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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This is my favorite! I've been making yogurt for several years now but only discovered New England Cheesemaking in the past year; the ease of the starters has given me a chance to branch out in my yogurt- and keifir-making. Of the yogurt -- hands down the Bulgarian makes me the happiest! I feel like it's the true original stuff that a Bulgarian grandmother might make! So worth the purchase (over and over!)!
Who knew it was so easy to make such delicious yogurt? This starter and whole milk from my local dairy makes a rich and wonderfully tart yogurt which is better than any I’ve had from the grocery.
Delicious yogurt. I have made several batches with our Jersey milk and everyone is impressed with how sweet and creamy the resulting yogurt is.
I always get an awesome product out of this culture.
I love this yogurt culture! It makes delicious yogurt after only a few hours. No complaints!