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 navywifearmymom at 5/18/2012 1:24 PM
    • In the directions for the Bulgarian Yogurt starter, what is the purpose for letting the yogurt sit out of for 2 hours after incubation before putting it in the refrigerator? I am currently using the Traditional Yogurt starter. Those directions don't say that, and I have normally just taken the containers out of the maker and put them directly in the refrigerator.

      THANKS
    • The cooling down period is safer for the bacteria, as sudden temperature changes will damage it.
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  • From Milena at 5/28/2012 12:55 PM
    • Another comment/suggestion.

      It has been mentioned in some of the comments that people add a bit of non-fat dry powdered milk to thicken their yogurt. This works really well for thickening yogurt made out of fat free milk. I usually add 1-1.5 cups dry powdered milk per 2L of fat free milk (that's roughly 0.5 gallon of milk). It comes out perfect: no need to strain, wash more utensils, etc. In fact, my yogurt ends up so think you can literally empty the container onto a plate, turning it upside down, and it will keep its shape like a custard desert. By the way, you can do great looking deserts that way, adding berries, nuts, drizzling honey on top, etc.)
    • Thank you for sharing your successful tip!
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  • From Betsy at 6/26/2012 3:24 PM
    • Just curious as to why you should not use ultra pastuerized milk?
    • Ultra-pasteurized milk is processed at higher temperatures and pressures than pasteurized milk, and is often too sterile for the yogurt culture to take hold. Additionally, the milk proteins may not coagulate as well due to the extra processing.
    • Do you find this question helpful?  Yes   No
  • From Sean at 7/21/2012 4:24 AM
    • Adding to the question about the difference between the Bulgarian and greek yogurts, I was wondering how the different ratios are maintained through the ongoing batches. It would seem that the ratios of the two would drift during the indefinite reculturings.
    • We culture different products at different times to avoid any cross contamination, as well as maintaining sterile conditions.
    • Do you find this question helpful?  Yes   No
  • From Cathy at 8/13/2012 4:27 PM
    • How many "packets" of yogurt starter are in one box?
    • Each box contains 2 packets of yogurt starter. Reserve the second packet in your fridge until you are certain your first batch of yogurt has cultured properly. Keep the second packet in the freezer as a back-up in case your original culture needs to be replaced or if you wish to take an extended break from yogurt making.

      One packet of yogurt culture can be used to make unlimited amounts of homemade yogurt as it can be re-cultured by reserving a small amount of yogurt from the current batch to inoculate the next batch of homemade yogurt. With care, this yogurt culture can be used to make homemade yogurt indefinitely.
    • Do you find this question helpful?  Yes   No
  • From Spencer at 9/2/2012 4:10 PM
    • My Bulgarian Yogurt Starter hasn't been refrigerated for several weeks. Think the cultures have a chance? They've been sitting at room temperature for over a month (oops).
    • The Bulgarian Yogurt Starter will normally only last 3 to 4 weeks at room temperature. If it has been in a fairly cool place, go ahead and give it a try.
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  • From Christine at 12/14/2012 1:04 PM
    • Can I freeze some of the yogurt to use as a future starter? My family is not going through it fast enough right now and I am afraid the yogurt will go bad before I make a new batch.
    • You can freeze the pasteurized dairy mother starter, but it will only stay viable for about 2-3 weeks.
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  • From Kathy at 1/21/2013 12:22 AM
    • Two questions:
      1. Following up on Sean's question regarding Bulgarian vs Greek cultures that contain the same bacteria in different ratios....If, for example, I order Bulgarian starter and perpetuate the culture, couldn't the ratio of bacterial strains in my mother culture drift over time? (The answer posted seemed to pertain to operations in your facility, not what might happen at home.)
      2. Why can't direct-set starters be perpetuated? As far as I know, bacteria will replicate indefinitely as long as the health of the culture is maintained, and proper growth media is supplied (which one is doing, presumably). So what goes wrong? Do some bacterial strains in the mixture outcompete others?
    • It is possible that the bacteria in your yogurt will change, depending on what is in the air in your home or what you have culturing nearby. However, as long as you take care when culturing, re-culture within 7 days, and keep different yogurt varieties and other fermenting foods separate, your yogurt bacteria should remain true.

