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Bacillus Bulgaricus starters are easy-to-use no-fuss starters that make thick, creamy, healthy, and absolutely delicious fermented products. Our starters contain lactic acid bacteria isolated from natural sources in ecologically preserved areas in Bulgaria and Europe. All products made with our starters are of exceptional quality with aroma and taste like no others you have ever tried.
We produce and sell starters for making of:
All our starters contain freeze-dried live active bacteria cultures, featuring the world-famous Lactobacillus Bulgaricus strain.
All our starters are fully natural with no additives, preservatives, artificial colors or flavors. They contain no GMO ingredients and are gluten free.
Our main product and best-seller is the unique Bacillus Bulgaricus Yogurt starter, which makes the best yogurt in the world.
Bacillus Bulgaricus Yogurt Starter is an easy-to-use no-fuss yogurt starter that makes thick, creamy and absolutely delicious Bulgarian yogurt. Our starter contains lactic acid bacteria isolated from natural sources in ecologically preserved areas in Bulgaria. It produces yogurt of exceptional quality with aroma and taste like no other yogurt you’ve ever tried.
Don’t take our word for it — check out the 10k+ testimonials and customer reviews that we receive daily from our clients who come from a whooping 103 countries around the globe. Then get a pack and try it yourself. We guarantee that you’ll love it!
Yogurt Starter with Rose
Our Yogurt Starter with Rose is an authentic Bulgarian heirloom yogurt starter, the same as our original Bulgarian yogurt starter, only with added extract from the famous Bulgarian Rose Damascena, known as the Queen of roses.
It makes genuine Bulgarian yogurt (kiselo mlyako) of exceptional quality with classic Bulgarian yogurt taste, thickness, acidity and aroma with just a hint of rose.
Greek Yogurt Starter
Our Greek Yogurt Starter makes genuine Greek yogurt (ελληνικό γιαούρτι) of exceptional quality with classic Greek yogurt taste, creaminess, mild acidity and aroma.
The yogurt is mild, thick and creamy in nature and has an unforgettable taste that can only be compared with that Greek yogurt you tasted during your trip to Greece.
It is unlike any other Greek-style yogurt you’ve ever tried.
Our unique kefir starter makes thick, creamy and absolutely delicious kefir of exceptional quality with unique milder taste, creamy texture and aroma.
If you like kefir then you will love Bacillus Bulgaricus kefir.
Kefir is a healthy super food, made form milk, fermented with lactic acid bacteria cultures, much like yogurt. Some experts claim that consuming kefir has even greater health benefits than those of yogurt because the kefir bacteria remains in your gut longer. One thing is certain though — drinking kefir is good for you, and now, thanks to our kefir culture, it is super tasty and delicious!
Sour Cream Starter
Sour Cream is a dairy product obtained by fermenting regular cream with beneficial lactic acid bacteria. Traditionally, sour cream was made by letting cream that was skimmed off the top of milk ferment at room temperature — the bacteria that naturally developed during fermentation thickened the cream and made it more acidic, which was a natural way of preserving the cream.
Cultured Sour Cream is a similar product to the traditional sour cream. It is made by inoculating the cream with lactic acid which produces a thick, viscous, slightly tart sour cream.
Our Sour Cream is absolutely delicious. It is ideal for eating, making dips, topping meals (tacos!), cooking, thickening soups and meals, sauces, etc.
Our Sour Cream starter makes genuine luscious and thick Sour Cream of exceptional quality with a traditional rich flavor and a fresh mild taste with just a slight tartness.
You can adjust the thickness and the flavor of your sour cream by controlling the time of incubation, making it anywhere from creamy liquid to thick and smooth yogurt-like consistency, and from mild and sweet to nicely tart and even sour flavor. See here for sour cream making instructions.
You can use raw or pasteurized regular cream, double cream, half-and-half, or a mixture of cream and milk. The higher the fat of your original cream, the thicker and more delicious your sour cream will become. When using a higher fat content cream, you can use our Sour Cream starter to make cultured crème fraîche, whipped cream, and more.
Buttermilk is a fermented dairy drink. Traditionally, before being homogenized, milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurring lactic acid bacteria in the milk fermented it, helping the separation and resulting in cultured milk and cultured cream. That cultured cream was then churned into butter and the buttermilk was the left over liquid.
Cultured buttermilk is a similar product to the traditional buttermilk. It is made using milk inoculated with lactic acid bacteria and is more viscous than traditional buttermilk. If left cultured for a longer period of time, cultured buttermilk will even get to the consistency of yogurt. Cultured buttermilk is full of probiotics which makes it super healthy for you.
