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Bulgarian Yogurt Starter Culture

Yogurt Starter Culture (Bulgarian)

Regular price $6.95
Regular price $6.95
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4.78 49 reviews


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.



  • Lactose
  • s.thermophilus
  • l.bulgaricus
  • Bifido lactis
  • L. rhamnosus

Store in the freezer for up to 2 years

Your own desired yield between 1 quart and 1 gallon


Kosher Info
Kosher certificate available upon request


Yes No Allergens Description Of Components
X Peanuts
X Tree Nuts
X Sesame
X Milk
X Eggs
X Fish
X Crustaceans
X Shellfish
X Soy
X Wheat
X Triticale
X Mustard
X Sulfites


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.

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Yogurt Starter Culture (Bulgarian)

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4.8 Based on 49 Reviews
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Deanna V.
Canada Canada
Best yogurt ever

The first time we made this we were a little sceptical about how high the heat had to be, but followed directions. Within an hour we could tell it would be a success. The yogurt is at a great thickness and tastes wonderful. We have recultured it three times so far and it has always been a success.

don S.
United States United States
Bulgarian yogurt

I use the Bulgarian yogurt to Make Gorgonzola cheese. I used my yogurt maker and made seven jars of yogurt. Only one jar of yogurt was used to make the cheese. I had a jar of yogurt each morning which was wonderful and delicious do the taste. I will certainly use a Bulgarian yogurt in the future. It was great!

First time user

This was the first time I made yogurt I was surprised how easy it was. It was a bit tangy for my husband but I liked it. I’m going to try the sweet culture next and see what that does. I am saving some of this one to play with it also. Overall I was pleased with the out come

Mike J.

Firm set. A bit more tang than the sweet culture. I’ve reused to make 4 batches. Getting a bit more tangy with each batch (1 gallon each).

United States United States
Staple in the Kitchen

I used one gram of the delivered starter culture to 1 qt of milk to make my 1st batch and sealed the rest to store in the fridge for later usage. One aspect of this yogurt I liked is that it is a heirloom type and can be recultured. Win win there!! I am using starter from my yogurt to culture more batches. About 1 Tbls to 1 quart of milk. I am on my 2nd batch already. Still toying around with the length of time to let it incubate in my food dehydrator, but I aim for 12 hours at or just below 110°. The yogurt has a sweet smell to it and a bit of a tart taste. There is a lot of whey which doesn't bother me, but would consider straining it in the future. Compliments seasonal fruits and honey very well. Hoping to culture a lot of yogurt for many years from my single purchase. Thank you! :D

New England Cheesemaking Supply Company Yogurt Starter Culture (Bulgarian) Review