Yogurt Starter Culture (Bulgarian)
A rich, delicious yogurt with a wonderful tangy flavor. This yogurt is an heirloom type culture and can be re-cultured, if desired.
For a Greek Style yogurt, simply drain your homemade yogurt, in two layers of Butter Muslin, for 1-2 hours.
- Bifido lactis
- L. rhamnosus
Store in the freezer for up to 2 years
Your own desired yield between 1 quart and 1 gallon
Kosher certificate available upon request
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Heat 1-4 quarts of milk to 185ºF, then cool to 112ºF. Pour milk into a yogurt maker or large container. Add yogurt culture and mix well. Let the milk incubate for 5-7 hours or until the yogurt has thickened to desired consistency.
For a thicker yogurt, before heating add 3 tablespoons milk powder for each quart of milk.
Note: If you don't have a yogurt maker, simply wrap your covered container in a blanket or towel to keep the milk warm while incubating.
Re-culturing: Instead of adding yogurt culture, add approximately 1 tablespoon of prepared yogurt, per quart of milk.
Re-culture every 7-10 days to keep the yogurt bacteria healthy and active.
After multiple rounds of re-culturing, your yogurt may not fully set the milk. At this point, start the process over with a fresh yogurt culture.
- Q & A
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- New England
I loved it
It is now my go-to for yogurt cultures. I love the flavor especially when newly made combined with fruit. I have been able to store milk a long time by adding this culture to my goat's milk and making yogurt. It becomes more pungent as it ages but I find it is a great addition to cornbread to replace buttermilk. So far the milk has not become sour or ruined even though I've been storing it a couple of months.
Smooth texture without the tang
Super easy to make, this starter is very palatable with no tang. I love the velvety texture and use it in many recipes, although I enjoy it best with a drizzle of honey, fruit, and granola.
Reliable every time
This Bulgarian yogurt culture is so good, I can depend on it every single time. It makes delicious yogurt, which can then be used as a starter to make the next batch, and so on for quite a few batches before using the culture again. I've been doing this for years, and am very pleased with the flavor and quality of the yogurt.
I loved it
I made a batch of goat milk yogurt with this culture and I loved it. It was tender and delicious. I bought more for my next yogurt effort.
Best cheese making stuff
Culture arrived in Fla in a couple of days. Produced a smooth, creamy and tasty yogurt. I would recommend NECM Company to everyone. This wasn't my first purchase. I've made mozzarella, cream cheese, sourcream and cottage cheese with their products. They also provide sources for raw milk for your cats and pets.