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"Excellent Product"

Making the Mother Culture was a simple process and then using the Mother Culture to make batches of yogurt worked perfectly. ...

- kelly

Bulgarian Yogurt Starter Culture

SKU: 5205

Availability: In stock

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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 Information

UPC 00814598020292


10 Reviews For "Bulgarian Yogurt Starter Culture"

Items 1 to 10 of 197 total
  1. Against recommendations

    by Nancy on 06/01/2018


    I used organic ultra pasteurized milk and it came out fine. It seems if you want organic milk, it's ultra pasteurized and it does save the heating step. Delicious!

    Response from CFH: Thanks for the great review! We do want to caution customers that using Ultra Pasteurized milk is not reliable, and it is best to avoid it. We cannot guarantee it will work, or work long term, but we are VERY happy you are experiencing success!

  2. Works Great, Beginners Don't Fear

    by Patricia on 01/30/2018


    After trying the Mild culture starter, with good results I opted for the Bulgarian due to reviews and co$t savings. As others have noted the first
    batch should be given 10 -12 hrs to set. I have the Euro yogurt maker that holds 7 jars. A few
    tips. I spoke with a rep asking if adding
    flavorings to mix would create issue with culture for next starter batch. Advised not to.
    However I've since done this and it isn't a problem for future batches.
    My RECIPE; In a 6 cup pyrex dish measure 3 heaping tablespoons of yogurt from your last
    batch as a starter, let sit at room temp. Add 5 1/2 cups whole pasturized milk, NOT
    Ultra to heavy s/s pan, attach candy thermometer to side. Set stove burner to low, leave, let warm for 20 minutes. It will reach100 degrees by then. Then turn heat med-hi, stir
    gently, add 1/3 cup palm sugar, 5 tsps. instant coffee granules. Stir till reaches 180 degrees. Set on sidebar to cool to 108 degrees. (go take a shower, vacuum house, read a book, as it will take about 1/2 hr). Place a fine mesh strainer
    over 6 cup pyrex dish. pour half the mixture into.
    dump out the scalded skin from strainer and
    softly whisk the mixture to combine the starter to new batch. Once combined place mesh strainer over dish and pour remaining mixture. Dump the scalded milk skin into trash.
    Gently stir the complete yogurt mixture,
    pour into the 7 jars. Place without lids onto
    yogurt maker, cover, and let culture for 10 hrs.
    It comes out delicious, creamy solid everytime!
    HIGHLY RECOMMEND this culture. Hope this
    helps. Enjoy. note: the 5/1/2 cups milk are needed as it will scald, this will reduce it down
    to the amount needed for your batch.

    Response from CFH: We are SO happy this is working for you! For all the newbies out there, please be sure to follow the directions we send, and if you'd like try Patricia's recipe, do so with extra culture so you can be sure all is well with your attempt. If the mother culture is older than 7 days, or you do not save any while experimenting, you'll be sad!

  3. Best flavour

    by Kim on 01/08/2018


    We have tried nearly ALL the varieties here and so far the Bulgarian is the best. Hubby and the puppers all like this one best. I make it with goats milk and if not for the accidental eating of my starter it would have kept on being re-cultured. This is hands down the best strain.

  4. great website

    by cyclist on 11/12/2017


    the information on this website is very helpful. If you follow directions you can't fail. I use a cooler with a heating pad inside to incubate my yogurt which works great. The temp only got to 95 degrees but it was fine. I let to set for 12 hours to increase the number of bacteria, which makes it a little more tart.

  5. Great starter

    by Rebecca on 10/26/2017


    My first batch (activation batch) was a little inconsistent in that some jars turned out very thick, while others were runny. Maybe I didn't mix the starter in well. Regardless, each of my seven subsequent batches have turned out perfectly!

  6. Everyone will like the taste

    by Deb on 10/18/2017


    A great yogurt for anyone. Not too tart or too runny. I had made this yogurt for about 6 years from the original starter, but I accidentally got it to hot and killed it. I recently bought new and it is happily making batches of great tasting yogurt. Customer service is very helpful talking you through the activation process.

  7. Very happy

    by JL on 10/08/2017


    Very happy with the Bulgarian starter. At first i was a little disappointed with the labor of heating the milk and all. Then i got better organized and now I don't mind at all. Much better taste than the grocery store yoghurt and better for my guts too. Totally worth a little labor.


    by sonny on 09/02/2017


    Love the tart flavor to this. No more commercial made yogurt for me. Love the heirloom part of this so I always have culture ready for the next batch of yogurt to be made.

  9. Great taste

    by Dohabe on 08/06/2017


    This was the best tasting yogurt I have made yet. The texture was smooth and I would make this again.

