Customer Reviews, Comments and Testimonials

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Jeanne – February 12, 2020

Are you in Sofia? I spent two days there last September. What a beautiful area!
I just ordered the largest container of the bacillus bulgaricus you sell, so it will be a while before I need to buy mo ...Read More

Are you in Sofia? I spent two days there last September. What a beautiful area!
I just ordered the largest container of the bacillus bulgaricus you sell, so it will be a while before I need to buy more. I will continue with this and straining until I use it up.
With the Greek culture, would I then strain after culturing too?
Jeanne

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María C – February 12, 2020

Thanks a lot!!! I am going to enjoy it a lot!!

Thanks a lot!!! I am going to enjoy it a lot!!

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Marcia А – February 11, 2020

Thank you for the 2 packs of yogurt starter. I didn’t want to write until I had made the yogurt, which I finally found time to do on last Saturday. It worked! I followed the packet’s directions, using ...Read More

Thank you for the 2 packs of yogurt starter. I didn’t want to write until I had made the yogurt, which I finally found time to do on last Saturday. It worked! I followed the packet’s directions, using 32oz of milk. After straining it came to about 1.5 cups, which is a normal ratio when I make yogurt (I like it thick). Photos of the progression attached. I stopped after 7.75 hours, and possibly it should have gone longer, I’m not sure. The cracks in the yogurt when it was finished (see photos) I believe are from when I checked it at 5 hours by tilting the container, when it obviously wasn’t ready.
This has given me enough to make lots of generations of yogurt, and when I need new starter I’ll definitely order it from you.
Thanks again
Marcia

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Seamus – February 10, 2020

Hi Ivo,
I love porride and oat bran for breakfast with a big spoonful of yogurt, but I often wonder about the commercial branded yogurt I buy.
Regards
Seamus

Hi Ivo,
I love porride and oat bran for breakfast with a big spoonful of yogurt, but I often wonder about the commercial branded yogurt I buy.
Regards
Seamus

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Sascha G – February 10, 2020

my last order isn´t finished yet. 30l of yoghurt must be eaten and i´m a single household.

my last order isn´t finished yet. 30l of yoghurt must be eaten and i´m a single household.

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Tina F – February 10, 2020

Hello,
I am a new customer and I absolutely LOVE your yogurt starter. My yogurt turned out absolutely delicious and perfect! I am now introducing my family and friends to Bacillus Bulgaricus.
I am r ...Read More

Hello,
I am a new customer and I absolutely LOVE your yogurt starter. My yogurt turned out absolutely delicious and perfect! I am now introducing my family and friends to Bacillus Bulgaricus.
I am ready to try my next batch
Thank you!!
Tina F

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Käthe M. – February 9, 2020

Hello.
It is the first time I am trying to make yogurt, and It is because I read about the good effects on the stomach of this yogurt.
Med venlig hilsen
Käthe M.

Hello.
It is the first time I am trying to make yogurt, and It is because I read about the good effects on the stomach of this yogurt.
Med venlig hilsen
Käthe M.

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Margaret C – February 9, 2020

I was recently hospitalized and administered large quantities of intravenous antibiotics I was especially enthusiastic about rebuilding healthy flora in my intestines by using your Bacillus Bulgaricus ...Read More

I was recently hospitalized and administered large quantities of intravenous antibiotics I was especially enthusiastic about rebuilding healthy flora in my intestines by using your Bacillus Bulgaricus culture to make home made yogurt.
Seriously, we were so enthusiastic about your Bacillus Bulgaricus that we spent $158.00 to purchase a stainless steel 5.1 gallon capacity milk can, $20.00 worth of organic milk from a
local dairy, organic Cherry and Blueberry juice concentrates and even a set of glass bowls all in anticipation of the delicious, health promoting potential of your Bacillus Bulgaricus!!

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Geneviève G – February 8, 2020

My orders have been already received for a year or thereabout!
Geneviève G

My orders have been already received for a year or thereabout!
Geneviève G

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Terri R – February 7, 2020

The culture is great, I'm on my 4th batch, I make it either like a thick buttermilk or a more custard-like yogurt. I'll be ordering more before the end of February.

The culture is great, I'm on my 4th batch, I make it either like a thick buttermilk or a more custard-like yogurt. I'll be ordering more before the end of February.

