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
  • Instructions for using this culture may be found here
  • 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. 

 

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

 

Due to recent changes in manufacturing processes, the weight of the item that appears in the photo may differ from the actual weight of the item received.

Allergen Information:

Contains dairy. Packaged in a facility that also manufactures products made with wheat, soy, eggs, nuts, and fish.


Questions on Bulgarian Yogurt Starter

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  • From ASH at 4/27/2013 11:55 PM
    • I'd like to know how long I can keep the mother batch in the fridge.
    • The mother culture, also known as the pasteurized dairy mother culture, will remain viable for reculturing in the refrigerator for up to one week. It should be edible for approximately a month.
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  • From Penelope at 4/23/2013 8:16 PM
    • Contemplating whether to make my own yogurt, but I am a little confused about one detail: how long can I keep part of the "mother batch" to continue making more yogurt? Will it spoil after 3 weeks, therefore requiring me start from scratch (a new starter kit)?

      Thank you kindly!
    • The mother batch, also known as the pasteurized dairy mother culture, is viable for culturing for about 7 days. So you need to make a pasteurized dairy new mother culture once a week. You don't need to buy more culture, you can keep reculturing what you have.
    • Do you find this question helpful?  Yes   No
  • From Kathy at 1/21/2013 12:22 AM
    • Two questions:
      1. Following up on Sean's question regarding Bulgarian vs Greek cultures that contain the same bacteria in different ratios....If, for example, I order Bulgarian starter and perpetuate the culture, couldn't the ratio of bacterial strains in my mother culture drift over time? (The answer posted seemed to pertain to operations in your facility, not what might happen at home.)
      2. Why can't direct-set starters be perpetuated? As far as I know, bacteria will replicate indefinitely as long as the health of the culture is maintained, and proper growth media is supplied (which one is doing, presumably). So what goes wrong? Do some bacterial strains in the mixture outcompete others?
    • It is possible that the bacteria in your yogurt will change, depending on what is in the air in your home or what you have culturing nearby. However, as long as you take care when culturing, re-culture within 7 days, and keep different yogurt varieties and other fermenting foods separate, your yogurt bacteria should remain true.

      Direct-set starters contain different bacteria strains from reusable heirloom starters. The bacteria in each determine the yogurt's characteristics and whether it will re-culture indefinitely or not.
    • Do you find this question helpful?  Yes   No
  • From Christine at 12/14/2012 1:04 PM
    • Can I freeze some of the yogurt to use as a future starter? My family is not going through it fast enough right now and I am afraid the yogurt will go bad before I make a new batch.
    • You can freeze the pasteurized dairy mother starter, but it will only stay viable for about 2-3 weeks.
    • Do you find this question helpful?  Yes   No
  • From Spencer at 9/2/2012 4:10 PM
    • My Bulgarian Yogurt Starter hasn't been refrigerated for several weeks. Think the cultures have a chance? They've been sitting at room temperature for over a month (oops).
    • The Bulgarian Yogurt Starter will normally only last 3 to 4 weeks at room temperature. If it has been in a fairly cool place, go ahead and give it a try.
    • Do you find this question helpful?  Yes   No
  • From Cathy at 8/13/2012 4:27 PM
    • How many "packets" of yogurt starter are in one box?
    • Each box contains 2 packets of yogurt starter. Reserve the second packet in your fridge until you are certain your first batch of yogurt has cultured properly. Keep the second packet in the freezer as a back-up in case your original culture needs to be replaced or if you wish to take an extended break from yogurt making.

      One packet of yogurt culture can be used to make unlimited amounts of homemade yogurt as it can be re-cultured by reserving a small amount of yogurt from the current batch to inoculate the next batch of homemade yogurt. With care, this yogurt culture can be used to make homemade yogurt indefinitely.
    • Do you find this question helpful?  Yes   No
  • From Sean at 7/21/2012 4:24 AM
    • Adding to the question about the difference between the Bulgarian and greek yogurts, I was wondering how the different ratios are maintained through the ongoing batches. It would seem that the ratios of the two would drift during the indefinite reculturings.
    • We culture different products at different times to avoid any cross contamination, as well as maintaining sterile conditions.
    • Do you find this question helpful?  Yes   No
  • From Betsy at 6/26/2012 3:24 PM
    • Just curious as to why you should not use ultra pastuerized milk?
    • Ultra-pasteurized milk is processed at higher temperatures and pressures than pasteurized milk, and is often too sterile for the yogurt culture to take hold. Additionally, the milk proteins may not coagulate as well due to the extra processing.
    • Do you find this question helpful?  Yes   No
  • From Milena at 5/28/2012 12:55 PM
    • Another comment/suggestion.

      It has been mentioned in some of the comments that people add a bit of non-fat dry powdered milk to thicken their yogurt. This works really well for thickening yogurt made out of fat free milk. I usually add 1-1.5 cups dry powdered milk per 2L of fat free milk (that's roughly 0.5 gallon of milk). It comes out perfect: no need to strain, wash more utensils, etc. In fact, my yogurt ends up so think you can literally empty the container onto a plate, turning it upside down, and it will keep its shape like a custard desert. By the way, you can do great looking deserts that way, adding berries, nuts, drizzling honey on top, etc.)
    • Thank you for sharing your successful tip!
    • Do you find this question helpful?  Yes   No
  • From navywifearmymom at 5/18/2012 1:24 PM
    • In the directions for the Bulgarian Yogurt starter, what is the purpose for letting the yogurt sit out of for 2 hours after incubation before putting it in the refrigerator? I am currently using the Traditional Yogurt starter. Those directions don't say that, and I have normally just taken the containers out of the maker and put them directly in the refrigerator.

      THANKS
    • The cooling down period is safer for the bacteria, as sudden temperature changes will damage it.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

It's good... flavor it up! Review by jazzy
Value
Quality
Price

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!

(Posted on 9/15/2014)

A great family yogurt! Review by Lisbeth
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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!!

(Posted on 9/15/2014)

excellent quality Review by returntobasics
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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:(

(Posted on 9/1/2014)

Awesome starter Review by Aziem
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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! :)

(Posted on 8/31/2014)

Good product Review by curds
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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.

(Posted on 8/29/2014)

Awesome! Review by Kathy
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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!

(Posted on 8/28/2014)

As Advertized, but Pricey Review by Claire
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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.

(Posted on 8/15/2014)

Tangy, a Delicious Yogurt Review by Kate
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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!

(Posted on 8/2/2014)

Great product Review by Gene
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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

(Posted on 7/31/2014)

Great starter Review by Suz
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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.

(Posted on 7/30/2014)

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

(Posted on 7/30/2014)

Best ever for taste, texture, and consistent reculturing Review by Candlefoot
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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.)

(Posted on 7/18/2014)

Love this product Review by Ann
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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.

(Posted on 7/13/2014)

One packet worked one did not Review by Nikki
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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.

(Posted on 7/11/2014)

Great Review by Patricia
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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.

(Posted on 6/10/2014)

Great yogurt Review by GinM
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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.

(Posted on 6/9/2014)

Great Yogurt! Review by maravill
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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.

(Posted on 6/8/2014)

Excellent Yogurt! Review by SteveF
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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.

(Posted on 5/22/2014)

Perfect! Review by Schatzie
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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.

(Posted on 5/17/2014)

not as good as hoped Review by unsheepled
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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.

(Posted on 5/8/2014)



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