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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
  • 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 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

Did not reculture well Review by Rebecca
Quality
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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)

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)

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

(Posted on 3/23/2015)

First time user Review by LDJJ
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I've made yogurt in the past using store bought yogurt as the starter. And I've had success, but I was never happy with the taste or thickness. I've drained it to make it thicker, but still didn't have the flavor I was looking for.

I purchased the Bulgarian starter after reading the description and reviews. The main thing that drew me to it was that the flavor was reminiscent of European yogurts, which I have had on trips and love.

I actually used 1 cup of half and half (not ultra pasteurized) and 3 cups of whole milk with my batch and absolutely love how it came out. It has the flavor and creaminess that I was looking for.

I did have a bit of a panic moment when I checked it at the 5 hour point and it did not look set at all. I walked away and gave my prayers to the yogurt gods and at 8 hours in was completely set and wonderful. I will be straining some for yogurt cheese and other uses, but I am in love with this yogurt. Thank you so much!

(Posted on 3/22/2015)

Lovely taste Review by Jynae
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This is my second yogurt starter from this site and I love both. The first two batches were runny but since then it's made lovely, smooth yogurt with a nice tart taste.

(Posted on 3/10/2015)

Dependable Review by Michael
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I ordered the Bulgarian culture six weeks ago and make at least 12 quarts of yogurt each week. I always reserve a pint to add to the next batch of one gallon whole milk and one quart of half and half. I remove the pint from the refrigerator and let it warm up on the counter over the dishwasher while washing the Ball jars. The culture does extremely well and is dependable for my twice a week preparation. I prep the quart mason jars with the mixture and let them cozy up in my Brod and Taylor proofing box at 110 degrees for seven hours. I have strained a batch to make Greek style yogurt but found I like a little whey in my yogurt. The culture solidifies well and has just the right amount of tanginess without being overwhelmingly sour. I'm extremely pleased with the finished result which is excellent with frozen blueberries and Splenda sprinkled on top.

(Posted on 3/4/2015)

Great service wonderabout refrigration of product-nothing on box Natto culture was the product. Review by Erwin
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nothing about storing product dark dry place refrigerator?

CFH note: The first bullet item under "Before You Get Started" section includes instructions for storing the backup packet in the freezer. The starter is fine at room temperature for 3 to 4 months but freezer storage maximizes the shelf life (12 mo +).

(Posted on 3/3/2015)

Bulgarian Yogurt starter Review by Christina
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This yogurt turned out wonderful! Super yummy and creamy.

(Posted on 3/2/2015)

Most Delicious yogurt I've ever had Review by Ally
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Made two batches of yogurt using this heirloom product and the Euro yogurt maker. Came out perfect - creamy and mild. Perfect!

(Posted on 2/24/2015)

Love it! Review by Tamara
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This makes a lovely thick, fresh, tart yogurt that if drained is a perfect substitute for sour cream and a lovely yogurt cheese. I really want to make a cheese cake with it!

(Posted on 2/24/2015)

Love it Review by Lily
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I LOVE this Bulgarian yogurt starter as the taste of the yogurt reminds me of my childhood.
I am from Bulgaria and believe it or not it is impossible to find in the stores, the authentic sour taste of the real Bulgarian yogurt anywhere, any more. My family eats yogurt everyday and my 15 months old truly loves it, plain or mixed with some fresh fruit. I use 1 gallon of milk every week to make a new batch and it turns out great tasting every time. So happy with this purchase!

(Posted on 2/12/2015)

Great! Review by Beth
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Great product! I have used it for months and love it! Thanks!

(Posted on 2/8/2015)

Loved It!!!!! Couldn't be Happier Review by Lee
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Lovely Taste Consistency and easy to make!!!!!!!

(Posted on 2/3/2015)

best culture ever Review by JanSin
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Absolutely love this culture. We use it for both regular and greek yogurt. IT TASTES AMAZING. Very creamy, mild, yet delicious. Best yogurt I've ever had. We've been making it for about a year, and the culture is still very strong.

Since my family eats so much (and I also make sourdough), I decided to invest in the Brod & Taylor Bread Proofer.

http://www.culturesforhealth.com/brod-taylor-folding-proofer.html

Now we can make massive amounts at one time. I just made 3 liters, which turns into about 1.5 liters of greek yogurt. Gone in 2 days with my family of 4. But you could make a lot more in the proofer if you like, which I will do next time.

If you do get the proofer, I highly recommend the extra shelf. Makes bread making easier.

(Posted on 1/27/2015)

Great results over time Review by Abdi
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This has produced delicious yogurt for us using a yogurt maker. Disclaimer: The only thing I can compare it to is that we first tried using a store-bought yogurt as starter; we haven't tried other cultures, but this yielded MUCH better tasting yogurt than the store-bought brand. I should note that it took a couple of batches to "get going"; I'm not sure whether we were getting the hang of it or the culture was getting "broken in," but the first couple of batches had a thinner consistency and were more prone to separation, and then from the third batch on the results were impeccable.

(Posted on 1/15/2015)

great money saver! Review by culturinginTexas
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I love this product! I have been using it for about a month and it is a very great yogurt culture. Everyone in my family loves the taste of the yogurt, and best of all, we are saving tons of money. We live in a rural community and organic plain whole milk yogurt is hard to find. Even when we go to the city, it is typically 3.50/quart. With this culture we are able to make it for 1.75/quart. Thanks so much! I heartily recommend this product!

(Posted on 1/8/2015)

Great Yogurt!!!!!!!! Review by Lee
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I love this yogurt been making it every week......creamy and wonderful....with the exception of the first batch..... but the instructions said it might not set as well...... every batch since has been creamy and wonderful!!!!!!!!!!! Plan on trying the Greek Yogurt some time soon!!!!!!!!!!

(Posted on 1/5/2015)

wonderful product Review by LaDonna
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This culture is 100% better than the store brand. My yogurt was really runny but this culture gave creamy great tasting firm yogurt.

(Posted on 1/1/2015)



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