Yogurt Starter Culture (Bulgarian)
Yogurt Starter Culture (Bulgarian)
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)
Item# Y1
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Customer Reviews
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Bulgarian Feta
I have made yogurt using this culture and have had good results each time. I use this yogurt to make Bulgarian feta cheese and it is truly delicious.
Yogurt Starter Culture (Bulgarian)
I need 2oz of live Yogurt culture to make Stracchino cheese, also known as Crescenza. I was left with so much Yogurt. And I've hated Yogurt all my life. But I was left with so much Yogurt. I didn't want to throw it away. So I mix some fruit in it. And it was amazing!!!! When you make your own cheese. and you don't add the additives, fillers, stabilizers and preservatives. You're left with the best tasting cheese in the world!!!!!!
Bulgarian Yogurt
Really love this one. Have made the sweet for years and decided to try this one. Wow.. why did I wait so long? It is extra delicious. Also make Bulgarian feta. Also extra special.
Too Simple
As a beginner I was looking for something versatile. Everything I read about the Bulgarian yogurt like draining it to make Greek and the flavor sounded good to me. I use my instant pot pressure cooker to make my yogurt. One + gallon at a time using non fat milk. The cooker is programed to culture for 8 hours and then turn off. I cook in the evening and leave the yogurt in the pot all night. The next day I pour the yogurt into a 14 inch nylon nut milk bag and drain for several hours until it becomes the consistency of whipped cream cheese. The first thing I do when the draining is done is take about 3 table spoons of the yogurt and put it into a small plastic container and put it in the freezer. I always keep 3 containers in the freezer to stay ahead of the game. It always recultures and seems to get better every time. It seems to me that some of you are over doing it with adding this and that and buying a new packet of starter every time you want to make yogurt. Keep it simple. One of the reviewers has been using the same culture for over a year and is one of the people who inspired me to use the Bulgarian Y1 starter. Thank you
Lovely Tart Yogurt
I used this culture with my raw goat's milk to make a lovely yogurt. It was nice and tart (I let it incubate longer than most people so that all or almost all of the sugars are gone). It's thin, which makes it nice for smoothies and adding to baked goods. The main reason I bought it, though, was to use as a starter for my first foray into making Feta cheese. Thank you!