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"Awesome Yogurt"

I love this yogurt starter. My yogurt turned out so good, just like back home in Bulgaria. I can't believe I am making my own yogurt, always wanted to, and finally tried it. First try didn't work because the temperature was way too hot, but customer service rep. was so helpful tried it again with...

- Mama_Z

Bulgarian Yogurt Starter Culture

SKU: 5205
$12.99

Availability: In stock

You Can Do This
When you buy this product you get FREE ACCESS to: 155-page Yogurt eBook including 30 recipes plus hundreds more articles, recipes, and how-to videos.

Description

Details

Our Bulgarian Yogurt Starter Culture is the creamiest of the thermophilic heirloom yogurts. Thick, rich, and mild, this is the closest to commercial “European Style” yogurt. 

  • Each box contains 2 packets of yogurt starter culture.
  • 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.
  • Suitable for use with pasteurized whole milk and with raw dairy milk or non-dairy milk, with special care.
  • Avoid ultra-pasteurized or UHT milk.
  • Reusable culture: a small amount of each batch can be used to make the next batch and re-cultured from batch to batch indefinitely.
  • Instructions for using this culture are included and may be found here.
  • Having trouble making Bulgarian yogurt? Browse our Yogurt Troubleshooting Articles or contact us for assistance.

 

Bulgarian Yogurt Starter Culture Instructions and Troubleshooting

 

Bulgarian Yogurt Starter Culture Allergen Information

  • Manufactured in a facility that also processes products containing soy and dairy.
  • Gluten-free
  • Non-GMO

 

Shipping Information and Shelf Life

  • Our Bulgarian starter culture is shipped in a barrier-sealed packet as a freeze-dried yogurt culture.
  • Refrigeration recommended.
  • Use by date on box.

 

Additional Details About the Bulgarian Yogurt Starter Culture

The mild flavor of Bulgarian Yogurt makes it a great base for dips, dressings, or other recipes using yogurt.  

 

Actual product may differ from image shown above.

 

Additional

Additional Information

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Reviews

163 Reviews For "Bulgarian Yogurt Starter Culture"

  1. Awesome Yogurt

    by Mama_Z on 10 Sun,2011

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    I love this yogurt starter. My yogurt turned out so good, just like back home in Bulgaria. I can't believe I am making my own yogurt, always wanted to, and finally tried it. First try didn't work because the temperature was way too hot, but customer service rep. was so helpful tried it again with the second half of the starter kit and voila. Awesome thick creamy yogurt

  2. Happy camper!

    by Laura on 12 Thu,2012

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    This was my first attempt at making yogurt. The price is great for making unlimited batches of yogurt, they also include an extra starter just in case. I used the Euro cuisine and filled 2 1/2 jars with the starter culture. It took 10 hours for the yogurt to set up (so make sure you hang in there!), however the next batch i made only took about 6. I'm very happy with this and can't wait to make more.

  3. Like every other Cultures for Health product-this wonderful!

    by Beth on 01 Thu,2013

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    Great product with over-the-top explaination of use, yet understandable to the lay person. The culture worked perfectly (even though I had my dehydrator set too high initially) and set up very nicely. I like the consistency of the yogurt better than using storebought as a starter & perpetuating the mother culture each week is not difficult. I make raw milk yogurt only heating to 110 degrees & have to strain to thicken it, but it's smooth, creamy & full or probiotics!

  4. Good quality culture.

    by Orwell on 03 Wed,2013

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    After the initial activation step, I've been re-culturing the starter for about 2 years now. I still have the second half of the original starter that i bought though I'm not too sure if that's still good. In the beginning I was somewhat skeptical regarding how long the re-culturing process would last but 2 years later and it's still going strong.

    I usually make 2 quarts every 4-5 days using skim milk. While its true that whole milk and 2% make a thicker/creamier yogurt.

    To get thick yogurt using skim milk:

    1)Stir in 1 Tbls of gelatin prior to initial heating. Make sure it is thoroughly dissolved. **i set aside about 6 oz WITH OUT gelatin which i culture separately in a small jar. this is what i use as my starter next time**

    2)Cool and incubate as you normally would.

    3)After 6 hours (that;s how long its always taken me @ 110F) stir in sweetener/flavoring.

    4)Since skim milk lacks fat, after mixing the yogurt looks slightly grainy and not fully emulsified. I use a Immersion blender to completely homogenize the yogurt which also fully mixes the sweetener.

    5)It will look runny but it fully firms up in the fridge with the aid of the gelatin.

    I've never once run into a problem with this method. The addition of the gelatin doesn't make it into solid jello mass but simply helps it re-coagulate. You don't taste the gelatin either.

    I normally don't write review and certainly not ones as long and wordy as this one has turned out to be. But i felt that 2 years of successfully culturing my own yogurt from that first initial activation was worthy of a good review.

  5. love this starter

    by Simone on 05 Fri,2013

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    After many attempts to get this yogurt right, I finally made the perfect yogurt. I went through 8 to 10 litres of whole pasturized organic milk, but found the fat would float to the top and the yogurt beneath was very grainy. I couldn't understand why it was not the smooth creamy yogurt described on the website. Then I decided to try HOMOGENIZED whole pasturized organic milk and it worked! I am now making beautiful smooth creamy white yogurt! The girls on the chat line where so kind and helpful, but I think stumped as to why my yogurt was turning out the way I was describing. So I hope that anyone out there who is having the same difficulties doesn't give up, give homogenized milk a try. This starter makes delicious yogurt!

  6. The product is great.

    by Ruth on 07 Thu,2013

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    The Bulgarian started worked perfectly on my first try, though it did take about 12 hours to set the first time. I'm now enjoying very tasteful, mild yogurt. Normally the yogurt is set in 6 hours using the Euro Cuisine yogurt maker. Can't imagine going back to the store-bought product.

  7. Cannot ask for better

    by terrijo on 11 Thu,2013

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    I've been using this culture for 6 months and cannot ask for better. The yogurt has a somewhat mild flavor and cultures reliably. Love it!

  8. Worked the first time

    by toniatk on 11 Sun,2013

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    I decided to try this starter so that I would not have the added expense, per batch, of a packet of Cultures for Health "traditional flavor yogurt starter," which is what I have used for years. I just made my first batch with the Bulgarian starter (after activating the starter, of course). I used homogenized full fat milk from our local dairy. It set up well in my yogurt maker and tastes fresh and delicious. It is quite thick, but we still prefer to strain it. The strained out whey goes into my husband's next batch of bread. The yogurt was a bit lumpy compared to my previous yogurt results, but after straining it I beat it with a spoon and it is now nice and smooth.

  9. Easy and delicious!

    by beckmom on 12 Sun,2013

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    Have been using this starter in the Euro Cuisine yogurt maker with 3 cups whole milk and 1 cup cream. Yummy, mild yogurt. First batch took 8 hours to set; subsequent batches firm up in 5-6 hours. Instructions are easy to follow.