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S. K – February 6, 2020

I need lots of probiotics for health reasons. Also it’s dessert for my dogs after dinner every night.

I need lots of probiotics for health reasons. Also it’s dessert for my dogs after dinner every night.

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John G – February 6, 2020

We like it and we enjoy making it! Also, no more plastic containers of yogurt from the store!
We were given a small packet of starter from a friend and making the first patch convinced us to buy your ...Read More

We like it and we enjoy making it! Also, no more plastic containers of yogurt from the store!
We were given a small packet of starter from a friend and making the first patch convinced us to buy your product

5
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Anett – February 6, 2020

I think your yoghurt is better than the one I can be in the stores. Also do my mother and my son thinks
Regards
Anett

I think your yoghurt is better than the one I can be in the stores. Also do my mother and my son thinks
Regards
Anett

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María C – February 5, 2020

Thank you very much!! I appreciate a lot your answer I use google translator: my English is not so go I do physical activity (I am almost 59 years old and I run 40 km per week): I consume it to replen ...Read More

Thank you very much!! I appreciate a lot your answer I use google translator: my English is not so go I do physical activity (I am almost 59 years old and I run 40 km per week): I consume it to replenish protein and calcium. In summer it refreshes me and I also take care of my weight ---
I dedicate myself to microbiology and in the case of a fermented yogurt I understand the benefits of this fermented foods and of the microorganisms present in it.
I am passionate about the "divulgación científica" (i don`T know how to translate it: dissemination or popularization of the science?) and I believe that we have to work a lot to create a positive and strong food safety culture to let them understand the difference in the safety of industrial yogurt versus other fermentations
My best regards

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C.C – February 5, 2020

Hello Ivo,
I ordered BULGARIAN YOGURT STARTER and Kefir Starter in the past and we have been enjoying them.
Thank you,
Cheng

Hello Ivo,
I ordered BULGARIAN YOGURT STARTER and Kefir Starter in the past and we have been enjoying them.
Thank you,
Cheng

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Tina F – February 5, 2020

Thank you again Ivo.
I just wanted to tell you my 1st batch of yogurt turned out OUTSTANDING!
Thick, creamy, tart, wonderful!!! My pic is below!
So now I am so excited to share with my friends.
T ...Read More

Thank you again Ivo.
I just wanted to tell you my 1st batch of yogurt turned out OUTSTANDING!
Thick, creamy, tart, wonderful!!! My pic is below!
So now I am so excited to share with my friends.
Thank you!!

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5
Bert – February 5, 2020

Hi Ivo
Your yoghurt culture is by far superior to any of the others I have tried.
Thank you and regards
Bert

Hi Ivo
Your yoghurt culture is by far superior to any of the others I have tried.
Thank you and regards
Bert

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David T. – February 5, 2020

Hi Ivo,
I am definatly putting an order in before the end of Feb.
Like you, I have been meaning to send you a message. Now I am getting around to it.
BACILLUS BULGARICUS, just the best tasting plai ...Read More

Hi Ivo,
I am definatly putting an order in before the end of Feb.
Like you, I have been meaning to send you a message. Now I am getting around to it.
BACILLUS BULGARICUS, just the best tasting plain yoghurt I have made. I haven't tried the Greek starter yet.
However the BACILLUS certainly beats any/all of the my previous greek starters.

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Ditar E – February 5, 2020

Yours is an offer I can’t refuse, because the so-called yogurt sold in the shops here around, seems to be gelatinised milk...

Yours is an offer I can’t refuse, because the so-called yogurt sold in the shops here around, seems to be gelatinised milk...

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Darcie – February 4, 2020

I will definitely be making it - and I've shared your page all over social media because even though I have not tried it, I KNOW it is going to be wonderful. I know it.
Thanks again
--Darcie

I will definitely be making it - and I've shared your page all over social media because even though I have not tried it, I KNOW it is going to be wonderful. I know it.
Thanks again
--Darcie

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Tina F – February 4, 2020

I am a new customer, I purchased enough yogurt starter on Amazon.com for 8 gallons. I have several friends waiting for my assessment and recommendation. My son's girlfriend is from Bulgaria, and they ...Read More

I am a new customer, I purchased enough yogurt starter on Amazon.com for 8 gallons. I have several friends waiting for my assessment and recommendation. My son's girlfriend is from Bulgaria, and they also make their own yogurt – that is how we all learned about Bulgarian Yogurt.
What I had been doing before with great success, was to get my milk to 185 degrees, then cover with foil and put in oven for 30 min at 185 to destroy the "casein", which then produced a thicker yogurt.
I use 32 oz mason jars with PLASTIC lids when I make my yogurt. No metal.

