Bulgarian Yogurt Starter Culture
Bulgarian yogurt is one of the most popular yogurt varieties - and making it at home gives you control over the ingredients, making it much healthier.
Our Bulgarian starter produces a delicious, rich and creamy homemade yogurt.
The Bulgarian culture is an heirloom culture - meaning you'll make endless delicious Bulgarian yogurt all from one starter!
- 2 packets of dehydrated Bulgarian Yogurt Starter Culture.
- Step-by-step instructions for using the culture - also found here.
Starter Culture Ingredients:
- Organic milk, live active cultures.
Store the starter culture in the refrigerator until you’re ready to activate it. Use the starter culture by the date on the bag.
Ingredients:
- 1 packet of dehydrated Bulgarian Yogurt Starter Culture
- Milk (we recommend using whole pasteurized milk and avoiding ultra-pasteurized or UHT milk)
Equipment:
- A glass container
- Tight-weave cloth or paper coffee filter (to cover the container)
- Rubber band to secure the cover to the jar
- A yogurt maker or another appliance (to keep the milk warm during culturing)
- Stainless steel pot (for heating milk)
- Thermometer
- Non-aluminum mixing utensil
- Yogurt Strainer or butter muslin to drain the whey
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INGREDIENTS THAT LOVE YOU BACK
Your Bulgarian Yogurt Starter Culture is made from organic milk and live active cultures.
These live active cultures will leave your gut happy and healthy as they are no GMO giving you all the great probiotics to help you digest food and fight off bad bacteria!
HOW TO MAKE YOUR BULGARIAN YOGURT STARTER
Step 1:
Heat 1 quart of pasteurized milk to 160°F then cool to 110°F. Pour the cooled milk into a glass or plastic container.
Step 2:
Add culture and mix thoroughly. Cover the mixture and incubate it at 110°F in a yogurt maker or similar appliance.
Check after 5 hours to see if it has set. You'll see a change in the milk's texture and it will pull away from the sides of the container when tilted.
Step 3:
Once set cover the yogurt and allow it to cool for 2 hours. Refrigerate for at least 6 hours. You can enjoy the yogurt at any time during refrigerating.
Don't forget to save at least 2 Tbsp. for culturing the next batch!
Step 1:
Heat 1 quart of pasteurized milk to 160°F then cool to 110°F. Pour the cooled milk into a glass or plastic container.
Step 2:
Add culture and mix thoroughly. Cover the mixture and incubate it at 110°F in a yogurt maker or similar appliance.
Check after 5 hours to see if it has set. You'll see a change in the milk's texture and it will pull away from the sides of the container when tilted.
Step 3:
Once set cover the yogurt and allow it to cool for 2 hours. Refrigerate for at least 6 hours. You can enjoy the yogurt at any time during refrigerating.
Don't forget to save at least 2 Tbsp. for culturing the next batch!
PRO TIP CORNER
The Bulgarian Yogurt Starter Culture is an heirloom-style culture. Unlike direct-set starter cultures, which are single-use cultures (1 packet of starter can make 1 batch of yogurt), an heirloom culture is re-usable, meaning, that with the proper care, you can use it to make batch after batch of yogurt - indefinitely!
Even if the activation batch doesn’t set, use it to reculture your next batch and you’ll see dramatic improvement. Once you get consistently good results, you can scale up your batch.
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What Our Customers Are Saying
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.
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.
This Bulgarian starter is amazingly delicious and easy to culture. My first batch did not thicken super well but that was expected for the starter. The second batch was beautiful and firm. Worked within about 4 hours. I used a nice little yogurt maker and followed the directions verbatim. I recommend this starter for newbies and the taste is just wonderful. Not too tart, creamy and good.
I ordered the Bulgarian yogurt culture because the description said it was mild and creamy, and they weren't kidding! I've made about half a dozen batches now, and after culturing I strain to remove extra whey. The end product is so creamy and delicious it's hard to stop eating!