  10. Really good homemade yogurt

    by Beth on 12 Sun,2013

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    I have been making homemade yogurt off and on for a couple of years and this Bulgarian yogurt starter has been easy to use and dependable, and tastes great. I have tried store bought yogurt as a starter and it eventually stops culturing. I strain my yogurt through a chinois to make a thicker Greek style yogurt and use in my daily smoothies or eat with fruit and honey. I use full fat, non-homogenized milk (raw when I have it). I do heat the milk to denature proteins and incubate in a bread proofing box.

  11. very happy, great taste, lots of support both written and on-line

    by Trish on 12 Fri,2013

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    I can scarcely make yogurt fast enough. My family loves it. We selected the Bulgarian culture and are very happy with the taste. The product came with advance warning to ensure proper handling for preservation, great written instructions & a second culture. I was a bit uncertain on my first attempt and found the on-line chat very helpful. I am sorry I waited so long to try it. This is so much easier than the hit and miss methods I used 40 yrs ago.

  12. Excellent

    by Rowena on 12 Wed,2013

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    I really love this yogurt starter. I've made about 20 batches now and it continues to turn out great. I use fresh cow's milk and usually skim it to make yogurt. Strained, this yogurt makes great Greek style yogurt too. I will never buy any other yogurt starter than this heirloom Bulgarian yogurt culture. I highly recommend it.

  13. better bacteria

    by easyed on 01 Wed,2014

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    was looking for a better culture than available at grocery .. so, happy, it worked .. on 3rd generation

  14. Excellent!

    by Barb on 01 Mon,2014

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    Everything about the product, the service, the packaging, the instructions, the quality....everything was excellent!
    Thank you for making it available to us!

  15. Excellent!

    by Barb on 01 Mon,2014

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    Everything about the product, the service, the packaging, the instructions, the quality....everything was excellent!
    Thank you for making it available to us!

  16. Great yogurt!

    by Nadine on 01 Mon,2014

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    Love the flavor of this yogurt. I've tried a couple of others but this one is the best. Nice creamy texture and flavor.

  17. Most delicious yogurt ever!

    by Jeannie on 01 Fri,2014

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    I decided I wanted to start making my own yogurt using an heirloom variety and thought I'd give this one a try. After making this now for several months I have perfected the process! I use raw milk heated to 180 degrees and then cool to just under 110 degrees. I add the starter to the milk, put a lid on it, cover it with a towel, let it sit for about 10 hours (at room temp) and then refrigerate. After a few hours I pull it out and strain it. I add a little maple syrup to sweeten it just before eating. This is the best yogurt I've ever had!

    A note about the starter: The box comes with 2 starter packets. When I first activated it I followed the directions and the starter was nothing but liquid so I dumped it and tried it again with the second packet. The same thing happened this time so I contacted the company about the issue. They gave me a few pointers. I didn't dump the second batch as I was rushing out the door. When I got home and went to clean it up it had actually started to thicken! Wonderful products and outstanding customer service!

  18. Excellent

    by Sara on 02 Mon,2014

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    My first batches flopped...I have been using another brand with great success, but was looking for an organic version as I use only raw milk. I am not sure what happened with this initially...I was sent a 2nd starter when I had talked to the reps here as to what happened, so it was nice for them to help me try again was very surprised at such wonderful customer service. I am happy to say was able to achieve great results this time around! Now going to try my own sour cream...

  19. Delicious!

    by MelanieC on 02 Sat,2014

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    I wanted to make my own yogurt and get my family off of the over-priced chemical and sugar-laden stuff from the grocery store. The representative from Cultures for Health suggested Bulgarian yogurt for it's mild taste. Months after I bought the culture I hadn't even opened the package because the thought of trying to make yogurt was so intimidating. So many of my friends had tried and failed. I didn't have the expensive equipment to make it, and even those who I knew did weren't having much success. Again, a Cultures for Health representative walked me through the easiest way possible to make yogurt. She gave me the information and encouragement I needed to give it a try. It turned out perfect and delicious! I make a new batch every week with some of the yogurt from the previous batch, and I've been doing this without fail for 10 months. I still have my second culture in the freezer for a back-up. As for how the family likes it...it takes a little getting used to when children are accustomed to sugar sweetened yogurt, but eventually they came around and now ask for it on their cereal, with pancakes, and in smoothies.

  20. Bulgarian Yogurt Starter

    by Tom on 02 Wed,2014

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    Worked perfect first time! Thanks, tom

  21. delicious

    by cj on 03 Tue,2014

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    creamy smooth and delicious. easy with great customer support with the few questions I had. certainly better than any store bought yogurt.

  22. Favorite Yogurt!

    by Tracy on 04 Thu,2014

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    I love this strain, it is also my family's favorite. It has been easy to keep the cultures going as well. I am letting this set for 8 hours though, I don't find that it's ready after 5. I'm also using the Yogotherm Yogurt Incubator.

  23. Delicious!

    by abigalva on 04 Tue,2014

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    I purchased the heirloom Bulgarian started about a month ago. So far, I have made about five batches of yogurt at home using an Euro Cuisine yogurt maker. A couple of times I have drained the whey, and a couple more I have left the yogurt as is, and every time I have obtained a delicious product that I can eat without any added sweeteners, mix with honey and cereal or with fruit compotes. By far, the creamiest, best tasting yogurt that I have had in a very long time. A great value to boot; I have only used half of the contents of the box (one envelope), which equates about the price of one quart of store bought, with much better quality. Very happy with my purchase!

  24. Easy and delicious

    by Tanya on 05 Thu,2014

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    The flavor is amazing, so smooth and creamy. Takes just a few minutes hands-on time once a week to make - 5 hours to cook in the yogurt maker.

    I'm still fiddling around with the amount of yogurt to use in the weekly batch to get that same firm, smooth taste as the first batch.

    I love that I can strain it to get the whey for my other cultures. I've used the yogurt in smoothies, to make honey mustard dressing, straight up with a spoon for a snack. Will continue to use it for anything that calls for sour cream, mayo, buttermilk

  25. Perfect!

    by Schatzie on 05 Sat,2014

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    When I received my Bulgarian cultures, I followed the directions exactly and just got milk. I was on the point of discarding it when I saw that I could use the milk as a starter even if it had not set up. I tried it and sure enough, it worked. Since then I have made yogurt every 2-3 days, using whole milk and about 3 tablespoons of the previous batch, with total success. I am using Cuisinart's Electric Yogurt Maker and set it for 7 hours. This yogurt maker is unique in that it switches to chill at the end of the programmed time and you can leave it for up to 24 hours. Depending on what is going on, I have left it for as long as 14-15 hours without a problem. When I remove it from the yogurt maker, I pour it into my Cuisipro Donvier Yogurt Cheese Maker for anywhere from 1 hour to 24 hours. Obviously, the longer it is left, the thicker it gets. To this I add a teaspoon of fruit preserves, granola, or some all fruit syrup and the resulting mix is heavenly. I am planning to try some of the other culture strains to see if all of them are this good. Thank you Cultures for Health for making such an incredibly good product.

  26. Great Yogurt!

    by maravill on 06 Sun,2014

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    I am only on my third batch of yogurt but so far it has been perfect. The starter batch did not set but after talking to customer service. I went ahead and made another batch using the unset starter. It has turned out great since.

