Bulgarian Yogurt Starter

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$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
  • Instructions for using this culture may be found here
  • 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. 

 

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

 

Due to recent changes in manufacturing processes, the weight of the item that appears in the photo may differ from the actual weight of the item received.

Allergen Information:

Contains dairy. Packaged in a facility that also manufactures products made with wheat, soy, eggs, nuts, and fish.


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  • From Martha at 3/8/2011 11:42 AM
    • Hi, I cultured the starter and it came out very thick. I did my first batch of yogurt and I really liked it. Then I did my second batch and it was pretty thin - kind of like a yogurt drink. So, I threw out that starter and cultured a new starter and it is still thin. What could I be doing wrong? Also, I am not using the raw milk method. Thanks, Martha
    • Thin yogurt can be caused by multiple variables, but here are a few ways to thicken it up.

      1. When you heat up the milk, bring it to 160ºF and hold it there for about 20 minutes before letting it cool down.
      2. Add some cream or half-and-half to the milk to increase the fat content.
      3. Use a little LESS starter yogurt. If you use too much culture, it can run out of food before it finishes culturing.
      4. Check the culturing temperature. Too warm or too cool can affect the thickness of the finished project.
      5. Whisk some milk powder into the heated milk to provide more milk solids.
    • Do you find this question helpful?  Yes   No
  • From Marisa at 5/17/2011 7:03 AM
    • In the description it says that goat's milk can be used but the product will be very thin because of the lower fat content. Will the results be similar if I use fat free milk?
    • Yes, a higher fat content will produce a thicker yogurt, and a lower fat content tends to produce a thinner yogurt.
    • Do you find this question helpful?  Yes   No
  • From BIll at 5/25/2011 10:45 AM
    • I want to make Bulgarian yogurt from raw milk, but I have a question about the instructions. When it says that you must use a starter from the mother batch does that mean the first batch of yogurt that you make with your starter? I need to know the answer before I order. Thank You
    • Yes, to activate the culture you must make a pasteurized dairy mother culture, where the milk is heated to 160ºF and cooled to 110ºF, using the freeze dried starter we send you.

      Once this is done, use the mother culture to inoculate the unheated raw milk for a batch of raw milk yogurt.

      To maintain the pasteurized dairy mother culture, use a portion of the previous mother culture (7 days old or less) added to milk that has been heated to 160ºF and cooled to 110ºF. That mother culture is then used to make the next batch of raw milk yogurt, while any remaining "old" mother culture can be discarded.

      See here for more information: http://www.culturesforhealth.com/make-thermophilic-raw-milk-yogurt/
    • Do you find this question helpful?  Yes   No
  • From Andrew at 6/22/2011 12:46 AM
    • How many batches do you find it's OK to make - taking some from one batch and using it to culture the next?

      As you do this, doesn't the bacteria content drift? That is..won't it contain more and more of the bacteria native to the milk? (I'm using raw milk, so there are live bacteria in it, naturally).
    • If you are heating the raw milk to 160ºF and then cooling it, you are effectively pasteurizing it, so the yogurt culture is the dominant (if not only) bacteria, and you can re-culture indefinitely.

      You cannot reculture from a previous batch if you are only heating the raw milk to 110ºF (culturing temperature). Instead, you keep a pasteurized dairy mother culture going, which you make by sterilizing milk so the ambient bacteria in the raw milk does not interfere with the yogurt culture.
    • Do you find this question helpful?  Yes   No
  • From Gerd A Zimmermann at 8/7/2011 8:03 PM
    • The starter you sell is good for how many batches to start? Normally I use the culture bacteria each time fresh.
    • To make the Bulgarian yogurt, you will start by using the culture we send you to make a small amount as a "starter" (about a cupful) then use some of that starter to make up to two quarts of yogurt. You can then use some of that yogurt to make a new batch of yogurt, and so on, for as many batches as you want.

      If you want to start fresh each time with a new culture, you might want to consider the direct-set style of starter: Traditional Flavor or Mild Flavor. Those are meant to be used fresh each time.

