Bulgarian Yogurt Starter Culture Natural Probiotic Yogurt Culture Starter Homemade Yoghurt Starter up to 50 Liters Lactobacillus bulgaricus 10 sachets

I really liked this yogurt starter. The smell and taste reminded me of the natural yogurt I used to have back in my home country. The yogurt came out thick and with that little sour taste I really like. I definitely recommend it and I will buy it again.

Yogurt you buy in supermarkets is no longer yogurt. No matter which one you buy 95 percent of them contain added sugar, high fructose corn syrup, dextrose or many of the other names for sugar. This product is as simple as it sounds and is as good as the quality of milk used. We personally use raw unpasterised milk from grass fed cows. Follow the simple directions on the package and in as little as 8 hours plus cooling time you can be eating your own Bulgarian yogurt. For a thicker end product with a more tart taste let the culture sit in the warm milk for upto 24 hours. This way the culture will have eaten more of the milk sugars and produces a product I remember from the 80s. Five stars in my opinion! How do we eat it? With low carb berries such as blackberries and 100 percent cocao. Tart sweet and bitter all in one.

I’ve used this product for years. Once I had to have a yellow crusted product replaced and it was without difficulty when I contacted and explained to company. Great service. This last batch has produced about three gallons of slightly thick milk that I had to dispose of. I know how to make yogurt! Very nice raw milk it was too. Very disappointed. I cannot depend on this company if they’re going to have bad batches so often. And this time I am unable to figure out how to contact company directly. I would have preferred to handle this through them rather than writing an unfavorable review but there you have it.

This is a very delicious and wholesome yogurt. It has no bifidus in the yogurt culture, which is a huge plus. If you have low stomach acid and then enjoy a lot of yogurt with bifidus, it can lead to a very nasty condition called SIBO. I found that out the hard way. You only want bifidus at the tail end, not the small intestine as it overgrows and basically turns you into a fermentation factory in the wrong area. I now make this good yogurt with raw cows milk, heated initially to 110-115 f, and the second and third batches from the first culture simply keep improving in taste and texture. It does tend to be a bit soupy at first batch, but after you remove the quarter cup for the next inoculant, you can add gelatin, fruit compote, etc. L. bulgaricus can also be used to make a nice buttermilk and other cultured items as a bonus. The company is great too, very good customer service. I wrote to inquire about delivery time, and they were very courteous and responsive.

This is the best starter. Just follow the directions. This Is what I do. I use 1 gallon of milk (use two yogurt makers) for 1 package of starter. I heat to 180 for about 10 to 15 minutes, Cool down to 110 then add the starter. (I also use a large glass bowl set over a large stock pot, double boiler method) this works best as I've tried them all. I then pour into the yogurt makers for 24 hours, afterwards, I don't disturb, other than to check the temperature, I then put directly into the refrigerator over night, in the morning I strain into Greek yogurt and it turns out perfect. I do not need to add anything to it to thicken, it's perfect.

I made my first batch last week and used some of that for my second batch this week. I love Bulgarian yoghurt. If you can find it in the store it's expensive and not super fresh. The fresher it is the better. I had some serious stomach pain go away while eating this, I don't know if this is responsible, but it definitely has the probiotic properties when it can be used again to make good yoghurt. More importantly it tastes good. It tastes like yoghurt should.

I purchased this item a number of times over a two year period of time. The last batch of Bulgarian yogurt culture that I purchased was defective. I used three of the ten packets contained in the box. The resulting yogurt had a soupy cottage cheese consistency. I contacted the seller and was told to return the unused packets to an address in Bulgaria for evaluation. The vendor refused to exchange the product or refund my money. I would think twice before purchasing from this vendor. The yogurt was OK. After a half of a dozen e-mails, I'm still waiting for this matter to be resolved.

Makes an excellent Yogurt - rich, smooth, tasty and healthy (noticeable!). For best results - I do: * Sterilize everything that touches it * Use about 4 Litter (or about a gallon) of natural (whole) milk * Pasteurize at 80 C (176 F) for 10 minutes, if using a pot then use a double boiler - a pot inside a pot filled with water * Fast cool to 44 C (111 F) * Add starter and stir well * 8 hours of incubation in 44 - 35 C (111 - 95 F) * Fast cool to fridge temperature Enjoy

Habe seit einiger Zeit einen slow cooker und zu meiner Freude festgestellt, dass man damit auch hervorragend Joghurt zubereiten kann. Problem war nur die passenden Kulturen zu finden. Auf dem Markt und in den Regalen der Supermärkte findet man leider nur noch milden, gerührten, cremigen. = geschmacklosen Joghurt. Nach mehreren fruchtlosen Versuchen, bin ich auf diesen Hersteller gestoßen. Er hat auf Nachfrage die Unterschiede erklärt zwischen diesem und dem Joghurt nach Balkan Art. Nach der Bestellen kam per mail eine sehr ausführliche Gebrauchsanweisung, die Ware 3 Tage später per Briefpost aus GB. Die Kulturen haben 20% bulgarische Bakterien. Der daraus bereitete Joghurt war im ersten Ansatz sehr schon kräftig, sprich deutlich saurer als der bei uns übliche. Er war schön stichfest und die erste Überimpfung gelang auch tadellos. Der Hersteller sagt, man könnte unendlich oft überimpfen. Das halte ich für etwas über trieben. Leider verschwinden in unserem Klima die ursprünglichen Bulgarischen Bakterien. Warum das so ist, konnte wissenschaftlich noch nicht geklärt werden. Theorien dazu gibt es in der Fachliteratur zu Hauf. Mit 10 Originalkulturen und schätzungsweise 40-60 Überimpfungen kommt man aber auch schon weit. Die Kulturen scheinen etwas hitzeempfindlcher zu sein, als heimische Kulturen, also nicht mehr als 45°C. Sonst passiert Ihnen auch, wie mir, dass die Starter Kultur versagt. Bei richtiger Temperatur ist der Joghurt dann schon in 5 Stunden fertig. Die verpackten Kulturen sollen im Kühlschrank gelagert werden. Mhd mehr als 1 Jahr. Wer also von geschmacklosem, faden, cremigen Joghurt genug hat, und lieber einen vollmundigen, echten, geschmackvollen und stichfesten Joghurt haben will, sollte hier zugreifen.

Great product! Makes the tastiest yoghurt

I love this starter! So simple to make and delicious thick yoghurt with a lovely flavour. I have been using homemade cashew milk and producing an amazing vegan dairy free yoghurt! Hallelujah! I have been buying this for over a year now and the service from the company is also great, we had a package go Missing last year and they just sent out another , now we make sure it's recorded delivery to make sure I get it, I think I would cry without this in my life, my kids are loving it too, we have started making fruit compote and then liquidizing the fruit and yoghurt after, it appears thinner but after chilling it is back to a delicious creamy smooth thickness (now I take this out on picnics see beach photo ha ha) .... I have also experimented with timing for the optimal "tang" and around 15 hours in my oven seems perfect now.

Not good at all Lost my all milk

Haven't tried it yet but looks good.