  27. Great

    by Patricia on 06 Tue,2014

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    I just started culturing yogurt at home. Loved the product although I followed the directions to the T, I cant seem to make it thicker like a Greek yogurt. It still tastes great, and my family loves it.

  28. Love this product

    by Ann on 07 Sun,2014

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    I've been making yogurt for quite a while but with a different starter brand. It could only be used for one or two batches. Your Bulgarian yogurt heirloom starter is just what the doctor ordered as I can use it continually. It didn't work out very well with the first few batches but watching your excellent instructional video cleared up the problem and now the yogurt quality is wonderful. Now it's unnecessary to keep spending money to buy starter.

  29. Best ever for taste, texture, and consistent reculturing

    by Candlefoot on 07 Fri,2014

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    The first time I made yogurt with this powdered culture (Bulgarian), I thought it wouldn't work because it wasn't setting. I went back to this site and read comments from others, and then waited the maximum time (in yogurt machine with small jars). Suddenly, it set. Now, when I use it to make a new batch, it sets faster than any yogurt I've ever made. The texture is like custard and the taste delicate. I love it. Thank you. (I'm eating some now with homemade cranberry-apple sauce.)

  30. Wonderful!

    by Lulu on 07 Wed,2014

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    My yogurt turned out perfect. It is delicious. I saved a 1/2 cup to make another delicious batch tomorrow.

  31. Great product

    by Gene on 08 Fri,2014

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    I'm into my fifth batch and so far it's been everything I was hoping for!!! The taste is fantastic. Batch time is about six hours. I used another brand a while ago and liked it until I tried this one, not knocking the other one but yours has at least to me a cleaner taste.
    I also purchased the Viili and Piima, I haven't used them yet but when I do I will review them. Thanks for a great product.
    Gene

  32. Awesome starter

    by Aziem on 09 Mon,2014

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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! :)

  33. excellent quality

    by returntobasics on 09 Tue,2014

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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:(

  34. A great family yogurt!

    by Lisbeth on 09 Mon,2014

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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!!

  35. It's good... flavor it up!

    by jazzy on 09 Tue,2014

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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!

  36. Very good starter

    by Rich on 09 Wed,2014

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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!

  37. Great yogurt

    by Pamela on 10 Thu,2014

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    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.

  38. Even yogurt-haters love this!

    by Jessica on 10 Mon,2014

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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!

  39. yummy

    by tuna on 10 Sat,2014

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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.

  40. Good culture

    by toddcady on 11 Sat,2014

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    Reading these reviews should be a first stop for everyone buying the culture. First time making it was much too sour. It took 5 hours to set using Organic Whole Pasturized milk, then the next time came out more like Kefir. When the culture didn't set the third time, I refrigerated it, then warmed it back up and it set. A little grainy. I tried switching to a local farmers whole milk, but it wasn't homogenized, and I did end up with hard, almost crystallized bits in and amongst the rest of the yogurt. Switching back to the first brand has resulted in creamy, not as sour yogurt that sets well. I've got one starter packet remaining, and I hope it is good when I need it. Love the yogurt! Making dips, smoothies, dressings and desserts with it.

  41. Was scared to begin, but now love my yogurt!

    by Cindy on 11 Tue,2014

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    I chose Bulgarian yogurt starter, because I wanted to make as close to store bought, as possible. I have made 2 batches with Kalona whole milk. It is the closest to RAW milk and low temperature pasteurized. When my chili is cooled, I top it off with the fresh yogurt, Yum. I mix Xylotol and some strawberries/or granola, and mom thinks she has pudding!

  42. Great product!

    by Arlene on 11 Wed,2014

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    I have tried to make yogurt in the past without much success. I have a simple yogurt making machine and just wanted to try it again. I saw your products on Pinterest while looking for some recipes and it sounded like I should try again. The biggest obstacle seemed to be getting the right type of milk. I can't get raw milk, live in MD., illegal to sell it, so I found alternatives right at my grocery store. I was skeptical, but tried it. It came out great. I am on my fourth batch from the 1st packet and each time is better than the time before. The taste and texture is far superior to anything store bought, even organic ones. I use it in everything and it saves me a bundle. I still have the other packet in the freezer. Would definitely buy again. Easy to make, saves me money, use it more often and your info on your site is VERY helpful. Thanks!

  43. Great Product!

    by Arlene on 11 Wed,2014

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    I have tried making yogurt in the past without much success. I have a simple yogurt maker and thought I would give it another try. I saw your product on Pinterest while searching recipes. I was skeptical, but your instructions and the process was quite simple. My biggest concern was getting a suitable milk to use. I live in MD., where it is illegal to sell raw milk. I was able to find milk at my local grocery store that was cheap and worked just fine. I am on my forth batch on the first packet and each time is better than the last. I can now use yogurt all the time without breaking my budget. Plus, it tastes so much better in texture and taste. Your info on your website is very helpful. Thanks!

  44. Love this yogurt, firm, dependable, the best!

    by NJAYNES on 11 Sun,2014

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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!

  45. Fantastic starter

    by cchris on 12 Fri,2014

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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

  46. Love this yogurt culture!

    by Beth on 12 Fri,2014

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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.

  47. First time's a charm!

    by Willow on 12 Sun,2014

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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.

  48. Customer service rocks

    by gari on 12 Mon,2014

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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?

  49. Excellent culture

    by Maria on 12 Tue,2014

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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!

  50. wonderful product

    by LaDonna on 01 Fri,2015

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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.

  51. Great Yogurt!!!!!!!!

    by Lee on 01 Mon,2015

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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!!!!!!!!!!

  52. great money saver!

    by culturinginTexas on 01 Thu,2015

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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!

  53. Great results over time

    by Abdi on 01 Thu,2015

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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.

  54. best culture ever

    by JanSin on 01 Tue,2015

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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.

  55. Loved It!!!!! Couldn't be Happier

    by Lee on 02 Tue,2015

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    Lovely Taste Consistency and easy to make!!!!!!!

  56. Great!

    by Beth on 02 Mon,2015

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

  57. Love it!

    by Tamara on 02 Wed,2015

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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!

  58. Most Delicious yogurt I've ever had

    by Ally on 02 Wed,2015

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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!

  59. Great service wonderabout refrigration of product-nothing on box Natto culture was the product.

    by Erwin on 03 Wed,2015

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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 +).

  60. Lovely taste

    by Jynae on 03 Tue,2015

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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.

  61. First time user

    by LDJJ on 03 Sun,2015

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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!

  62. The Real Stuff

    by Bill on 03 Mon,2015

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    Many, many batches from one packet.

  63. Wonderful - delicious!!

    by Kathy on 03 Tue,2015

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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.

  64. my go-to starter

    by merry on 03 Wed,2015

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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!

  65. It doesn't get better than this!

    by Elly on 04 Wed,2015

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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!

  66. Delicious, only slightly sour

    by Justin R on 04 Sat,2015

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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.

  67. Best tasting yogurt!

    by Esther on 04 Sun,2015

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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!

