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
|Yes||No||Allergens||Description Of Components|
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
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!
I have been making this yogurt for about 9 months. It’s nice and thick with a great flavor. I wrap a heating pad around it to keep it warm until it’s ready to be refrigerated.
Excellent probiotic. Much much better than using commercial yogurts for culture. Makes great tasting yogurt that's healthier and considerably less expensive than store bought. Add a little quality honey and even people that don't usually like yogurt will probably eat yogurt made with Bulgarian probiotic from New England Cheese Making Supply.
The 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.