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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CanadaThe first time we made this we were a little sceptical about how high the heat had to be, but followed directions. Within an hour we could tell it would be a success. The yogurt is at a great thickness and tastes wonderful. We have recultured it three times so far and it has always been a success.
United StatesI use the Bulgarian yogurt to Make Gorgonzola cheese. I used my yogurt maker and made seven jars of yogurt. Only one jar of yogurt was used to make the cheese. I had a jar of yogurt each morning which was wonderful and delicious do the taste. I will certainly use a Bulgarian yogurt in the future. It was great!
This was the first time I made yogurt I was surprised how easy it was. It was a bit tangy for my husband but I liked it. I’m going to try the sweet culture next and see what that does. I am saving some of this one to play with it also. Overall I was pleased with the out come
Firm set. A bit more tang than the sweet culture. I’ve reused to make 4 batches. Getting a bit more tangy with each batch (1 gallon each).
United StatesI used one gram of the delivered starter culture to 1 qt of milk to make my 1st batch and sealed the rest to store in the fridge for later usage. One aspect of this yogurt I liked is that it is a heirloom type and can be recultured. Win win there!! I am using starter from my yogurt to culture more batches. About 1 Tbls to 1 quart of milk. I am on my 2nd batch already. Still toying around with the length of time to let it incubate in my food dehydrator, but I aim for 12 hours at or just below 110°. The yogurt has a sweet smell to it and a bit of a tart taste. There is a lot of whey which doesn't bother me, but would consider straining it in the future. Compliments seasonal fruits and honey very well. Hoping to culture a lot of yogurt for many years from my single purchase. Thank you! :D
