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Our Bulgarian starter culture makes a rich and creamy homemade yogurt. The Bulgarian variety of yogurt is perhaps the most popular variety of yogurt in the world. It is easy to make and the culture perpetuates from one batch to the next making it an economical variety to use for homemade yogurt. It is best made with whole milk and will be even more decadent if made with one part cream to three parts whole milk. Low-fat milk can be used but will result in a thinner consistency. If you are looking to replicate the taste of commercial yogurt at home, this is an excellent yogurt starter. If you are looking for something a little tangier in flavor, try our Greek yogurt starter.
Our Bulgarian yogurt starter culture contains live active bacteria. No need to continually buy yogurt starter! One packet of yogurt culture can be used to make unlimited amounts of homemade yogurt as it can be serial cultured by reserving a small amount of yogurt from the current batch to inoculate the next batch of homemade yogurt. With care, this yogurt culture can be used to make homemade yogurt indefinitely. In addition, making yogurt at home is an economical option as making yogurt at home generally saves about 50% over buying yogurt at the grocery store.
How to Make Bulgarian Yogurt: Our Bulgarian starter culture is a thermophilic yogurt culture and cultures with the aid of a yogurt maker or similar heat source (click here for alternatives to a yogurt-making appliance). Our Bulgarian starter culture can be serial cultured by reserving a small amount of yogurt from the current batch to inoculate the next batch of homemade yogurt. With care, our Bulgarian culture can be used to make homemade yogurt indefinitely.
This yogurt starter can be used with goat milk although due to the lower fat content of goat milk, the resulting yogurt may be significantly less thick than yogurt made with whole cow milk.
Full instructions for making yogurt using our Bulgarian starter culture can be found here and will be shipped with your order. Our instruction sheet also includes special instructions for customers wishing to make yogurt with raw milk.
Using alternative milks: Bulgarian Yogurt starter may be used with alternative milks (soy, coconut, etc.) but is unlikely to reculture beyond the first few generations. Therefore we strongly recommend keeping a backup dairy-based culture on hand for making yogurt with alternative milks. Bulgarian yogurt starter can be used with goat milk although due to the nature of goat milk, the resulting yogurt may be significantly less thick than yogurt made with whole cow milk. We do not recommend using UHT (aka ultra-pasteurized) milk when working with any starter culture.
Ingredients: Organic milk, live active bacteria (L. Bulgaricus, S. Thermophilus).
Produced or packaged in a facility that also manufactures products made with wheat, dairy, soy, eggs, nuts, and fish.
Due to recent changes in manufacturing processes, the weight of the item that appears in the photo will differ from the actual weight of the item received.
Shipping Information: Our Bulgarian starter culture is shipped in a barrier-sealed packet as a freeze-dried yogurt culture in a dairy carrier. Please keep it in a cool dry place until you are ready to make your first batch of homemade yogurt. We ship enough yogurt culture to make two batches of yogurt starter. We recommend that you reserve the second packet of yogurt starter in the refrigerator or freezer to use as a back-up.
Detailed culturing instructions will be included with your order and can be found here.
Questions on Bulgarian Yogurt Starter
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- From navywifearmymom at 5/18/12 1:24 PM
- In the directions for the Bulgarian Yogurt starter, what is the purpose for letting the yogurt sit out of for 2 hours after incubation before putting it in the refrigerator? I am currently using the Traditional Yogurt starter. Those directions don't say that, and I have normally just taken the containers out of the maker and put them directly in the refrigerator.
THANKS - It is really a matter of preference, as some people like to cool down their foods before putting them in the fridge. It is not absolutely necessary.
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- In the directions for the Bulgarian Yogurt starter, what is the purpose for letting the yogurt sit out of for 2 hours after incubation before putting it in the refrigerator? I am currently using the Traditional Yogurt starter. Those directions don't say that, and I have normally just taken the containers out of the maker and put them directly in the refrigerator.