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Stefan – February 4, 2020

Hi Ivo,
Thanks for the note.
This is my second order; the first was via Amazon and the starter was great, figured it would be easier to order off your website for the second.
Stefan

Hi Ivo,
Thanks for the note.
This is my second order; the first was via Amazon and the starter was great, figured it would be easier to order off your website for the second.
Stefan

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T. F. – February 4, 2020

Hi Ivo,
I will be happy to answer your question. The #1 reason I make my own yogurt is for the probiotic healing properties for my body.
I was sickened near death 3 years ago from bio-toxin/mold poi ...Read More

Hi Ivo,
I will be happy to answer your question. The #1 reason I make my own yogurt is for the probiotic healing properties for my body.
I was sickened near death 3 years ago from bio-toxin/mold poisoning on a job and was so ill, I had seizures, a possible heart attack, breathing issues to this day, severe weight and hair loss, (over 32 symptoms)... I had to work my back to health with yogurt, Vit C, fermented sauerkraut, lots of raw veggies, juicing, Vit D3 etc. I depend on my yogurt as a staple in my diet now and have also turned others onto it as well, and some even make their own too.
Thank you for this product and your excellent customer service. My 1st batch of Bacillus Bulgaricus is fermenting now and I hope it is successful.
It was hard to use only about 1/2 tsp of starter for a whole gallon, but I am trusting your product.
Thank you,
T F

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Victor M. – February 4, 2020

I like it very much. And it is good for my health. I have built an incubator out of an old fridge, so I can make it by the gallon or more (my family likes it very much, too!).

I like it very much. And it is good for my health. I have built an incubator out of an old fridge, so I can make it by the gallon or more (my family likes it very much, too!).

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Jeanne W – February 3, 2020

I have made my first batch of bacillus bulgaricus. It took longer to culture than the 2-3 hours, nearly 8 when I finally gave up and poured it into my strainer to sit in the fridge overnight. I boiled ...Read More

I have made my first batch of bacillus bulgaricus. It took longer to culture than the 2-3 hours, nearly 8 when I finally gave up and poured it into my strainer to sit in the fridge overnight. I boiled the milk, cooled it to 110º, added the 1/4 teaspoon of culture and stirred REALLY well!!! Set the Instantpot cover on but not sealed and left it, checking at 3 and 6 and 8 hours. I didn't measure the milk exactly, but I believe I used about 3 quarts. In any event, it is smooth and yummy. Here's my question: Can I turn this into Greek-sytle yogurt simply by straining it?

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Eileen – February 2, 2020

I received your yogurt starter and have made my first batch of Bulgarian yogurt: 1/2 gallon of warmed 2 % milk with 1/4 tsp of starter, wrapped in warm towels and left to relax for 12 hours (it was st ...Read More

I received your yogurt starter and have made my first batch of Bulgarian yogurt: 1/2 gallon of warmed 2 % milk with 1/4 tsp of starter, wrapped in warm towels and left to relax for 12 hours (it was still liquid at 6 hours and bed beckoned, so both of us took a few more hours to rest.)
Come this morning, it has become reasonably firm and has a very mild (and lovely) flavor. I am straining it now in the fridge to make it thicker, which has been my habit with the
Yogourmet brand starter I had been using. I do like yogurt on the thicker side, so I am looking forward to trying your Greek starter, too; its description indicates that it can produce a thicker product than the Bulgarian strain. Hard to imagine that it could be milder tasting, but I look forward to seeing how that works out as well. I am used to a pretty tangy tasting yogurt, so this is all proving to be very interesting. Might the flavor strengthen as the culture matures or do you think that this gentle flavor will persist?
Anyway, that's just to report on the fun I am having up to this point, but my REAL question is: How much yogurt should I reserve to use for the next batch? Seems to me that when I used to make yogurt that way, it was 1 Tablespoon of yogurt for a quart of milk. What do you recommend ?

