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
- Related Recipes
- New England
The best yogurt possible
After many many batches of yogurt it was time to re-up the culture again. I had no second thoughts about what to get and where to get it from. Everyone who has tried it has raved and after all isn’t that why we do it?
Best yogurt and starter culture!
I used this yogurt, in it's prepared form, to create the wonderful Canestrato Italian Basket cheese. It's was the tastiest cheese I've ever made, and I'll use it again, and I plan to use it in other cheese . It also makes the most devine yogurt, so make sure you make enough to eat!
My new favorite Yogurt
I just made my first batch and it came out excellent!!! It is in fact, as you mentioned, a bit more tart then your other Yogurt cultures, but I was looking for that and I'm really pleased. Thanks Veronica
Best creamiest yogurt!
Easy warm up milk (low fat) add culture, place in glass bowl, cover with plastic, place in a warm spot. 12 hours later voila excellent creamy tangy yogurt.
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.