  10. worst product I ever purchased with the the worst customer service and return policy

    by MB on 07/17/2017


    I have been making yogurt using other brands cultures for 2 decades with great success. Decided to try Cultures for Health. Total disaster. Followed every instruction including invested in a thermometer and made sure at each stage temperature was correct. Incubated it for 12 hours, let is sit covered for 2 etc. There was no yogurt it was still only milk which did not even have a hint of sour yogurt taste. I also used the exact type of milk specified. The instructions say they wont accept returns if the package is opened - makes no sense how can anyone find out what a disaster it is without using the product i.e. opening the packet. I should not just get my money back but also be compensated for the cost of the milk and the thermometer I would not have purchased otherwise since I have no other use of it.

    Response from CFH: We are so terribly sorry to hear this. We thank you for reaching out to us to allow us to assist you to make things right. Working with live heirloom cultures is a bit different than direct set cultures, and we're happy to help. Anytime there is an issue with a product, we do want to assist you.

Items 1 to 10 of 197 total

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Bulgarian Yogurt Starter Culture Instructions and Troubleshooting


Bulgarian Yogurt Starter Culture Ingredients

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


Questions on Bulgarian Yogurt Starter Culture

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Items 1 to 10 of 47 total
  • From Jana at 2/13/2016 6:50 PM
    • Can I make 2 quarts of yogurt with my Bulgarian starter instead of just the 1 quart as the instructions say? I like to make 2 quarts per week and want to be able to do it all at once.
    • Once you have activated the dried starter (made 1 quart), you can then make subsequent batches of 2 quarts. Easy peasy! We do not recommend going over 2 qts, as it's hard to maintain an accurate incubation temperature of the milk with large quantities of milk.
    • Do you find this question helpful?  Yes   No
  • From Paulette at 2/13/2016 11:09 AM
    • I like a really tart yogurt. I see the Greek says tangy. Would processing it longer make it more tart.
    • Yes, processing a yogurt longer in general helps to make it a bit more tart. However, you have to be careful, as once the culture runs out of food, it will separate into curds and whey, which means you won't have good results when trying to reculture from it.
    • Do you find this question helpful?  Yes   No
  • From Edward at 1/5/2016 9:20 PM
    • Can I add probiotics to my homemade yogurt? Have you experimented with this?
    • Yogurt is a very specific balance of bacteria that work together to create the delicious food we love. Adding other bacteria to the mix will generally cause the starter to fail, and in rare cases can cause illness. We strongly advise against adding probiotics to yogurt or mixing starters in general.
    • Do you find this question helpful?  Yes   No
  • From Cass at 1/1/2016 1:14 PM
    • I want to use powdered milk with my Bavarian starter. Is this OK and if so, do you recommend a particular powdered milk?
    • We do not recommend powdered milk, because its processing method and age may be questionable. It's best to use the freshest possible dairy milk that is not Ultra Pasteurized.
    • Do you find this question helpful?  Yes   No
  • From Dorota at 11/15/2015 5:11 PM
  • From Lisa at 9/30/2015 9:15 PM
    • Is it necessary when making yogurt to let it sit on the counter for two hours before refrigerating? What differences is there between yogurt that is refrigerated immediately after culturing and that which has had the two hours at room temperature before being refrigerated?
    • We highly recommend the cooling off period for thermophilic (heat activated) yogurt. It helps the bacteria in the starter transition from culturing temperature to cold storage.
    • Do you find this question helpful?  Yes   No
  • From Carol at 8/19/2015 9:37 PM
    • It's a hot and humid summer here with temps in the 80's. Is it safe to have this starter shipped when it could be sitting in a hot mailbox until I get home?
    • All of our cultures are dehydrated for safe shipping and are fine in transit however, the temperature can become extreme in a mailbox, especially if it is in the sun. We provide a tracking number for each package, it might be best to have someone retrieve the package as quickly as possible or ship to an alternate address.
    • Do you find this question helpful?  Yes   No
  • From Devin at 8/15/2015 11:52 AM
    • What is the difference between this Bulgarian starter and the Greek starter? They seem to contain the same strains of bacteria. Thanks!
    • Although the bacterial makeup is similar, the Bulgarian Yogurt Starter is more mild in flavor.
    • Do you find this question helpful?  Yes   No
  • From Lorraine at 8/4/2015 10:12 AM
    • Why do the instructions state to heat the milk to 160 degrees? I had always understood that one had to heat the milk to 180 degrees.
    • The milk should be heated to a minimum of 160° but not over 180°.
    • Do you find this question helpful?  Yes   No
  • From Larry at 4/17/2015 8:01 AM
    • Is there any reason why I can't heat the milk in the same jar that I will be culturing in?
    • Heating the milk in the jar would be fine, just be sure to allow the milk to cool to culturing temperature before adding the yogurt starter.
    • Do you find this question helpful?  Yes   No

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