sold in their supermarkets…so I never thought that I would ever stop eating it while there…. But, I could not find any similar product in the U.S. even at WHOLE FOODS, but I did get a starter culture from your company… I made it, and liked it a lot, except that I would eat it a gallon of yogurt in a couple of days by myself… I began to experiment adding flavors, like in Cuba and it worked well,,, but soon after, that was all I wanted to eat and I was afraid that I would gain weight eating so much milk fat…so I stopped making it and eating it…. and just decided to eat as much as I could while I was in Cuba…which at the time was twice a year for a couple of weeks.
Since the pandemic began in 2019, I have not been able to go back to CUBA, so my regular replenishment of the bacillus in my gut was impossible and my lactose intolerance and other more severe gastrointestinal problems took over…since, I was diagnosed with pancreatitis, but with no apparent damage to the pancreas… and then most recently “gastritis” after an endoscopy that also diagnosed me with having Helicobacter Pylori, the bacteria in the gut of over 70% of humanity that has become resistant to antibiotics and that can create the conditions in your stomach to develop cancer, which I have to assume was in my stomach since before I started going to Cuba and eating yogurt…
Unfortunately, here in the U.S. you can’t go to the stores and get real yogurt…they are all sweet creams that are high fat with no benefits because I get wild stomach aches after I eat them… I found one brand of Bulgarian yogurt that claims to have bacillus bulgaricus, but I bought it at a store that is catering to vegetarians but that keeps very limited inventories of perishable products and when I went to buy a second quart, they did not have any.
So that is why I am back to plan A…make my own yogurt at home made with Bacillus Bulgaricus to see if it helps me the way that the yogurt made in Cuba did…
I recently read that it is estimated that 73+% of the population of the world is infected with the stomach bug Helicobacter Pylori which modern medicine attacked with antibiotics which also killed all the good bacteria in our guts and create super bugs…that are now tied to the emergence of STOMACH CANCER and those doing research are just now saying that yogurts made with life-cultures seem to create a natural defense against the bug HP… SO… I am going back on my diet of Bacillus Bulgaricus yogurt with your starter products…
Lourdes from Chicago…
Edyta –
Dear Ivo
I am Bulgarian and have been eating kiselo mlyako all my childhood, that is why I am buying your bacterias.
enjoy your day
regards Edyta
Ruth –
For me yogurt is a palatable, digestible form of dairy which I eat for nutritive support. I made my first batch of bulgarian yogurt and it is WONDERFUL. To a gallon of whole milk, less one cup, I added one cup heavy cream and 1/2 cup powdered milk. I left it in 2 half gallon mason jars wrapped in a blanket and placed in oven with the light on. It was
finished the next morning. I strained it for several hours through a strainer with double thickness cheese cloth. Some of it I flavored with vanilla bean paste and honey. I am a more than satisfied customer.
Thank you ! Ruth
Makyla S. –
Kids eat a lot of yogurt. I want to be a little more self-sufficient and also produce less plastic waste.
Jane –
Hi Ivo
Thank you, everything is fine. I bought several sachets, and use each culture for a number of rounds. They are excellent, but it’s just me here, so I don’t run out quickly. I’ll definitely shop with you again, but it may take a while.
All the best
Jane
Bryan –
Hi Ivo
I love your starters they work every time.
I’ve tried Liquid Stevia Drops in the last batch I made, Banana and Salted Caramel. I mixed these in after the yoghurt was ready. They worked
Best Regards
Bryan
Nomsa M. –
Thank u , you are the best just like your cultures
Graham –
Hi Ivo,
The Yogurt produced from the starters is lovely.
Cheers,
Graham.
Erica M. –
I am addicted to your yogurt.
Jeanne J. –
it tastes good. We really enjoy the flavor of this yogurt! Thank you!