      *Note: There was a packaging change for all orders shipped beginning September 1, 2013. New packaging contains enough starter culture to activate 1 quart of milk.
    • Do you find this question helpful?  Yes   No
  • From Kathy at 10/27/2011 1:49 PM
    • Not a question but mostly a comment.
      For those that are ending up with a thin yogurt, My first batch I used cheesecloth and drained half of the whey. Put it back in a bowl and use a hand mixer to make it smooth. The second batch I made I heated to 160, but set over night at 100 more than 8 hours. It was very good.
      The other day about 3 pm I heated a gallon and half of lightly pasturized whole milk to 170 degrees. I let it cool to 110. I used about 1 cup of tempered yogurt from the previous batch mixed it in very well and let it sit in a covered stainless steel pan overnight in the set at 100 degrees. The next morning about 8 am I turned off the heat. about noon,when it was cooled. I drained probably a quart of whey from the yogurt. Since it was lumpy I used the hand blender to make it smooth and pourable but thick. Put up 5 quarts in sterilized jars. Set them in the fridge. It is not sour, not runny, not like thick pudding the way my yogurt maker does, just the way I like.
    • Kathy, thanks so much for sharing your experience with making bulgarian yogurt. I'm glad you found a method that works for you.
    • Do you find this question helpful?  Yes   No
  • From Catherine at 11/9/2011 4:25 PM
    • All the cream I find has "carrageenan" in it. Can I still use this to make my yogurt?
    • Carageenan should be fine, as it is just a seaweed thickener. However, do not use ultra-pastuerized cream or milk. Also, if you are trying to perpetuate the culture, use more milk because the culture needs the lactose in order to continue growth. Half-and-half is an excellent choice.
    • Do you find this question helpful?  Yes   No
  • From marcia at 12/5/2011 8:45 AM
    • When ready to add the starter yogurt to the heated and somewhat cooled down milk...what is the ideal temperature of the yogurt starter to be added? Is it room temp. or directly from the refrigerator into the cooled down milk? Thank you so much. Marcia
    • Let the yogurt sit at room temperature while you are preparing the milk. This allows the yogurt starter to warm up, making it easier to thoroughly incorporate into the milk.
    • Do you find this question helpful?  Yes   No
  • From George at 2/9/2012 3:49 PM
    • How is this product different from the "Greek Yogurt Starter"? Looks like they contain the same bacteria.
    • While the Bulgarian and Greek Yogurt Starters do contain the same bacteria strains, the strains are in different ratios, giving each yogurt its own unique flavor.
    • Do you find this question helpful?  Yes   No
  • From Milena at 5/16/2012 8:14 PM
    • This is more of a comment, really. For those of you who like a tangier yogurt -- I know I do -- leave it incubating longer than the recommended 6-7 hours (as per the instructions available on this website). I personally leave it for 12: it gets as tangy as the homemade yogurt my grandma used to make, back in Buglaria. Now, you might not like as tangy as I do, so you might to try the yogurt periodically until it reaches the level of tanginess you prefer.

      This is an excellent culture, by the way; the best I have tried so far, and the one I am sticking with.
    • Thank you for your wonderful comments and tips :)
    • Do you find this question helpful?  Yes   No

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Customer Reviews

yummy Review by tuna
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I like this yoghurt very much. It is rich and creamy on the palate and is more subtle, more complex, than commercial yoghurts.

(Posted on 10/25/2014)

EXCELLENT Yogurt Review by Phil
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I have made yogurt off and on since the mid-70's. I would purchase store bought plain yogurt and make a couple of batches. However, I was never satisfied with the results.

Then I made the move to purchase starter from Cultures for Health. Right from the first batch, the yogurt came out creamy and delicious. Now, my wife and I enjoy yogurt every day and I have to make sure that I make another batch every few days so we don't run out!

