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Bulgarian Yogurt Starter

Availability: In stock

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 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.
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  • 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
  • From Krista at 10/12/2014 10:46 PM
    • If I use powdered milk to thicken my yogurt, can I still use a bit from that batch as my starter to make my next batch? Or will adding the thickener cause the yogurt to not be a suitable starter culture for my next batch? Thank you for all the great info.
    • Powdered milk can be used as a thickener for yogurt that will be re-cultured. Some other thickeners such as gelatins and starches may affect re-culturing.
    • Do you find this question helpful?  Yes   No
  • From Bob at 9/12/2014 3:03 PM
    • How long can the finished yogurt remain at room temperature and still be safe to eat? I cultured the yogurt for 8 hours and forgot to put it in the fridge for about 12 hours.
    • Conservatively speaking, 3 to 6+ hours is what we recommend for a finished yogurt culture to be sitting out at room temperature as safe to consume. It may be that your yogurt is fine, even after being out for 12 hours, but always use your best judgment by smelling, looking, and even taste testing if it smells/looks ok!
    • Do you find this question helpful?  Yes   No
  • From Eve at 9/8/2014 9:13 AM
    • Has this Bulgarian starter been genetically modified? I've researched and it appears that LB Bulgaricum, direct from Bulgaria, is the only starter that is untainted. Can you clarify this for me? Thanks!
    • No, this starter has not been genetically modified. All of our products are GMO-free.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Terrible return on investment of time and money Review by CK1
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Quality

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)

Dissapointing Review by Disapointed
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I followed the instructions to a "T" After 12 hours in Yogurt maker, the yogurt separated into whey and the rest was a mush cottage cheese look. I contacted this company by email to see what to do about it and there was no answer.
The San Francisco Sour Dough Starter was excellent but the yogurt was not.

Response from CFH: We are so sorry you had trouble reaching us. Thanks for your review. Our support staff has sent an email for follow up. Please hang on to your product, as many cultures can be saved with minor adjustments.

(Posted on 3/31/2015)

Did not reculture well Review by Rebecca
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I've been making yogurt for years and was attracted to this because the description claimed that I could reuse it over and over. The first batch turned out beautifully. The second generation of that batch also was perfect. The third generation turned out clumpy and clotted. We're still eating it, because it tastes alright, but I'm quitting after that one. I'll make the other packet and see if there is a difference but I'm very disappointed by this purchase.

CFH Note: It is important to contact Customer Support when you experience problems. It sounds like the culture is working, you're getting a good flavor but there are a few issues that can impact the texture. Make sure that you're making a new batch within 5 to 7 days, don't heat the milk too quickly and test the temperature of your yogurt making method. Reusable yogurt cultures are more sensitive to temperature issues and you need to maintain a consistent temperature between 105° and 112° for the duration of the culturing process.

(Posted on 3/28/2015)

Great Flavor Review by SmokedGouda
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Great Bulgarian flavor. I found that this yogurt is a tiny bit too thin for my liking, but I've tweaked that with longer fermenting times and by holding the milk at 170 degrees (f) for 15 minutes before I cool it down and add starter. This evaporates some of the moisture.

(Posted on 3/26/2015)

my go-to starter Review by merry
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We are new to yogurt-making. I purchased the Bulgarian starter along with the Euro Cuisine yogurt machine, and successfully made a batch of yogurt using grass-fed cows milk. Because we weren't eating it quickly, I put part of it into the freezer, and the next time I made yogurt, my first batch had remained in the freezer longer than suggested to use as starter for the next batch. So, I used the second packet of Bulgarian starter. That batch turned out great, and we used it to make our next batches. The yogurt in the freezer? I used it to replace the buttermilk in the most delicious, tender biscuits I have ever eaten! I'm also using yogurt in pancakes - so tender and delicate! Yum! We are enjoying making healthful yogurt - my husband eats it daily with a teaspoon of fruit spread mixed in. I initially had a bit of sticker shock, but with careful planning, it's possible to make one package be used as culture for yogurt for many, many batches of creamy yogurt! I have since purchased a second box to have on hand in my freezer. CFH has wonderful customer service, and they have very patiently answered my many, many questions about yogurt making. Love it!

(Posted on 3/25/2015)

Sorry I bought it Review by May
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Don't bother to waste your money

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

(Posted on 3/24/2015)

Wonderful - delicious!! Review by Kathy
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A lovely creamy yogurt. My college student takes it back with her to keep in her dorm refrigerator. Easy to make with the Yogotherm.

(Posted on 3/24/2015)

Great tasting yogurt!! Review by Chelia
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Working on technique. I have been using my crock-pot, "keep warm" to culture the yogurt. The first two batches were not firm and thick but tasted great. One batch I tried in the oven "keep warm", it didn't set at all. I think because I strained the yogurt and it didn't have the whey or enough of it to culture. Reheated the failed batch to 110 degrees added the whey, put it in the crock-pot and yeah, nice, thick, delicious yogurt. You do need to save some of the yogurt with the whey to re-culture. I do like straining the yogurt to get a nice, thicker yogurt ;)

CFH note: We recommend testing the temperature of your method before activating the starter to avoid issues, especially if you aren't using a yogurt maker. Yogurt starters need a consistent temperature between 105° and 112°.

(Posted on 3/24/2015)

The Real Stuff Review by Bill
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Many, many batches from one packet.

(Posted on 3/23/2015)



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