  68. Good Cultures

    by Reed on 04 Fri,2015

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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.

  69. Love this yogurt!!!

    by GardenGirl on 04 Sun,2015

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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!!

  70. Fantastic

    by DeAnna on 05 Mon,2015

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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!

  71. Very tastey

    by James on 06 Thu,2015

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    I use this starter to make Indian Shri Khand, it is absolutely delicious.

  72. good yogurt easy to get going

    by bob on 07 Fri,2015

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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.

  73. great flavor

    by Pamela on 08 Sat,2015

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    Great flavor and excellent customer service

  74. If you only make one kind of yogurt, this should be the one!

    by KL Adams on 08 Mon,2015

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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.

  75. Delicious and Cultures in 4 hours

    by cinbun911 on 08 Sun,2015

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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.

  76. Works with Lactose-free Milk!

    by Tamara on 08 Tue,2015

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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.

  77. Great product. It worked out really nice.

    by Al on 08 Tue,2015

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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

  78. excelent service, very educational web site,

    by Capt Chuck on 09 Mon,2015

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    the site gives value to the products

  79. Amazing

    by Jen on 09 Tue,2015

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    I just got into culturing by starting with Kefir (which I drink daily) and going into the yogurt realm. This Bulgarian starter is amazingly delicious and easy to culture. My first batch did not thicken super well but that was expected for the starter. The second batch was beautiful and firm. Worked within about 4 hours. I used a nice little yogurt maker and followed the directions verbatim. I recommend this starter for newbies and the taste is just wonderful. Not too tart, creamy and good

  80. Excellent Starter!

    by patchesnposies on 09 Wed,2015

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    This is the best yogurt starter I have ever used. It ferments quickly and never lets me down in taste or consistency. Flavorful and smooth. I have let it drip over night and whipped the thickened yogurt with vanilla to make a yogurt whipped cream (home grown goat's milk)that is to die for.

    I plan to use it to make cream pies for the holidays. My six kids love it and I am more than satisfied with the product!

  81. Great culture

    by Sarah on 09 Mon,2015

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    I have been using this Bulgarian culture for over a year now, though I do start a fresh batch every few months. It makes wonderful yogurt. I have learned to be patient with the first batch (sometimes it does not fully set because, as I learned from the really helpful people at customer service, these heirloom yogurts can be slow to wake up). But you just use the first batch as is, and then on the next batch it will surely set. Also, I do not use a yogurt maker, but keep it warm in a covered bowl wrapped with a grain-filled pad that I heat in the microwave, then cover it all with a heavy towel. It usually sets in five hours. Most of the time I use 2% milk, with some organic non-fat milk powder already mixed in to make the yogurt thicker. Be sure to use a good quality milk powder, not the instant granular stuff.

  82. In one word - YUMMY!

    by Russ on 10 Mon,2015

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    This was my first attempt in 59 years to make homemade yogurt, I don't know why I waited so long! In just several weeks am on my 4th batch and it has been so easy and fun. Took some to work and have made converts out of those who didn't like yogurt. After my initial starter culture, I started experimenting by adding some cream with the milk and also dried milk and keeping it at 180 degrees for about 15 minutes or so has helped thicken it with less whey. It turns out almost the consistency of a thicker pudding. Today I'm going to make another batch (pulling out a little for my next starter) with adding some honey & cocoa to see how that sets up. It may fail, and if it does, I always have back up to start again. I use my excalibur dehydrator for keeping it warm and it does a beautiful job. Have not even gotten to the Greek culture that I also purchased yet so put that in the freezer as we've loved the Bulgarian so far. Looking forward to making cottage cheese, etc. too. Thank you!

  83. Very pleased with this starter!

    by themanifestnest on 10 Mon,2015

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    I have been making my own yogurt for quite some time now. I had been using a starter that I received from a class, but it was always inconsistent. I later found out that it was just store bought yogurt, but had no other details. So, I wanted to get something that I could rely on that was high quality. I had also spent some time in Sofia, Bulgaria and enjoyed the yogurt there, which the locals attribute to their large numbers of centenarians. This yogurt exceeded my expectations. It cultured perfectly my first attempt, and my two batches since have been perfect, rich, creamy and delicious. I would highly recommend this product!

  84. Awesome Yogurt!

    by Russ on 10 Sat,2015

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    I bought an Excalibur dehydrator and in looking for more healthier food I stumbled upon this web site. When I discovered how easy making yogurt and cheeses was I ventured forth and bought starter cultures. My first order was for Bulgarian & Greek. I made the first batch of Bulgarian (put the Greek in the freezer) and using the dehydrator to incubate the product it turned out wonderfully delicious. The more batches I kept making the better, creamier, and thicker it got. I do heat the milk to around 180 and hold for about 15 minutes, then quickly cool it down in a cold water bath to 110. I also add a little dried milk too. I took some to work for our employees to try and they loved it too. Now we are even into making our own granola and just loving it. Give it a try, you'll be surprised at how much better it tastes than store bought! Great web site, I've even ordered cultures for buttermilk, etc. 5 stars from me!

  85. Heirloom Sustainable and Delicious

    by adamf7 on 11 Fri,2015

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    We make a gallon of milk into yogurt every week.

    This culture is consistent and makes a delicious yogurt.
    At 8 hours @ 110 degrees, the taste is tart and creamy. It's not as uniform in texture as a direct set culture, but that's why it's so good! :)

    I love that I can make a new complete batch from the small starter batch I reserve each week.

    How very awesome!
    :)

  86. perfect yogurt

    by Janet on 11 Thu,2015

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    After I made the starter mixture, it turned out perfectly every time. It's mild and delicious, thick and creamy, not at all sour. I make it once a week using whole milk. It's perfect in 6 hours. After it's made, I transfer a small amount to a tiny jar that I've labelled "yogurt starter". That way, we can eat it up and I don't worry amount having sufficient to start the next batch. As to price, that 1 small envelope has made at least a dozen batches and I'm guessing will make many more.

  87. Great tasting yogurt that my kids love

    by Jade on 12 Mon,2015

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    My family normally goes through 15-20 servings of greek yogurt/week. We decided to make our own yogurt because we wanted more control of what we were eating (and we realized we could save a ton of money in the process). We borrowed a friends yogurt maker and her yogurt starter. The yogurt was good, but we had to add a ton of sugar because it was so tart even after only culturing it 4 hours. This kind of defeated the purpose of making it ourselves. After a lot of research we decided to try the Bulgarian heirloom. The first batch was very soft set after about 8 hours, but still totally worked as runny yogurt. The second batch I cultured for 5 hours in my Euro Cuisine and it turned out amazing. My whole family loves it including my 4 and 6 year olds (and my son is super picky). My kids had theirs with one spoon of strawberry Simply Fruit and half of a banana added. They gobbled it up. I had mine with just a spoon of Simply Fruit and it was great.

  88. Great product, helpful site

    by Runninggirl on 12 Sun,2015

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    Awesome product, get tips from the site.
    Luv Luv Luv homemade yogurt!!