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Sherri Laboon – January 26, 2020

Ivo,

After a vacation to Bulgaria I fell in love with the flavors
Sherri Laboon

Ivo,

After a vacation to Bulgaria I fell in love with the flavors
Sherri Laboon

5
5
Ruzzel Zullo – January 25, 2020

Hi,
most sellers offer free shipping nowadays. But your product is way better.

Best,
Víctor

Hi,
most sellers offer free shipping nowadays. But your product is way better.

Best,
Víctor

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5
Oliver – January 24, 2020

Hi Ivo,
I Work for roundabout a year with your starterculture (and some others). Therefore, I ordered a bigger package, so I can make a great yoghurt within the next 2 (or more) years.
And if the st ...Read More

Hi Ivo,
I Work for roundabout a year with your starterculture (and some others). Therefore, I ordered a bigger package, so I can make a great yoghurt within the next 2 (or more) years.
And if the starterculture runs out someday, I will order it again.

Thanks
Oliver

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Jeanne – January 19, 2020

I did order a BIG supply!

I did order a BIG supply!

5
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L. Leger – January 18, 2020

My first two attempts at making this yoghurt were unsuccessful, and the results went to make lovely waffles. At that point, I asked for help, and Ivo gave me some advice and an extra packet of starter ...Read More

My first two attempts at making this yoghurt were unsuccessful, and the results went to make lovely waffles. At that point, I asked for help, and Ivo gave me some advice and an extra packet of starter. Apparently, I wasn't using nearly enough starter. I'm delighted to say that the third time was the charm! Five out of five! The taste is delicious. I'm very pleased. Thanks, Ivo.

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Ruzzel Zullo – January 18, 2020

I am super happy with the product and your company! I have a question. I got the yogurt culture! Thank you! I am going on vacation and can not start the yogurt till I get back. Can I store the unopene ...Read More

I am super happy with the product and your company! I have a question. I got the yogurt culture! Thank you! I am going on vacation and can not start the yogurt till I get back. Can I store the unopened culture in the freezer till I get back and am ready to start making yogurt? Or should I store it in the fridge?

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Claire P – January 17, 2020

Ivo,
I received my yogurt culture yesterday and proceeded to make yogurt according to the handbook. The yogurt turned out perfectly: smooth, creamy, and tangy. This was my first time
making yogurt a ...Read More

Ivo,
I received my yogurt culture yesterday and proceeded to make yogurt according to the handbook. The yogurt turned out perfectly: smooth, creamy, and tangy. This was my first time
making yogurt and I feel like a champion. No more store-bought yogurt or wasteful plastic containers.

5
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Malcolm Dann – January 17, 2020

I have used your starter before with no problem. I will use again in the future.
Malcolm Dann

I have used your starter before with no problem. I will use again in the future.
Malcolm Dann

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CB – January 15, 2020

the yogurt is as described, and as I enjoyed it last summer in Bulgaria.

the yogurt is as described, and as I enjoyed it last summer in Bulgaria.

5
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Kjersti Tangen – January 15, 2020

I’ve bought yogurt starter several times before and I really love it. It’s the best yoghurt.
Kind regards
Kjersti

I’ve bought yogurt starter several times before and I really love it. It’s the best yoghurt.
Kind regards
Kjersti

5
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John – January 13, 2020

Mostly heath concerns, Also I like it!

Mostly heath concerns, Also I like it!

5
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Marcia Anderson – January 13, 2020

I originally bought the starter for Bulgarian yogurt. When it came, I made a successful batch of yogurt, and made many more generations of yogurt from that one batch.
Heeding the advice as to how hyd ...Read More

I originally bought the starter for Bulgarian yogurt. When it came, I made a successful batch of yogurt, and made many more generations of yogurt from that one batch.
Heeding the advice as to how hydrophilic the starter is, I immediately wrapped the packet up, secured it with a rubber band and put it in a ziplock bag in the freezer after I took out the small amount needed as the starter.