Our Buttermilk starter makes genuine Buttermilk of exceptional quality with a traditional rich flavor and a fresh mild taste with just a slight tartness.
You can also use our Buttermilk starter to make other cultured fermented products like cultured butter, sour cream, clubber milk, crème fraîche, whipped cream, and more
Our Bulgarian Sirene (hard white brined cheese, similar to feta cheese) starter makes a delicious sirene that turns out perfectly every time.
Whether you like your sirene crumbly or creamy with excellent taste and great aroma, it’s never been easier to make your own sirene.
Bulgarian Sirene is a type of hard white cheese. It is very similar to the feta cheese variety but has a sharper, tarter taste and the most delicious aroma you can imagine thanks to the presence of lactobacillus bulgaricus lactic acid bacteria.
Our Bulgarian Kashkaval (soft yellow cheese) starter makes an exquisite kashkaval.
Creamy and soft with that je ne sais quoi taste that this typical Bulgarian kashkaval has.
Kashkaval is a type of soft yellow cheese indigenous to Bulgaria. It is very similar to the cheddar types of cheeses but has a very specific taste and a great aroma thanks to the presence of lactobacillus bulgaricus lactic acid bacteria.
Our Sourdough Starter makes an amazing sourdough bread of exceptional quality with great sourdough flavor, texture and taste.
Our Sourdough Starter is super easy to activate, ferments quickly and is no trouble to maintain. It helps your sourdough rise fast and is very consistent and reliable.
Bacillus Bulgaricus Sourdough Starter is different than the other sourdough starters available on the market.
It contains colonies of lactic acid bacteria isolated from natural sources in ecologically preserved areas in Bulgaria including the famous Lactobacillus Bulgaricus.
Our Skyr starter makes genuine Icelandic Skyr of exceptional quality with classic Skyr taste, thickness, mild acidity and aroma. Our Skyr has a thick and creamy consistency and a characteristic mild flavor.
Skyr has a slightly sour dairy flavor, though much milder than the tangy Bulgarian yogurt. It is thick and creamy, similar to the Greek yogurt, but has a milder flavor. It is thick, creamy and delicious and is best served cold.
Our Icelandic Skyr starter is an authentic skyr heirloom starter. Each pack contains loose powder mix, in perfect proportions, of the two strains required to make the perfect Skyr — lactobacillus bulgaricus and streptococcus thermophilus.
Bacillus Bulgaricus Viili Starter makes genuine Scandinavian Viili of exceptional quality with traditional Viili taste, consistency, taste and aroma. Our Viili has a mild, nutty, cheese-like taste and a thick and stretchy viscous consistency.
Viili is a mesophilic fermented milk product coming from Finland, which resembles yogurt. Viili is the result of the action of lactic acid bacteria and yeasts, which work together to form a velvet-like surface and a rich smooth consistency of the Viili. The name comes from a byproduct from the actions of the strains, a phosphate-containing heteropolysaccharide, called viilian. Viilian is similar to kefiran produced by kefir strains. Viili has been a cornerstone of the Finnish diet for and is a super-food with multiple health benefits. It has, in recent years, gained a world popularity much similar to Bulgarian yogurt.
Bacillus Bulgaricus Filmjolk Starter makes genuine Swedish Filmjolk of exceptional quality with traditional Filmjolk taste, consistency, taste and aroma. Our Filmjolk has a mild taste with just a slightly tartness and a smooth custard-like consistency.
Filmjolk yoghurt is a mesophilic yogurt with a mild, buttermilk like taste that is uniquely Swedish. Filmjolk has been consumed in Sweden for hundreds of years. It is very close to buttermilk – a tart fermented milk with a creamy viscous consistency that makes it perfect for drinking. It has, in recent years, gained a world popularity much similar to Bulgarian yogurt.
Caspian Sea Yogurt Starter
Bacillus Bulgaricus Caspian Sea Yogurt (Matsoni) Starter makes genuine Caspian Sea Yogurt of exceptional quality with traditional Matsoni taste, consistency, taste and aroma. Our Caspian Sea Yogurt starter makes a smooth, creamy yogurt with a mild, slightly tart flavor.
Caspian Sea Yogurt is a dairy product of Armenian (and Georgian) origin. It has been a staple food in those Caspian Sea nations for centuries and later found it’s way to the Western world through the Caspian Sea and the Black Sea and slowly gained popularity as Caspian Sea Yogurt. It, much like the Bulgarian yogurt, is renowned for its health benefits and is believed to have consistently contributed to the longevity of the people of that region. It is traditionally made from the milk of cows, goats, sheep or buffalo, domestic animals abundantly farmed in its native area.