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
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Made this in my Instant Pot. Did not need to strain, it was already thick. Loved the flavor with my frozen fruit I put in it. Just enough tang to the taste.
I used this with our yogotherm and it came out delicious; creamy and flavorful. We shared some with friends and their take on it was: "We are blown away!" Would recommend this product wholeheartedly.
We ordered this yogurt starter culture from New England Cheese Making Supply and received it promptly. It is easy to use and makes fantastic tasting yogurt. We are recommending this product to all our yogurt-making friends!
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.
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