- From Milena at 5/17/12 8:14 PM
- This is more of a comment, really. For those of you who like a tangier yogurt -- I know I do -- leave it incubating longer than the recommended 6-7 hours (as per the instructions available on this website). I personally leave it for 12: it gets as tangy as the homemade yogurt my grandma used to make, back in Buglaria. Now, you might not like as tangy as I do, so you might to try the yogurt periodically until it reaches the level of tanginess you prefer.
This is an excellent culture, by the way; the best I have tried so far, and the one I am sticking with. - Thank you for your wonderful comments and tips :)
- Do you find this question helpful? Yes No
- This is more of a comment, really. For those of you who like a tangier yogurt -- I know I do -- leave it incubating longer than the recommended 6-7 hours (as per the instructions available on this website). I personally leave it for 12: it gets as tangy as the homemade yogurt my grandma used to make, back in Buglaria. Now, you might not like as tangy as I do, so you might to try the yogurt periodically until it reaches the level of tanginess you prefer.
- From George at 2/9/12 3:49 PM
- How is this product different from the "Greek Yogurt Starter"? Looks like they contain the same bacteria.
- While the Bulgarian and Greek Yogurt Starters do contain the same bacteria strains, the strains are in different ratios, giving each yogurt its own unique flavor.
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- From marcia at 12/5/11 8:45 AM
- When ready to add the started yogurt to the heated and somewhat cooled down milk...what is ideal temperature of the yogurt started to be added? is it room temp. or directly from the refrigerator into the cooled down milk ? Thank you so much Marcia
- Let the yogurt set at room temperature while you are preparing the milk. This will allow your starter yogurt to warm up and be more easily and thoroughly incorporated into the milk.
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- From Catherine at 11/9/11 4:25 PM
- All the cream I find has "carrageenan" in it. Can I still use this to make my yogurt?
- Carageenan should be just fine as it is just a seaweed thickener. However, you will not want to use ultra-pastuerized cream or milk. Also, if you are trying to perpetuate the culture, then you will want to use more milk because the culture needs the lactose in milk in order to continue growth. Perhaps half and half?
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- From Kathy at 10/27/11 1:49 PM
- Not a question but mostly a comment.
For those that are ending up with a thin yogurt, My first batch I used cheesecloth and drained half of the whey. Put it back in a bowl and use a hand mixer to make it smooth. The second batch I made I heated to 160, but set over night at 100 more than 8 hours. It was very good.
The other day about 3 pm I heated a gallon and half of lightly pasturized whole milk to 170 degrees. I let it cool to 110. I used about 1 cup of tempered yogurt from the previous batch mixed it in very well and let it sit in a covered stainless steel pan overnight in the set at 100 degrees. The next morning about 8 am I turned off the heat. about noon,when it was cooled. I drained probably a quart of whey from the yogurt. Since it was lumpy I used the hand blender to make it smooth and pourable but thick. Put up 5 quarts in sterilized jars. Set them in the fridge. It is not sour, not runny, not like thick pudding the way my yogurt maker does, just the way I like. - Kathy, thanks so much for sharing your experience with making bulgarian yogurt. I'm glad you found a method that works for you.
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- Not a question but mostly a comment.
- From Gerd A Zimmermann at 8/8/11 8:03 PM
- The starter you sell is good for how manny batches to start? Normally I use the Culture bacteria each time fresh.
- To make the Bulgarian yogurt, you will start by using the culture we send you to make a small amount as a "starter" (about a cupful) then use some of that starter to make up to two quarts of yogurt. You can then use some of that yogurt to make a new batch of yogurt, and so on, for as many batches as you want.
If you want to start fresh each time with a new culture, you might want to consider the direct-set style of starter: Traditional Flavor or Mild Flavor. Those are meant to be used fresh each time. - Do you find this question helpful? Yes No
- From Andrew at 6/22/11 12:46 AM
- How many batches do you find it's OK to make - taking some from one batch and using it to culture the next?
As you do this, doesn't the bacteria content drift? That is..won't it contain more and more of the bacteria native to the milk? (I'm using raw milk, so there are live bacteria in it, naturally). - If you are heating the raw milk to 160 then cooling it, you are effectively pasteurizing it, so the yogurt culture is the dominant (if not only) bacteria, and you can re-culture indefinitely.
