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.
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For ten grams it is really expensive. If you make a 4 gallon batch of cheese you have killed yourself with the price. It adds a nice creamy texture that is desired.
Bulgarian Yogurt Starter Culture
I continued to get this Bulgarian Yogurt Starter Culture after moving to New Mexico because I love the consistency and tangy flavor. Initially, making my own yogurt was about eliminating the pile up of all those single serve plastic cups from store bought.
This was a great product after the first time. The first batch of yogurt was too thin to be eaten but it was recultured it was fine. I always liked Greek yogurt so I put it in a strainer in the refrigerator over night and it was excellent. I keep my yogurt maker busy.
Why I make my own yogurt
Friends and family ask why I make my own yogurt. The answers are simple. Bulgarian yogurt is healthier, tastier and cheaper than store bought yogurt. This culture which has all of those excellent macrobiotics yields a tangy yet sweet yogurt using just milk no added sugars. I always drain the yogurt to make a greek style yogurt so my yield is less than the amount if the yogurt was undrained, but my initial cost when using the powdered culture is about $0.15 per ounce or about a $1 per serving. I always use the mother culture about 4 or 5 times to make more batches. The resulting yogurt cost only about $0.05 per ounce or $0.40 per serving. Even the cheapest store brand can’t match this price. Besides I have never purchased a brand of yogurt that tastes as good as this Bulgarian yogurt.
Tastes great but confusing description
This starter produces yogurt with a great tangy taste, but the instructions are confusing. Unlike the other yogurt starters, which include several small packets in each package, this one uses the entire packet for 1-2 quarts of milk (which makes it kind of expensive!). It does seem to re-culture well though, and it tastes great! Our yogurt comes out pretty thin, so we strain it to get a thicker texture.