Product was successfully added to your shopping cart.


Product was successfully added to your comparison list.

"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

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.



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 200 total
  1. Wonderful product

    by Diana on 08/01/2018


    I have used this culture multiple times. It doesn't have the "tang" that puts me off regular yogurt. I've been able to use lactose free milk and eat yogurt again! I add a tablespoon of honey to the milk when I add the culture and it works really well and tastes amazing!

  2. Not a fan

    by Paige on 07/24/2018


    I really wanted to like this culture. I have been making my own yogurt for more than six years...and using the same culture (started from a spoonful of Dannon) for almost five years. My 5 year old culture died out of the blue. I had always wanted to try Cultures for Health, so I thought I would start over with that rather than Dannon. I was so disappointed. The Cultures for Health produced a yogurt that was prone to separation (spooned straight from the jar it looked curdled)...but more significantly, I didn't like the taste. It wasn't very tangy...but at the same time it tasted like milk that was beginning to go off. I gave the culture 3 generations to hit it's stride and just got tired of eating it.... Instead of enjoying my breakfast, I felt like I was eating it 'because it was good for me.' Life's to short for that. I threw away the last jar and started up with my Dannon again...the first batch was thick, creamy, tangy and delicious. If I have to restart my culture every five years, so be it.

    Response from CFH: Thank you so much for your honest review! We are thrilled and honestly amazed that you are able to create more yogurt from a commercial yogurt. In our experience this is never the case for someone to be so lucky! We do appreciate your working with us and the Bulgarian starter behind the scenes! We hope you'll keep trying, or try a different culture!

  3. Delicious and easy

    by Becky on 07/21/2018


    This is my second time purchasing this starter. I would still be using my original package except that I ruined my first attempt by not feeding or re-making the yogurt for a long time and it smelled off. The second packet met a similar fate when I left town for a month and forgot to take care of my culture before leaving. If you take care of your culture it will work like a dream and make delicious, mild yogurt. My husband is European and likes this the best as it is most the plain yogurt he gets in Germany. We use organic whole milk from the grocery, the yogurt setting on the Instant Pot for heating the milk, and a Salton yogurt maker with 12 hours incubation. It is perfect every time!

  4. 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!

  5. 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!

  6. 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.

  7. 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.

  8. 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!

  9. 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.

  10. 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.

Items 1 to 10 of 200 total

Write Your Own Review





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

Sort by Ascending
Items 1 to 10 of 50 total
  • From Angela at 9/19/2018 5:41 PM
    • The question asked, "Which bacterial species are included in Bulgarian yogurt starter?" Yet the answer on the website is "live Active Cultures". this doesn't specifically state what are the actual cultures. I would like to know "specifically" the live active cultures in the Heirloom Greek yogurt
    • That's a great question. Unfortunately, we do not have a list of specific bacteria in the heirloom yogurt cultures.

      They generally have a few strains, but we do not test individual batches of our heirloom yogurt for bacteria content; therefore we cannot make any guarantees as to the exact probiotic makeup of the cultures. Heirlooms can change slightly from batch to batch, and since it is not a lab created strain, it will not work for consistent testing.
    • Do you find this question helpful?  Yes   No
  • From Angela at 9/19/2018 5:38 PM
    • Can I combine two heirloom stains...Greek Yogurt strain and Bulgarian Yogurt strain?
    • We do not recommend this, as combining cultures can result in unpredictable ways.
    • Do you find this question helpful?  Yes   No
  • From Sue Maden at 9/15/2018 12:38 PM
  • 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

Ask Your Own Question