Bulgarian Yogurt Starter Culture


A reusable heirloom-variety yogurt starter, Bulgarian yogurt is perhaps one of the most popular yogurt varieties in the world and produces a rich creamy homemade yogurt.

Each bag contains:

  • 4 packets of yogurt starter culture.

Instructions for using this culture are included and may be found here.

Shipping and Storage Information:

  • Our Bulgarian starter culture is shipped in a barrier-sealed packet as a freeze-dried yogurt culture.
  • Refrigeration recommended
  • Use by date on bag.

Bulgarian Yogurt Starter Culture Ingredients:

  • Organic milk, live active cultures.

Bulgarian Yogurt Starter Culture Allergen Information:

  • Manufactured in a facility that also processes products containing soy and dairy.
  • Gluten-free
  • Non-GMO

What Our Customers Are Saying

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Customer Reviews

Based on 160 reviews
I'm floored

I ordered the Bulgarian yorgurt starter from Cultures for Health back in 2014. In the last months I had health issues preventing me to keep it going. I lost my beloved culture. I had kept the back-up packet in the fridge, in one of the nooks on the door of the fridge to be exact, so not even the coldest part. All my back up packets of cultures from this site (Greek yogurt, Piima, Filmjolk...) are there, all bundled together, in their original cardwood packaging used at the time. I DO NOT recomment you do that, but.... I was ready to order a new Bulgarian starter, and decided to just check, in case the 5 years old packet would still work. And, incredibly, it did! I'm totally floored. I was so sure it wouldn't after 5 years in my fridge. Again, I do not recommend ignoring advice from this site. Just thought this is so indicative of the quality of the starters here, I needed to share.

We're so glad you're enjoying our starters! Thanks for the kind words.

I've been making this for months and just love it. At first, I was having trouble with heating the milk up too fast and it came out grainy plus it seemed like a lot of time and work. I ended up buying a second insert and lid for my instant pot and now make it with the ultra-pasteurized 2% organic milk. I just pour in the cold half gallon of milk with 8 Tbs from my previous batch, set it for 8 hours in the yogurt mode and it's perfect every time. I just put the lid on the pot and pop it into the frig. My husband and I go through about two batches a week.

We're so glad that you and your husband are enjoying your homemade Bulgarian yogurt! Thank you for sharing your process as well as for the 5-star review!
Tricky to start but stay with it

I've been making yogurt for years and this is the first time I had a batch that did not set within 8 hours. I've been using my Instant Pot on its yogurt setting and store bought yogurt for starter and always have success. This yogurt had still not set after 10 hours of incubating between 107-110 degrees. I let it go for two more hours, then just turned off the pot, left it on the counter and went to bed. In the morning the yogurt had fully set. So it incubated for 12 hours and then just sat and rested at room temp for 6 hours more. I was thankful for all the helpful comments here so I didn't freak out. The taste is very mild (which surprised me after 18 hours!) and the texture is smooth but a little "gooey" after straining, which may be because I used too much starter (I used 2 quarts of milk so I used both packets of starter - maybe not necessary?). I kept a cup unstrained for the next batch and that texture seems to be better. The milk I used was full fat and homogenized from a local grass-fed dairy. I'm looking forward to my next batch!

We're so glad you're enjoying your Bulgarian yogurt starter! It's true, it can have a bit of a learning curve but once you get the hang of it, it's super easy! Make sure to stick to the recommended ratio of 2-3 tablespoons of starter yogurt per quart of milk, otherwise the yogurt culture can overcrowd and the texture turns out a little off.
Runny first few tries

I never made yogurt before. I made 2 batches with no success of getting it to set. I thought I had a dud pack of cultures after the 3rd batch was thin and runny.

I doubled down on my 4th try. I kept the 4th batch warm. I made a faux double broiler without using direct heat. I set the bowl of yogurt in a bigger/wider bowl of hot water. I replaced the hot water every hour for 5 hours. The bowl of yogurt had a lid, I also did a little stir every hour.
I realised this stuff also needed to sit in the fridge for a day or 2 to set.

I've made about 8 batches so far. Getting better and faster at it. Tastes good by itself, but I really like putting a touch of honey in it right before consumption.

We're so glad you're happy with your Bulgarian yogurt! Way to stick with it - temperature is indeed crucial but once you get the process down, it becomes very easy!

I would not have been successful at working with this if not for the amazing support from Cultures for Health. Made several yogurts with store bought, then soy with the Vegan (worked great) but Heirloom was more tricky and ruined first batches (that runny separation thing). They told me to be sure to heat milk up SLOWLY and more like 105 to not more than 110 degrees. Tried with the Greek, and after that going three, getting stronger and stronger, I launched the Bulgarian. OMG, it's perfect, just exactly the flavor I wanted. Yogurty and custardy and I know it will get even stronger!!!! Happy yogurt maker!