  89. My Favorite Yogurt Ever!

    by Charmaine on 12 Mon,2015

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    I purchased the Bulgarian yogurt starter about a month ago. I had previously been making yogurt that I initially started with a tablespoon of Trader Joe's Organic European Style Whole Milk Yogurt. I have also used Cultures for Health's Villi yogurt starter. The Bulgarian yogurt starter made the most delicious yogurt I've ever had: thick, creamy and mild. I use a Dash yogurt maker to culture my yogurt and I typically let it culture all day (8–12 hours). My kids absolutely love the Bulgarian yogurt starter, especially my son who isn't crazy about super tart yogurts. Bulgarian yogurt is my new favorite. I couldn't be happier with this starter.

  90. A yogurt that even yogurt-haters will like

    by Jess on 12 Wed,2015

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    My husband does not like yogurt, but he likes this homemade Bulgarian yogurt. Very smooth and creamy and not so tart and thick like commercial yogurts.

  91. Success!

    by Stuart on 01 Fri,2016

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    I purchased the Bulgarian Yogurt Starter just before Christmas, planning to start making our own yogurt along with kefir in the new year. We have been making kefir from grains for almost 2 years and wanted to use an heirloom variety of yogurt without having to always buy starter. I went through the activation stage yesterday, using our Yogourmet incubator at 110 degrees. After 5 hours it was still not set, so I snapped the lid back on, went to a council meeting and when I returned, it had set beautifully. The taste was mild and the yogurt thick, just what we were looking for. I assume like our kefir, the culture will acclimatize and mature and develop a repeatable consistency. There was a bit of whey at the finish, so I'll watch the incubation more carefully to see if I can control it. Thanks for making the Bulgarian culture available!

  92. Wow

    by Peggy on 01 Sat,2016

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    I ordered the Bulgarian yogurt culture because the description said it was mild and creamy, and they weren't kidding! I've made about half a dozen batches now, and after culturing I strain to remove extra whey. The end product is so creamy and delicious it's hard to stop eating! Feels more like eating dessert than yogurt. It's good enough to eat plain, without any sweeteners. So glad I picked this one.

  93. perfect.

    by mel on 01 Sun,2016

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    I've been making yogurt for 3 years from grocery store cultuers. They never tasted as good as my 1st batch of this stuff, in the long run I will save so much money on higher quality yogurt. I'm so damned pleased.

  94. so very happy with this product.

    by Janet on 04 Wed,2016

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    This was the best purchase I have made. Every week I make a batch of yogurt and the results are the same. Thick, rich and very tasty yogurt. I use whole milk for the richness. My husband doesn't like yogurt, but this homemade Bulgarian yogurt is a daily dish for him.

  95. Excellent!

    by PatPaq on 05 Tue,2012

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    I am a long time home yogurt maker. I have been using store-bought yogurt as starter. This is my firt batch of yogurt made with your culture. Delicious!! I use skim milk - with a little non-fat dry milk added. Thick and so creamy - so much better than what I have been making at home in the past. I will definitely be trying all the different cultures - but it will be hard to beat this one!!!

  96. awesome yogurt!

    by kerry on 10 Sun,2012

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    I've been using this starter for several months now and love it. I add some dry milk powder to 2% milk and culture for about 5 hrs. The resulting yogurt is thick and mild. If I want a tangier yogurt an extra hour of incubation does it. I generally use 1 cup of starter for 1/2 gallon of milk. I've read where the yogurt can be frozen for up to a month or so. I will try this when I go on vacation for two weeks later this year.

  97. Excellent Texture!

    by bubbyfox on 01 Mon,2013

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    Love the taste and texture of this yogurt. Creamy and easy to eat. I'm not a big fan of "jelly" like yogurt, so this was a nice treat. The directions in the packaging were easy to follow. Definitely will buy again!

  98. Love it

    by Kelley on 03 Wed,2013

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    I purchased this over a month ago. First try at making the starter failed, but I got another pack. Second try worked although initially I had problems with it separating and having curdy areas. Im now several batches in and it seems each batch subsequently gets better! Each batch holds up better in a bowl, is smoother, and the flavor develops. I've been using local whole milk that is pasteurized and not homogenized. Adding nothing except milk and culture.
    Originally I was making this yogurt in a yogurt maker. Wasn't working too well. Now Im using a small cooler that I fill up with hottest tap water I can get. And just leave for several hours, usually overnight. Even though the water cools some it seems the temperature variances is what allows the yogurt to set fully rather than the constant temperature of an electric yogurt maker. Either way its a win since Im not using electricity to make yogurt now. ;)
    It's also a kid win as my 4 year old eats it daily with some local raw honey or homemade granola.
    Would buy again.

  99. Great Taste

    by Mary on 04 Wed,2013

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    I was surprised and the mild almost sweet taste. Easy to make and easy to eat.

    It sets up for me in 5 hours so it is very mild.

  100. Great product- even better customer service

    by Stephanie on 10 Sat,2013

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    I had trouble replicating my results after first batch. Customer service helped me figure out I was using you little starter. And I also suspect my oven runs a little warm. Success!

  101. Delicious yogurt, I'm hoping it will last forever.

    by Joffrey on 12 Wed,2013

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    This stuff is great. The directions work well, but I started heating the milk to 180 F and fermenting at 115 F according to a different recipe I found.

    This stuff is definitely better than the commercial yogurt starter.

  102. Love this yogurt!

    by Emily on 01 Tue,2014

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    I've made yogurt a few times using store bought starters. I wanted something I can culture batch to batch. This variety is fabulous!!! The first batch was thinner, but after that I get thick, lovely yogurt each time.

    I use whole milk and I hold it at 160 degrees for 20 minutes, cool, add cultures, and keep it warm for 4-5 hours. Perfect!

    My method is to use a small cooler that fits 2 quart jars. I fill it with 115 degree tap water, and let the cooler warm up while I prep the milk. Once I've mixed the milk with the cultures, I lay a sandwich bag across the top and use a canning ring to hold it in place. This lets me check the consistency without removing the lid.

    I put two full quart jars in the cooler, and make sure the water is almost up to the lid. Then I close it up. I find this holds the temperature well for 2-4 hours. By the time it cools off, it's time to put it on the counter, then into the fridge.

    Yummy yummy flavor--my kids adjusted to it really well.

  103. A super tasty and satisfying yogurt

    by Rob on 04 Mon,2014

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    We've made three batches so far starting from this culture and they've all been outstanding. The yogurt tastes like a sweeter and milder Pavel's Russian that you can buy in the store. I don't think I can ever go back to store-bought yogurt again.

  104. Excellent Yogurt!

    by SteveF on 05 Thu,2014

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    I have always been a fan of the heirloom Bulgarian yogurt culture and this one is spot on. It is tart and refreshing, reliable and simply delicious.

    I used this at first with store bought milk but have located raw milk and now use that. I get a very custard-like product by adding 3/4 to 1 C. of non-fat dry milk while heating the milk. This would work in store milk, too.

    Kudos to Cultures for Health for providing a wonderful, authentic product. Cultured foods are truly a gift to the family that keeps on giving.