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anna pettersson – January 13, 2020

Hi Ivo.
Thank you for sending me a new package. It has just arrived, safe and sound.
Kind regards
Anna

Hi Ivo.
Thank you for sending me a new package. It has just arrived, safe and sound.
Kind regards
Anna

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Cristian Bivolan – January 13, 2020

Hi there,
You have a very nice site, and speak so highly about your products, especially the bacillus bulgaricus

Hi there,
You have a very nice site, and speak so highly about your products, especially the bacillus bulgaricus

5
5
Michael Kirkby – January 11, 2020

Hi, we find that the yogurt culture works well

Hi, we find that the yogurt culture works well

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John Wyfker – January 9, 2020

Excellent! And thank you for the quick response!
John

Excellent! And thank you for the quick response!
John

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Christel – January 9, 2020

There was a lot of very clear whey on top this morning so I drained it of and gave it to my little dog. I had to take it away as she was guzzling the lot and I think it might be a little bit too much. ...Read More

There was a lot of very clear whey on top this morning so I drained it of and gave it to my little dog. I had to take it away as she was guzzling the lot and I think it might be a little bit too much. I shouldn’t have drained all of it as now I have quark But it should still make nice yoghurt next time?
Thank you also for the new PDF. Very kind of you.
I’m looking forward to the emails I have subscribed to.
Have a good evening
Christel

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John – January 8, 2020

Hello,
I'm interested in trying to make yogurt at home and I'm intrigued by Bulgarian yogurt. I have a "Luvele" brand yogurt maker, which has temperature settings of 97, 100, and 104 degrees Fahrenhe ...Read More

Hello,
I'm interested in trying to make yogurt at home and I'm intrigued by Bulgarian yogurt. I have a "Luvele" brand yogurt maker, which has temperature settings of 97, 100, and 104 degrees Fahrenheit. It's a 24 hour yogurt maker, which yields more probiotics in the end. Could you tell me what temperature would be suitable to culture this strain and have you ever used a 24 hour yogurt maker before?
Thank you,
John

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Tashi Dhendup Dorji – January 7, 2020

Culture recieved.
Thank you for the new year gifts.
Much appreciated.

Culture recieved.
Thank you for the new year gifts.
Much appreciated.

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Christel – January 7, 2020

I used to do it that way all the time. Then I thought that because the milk is already pasteurised I didn’t need to boil it again. You made me research the reason why milk should be brought to boiling ...Read More

I used to do it that way all the time. Then I thought that because the milk is already pasteurised I didn’t need to boil it again. You made me research the reason why milk should be brought to boiling point. Will go back to my old ways again.
I used to put it in the microwave to incubate without extra covering or wrapping to keep warm as the microwave keeps a pretty stable temperature. I rise my bread at 40ºC would that be too hot you think?
Thank you Ivo
Christel

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Nandarani – January 6, 2020

Hi,
Is the yogurt of a kind that resembles the sort of culture that cultures on a counter? For example, viili. And I think matsoni. If it is, how many iterations would be likely to work.
The wording ...Read More

Hi,
Is the yogurt of a kind that resembles the sort of culture that cultures on a counter? For example, viili. And I think matsoni. If it is, how many iterations would be likely to work.
The wording on the eu site, 'for as long as you want.' White Mountain brand of Bulgarian yogurt states on it site that one can culture from the yogurt itself, continuously.
Nandarani

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Christel – January 6, 2020

It’s good for ya It’s good for my dog as well and she loves it. She gets it 3 times a day, as a desert so to speak. In the morning “we” have it with golden paste (turmeric paste), in the
evening she ...Read More

It’s good for ya It’s good for my dog as well and she loves it. She gets it 3 times a day, as a desert so to speak. In the morning “we” have it with golden paste (turmeric paste), in the
evening she gets it after her dinner and at nights before I go to bed, she hears the fridge opening and knows it’s yoghurt time before bedtime

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Christel Webb – January 6, 2020

Hi Ivo
It’s here, it has arrived this morning. Thank you very much.
I wish you a very happy New Year
Kind regards
Christel

Hi Ivo
It’s here, it has arrived this morning. Thank you very much.
I wish you a very happy New Year
Kind regards
Christel

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5
Sarah Ostrum – January 4, 2020

I used to live in Bulgaria and instantly fell in love with everything surrounding the culture. I miss Bulgaria every day, and ordering food and drink from Bulgaria helps me feel more at
home.

I used to live in Bulgaria and instantly fell in love with everything surrounding the culture. I miss Bulgaria every day, and ordering food and drink from Bulgaria helps me feel more at
home.

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