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Bulgarian Yogurt Starter

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SKU: 5205
$12.99


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Bulgarian Yogurt Starter

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Our Bulgarian Yogurt Starter Culture is the creamiest of the thermophilic heirloom yogurts. It can be re-cultured indefinitely. Thick, rich, and mild, this is the closest to commercial “European Style” yogurt. 

  • Each box contains 2 packets of yogurt starter
  • Activate 1 packet using 1 quart pasteurized milk; store 2nd packet in the freezer as a back-up
  • Cultures at 110ºF using a yogurt maker or other appliance
  • This culture is also suitable for use with raw dairy milk or non-dairy milk, with special care.
  • The mild flavor of Bulgarian Yogurt makes it a great base for dips, dressings, or other recipes using yogurt.  


Bulgarian Yogurt Starter Instructions and Troubleshooting: 


Ingredients: Organic milk, live active bacteria (L. BulgaricusS. Thermophilus).

This product contains no GMO ingredients.


Shipping Information and Shelf-life: Our Bulgarian starter culture is shipped in a barrier-sealed packet as a freeze-dried yogurt culture. The starter keeps 

  • At room temperature (68° to 78°F): 3 to 4 months
  • In the refrigerator (40° to 45°F): 9 months unopened
  • In the freezer (0° to 25°F): 12 months unopened

 

Allergen Information:

Manufactured in a facility that also produces products made with gluten and dairy.


Actual product may differ from image shown above.


Questions on Bulgarian Yogurt Starter

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  • From Carol at 8/19/2015 9:37 PM
    • It's a hot and humid summer here with temps in the 80's. Is it safe to have this starter shipped when it could be sitting in a hot mailbox until I get home?
    • All of our cultures are dehydrated for safe shipping and are fine in transit however, the temperature can become extreme in a mailbox, especially if it is in the sun. We provide a tracking number for each package, it might be best to have someone retrieve the package as quickly as possible or ship to an alternate address.
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  • From Devin at 8/15/2015 11:52 AM
    • What is the difference between this Bulgarian starter and the Greek starter? They seem to contain the same strains of bacteria. Thanks!
    • Although the bacterial makeup is similar, the Bulgarian Yogurt Starter is more mild in flavor.
    • Do you find this question helpful?  Yes   No
  • From Lorraine at 8/4/2015 10:12 AM
    • Why do the instructions state to heat the milk to 160 degrees? I had always understood that one had to heat the milk to 180 degrees.
    • The milk should be heated to a minimum of 160° but not over 180°.
    • Do you find this question helpful?  Yes   No
  • From Larry at 4/17/2015 8:01 AM
    • Is there any reason why I can't heat the milk in the same jar that I will be culturing in?
    • Heating the milk in the jar would be fine, just be sure to allow the milk to cool to culturing temperature before adding the yogurt starter.
    • Do you find this question helpful?  Yes   No
  • From Reed at 4/6/2015 2:53 PM
    • I understand for optimal results you recommend making a new batch every 5 to 7 days. However, if I wanted to extend the time between batches to every 2 weeks, are there any adjustments I could make to the amount of starter used to compensate? For example, you recommend 2-3 tbsp/quart for a fresh starter. You recommend upping that when using frozen starter. Would there be an adjustment in how much starter to use for 14 day old starter?
    • A yogurt culture's bacteria is only viable for up to 7 days. There is no way to extend it further. The older it gets, the weaker it is, and the less likely it will reculture.
    • Do you find this question helpful?  Yes   No
  • From Shona Bakir at 2/25/2015 9:41 PM
    • This item says that it is perishable but then it claims that it's shelf life in room temperature is 3-4 months? I am very confused, can you please help?
    • Some starters have a shorter shelf life at room temperature than others so all of our starters are noted as perishable. We recommend freezing yogurt starters to maximize the shelf life.
    • Do you find this question helpful?  Yes   No
  • From Forgetfulfreda at 2/23/2015 12:57 PM
  • From Miri at 12/30/2014 11:59 PM
    • What are the strains of bacteria in the yogurt culture? I ask because I follow the SCD diet and have been advised to stay away from bifidus. Thanks!
    • The bacteria in the Bulgarian Yogurt Starter are: L. Bulgaricus, S. Thermophilus. You will find a list of all of our yogurt starters with details (including bacteria) on this page: http://www.culturesforhealth.com/choosing-a-yogurt-starter-culture
    • Do you find this question helpful?  Yes   No
  • From debie at 12/22/2014 1:42 AM
  • From Sharyn at 12/1/2014 3:15 PM
    • My yogurt maker will make 2 qts at a time, which I like to do as I buy fresh whole (grassfed) milk. Do I need to use 2 culture starter packets to make 2 qts or will 1 packet do it?
    • To activate your Bulgarian starter, you must follow the instructions and use 1 quart of milk for the one packet. It is not formulated to ferment more than 1 quart, and you must only do 1 packet at a time. Later when your mother culture has been successfully activated, you can then take the recommended amounts of starter from her to make up to 2 quarts of yogurt (2-3 Tablespoons culture per 1 quart milk).
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Great Product - Made Best Homemade yogurt! Review by EMCD
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I made yogurt the old school Persian way with temperature testing with my finger :-) Use Organic Whole Milk and it was so rich & creamy!