  105. Great starter

    by Suz on 07 Wed,2014

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    When I made the first batch with the starter it was a bit runny and I was disappointed. By the time I had made my third batch I realized that this is the best yogurt ever! It is so smooth and creamy. A great buy, I am really pleased with my purchase and hope to try other starters as well. Was happy you also sent an extra packet.

    CFH note ~ For maximum shelf life, store the backup packet in the freezer.

  106. Good product

    by curds on 08 Fri,2014

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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.

  107. So far, delicious!

    by jandersen on 09 Wed,2014

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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.

  108. EXCELLENT Yogurt

    by Phil on 10 Fri,2014

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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!

  109. *Adore* this starter.

    by Heather on 11 Wed,2014

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    The Bulgarian yogurt starter is, in a word: phenomenal. This was my first attempt at making yogurt, and I'm obsessed.

    My starter batch, as is noted as a possibility in the FAQs, didn't fully set up, but my subsequent batches using that starter batch have been absolutely gorgeous. The flavor of the Bulgarian is like a tangy ice cream. It's so good. I just want to make buckets and buckets of it each week.

    The process is simple as long as you have a food thermometer and a way to incubate your yogurt. Once you've set your appropriately heated and cooled milk of choice with the starter mixed in it to incubate it's hands-off. I usually set mine to incubate just before I go to bed and then it's all done in the morning.

    This product is fantastic. I'm so glad I took a leap and tried it.

  110. Best yoghurt starter I've found!

    by Purplesprite on 11 Sun,2014

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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!

  111. Love it

    by Lily on 02 Thu,2015

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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!

  112. Dependable

    by Michael on 03 Wed,2015

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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.

  113. Great tasting yogurt!!

    by Chelia on 03 Tue,2015

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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°.

  114. Delicious, creamy & thick.

    by Sharon on 04 Sun,2015

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    We love this yogurt! It tastes great and has a thick & creamy consistency.

  115. 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

    by cal on 07 Sun,2015

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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

  116. The best tasting yogurt we've had

    by Horsegeek on 08 Mon,2015

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    We absolutely adore this yogurt. Thick enough to make my husband happy and with a wonderful sweet and smooth taste.

  117. Great Product - Made Best Homemade yogurt!

    by EMCD on 08 Thu,2015

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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.

  118. Best yogurt

    by Donna on 11 Sun,2015

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    I really love this yogurt. It is so easy to make and I can use yogurt from batches I have made. I don't have to buy anymore starter. I can just keep using what I make. It is smooth and not too tangy. Very good taste.

  119. awesome...but................

    by ss on 04 Fri,2016

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    First batch always looks like a fail...........I emailed customer service and they told me to "do it again" with watery first batch.......and it worked like magic.............so just be patient and do the second batch...............which will be with you forever!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  120. So Good!

    by Harvey on 04 Sat,2011

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    Homemade and very delightfull

  121. Absolutely wonderful

    by Tatiana on 02 Mon,2012

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    I used a large dehydrator to make this yogurt setting it at 110F.

    Even the first batch from the dry starter turned out to be great - only it took quite a long time to set, which I think is understandable, as the culture needed to be re-hydrated to start working.

    The second batch only took 6 hours, and I got 2 liters of delicious yogurt that is much better than store-bought.

    I used homogenized 3.5% milk, and it does not look like the yogurt needs any straining. It is smooth and stretchy, and is holding up in a bowl. Love it!

    I am hooked :)

  122. Great product, better than greek yogurt starter

    by yogurtnewbie on 01 Thu,2013

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    I have tried the Viili and the Greek yogurt starter and had problems with both. The Greek yogurt was working for awhile but after I came back from vacation, I was unable to get my second packet working. Cultures for Health was very kind to send me a new one and that one did not work either. I was worried I was going to have to give up altogether when I decided to try this product.
    The Bulgarian yogurt is MUCH better than the greek yogurt in thickness and taste. I have had it for 2 1/2 mths and never have problems with it setting within 8hrs. You also don't need to strain this yogurt as it is thick on its own. My husband has even held the jar upside down and nothing comes out unless provoked. It makes the yogurt very economical and the flavor is more mild than the greek yogurt but still as tartness. I'm a big fan of french yogurt so I love this.
    Tips: When my yogurt is set the whey does run up the side of the jar but the yogurt stays put. If you aren't looking carefully it looks like the yogurt isn't set because there is liquid running up the side. I have a heating pad with 6 heat settings, on 4 my yogurt sets in 6-7.5 hrs depending on how cold it is.

  123. Tangy, a Delicious Yogurt

    by Kate on 08 Sat,2014

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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!

  124. Awesome!

    by Kathy on 08 Thu,2014

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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!

  125. Just finally used the cultures and so far, so good

    by Deb on 09 Thu,2014

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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.

  126. Make at least three and use the customer service!

    by Happy in CO on 10 Thu,2014

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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!

  127. Great Yogurt!

    by Fireweed on 10 Fri,2014

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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!

  128. Trial and Error

    by Steve on 06 Thu,2015

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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.

  129. Thick, creamy and mild

    by Drew on 11 Tue,2015

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    I have been making yogurt for about 5 years. This is a nice thick creamy yogurt. I like that this one isn't as tart as I don't have to use as much sugar in it.

  130. Great starter

    by TJR on 11 Sun,2015

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    This is my first time using a Cultures for Health starter. The first time it never really set even after 12 hours of culturing. I knew not to give up on it so I used some of this culture for a second batch (I used 4 cups of supermarket whole milk and 1/2 cup of powdered goat's milk heated to 180 degrees) and it cultured in 5 hours to a nice thick set (not quite Greek thick) with just a touch of tartness. My kids love it.

  131. Delicious

    by Michelle on 04 Mon,2016

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    One of my absolute favorites. The flavor is mild and delicious.

  132. Pretty good so far

    by Karla on 03 Thu,2014

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    I've made homemade yogurt before using all kinds of methods - yogurt maker, crock pot, oven. I stopped after a few failed batches and just went back to storebought. When I found these heirloom cultures I was intrigued. Not sure what variety to try, I hemmed and hawed over the Greek vs Bulgarian and finally went with the latter.

    I was surprised how *little* starter culture was in the packet. A few of the grains escaped the packet and I was afraid I wouldn't have enough! I tried incubating the initial starter in the oven but it didn't work. Not wanting to break into my second packet of culture I immediately put the mixture into my yogurt maker (with little jars). It worked!

    I've since made the yogurt a few times, using a gallon of whole milk to make 2qts a week. I've found subsequent batches to be a bit runny, kind of separated, so that bothers me a bit. There seems to be quite a few variables that can be off (temperature, time, amount of starter, etc.) and I'm not sure if I should do something differently.

    I'm not a fan of plain yogurt but my kids love it, so that's a plus. I prefer to strain it in a coffee filter over a colander then stir different flavorings into the thickened yogurt. After doing that, it's more to my liking. :)

    Response from CFH: We recommend verifying the temperature of your yogurt maker before attempting to make yogurt. Thermophilic yogurts, like Greek and Bulgarian, prefer temperatures between 108°-112°F.