(Posted on 10/24/2014)

Even yogurt-haters love this! Review by Jessica
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I used this yogurt starter to make yogurt in my Instant Pot pressure cooker (there is a yogurt setting). The yogurt was super easy to make and it tasted wonderful. The texture is creamy and not as firm as store bought yogurt; I just strained it through cheesecloth and it was perfect. The taste is slightly sour, but not too much. My husband who hates yogurt will actually eat this! I just add some homemade jam and both he and my baby will eat it by the gallons (literally, I use 1-2 gallons of milk per week just for yogurt).
I highly recommend this yogurt!

(Posted on 10/12/2014)

Great Yogurt! Review by Fireweed
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I am so glad I found an heirloom culture! This yogurt tastes good and is thicker than the other yogurts I have tried. I am using a Yogotherm and it is working great!
Comes with instructions, follow them and you will get great yogurt!

(Posted on 10/10/2014)

Make at least three and use the customer service! Review by Happy in CO
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I like others, found it took three or so cultures before the consistency started to look like smooth yogurt. The Customer service was Excellent answering my questions and offering additional information. Don't toss it! I put the first few batches in smoothies which was awesome!

(Posted on 10/8/2014)

Great yogurt Review by Pamela
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Price

I have tried making yogurt before and been quite discouraged with the results - not a great flavor and you have to keep buying new starter or yogurt to split. I really like the Bulgarian yogurt and it's been getting better with more splitting instead of worse. Very nice product. It might have been a little more money to purchase initially, but it's much cheaper in the long run.

(Posted on 10/2/2014)

Quality Product Review by Robin
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I've made about 6 batches of yogurt from the Bulgarian yogurt starter and each batch was delicious. Very nice tangy flavor and creamy consistency.

(Posted on 9/29/2014)

Good Review by SM
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I am glad I ordered and am using this starter. I chose the Bulgarian because of reports that it makes a thicker yogurt. It might be slightly thicker than what I had previously made, but not enough for me to give rave reviews. The flavor is still the same delicious, creamy, light, sweet flavor of homemade yogurt. (again, not much noticeable difference from others.)

(Posted on 9/25/2014)

Just finally used the cultures and so far, so good Review by Deb
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I'm still unsure hopw to rate this product as i have to see how the yogurt cultures perform over time. I have been frustrated that store bought cultures lose their potency over time and got these to enjoy the longevity of the starter. So far, so good.

(Posted on 9/25/2014)

So far, delicious! Review by jandersen
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So far I've made two delicious batches using this Bulgarian starter. It's my first two yogurt batches ever. The other day I bought cheese cloth so I can strain the yogurt and serve it thicker to my two girls, who prefer Greek-style yogurt. I'm curious to see if I can indeed reuse the starter for up to 6 months. The second packet is waiting in the freezer just in case.

(Posted on 9/23/2014)

Very good starter Review by Rich
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This starter worked as promised and makes excellent yogurt.
The price seemed high,but it lasts so well that the value is there for sure!

(Posted on 9/17/2014)

It's good... flavor it up! Review by jazzy
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It's good, starts up and sets easily. Just a tart yogurt to me. But not nearly as tart as others I've tasted...so not too bad. I just have a sweet tooth! ;) lol. Goes great with homemade strawberry jam mixed in. YUMMMMM!

(Posted on 9/15/2014)

A great family yogurt! Review by Lisbeth
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We used to use the freeze dried yogurt starter from the coop and buy a new box every week to make more. As a family of 4 who use yogurt daily for breakfast, smoothies, desserts, dressings and sauces, we go through about 1 gallon/week and it was getting too expensive. With the Bulgarian Yogurt we are able to use some from the last batch to start new it is saving us a lot of money. The whey from it is great too and even our daughter who didn't use to like yogurt is enjoying it. I drain the whey and use it for other things or drink it and the yogurt gets more creamy and thick - We love it!!

(Posted on 9/15/2014)

not impressed Review by regus
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I followed the instruction and the first batch would not make yougurt,so i had to throw away.I am trying the second pouch right now,i hope its gonna work,because it was expensive starter

Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments.

