Natural Starting cultures – Make your own Bulgarian Yogurt x 10 pack


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Bulgarian Yogurt starter

10 g (for 2 l) contain 1 x 10¹¹ Lactobacillus bulgaricus and Streptococcus thermophilus. The product is dry and is obtained through a new technology that enables its preservation at a room temperature in contrast to other suchlike products which must be preserved in freezers. The production biotechnology is like the natural process where Lactobacillus bulgaricus is preserved and reproduced in the natural climatic conditions of the geographic region. The yoghurt made of this yeast has the taste of the original Bulgarian yoghurt. According to Codex Alimentaris Standard from 2003 of the World Food Organization the original Bulgarian yoghurt must contain adequate  Lactobacillus bulgaricus and Streptococcus thermophilus, with specific scent and taste, consistency and certain biological properties.


  • Take the yogurt starter out of the fridge before use. Leave it at a room temperature for 20 min.
  • Pasteurize (boil up) the milk. Let it biol for 5 min. Use 2 litres milk for one portion (packet of yogurt starter).
  • Cool the milk to 43-45c – Mark sure the vessel is warm to touch – if it isn’t hot but not too cold, it is ready for the culture.
  • Take the packet with the yeast and open it  and pour into the vessel.
  • Stir well.
  • You may pour the content of the vessel into smaller jars.
  • Leave them in a warm place for 12 hours at a temperature of 43-45 C
  • Then cool it well
  • Bon appetit (Enjoy it)
  •  More cultures can be made from the existing yogurt. However we advise to refresh with a new starter as often as possible.

Storage of the starter is ok at room temperature. Preferably in the fridge.

GM  and preservative free


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