  133. This is new starter for me

    by RFRIEND on 04 Mon,2014

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    Works well .Use half & half Thinking I like a stronger taste in the yogart, will try other starters

  134. Fair

    by JL on 04 Sun,2014

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    This is the 3rd type of culture I have used with my machine. The mild is our favorite, but we wanted to try a culture that we could reuse. This was great for the first 3-4 batches, but after that the yogurt became grainy and did not set well.

  135. Great yogurt

    by GinM on 06 Tue,2014

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    I think that the price is a little bit high for the starter. The quality was great though. We love the yogurt.

  136. Quality Product

    by Robin on 09 Mon,2014

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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.

  137. Bulgarian Yogurt starter

    by Christina on 03 Tue,2015

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    This yogurt turned out wonderful! Super yummy and creamy.

  138. Great Flavor

    by SmokedGouda on 03 Thu,2015

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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.

  139. Excellent yogurt culture after some experimentation

    by sarinne on 08 Fri,2015

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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.

  140. First activation batch problems, online chat excellent, second batch fine

    by Lindav on 12 Sun,2015

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    Following instructions the first activation batch was not setting so I cultured for 12 hours, as per instructions and ended up producing poor quality yogurt ( separated even at 5hours) Discarded and tried again in the backup culture. After 9 hours I refrigerated the cultured milk and got on chat to confirm how to proceed as this too didn't thicken at all. Yogurt from this activation batch cultured in 6.5 hours and is delicious. I used whole pasteurized organic milk, and the yogurt setting on the instant pot. I strained though cheese cloth to thicken.

    Having online chat access to friendly knowledgable staff is the reason I am completely satisfied. Service is excellent, delivery prompt and the range of cultures and accessories excellent- why shop anywhere else!

  141. Easy & delicious yogurt

    by june on 03 Tue,2016

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    I had been making thermophilic yogurt (Matsoni) before trying Bulgarian yogurt, so I was a little reluctant to start with mesophilic yogurt that requires extra steps like heating up the milk, using yogurt maker, etc., I was very happy with the results starting with the very first batch. This is a delicious yogurt - creamy (but not heavy) texture with mild flavour, and very consistent results every time. I add maple syrup but it's delicious with no flavours added, as well.

  142. Great Yoghurt onece you get it started

    by nonickname on 01 Thu,2014

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    The first try did not work. Tested temperatures and temperature holding steady in the yoghurt maker, and did not find a problem. The second try was better, and the subsequent batches turned out fine.

  143. Good results

    by NancyJane on 01 Tue,2014

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    The first batch took about 9 hours (in a yogurt maker)but the 2nd batch was ready in 5 hours and set up really well. Good flavor. I consider the product pricey because you can just use greek yogurt from the store for a culture for a lot less.

  144. A True Bulgarian Culture

    by Steve on 04 Wed,2014

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    This is the taste I remember from when I began eating yogurt as a teenager. Tart and refreshing. It is the culture Dannon began with before they started adding all kinds of crap to their products.

    I'll have to get back to you on the business of reculturing and how long the culture lasts. I'm only making my second batch from the first culture and will need time to see if this has the longevity we are promised.

    A very good product, if a bit pricey.


  145. As Advertized, but Pricey

    by Claire on 08 Fri,2014

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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.

  146. We love being able to make thick yogurt at home!

    by Pussywillow on 10 Sat,2015

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    After the reviews about having to discard the first batch or two, we were pleasantly surprised to have the very first batch of yogurt come out perfectly and "stand up a spoon in it" thick! It has continued to perform well.

    If made quickly (higher temperature milk, removed from heat as son as it thickens), it's very mild--reminded us of sour cream in both taste & texture. If it cultures longer and/or more slowly (lower temperatures), it's more tart.

    After researching/trying various methods, I do the following:

    Heat 1 quart of milk to 180F (aids thickness of the final product) in a glass bowl in the microwave (takes just over 8 minutes with our microwave)

    Pour into another glass bowl to speed cooling and refrigerate for about 20 minutes, until it's 120F (culturing at a higher temperature yields thicker yogurt, as long as you don't exceed 130F, which will kill the culture).

    Stir in 1 Tbsp. of yogurt (more is not better!)

    Place in yogurt maker, cover it with an upside down glass baking dish (for insulation) & incubate until it gels (usually about 4 hours). This keeps the temperature at about 120F. I'm not sure the extra heat is actually necessary--I may try just insulating the warm cultured milk *without* extra heat, since it takes so long to cool.

    Remove from yogurt maker and allow to cool at room temperature for 2 hours (I've also just turned off the yogurt maker & allowed the yogurt to cool in place, which took 6 hours--that batch was more tart).

    Refrigerate.

  147. A good tasting yogurt

    by R Gunner on 12 Fri,2015

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    We really enjoyed this yogurt culture. It is more tart than the store yogurts but it is very tasty. the first package of culture lasted almost 5 months, then our thermometer started giving wonky readings and the culture died. I gave it fewer stars for price value and quality only because the second package of culture didn't activate at all even though we used a different theremometer and kept the culture in the freezer the whole time.

  148. Good, but not in goat milk

    by Mamamoose on 07 Thu,2011

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    I'm a little disapointedI couldn't get the starter to work with my goat milk, but the customer service is amazing and I wouldbuy it again to use in cow milk. It makesa nice thick yogurt, that is delicious!

  149. tasty, but thin

    by Christine on 11 Wed,2013

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    This came out thinner than I expected. I got the temps exactly right for both the starter and the full batch, but after 11 hours in the yogurt maker, it had only sort of set, and the liquid had separated - I really should have strained it, but since my yogurt maker came with separate jars, so each yogurt was in its own jar, straining after would have been time consuming. I made a batch using a regular commercial yogurt as a starter the following week, and it came out thicker with no whey separation. I'm not knocking the product - it just wasn't what I had expected.

  150. One packet worked one did not

    by Nikki on 07 Sat,2014

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    The first packet of starter did not take. The second packet 4 out of 6 jars took. I follwed the directions exactly. The yogurt that did take was very good and delicious. I am using the last jar of yogurt to start a new batch today. Hopefully it takes as well.

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

  151. Good

    by SM on 09 Thu,2014

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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.)

  152. Not so good

    by Bill on 04 Mon,2014

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    I have been making yogurt for about 5 months now. I have been using store yogurt as a starter and it has done a good job. I wanted a culture that would last and not give out after a few times of making it. I found this product on line and decided it give it a try. We'll my first batch did not set at all and customer care said it was due to using the Horzions milk. The next batch I used regular whole milk and it did set but it was very thin even tho I strained it. I tried 3 more times all ending the same. I guess I will have to go back to the store bought yogurt for culture.

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

  153. not as good as hoped

    by unsheepled on 05 Thu,2014

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    I also had issues with the Bulgarian and Greek starters . Looks of the finished product for one. It was either clumpy like ricotta, or needed lots of extra time to get solid . I purchased the Greek yogurt starter a second time, and that finally worked out this week. YEAH !! These cultures are about as pricey as gold, considering actual culture inside milk powder in which they are 'transported'- not doing it again,as much as I loved the Bulgarian yogurt's taste.

