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Bulgarian Yogurt Starter Culture

Yogurt Starter Culture (Bulgarian)

Regular price $6.95
Regular price $6.95
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4.74 38 Reviews

Description

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.

Details

Ingredients

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

Storage
Store in the freezer for up to 2 years

Yield
Your own desired yield between 1 quart and 1 gallon

Brand
Biena

Kosher Info
Kosher certificate available upon request

Allergens

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

Directions

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.

Cheese Making Bundle

Yogurt Starter Culture (Bulgarian)

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4.74

Customer Reviews

4.7 Based on 38 Reviews
5 ★
82% 
31
4 ★
11% 
4
3 ★
7% 
3
2 ★
0% 
0
1 ★
0% 
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R
01/14/2020
Robert
United States United States

Great

I wish that the people who are commenting that 'this doesn't make enough' or 'it's too expensive' would have learned a bit more about making yogurt before posting their comments. Bacteria reproduce every 20 minutes, given the chance. I made a quart of yogurt with 1 gram, or 1/10 of the packet, and am now on the third generation from that. Even if that strain peters out, I'll get at least 30 quarts from this package . . . oh, and by the way, this particular strain of yogurt is delicious.

HM
01/13/2020
Henry M.
New Zealand New Zealand

Yogurt Starter Culture (Bulgarian)

As per instructions I have made several batches from just one starter sachet. I hope that the sachets keep well as I bought plenty. The yogurt tastes good and is made with raw unpasteurized milk. I have not had a failure yet. Thanks for a great product. Harry

RL
12/27/2019
Robert L.
United States United States

Yogurt Making

Found the starter culture easy to use and the results were really good yogurt.

E
12/24/2019
Emil
United States United States

Best Culture Ever

I have been making yogurt for over 20 years now and this is the best culture ever I have bought so far. I am Bulgarian and know what real yogurt should taste like. The flavor reminds me of a yogurt I was eating back in Bulgaria over 40 years ago! I am amazed! I kept the milk at about 40 deg C for 24 hrs before I put it in the refrigerator. This gave me the next morning consistency of almost Greek yogurt, without draining it - see the attached picture.

Emil verified customer review of Yogurt Starter Culture (Bulgarian)
PD
09/03/2019
Patrick D.

Price

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.