(Posted on 9/12/2014)

excellent quality Review by returntobasics
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It's the first time I buy a yogurt starter so I was a little skeptical I'd get it right. I received two packets in the mail. I used one and I froze the second. I got some excellent tips online from a lady who's been making yogurt for years and she used this website's cultures. She gave some options for low tech yogurt makers, in case you don't have a real yogurt maker, which I don't: use a heating pad or the cooler method. I was gonna go for the cooler method, because it was very easy, but I couldn't find my cooler. I have to thank my back that I had a heating pad lol. I used 1 quart of whole milk (I believe it was Horizon, but later I made it with Stonyfield - you have to be careful which brand you use too) for one packet of cultures. I heated the milk to 160 F and let it cool to 110 F, just like it said in the instructions, put it in a jar with the cultures, covered with some towels, added the heating pad, more towels. Now, I had a heating pad that turns itself off every hour. You can imagine how determined I was, because for about 10 hours I kept coming back to the kitchen to turn the $@*% thing on! At the end of the 10 hours I checked the yogurt and it didn't look like it was done. Darn! I decided to give up and go to sleep (we're talking 1 am by now). Next morning, intent on throwing it away, I gave it one more look. Surprise! An awesome yogurt! I think I ate the whole jar that day (almost, I left 2 tablespoons to make more!). Now I'm making it every week and I graduated to 2 jars. I love it! I just suggest to start early morning if you have a heating pad like mine:(

(Posted on 9/1/2014)

Awesome starter Review by Aziem
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I've been making yogurt for about a year now and have always thought that buying this starter is a waste of money. However, after trying them for the first time (out of curiosity), I discovered that it tasted so great and I love that I can reuse the culture over and over again. What I do is when I finish making yogurt, I let the whole pot chill in the fridge for at least 4 hours. Then I spoon a bit of the finished product and put it in a small Tupperware in the freezer for my next batch. Before making my next batch, I thaw the starter completely and use it as usual. Just made my new batch with the frozen starter that was made 2 weeks ago and it turns out perfect! For those of you who worth about not being able to make yogurt every 7 days, do what I did! Love the product! I'm trying for the first time with 2% milk to make greek yogurt! :)

(Posted on 8/31/2014)

Good product Review by curds
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I was looking for a yogurt starter that would approximate the texture and flavor of South Indian yogurt (curds). This Bulgarian starter worked well. My South Indian mother-in-law was really impressed with the results and I am happy to finally have a culture that will keep on culturing! I had no trouble setting the yogurt and we have made about 12 batches so far and each has been excellent. While the 12.99 price tag gave me pause, it will save us a lot of money over time, both by eliminating the need to continually purchase the starters that don't last and by the money we save making our own yogurt instead of purchasing yogurt at the store, which is not cheap. Seems worth the cost in the end.

(Posted on 8/29/2014)

Awesome! Review by Kathy
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I have been making yogurt for a long time now, usually using store bought Balkan yogurt for my starter. The result has been acceptable but, for some reason, somewhat slimey! This starter produced an amazingly delicious and thick yogurt much like the ones bought at store. It also produced the next batch beautifully. Love it!

(Posted on 8/28/2014)

As Advertized, but Pricey Review by Claire
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My starter batch too, was runny, but like others I talked to Customer Service and my second batch was much better. My third batch is creamy and a great consistency. I put in powdered skim milk for extra thickness and the calcium boost. However, I travel and will not always be able to make a new batch within a week, so I am concerned that this may become a very expensive undertaking if I have to make a new starter every time I return.

(Posted on 8/15/2014)

Tangy, a Delicious Yogurt Review by Kate
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I received my shipment very promptly and made one batch using the instructions enclosed. As expected, the first batch was liquid. However, the batch made with part of the first one as starter turned out perfect. Tangy flavor, better than store bought and consistency of what is available from Stonyfield Farms. I want to share it with everyone I know!

(Posted on 8/2/2014)



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