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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 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.
    • Do you find this question helpful?  Yes   No
  • 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

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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