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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Subscriptions
This is a Greek Yogurt Starter subscription. You will get one DOUBLE 4 L / 1 gal pack once a month.
Steven –
A tangy yogurt that is good for making ayran beverage.
Karla W –
To save money and to have more control of what I put in my body.
Urs S –
Hallo Ivo,
Coming from Switzerland we love all dairy products .
Look forward for this order as we have a lot of frozen Sheep milk to utilize .
Interesting to see the end product.
Regards,
Urs Schupbach
John A –
I don’t buy yogurt. I have for 50 years made my own. For several years I have been making your Bulgarian yogurt…which value greatly.
Amy –
Hi Ivo,
We understand yoghurt is a healthy food, and want to have more options, like with plant based milk, organic milk, non full cream milk, unsweetened milk, etc. Yet, it’s not easy to find them on Gold Coast So, decide to make it our own.
Bulgarian yoghurt sounds a very good choice among yoghurts to start with. I just came across your website while Internet surfing on yoghurt starters. I like your website, neat, clear, professional and user friendly. And of course your products, too; the starter set is appealing.
Looking forward to my yummy yoghurt!
Have a good day.
Best regards,
Amy
Joan D –
#1 reason: to make lebna
James C –
The First Class *ENVELOPE* got here on Monday after all. (First Class envelopes travel faster than parcels.) I’m feeling a *lot* better now that I’m sleeping fairly well.
Joan DiAntonio –
your starter makes the smoothest, most delicious yogurt I have made yet – and I’ve tried several different ways to start my yogurt. After draining it for 24 hours the lebna is fantastic.
Marie B –
Hi Ivo,
I make yogurt because it tastes good, I can control the ingredients, it’s healthy, has probiotics and I’m excited to try different varieties!
Sandra –
Dear Ivo,
I have used and am familiar with various forms of fermentation since childhood. We lived in a very hot climate, it was the best way to save food from spoiling.
I was sent to school in GB, travelled in Europe and learned of other methods. After returning home, I came to America and was shocked to find that most people had no idea what I was talking about (1978)
I noticed I did not feel as well when I was not using various ferments, cabbage, pickles, milk, but was too stressed learning how to survive in the USA. In 1983 I made Sauerkraut from an old German Recipe, then Yogurt. I was busy studying, but a few years later started again because I did not care for the sweet yogurts. I obtained starters from strangers, Mothers for Kombucha. Then I read about companies providing various forms of ferments. I had had a severe car accident. I was misdiagnosed for a number of years, realised I was not healing and had lots of inflammation. I made Kefir, then sauerkraut when I was well enough, and now I am making Bulgarian yogurt. I cannot find good yougurt at the stores, I cannot work due to my injuries and it is significantly cheaper making one’s own ferments. Slowly I can feel that my body is improving. My stomach does not hurt, my skin is better( I had Putuitary damage, hormones impaired. ) I am not back to normal, have severe osteoporosis which is also improving slowly.
I am very grateful to have this resource
SLR