If you are only heating the raw milk to 110 (culturing temperature), you don't re-culture from the previous batch. Instead, you keep a mother culture going, which you make by sterilizing milk so that the ambient bacteria in the raw milk does not interfere with the yogurt culture. - Do you find this question helpful? Yes No
- How many batches do you find it's OK to make - taking some from one batch and using it to culture the next?
- From BIll at 5/25/11 10:45 AM
- I want to make bulgarian yogurt from raw milk, but I have a question about the instructions. When it says that you must use a starter from the mother batch does that mean the first batch of yogurt that you make with your starter? I need to know the answer before I order. Thank You
- Yes, to activate the culture, you must make a small mother batch from the starter that we send you. Once you have done that, you will use the mother batch to inoculate the milk for a full batch of yogurt. After that you can reculture - that is, use yogurt from a previous batch to start a new batch.
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- From Marisa at 5/17/11 7:03 AM
- In the description it says that goat's milk can be used but the product will be very thin because of the lower fat content. Will the results be similar if I use fat free milk?
- Hello Marisa,
Yes, a higher fat content will produce a thicker yogurt, and a lower fat content tends to produce a thinner yogurt.
Hope that helps,
Erin
Customer Support
Cultures for Health LLC
13023 NE Highway 99 Suite 7-4
Vancouver WA 98686
1-800-962-1959
customersupport@culturesforhealth.com
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Information provided in this communication is not designed to and does not provide medical advice, professional diagnosis, opinion, treatment or services to you or to any other individual. This is general information for educational purposes only. The information provided in this site, or through linkages to other sites, is not a substitute for medical or professional care, and you should not use the information in place of a visit, call consultation or the advice of your physician or other healthcare provider. Cultures for Health, LLC is not liable or responsible for any advice, course of treatment, diagnosis or any other information, services or product you obtain through Cultures for Health, LLC.
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Back to the product pageCustomer Reviews
- love this starter Review by Simone
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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! (Posted on May 17, 2013)Price Value Quality
- Great Taste Review by Mary
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I was surprised and the mild almost sweet taste. Easy to make and easy to eat.Quality Price Value
It sets up for me in 5 hours so it is very mild. (Posted on April 25, 2013)
- Love it Review by Kelley
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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.Value Quality Price
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. (Posted on March 27, 2013)
- Good quality culture. Review by Orwell
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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.Price Value Quality
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. (Posted on March 20, 2013)
- Excellent Texture! Review by bubbyfox
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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! (Posted on January 21, 2013)Value Quality Price
- Great product, better than greek yogurt starter Review by yogurtnewbie
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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.Quality Price Value
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. (Posted on January 17, 2013)
- Like every other Cultures for Health product-this wonderful! Review by Beth
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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! (Posted on January 10, 2013)Price Value Quality
- Happy camper! Review by Laura
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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. Im very happy with this and can't wait to make more. (Posted on December 13, 2012)Price Value Quality
- awesome yogurt! Review by kerry
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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. (Posted on October 21, 2012)Value Quality Price
- Excellent! Review by PatPaq
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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!!! (Posted on May 2, 2012)Quality Price Value
- Absolutely wonderful Review by Tatiana
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I used a large dehydrator to make this yogurt setting it at 110F.Price Value Quality
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 :)
(Posted on February 13, 2012)
- Awesome Yogurt Review by Mama_Z
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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 (Posted on October 2, 2011)Price Value Quality
- Good, but not in goat milk Review by Mamamoose
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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! (Posted on July 15, 2011)Value Quality Price
- So Good! Review by Harvey
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Homemade and very delightfull (Posted on April 9, 2011)Price Value Quality
Attention!
Starter cultures, rennet for cheese making and cultured vegetables, juices and condiments are sensitive to excessive heat. Once your order has shipped, an e-mail with tracking information will be sent to you. We encourage you to use the tracking information to anticipate the arrival of your items so they can be removed from the mail box and stored in the refrigerator promptly.