I am trying it now with Organic 2% to see if there is a big difference.

Will definitely buy this again if I forget to save some yogurt for a starter.

(Posted on 8/27/2015)

Great product. It worked out really nice. Review by Al
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Fist time i made yogurt. It worked out great since the first time following the instructions. It has been a month and even though I am using non fat goat milk it is still going strong and getting thicker when I make it every seven days. Great product.

Thank you for your support

(Posted on 8/24/2015)

Works with Lactose-free Milk! Review by Tamara
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I've been using this culture for awhile (my favorite) and recently was told I had to go lactose-free for medical reasons. I'm very pleased to report that my culture made the transition to lactose-free milk without a hitch.

(Posted on 8/24/2015)

Delicious and Cultures in 4 hours Review by cinbun911
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I've been making my own yogurt for about 8 months, using store brand yogurt with good results. But, this heirloom starter is amazing. I've used it for over a month and it seems to get stronger with each use. I use it in my Euro Cuisine yogurt maker and it cultures in only 4-5 hours max. It's delicious and easy.

Definitely recommend.

(Posted on 8/22/2015)

Excellent yogurt culture after some experimentation Review by sarinne
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I had purchased both the bulgarian yogurt and the direct set yogurt. I started out with the direct set yogurt. It was really good and easy to make. I followed the instructions it turned out great! I tried the same method with the bulgarian yogurt and it did not turn out so well. I experimented for a month and I can finally churn it out consistently. The direct set is definitely easier to start out with.

The first time I made this yogurt, I followed the instructions for activating the yogurt and waited 12 hours and the yogurt was still runny. (My dog ate all the experimental batches)
The culture was fine so I followed the instructions for making yogurt for the second batch and waited 8 hours. It fermented much too long. Again I saved the cultured.

I did more experiments, but I won't bore you with that.

Here's what worked for me:
1. Take mother culture out of refrigerator.
2. Slowly heat 1 to 1.5 qt of pasteurized milk to 170 degrees F. Hold the milk around 170 degrees F for 10 minutes. The total time it takes me to heat the milk is 1/2 hr.
2. Cool to 110-115 degrees.
3. Add 1 tablespoon of mother culture to the milk. Stir.
4. Pour in yogurt maker. Wait 6 hours.
5. Chill in refrigerator.

Note: I am using the cusinart yogurt maker cym-100

This process produces very smooth and thick yogurt (not as thick as straining out the whey to make greek yogurt, but still thick). I hope my instructions help those who have problems making this yogurt.

(Posted on 8/21/2015)

If you only make one kind of yogurt, this should be the one! Review by KL Adams
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I first tried this Bulgarian yogurt in a microbiology class at Chatham University in Pittsburgh, PA. A series of lectures were on the various microbes that make bread, wine, beer, cheese and yogurt, and our professor brought Bulgarian yogurt samples to class. (She is a big fan of Cultures for Health, btw.) I have been making Bulgarian yogurt by the gallon since then.

It's incredibly versatile and easy to make. This yogurt can be eaten plain with some fruit and granola, whizzed up in a smoothie, used in place of sour cream, or as part of marinades and dressings.

I love it, and look forward to enjoying it for years to come.

(Posted on 8/16/2015)

The best tasting yogurt we've had Review by Horsegeek
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We absolutely adore this yogurt. Thick enough to make my husband happy and with a wonderful sweet and smooth taste.

