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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Price
For ten grams it is really expensive. If you make a 4 gallon batch of cheese you have killed yourself with the price. It adds a nice creamy texture that is desired.
Bulgarian Yogurt Starter Culture
I continued to get this Bulgarian Yogurt Starter Culture after moving to New Mexico because I love the consistency and tangy flavor. Initially, making my own yogurt was about eliminating the pile up of all those single serve plastic cups from store bought.
Bulgarian yogurt
This was a great product after the first time. The first batch of yogurt was too thin to be eaten but it was recultured it was fine. I always liked Greek yogurt so I put it in a strainer in the refrigerator over night and it was excellent. I keep my yogurt maker busy.
Why I make my own yogurt
Friends and family ask why I make my own yogurt. The answers are simple. Bulgarian yogurt is healthier, tastier and cheaper than store bought yogurt. This culture which has all of those excellent macrobiotics yields a tangy yet sweet yogurt using just milk no added sugars. I always drain the yogurt to make a greek style yogurt so my yield is less than the amount if the yogurt was undrained, but my initial cost when using the powdered culture is about $0.15 per ounce or about a $1 per serving. I always use the mother culture about 4 or 5 times to make more batches. The resulting yogurt cost only about $0.05 per ounce or $0.40 per serving. Even the cheapest store brand can’t match this price. Besides I have never purchased a brand of yogurt that tastes as good as this Bulgarian yogurt.
Tastes great but confusing description
This starter produces yogurt with a great tangy taste, but the instructions are confusing. Unlike the other yogurt starters, which include several small packets in each package, this one uses the entire packet for 1-2 quarts of milk (which makes it kind of expensive!). It does seem to re-culture well though, and it tastes great! Our yogurt comes out pretty thin, so we strain it to get a thicker texture.