      Direct-set starters contain different bacteria strains from reusable heirloom starters. The bacteria in each determine the yogurt's characteristics and whether it will re-culture indefinitely or not.
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  • From Penelope at 4/23/2013 8:16 PM
    • Contemplating whether to make my own yogurt, but I am a little confused about one detail: how long can I keep part of the "mother batch" to continue making more yogurt? Will it spoil after 3 weeks, therefore requiring me start from scratch (a new starter kit)?

      Thank you kindly!
    • The mother batch, also known as the pasteurized dairy mother culture, is viable for culturing for about 7 days. So you need to make a pasteurized dairy new mother culture once a week. You don't need to buy more culture, you can keep reculturing what you have.
    • Do you find this question helpful?  Yes   No
  • From ASH at 4/27/2013 11:55 PM
    • I'd like to know how long I can keep the mother batch in the fridge.
    • The mother culture, also known as the pasteurized dairy mother culture, will remain viable for reculturing in the refrigerator for up to one week. It should be edible for approximately a month.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

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)

Excellent culture Review by Maria
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I recently made my first batch of the heirloom Bulgarian yogurt from this starter, and it turned out perfectly). It was easy to make from the directions included, but I also benefited from consulting with the chat service on this site, as I was using raw milk and wanted to make sure I was doing it correctly. I heated my raw milk to 180 and cooled to 115, and cultured the yogurt in my gas oven with the pilot light. It was thick and creamy in 5 hours, and has a delicious flavor and consistency. It will be hard to choose which I like better, now, Greek or Bulgarian. Guess I will just have to alternate between the two!

(Posted on 12/22/2014)

Customer service rocks Review by gari
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Anita in customer service supported me through my initial activating, which I thought wouldn't culture [due to operator error of impatience, lack of ability to follow instructions + not warm enough]. It did set up, just took longer. Since then consistently rich and delicious. Wanting to limit carbs, I use half&half, so this is about the richest yogurt imaginable. I tried using full cream and there was a lot of separation, so a certain amount of lactose is needed. My Cuisinart slow cooker happens to keep a constant temperature of 110 degrees on WARM. How convenient is that?

(Posted on 12/14/2014)

First time's a charm! Review by Willow
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I had never made yogurt before--nor had I ever been around anyone who did--but this was super easy (even without a yogurt maker--which is totally unnecessary actually). My husband and I like the flavor of the yogurt (I used whole, raw milk). Every time my husband has some, he says, "That is some GOOD yogurt!" Love how fresh it is. Set up nicely.

(Posted on 12/14/2014)

Love this yogurt culture! Review by Beth
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I am glad I finally bought yogurt culture from Cultures for Health. The directions are detailed and helpful. I have tried making yogurt in the past with other cultures, but with no lasting success! I appreciate the ebooks which were especially helpful with some minor questions I had. I look forward to trying Kefir next as well as different varieties of yogurt cultures.

(Posted on 12/5/2014)

Fantastic starter Review by cchris
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When I first got this starter, I somehow missed the 1 quart milk part, so I dumped the package into almost 2 quarts of non-homogenized organic free-range whole milk. I cultured it for 24 hours at around 105 F (have to do that so that so no lactose is left). It set beautifully and tasted great. Since then I've been making yogurt every few days, always with great results.

Our favorite smoothie recipe right now: 1/2 cup yogurt, 1 very ripe banana (brown spots), a few pieces of pineapple and sometimes a little honey.

CFH Note ~ A little information on the benefits and perils of long culturing periods with heirloom yogurt starters: http://www.culturesforhealth.com/benefits-perils-long-culturing-time-yogurt

(Posted on 12/4/2014)

Love this yogurt, firm, dependable, the best! Review by NJAYNES
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Bought this starter last year and used it easily for months, then allowed it to go bad by neglect for awhile. Now that Mom is nearby, I bought this starter again to make for us. She is 89 and still going strong! This is GOOD yogurt!

(Posted on 11/29/2014)

Best yoghurt starter I've found! Review by Purplesprite
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This Bulgarian starter makes the best yoghurt! Ever since I moved to the US a decade ago I have missed 'proper' yoghurt. The yoghurt I can make with this starter is better then any of the very expensive gourmet yoghurts in stores. I have friends who ask to taste my yoghurt every time they come over!

I had similar experiences with activating the starter and was concerned about how it would turn out. But turn out it did! And every batch seems to get better and better. It is mild, with a definite cultured/yoghurt taste, rich, and thick. I use small jars in the Euro cuisine yoghurt maker. And I usually (though not always) pour off some of the whey that rises to the top.

This yoghurt is absolutely delicious!

(Posted on 11/16/2014)



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