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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Deals & Combos
Get 4x DOUBLE – 4 L / 1 gal packs for the price of three! That's a month's supply of yogurt! This is the perfect combo if you make yogurt once a week!
Hartmut –
Hallo Ivo.
I love fresh and tasty Yogurt. Not the industrial stuff out of the stores.
Looking for a new taste I recocnize your store.
Im am looking forward to use your products.
Best regards
Hartmut
Fred L –
Sir,
My apologies, but I can’t be brief or quick about yogurt!
I’ve been making my own for 12-15 years. Can’t recall exactly why I started, but likely the cost of commercial products, the fact that all commercial products are basically the same, too much sugar, all toned down to the American palate, etc. I go large scale. I heat milk in a 12 qt stock pot nested into a 15 qt stockpot making a huge double boiler. Out of that, I’ll end up with 41/2 to 5 quarts of final product depending on how much whey drains out. That will last me about 10 days. I’ve put together a straining system that can handle that volume all at once, getting that part of the job done in about 45 minutes.
I have always introduced the tartest commercial product with the most cultures I could find. I heat the milk to 185 degrees and hold it for 30-45 minutes, then cool it to +-115 degrees and introduce my commercial product of choice and hold it at about 110 degrees for 10-12 hours for the culture activity to work. For a culturing heat source, I use an old-school heating pad that doesn’t have the automatic timed turn-off feature so it will stay on as long as I want. I cover all that with heavy towels to keep the heat in. For the culture starter, I look for local brands and small-operation yogurts with unique culture characteristics. They are hard to find in major grocery outlets largely because they don’t produce sufficient sales volume to earn consistent display space in the dairy case.
I have shied away from starters or seeds because it all seemed so complicated. Your website seems much more accessible and non-threatening. My reason for looking at starters now is due to a desire to start making kefir. There too, I have tried to make kefir by introducing commercial kefir as my starter. It works ok, but not like yogurt.
I just downloaded your book and can already see it is going to become my favorite reading!
Thank you!!
Fred Larsen
João Paulo –
Dear Ivo
I have tried the starter of Bulgarian yogurt and the result was very good, in particular the flavour. So, I congratulate your company for this product. I hope to try the mesophilic cultures within the next couple of weeks.
All the best
João Paulo
Michèle –
Hello,
Sorry not answer you in English.
Je veux faire mon yogourt parce que, de toutes façons, il sera plus sain que celui du commerce. Dieu sait ce que les industries agro-alimentaire mettent dedans !
Aussi parce que c’est bon pour la santé et enfin parce que cela agit sur mes intestins !
Voilà toutes les raisons. En plus, les yogourts que je fais moi-même sont plus doux et moins liquides que ceux du commerce et ont bien meilleurs goût.
Michèle
Debbie –
We love it!
Alice F –
All good just don’t need anything yet.
Sally –
Hi Ivo,
we are in the process of trying to find a small place to call home.. With prices at they are it’s taking alot longer than we thought so we are holled up in a small caravan, working full time, I still have all your starters in the small van freezer and sourdough in the fridge. I have been making one of your Yoghurts though and it is still going.
Hope to be able to use them all soon!
you are a great company!
Warm regards
Sally
DENISE SMITH –
This is a wonderfully smooth, subtly tart yogurt. It is perfect by itself or with fruit. I make it with A2 milk as that is easier on digestion and makes the yogurt less tart than ordinary milk.
Joan –
I have been using this starter to make yogurt which I then drain for about 24 hours to make lebna. Nothing else I have tried comes close to this yogurt starter and I have tried everything. My lebna turns out creamy, smooth, tart (I ferment the yogurt for 36 hours) and delicious. It is so fun to make something and have it turn out just the way the family likes it. It is super easy to use and not at all fussy. (I am from the USA.)
David –
Hello Ivo,
Thank you so much for your project, I was looking for a place on which acquire your products, as it’s difficult here in my country to find a place to buy them. In my case i love yogurts since I am very child, my parents used to do them (and nowadays some day they still do). As with bought yogurts the result is not very good, I wanted to try out with some ferments. Moreover, I love fermenting, I am bread and kombucha maker, and I just tried some days ago to do my first chucrut (let’s see how it goes jajaja)