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

  154. Not a favorite.

    by viva on 01 Thu,2014

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    I've been making yogurt for awhile with great results just using an organic store yogurt for a starter. I have made several batches using the Bulgarian yogurt starter and have been very disappointed. The yogurt is thin and tasteless. I will order the Greek starter as soon as I can afford it.

  155. Various versions of the instructions are confusing

    by I'll Buy Yogurt on 04 Sun,2014

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    I found the detailed instructions on the website for making a mother culture with thermophilic starter and pasteurized milk. Why wouldn't I think those instructions are just fine? But apparently they are not the same as the paper instructions that come in the box! I didn't keep a big piece of paper around my kitchen since I knew the instructions were online so neither packet of starter worked for me which was very aggravating after having done several practice batches. The customer service rep just kept telling me I should have used the paper instructions until it was clear she thought I was pretty dumb so never mind, I'll just buy yogurt. The passing interest has passed. $12.99 is a lot for two tiny packets anyway.

    Response from CFH: We are constantly working to improve the information presented on our website, and to make it more consistent with the instructions included with the cultures. We are always happy to help with any discrepancies in our information and welcome feedback from customers.

  156. not impressed

    by regus on 09 Fri,2014

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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.

  157. Did not reculture well

    by Rebecca on 03 Sat,2015

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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.

  158. Didn't work

    by A.E. on 10 Mon,2014

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    I have made yogurt using other starters but this is the first time using the Bulgarian yogurt starter. I was very disappointed. The yogurt never "set", as the package stated might happen, but additionally, there was no flavor at all. It didn't seem to have cultured. I started checking for it to set after about 5 hours, and continued checking every few hours until 12 hours, with no results.

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

  159. Very dissapointing results

    by ottersden on 08 Wed,2015

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    I am very disappointed in this starter and the results I have experienced. I have been making yogurt for a long time and use a Brod and Taylor proofing box as my incubator. I do 1 gallon batches and have never had a batch fail until I began using this starter. Twice now I have had batches made within 1 week of the previous batch fail to set. (This happened on 2 different occasions not from the same starter batch) The batches start off as if they are incubating but never get past being a cloudy soup. No matter how long you let it go (I let one batch go 20 hours just to see) it never goes past that stage. I monitor temperature very closely with a thermapen so I am confident that the starting temp was not too high.

    I contacted support and they suggested that I cannot do batches that large and to limit it to 2 Qt batches. I have since experienced the same problem with 2 Qt batches.

    When I cultured the second envelope of starter (following the directions exactly) it never set either. I was able to make 1 thin batch from that but subsequent batches failed. I am now out of culture and have switched back to Stony Field yogurt as a starter. I have not had a single batch fail since, even when using previous batches as a starter. My experience sadly with this culture has been a complete bust and a waste of both money and several gallons of milk.

    Response from CFH: Heirloom cultures behave differently than store-bought or direct set cultures. Please contact Customer Support and we'd be happy to troubleshoot to ensure your success.

  160. Terrible return on investment of time and money

    by CK1 on 07 Sun,2015

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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.

  161. Sorry I bought it

    by May on 03 Tue,2015

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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.

  162. Dissapointing

    by Disapointed on 03 Tue,2015

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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.

  163. Bad Results

    by Steve on 08 Mon,2015

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    Carefully followed instructions with no success

    Response from CFH: Please contact Customer Support for assistance as often we can save cultures or nudge those that are reluctantly reactivating.

Write Your Own Review

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Ingredients

Bulgarian Yogurt Starter Culture Instructions and Troubleshooting

 

Bulgarian Yogurt Starter Culture Ingredients

  • Organic milk, live active cultures.
  • This product contains no GMO ingredients.

Questions

Questions on Bulgarian Yogurt Starter Culture

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Items 21 to 30 of 47 total
  • From Alisha at 5/15/2013 11:27 AM
    • Do you only use the starter mix to make more yogurt or can you eat it too? Also can you freeze the starter to use later?
    • You use the starter culture to make your pasteurized dairy "mother" culture batch...you will reserve part of her to make a new mother within 7 days (so you can have ongoing yogurt making capabilities without having to continually buy a new culture) and the rest to make your yogurt you'll consume in the upcoming week. As long as you have saved a portion of the mother to make a new mother, the rest can certainly be consumed.

      Freezing the starter can be done for 2-3 weeks, but the viability will be about 70%. The sooner you use the starter, the better. The longer it sits in the freezer the less likely you will be able to self-perpetuate it.
    • Do you find this question helpful?  Yes   No
  • From Zach at 10/14/2013 3:51 PM
    • Am I able to make this yogurt in the oven just by having the oven light on and the oven door closed? Or do I need to set a temperature on the oven. Thanks!
    • If your oven with the light on is able to maintain 110ºF or if you have a setting that goes as low as 110ºF on your oven, you can certainly use that. We recommend confirming temperature whenever culturing. You can do that by placing a jar of 110ºF water for the normal culturing period to see if it holds the correct temperature.
    • Do you find this question helpful?  Yes   No
  • From V at 10/30/2013 10:10 PM
    • Can the activation of a Bulgarian starter take longer than 12 hours? What is the maximum number of hours recommended to incubate the starter culture?
    • 12 hours is the maximum time to allow your starter batch to culture. Longer culturing times can damage the bacteria.
      Occasionally we see a starter batch not set. If the yogurt is still runny after 12 hours, but smells pleasant, allow it to cool for 2 hours and then refrigerate for at least 6 hours. Use this yogurt to start your second batch according to the package instructions. This batch should set beautifully.
    • Do you find this question helpful?  Yes   No
  • From RobertH at 3/27/2014 10:03 PM
    • Can you freeze a portion of the Bulgarian yogurt and use it as a starter at a later date? Thanks.
    • A small amount of yogurt can be frozen for 2-3 weeks, with a 70% chance of viability. Because the bacteria will degrade over time, we recommend freezing 3 to 4 times the amount you will require to make a new batch and limiting freezing to no more than a few weeks.
    • Do you find this question helpful?  Yes   No
  • From PJ at 5/30/2014 2:48 PM
  • From Diane at 6/6/2014 5:28 PM
    • I'd like to buy the Bulgarian culture but am quite sure I would not want to make one batch of 7 jars after another. Is there a way to keep the starter healthy if it's not being used? Could I just stick it in the fridge?
    • You can keep a "pure" pasteurized dairy mother culture in the fridge, and make sure to reculture a new mother from which to make more yogurt within 7 days. No need to have to make a new batch of yogurt right after a batch.
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  • From Dawn at 7/21/2014 10:06 AM
    • Do you have to keep making yogurt weekly to keep your mother batches safe to use? I'm assuming they mold and go bad after a time. How long does your "set aside" yogurt for making the next batch actually keep/stay safe to use? Thanks.
    • Reusable (Heirloom) cultures should be made every 5 to 7 days to ensure that the bacteria is strong enough to culture subsequent batches.
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  • From sarah at 8/4/2014 12:38 AM
  • 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.
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  • 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!
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Make Deliciously Thick Homemade Yogurt!

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