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
- Related Recipes
- New England
Best yogurt and starter culture!
I used this yogurt, in it's prepared form, to create the wonderful Canestrato Italian Basket cheese. It's was the tastiest cheese I've ever made, and I'll use it again, and I plan to use it in other cheese . It also makes the most devine yogurt, so make sure you make enough to eat!
My new favorite Yogurt
I just made my first batch and it came out excellent!!! It is in fact, as you mentioned, a bit more tart then your other Yogurt cultures, but I was looking for that and I'm really pleased. Thanks Veronica
Best creamiest yogurt!
Easy warm up milk (low fat) add culture, place in glass bowl, cover with plastic, place in a warm spot. 12 hours later voila excellent creamy tangy yogurt.
I loved it
It is now my go-to for yogurt cultures. I love the flavor especially when newly made combined with fruit. I have been able to store milk a long time by adding this culture to my goat's milk and making yogurt. It becomes more pungent as it ages but I find it is a great addition to cornbread to replace buttermilk. So far the milk has not become sour or ruined even though I've been storing it a couple of months.
Smooth texture without the tang
Super easy to make, this starter is very palatable with no tang. I love the velvety texture and use it in many recipes, although I enjoy it best with a drizzle of honey, fruit, and granola.