(Posted on 8/10/2015)

great flavor Review by Pamela
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Great flavor and excellent customer service

(Posted on 8/7/2015)

Terrible return on investment of time and money Review by CK1
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I've been making my own yogurt for a few years & was curious to try the "heirloom" starter. Read the online instructions and the instructions that came with the packet. Got special milk. Used digital thermometer. After 12 hours in the yogurt maker, I had some really nasty whey and the yogurt was like runny cottage cheese. I tried to eat it but both the flavor and texture were so "off" that I tossed it. It was SO bad that I thought my yogurt maker had died. Made another batch (small container of organic yogurt as start; grasped organic pasteurized low fat milk) the way I usually do and it was superb.

Verdict: something that has always felt easy peasy became a major project and then I threw it away.

Note from CFH: Please contact Customer Support for troubleshooting assistance before discarding any cultures. Many cultures can be saved with minor adjustments.

(Posted on 7/12/2015)

good yogurt easy to get going Review by bob
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great flavor, gets plenty sour without getting "nasty" even when letting it go 10 hrs +.
6-8hrs is a nice mellow taste.
first batch was good, I've made over a dozen since; all good, different milk defiantly changes the consistency of the finished product; non-fat was a bit runny, but still fine flavor.

(Posted on 7/10/2015)

I have made yougurt for many years - this is the best I have ever made and share , I use raw milk and make a new starter batch each time - tedious but worth it Review by cal
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1 gallon of raw milk delivered every week, I make as directed with new starter each week. I have made yogurt for 40-45 years, but this is the best. I make "green juicies" and put in yogurt and fermented veggies 3-4 times week or more if I have time before work, or a snack with banana or raisins and a few drops of stevia or some of the many berries I grow.
I have a small plumbing company and at 73 I work many hours a week

(Posted on 7/4/2015)

Very tastey Review by James
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I use this starter to make Indian Shri Khand, it is absolutely delicious.

(Posted on 6/24/2015)

Trial and Error Review by Steve
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It took several batches before I was able to get the perfect batch of yogurt. The key for me was heating the milk to between 195 and 210 degrees and keeping it there for at least ten minutes before letting it cool down to 110 degrees. I had to visit with customer support two times, but in both cases I found the reps helpful and very knowledgeable.

(Posted on 6/4/2015)

Fantastic Review by DeAnna
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Love the taste of this yogurt, and love the fact it is heirloom. My kids eat it like crazy and think it tastes better then store bought! Winner all around!

(Posted on 5/4/2015)

Love this yogurt!!! Review by GardenGirl
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This is by far my favorite yogurt. Tangy, yet mild, thick and creamy. I eat it every day with honey. I do keep my milk a 170* for about 20-30 minutes to help thicken the final product...I found it was not thick enough for me without this step. Such a great company...I love all of their products!!

(Posted on 4/25/2015)

Good Cultures Review by Reed
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I had been making mine with store cultures, but I didn't like how they wore out over time. I've enjoyed the Bulgarian cultures, the thickness and taste. I've found I don't need to add anything to it to enjoy the taste. I've personally found that adding about a cup of powdered milk for 2 quarters and culturing for about 4 hours turns out a good batch.

(Posted on 4/23/2015)

Delicious, creamy & thick. Review by Sharon
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We love this yogurt! It tastes great and has a thick & creamy consistency.

(Posted on 4/18/2015)

Best tasting yogurt! Review by Esther
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I've made my first quart of Bulgarian yogurt. I love the taste - creamy and mild. I hope it makes many more quarts!

(Posted on 4/18/2015)

Delicious, only slightly sour Review by Justin R
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So far my favorite yogurt! Sets rather fast, and I love the taste! I use 1% milk and add non fat dry milk to thicken it.

(Posted on 4/17/2015)

It doesn't get better than this! Review by Elly
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I am making awesome raw yogurt with my Bulgarian Yogurt Starter from Cultures for Health. I thought it would be cumbersome to use raw milk, but it turned out to be easy, once I had the routine down. And the directions on this site are spot on and easy to follow. I do use 1 tsp. of Great Lakes Gelatin per 4 cups of milk, to enhance the thickness. This is the best!

(Posted on 4/1/2015)



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