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Bulgarian Yogurt Starter

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$12.99


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Bulgarian Yogurt Starter

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Our Bulgarian Yogurt Starter Culture is the creamiest of the thermophilic heirloom yogurts. It can be re-cultured indefinitely. Thick, rich, and mild, this is the closest to commercial “European Style” yogurt. 

  • Each box contains 2 packets of yogurt starter
  • Activate 1 packet using 1 quart pasteurized milk; store 2nd packet in the freezer as a back-up
  • Cultures at 110ºF using a yogurt maker or other appliance
  • This culture is also suitable for use with raw dairy milk or non-dairy milk, with special care.
  • The mild flavor of Bulgarian Yogurt makes it a great base for dips, dressings, or other recipes using yogurt.  


Bulgarian Yogurt Starter Instructions and Troubleshooting: 


Ingredients: Organic milk, live active bacteria (L. BulgaricusS. Thermophilus).

This product contains no GMO ingredients.


Shipping Information and Shelf-life: Our Bulgarian starter culture is shipped in a barrier-sealed packet as a freeze-dried yogurt culture. The starter keeps 

  • At room temperature (68° to 78°F): 3 to 4 months
  • In the refrigerator (40° to 45°F): 9 months unopened
  • In the freezer (0° to 25°F): 12 months unopened

 

Allergen Information:

Manufactured in a facility that also produces products made with gluten and dairy.


Actual product may differ from image shown above.


Questions on Bulgarian Yogurt Starter

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  • From 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.
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  • 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.
    • Do you find this question helpful?  Yes   No
  • 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.
    • Do you find this question helpful?  Yes   No
  • 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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Customer Reviews

Fantastic Review by DeAnna
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Love the taste of this yogurt, and love the fact it is heirloom. My kids eat it like crazy and think it tastes better then store bought! Winner all around!

(Posted on 5/4/2015)

Love this yogurt!!! Review by GardenGirl
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This is by far my favorite yogurt. Tangy, yet mild, thick and creamy. I eat it every day with honey. I do keep my milk a 170* for about 20-30 minutes to help thicken the final product...I found it was not thick enough for me without this step. Such a great company...I love all of their products!!

(Posted on 4/25/2015)

Good Cultures Review by Reed
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I had been making mine with store cultures, but I didn't like how they wore out over time. I've enjoyed the Bulgarian cultures, the thickness and taste. I've found I don't need to add anything to it to enjoy the taste. I've personally found that adding about a cup of powdered milk for 2 quarters and culturing for about 4 hours turns out a good batch.

(Posted on 4/23/2015)

Delicious, creamy & thick. Review by Sharon
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We love this yogurt! It tastes great and has a thick & creamy consistency.

(Posted on 4/18/2015)

Best tasting yogurt! Review by Esther
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I've made my first quart of Bulgarian yogurt. I love the taste - creamy and mild. I hope it makes many more quarts!

(Posted on 4/18/2015)

Delicious, only slightly sour Review by Justin R
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So far my favorite yogurt! Sets rather fast, and I love the taste! I use 1% milk and add non fat dry milk to thicken it.

(Posted on 4/17/2015)

It doesn't get better than this! Review by Elly
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I am making awesome raw yogurt with my Bulgarian Yogurt Starter from Cultures for Health. I thought it would be cumbersome to use raw milk, but it turned out to be easy, once I had the routine down. And the directions on this site are spot on and easy to follow. I do use 1 tsp. of Great Lakes Gelatin per 4 cups of milk, to enhance the thickness. This is the best!

(Posted on 4/1/2015)

Dissapointing Review by Disapointed
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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.

(Posted on 3/31/2015)

Did not reculture well Review by Rebecca
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I've been making yogurt for years and was attracted to this because the description claimed that I could reuse it over and over. The first batch turned out beautifully. The second generation of that batch also was perfect. The third generation turned out clumpy and clotted. We're still eating it, because it tastes alright, but I'm quitting after that one. I'll make the other packet and see if there is a difference but I'm very disappointed by this purchase.

CFH Note: It is important to contact Customer Support when you experience problems. It sounds like the culture is working, you're getting a good flavor but there are a few issues that can impact the texture. Make sure that you're making a new batch within 5 to 7 days, don't heat the milk too quickly and test the temperature of your yogurt making method. Reusable yogurt cultures are more sensitive to temperature issues and you need to maintain a consistent temperature between 105° and 112° for the duration of the culturing process.

(Posted on 3/28/2015)

Great Flavor Review by SmokedGouda
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Great Bulgarian flavor. I found that this yogurt is a tiny bit too thin for my liking, but I've tweaked that with longer fermenting times and by holding the milk at 170 degrees (f) for 15 minutes before I cool it down and add starter. This evaporates some of the moisture.

(Posted on 3/26/2015)

my go-to starter Review by merry
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We are new to yogurt-making. I purchased the Bulgarian starter along with the Euro Cuisine yogurt machine, and successfully made a batch of yogurt using grass-fed cows milk. Because we weren't eating it quickly, I put part of it into the freezer, and the next time I made yogurt, my first batch had remained in the freezer longer than suggested to use as starter for the next batch. So, I used the second packet of Bulgarian starter. That batch turned out great, and we used it to make our next batches. The yogurt in the freezer? I used it to replace the buttermilk in the most delicious, tender biscuits I have ever eaten! I'm also using yogurt in pancakes - so tender and delicate! Yum! We are enjoying making healthful yogurt - my husband eats it daily with a teaspoon of fruit spread mixed in. I initially had a bit of sticker shock, but with careful planning, it's possible to make one package be used as culture for yogurt for many, many batches of creamy yogurt! I have since purchased a second box to have on hand in my freezer. CFH has wonderful customer service, and they have very patiently answered my many, many questions about yogurt making. Love it!

(Posted on 3/25/2015)

Sorry I bought it Review by May
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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.

(Posted on 3/24/2015)

Wonderful - delicious!! Review by Kathy
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A lovely creamy yogurt. My college student takes it back with her to keep in her dorm refrigerator. Easy to make with the Yogotherm.

(Posted on 3/24/2015)

Great tasting yogurt!! Review by Chelia
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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°.

(Posted on 3/24/2015)

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

(Posted on 3/23/2015)

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

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

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

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

(Posted on 3/22/2015)

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

(Posted on 3/10/2015)

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

(Posted on 3/4/2015)

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

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

(Posted on 3/3/2015)

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

(Posted on 3/2/2015)



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