Today we are going to take a closer look at the Cultures for Health Bulgarian Yogurt Starter.
…It’s incredibly versatile and easy to make. This yogurt can be eaten plain with some fruit and granola, whizzed up in a smoothie, used in place of sour cream, or as part of marinades and dressings.
I love it, and look forward to enjoying it for years to come. ~KL Adams
Product Highlights
Our Bulgarian Yogurt Starter Culture is the creamiest of the thermophilic heirloom yogurts. It can be re-cultured indefinitely. Thick, rich, and mild, this is the closest to commercial “European Style” yogurt.
- Each box contains 2 packets of yogurt starter
- Activate 1 packet using 1 quart pasteurized milk; store 2nd packet in the freezer as a back-up
- Cultures at 110ºF using a yogurt maker or other appliance
- This culture is also suitable for use with raw dairy milk or non-dairy milk, with special care.
- The mild flavor of Bulgarian Yogurt makes it a great base for dips, dressings, or other recipes using yogurt.
Bulgarian Yogurt Starter Instructions and Troubleshooting:
- Instructions for using this culture may be found here.
- Having trouble making Bulgarian yogurt? Browse our Yogurt Troubleshooting Articles or contact us for assistance.
Ingredients: Organic milk, live active bacteria (L. Bulgaricus, S. Thermophilus).
This product contains no GMO ingredients.
Shipping Information and Shelf-life: Our Bulgarian starter culture is shipped in a barrier-sealed packet as a freeze-dried yogurt culture. The starter keeps
- At room temperature (68° to 78°F): 3 to 4 months
- In the refrigerator (40° to 45°F): 9 months unopened
- In the freezer (0° to 25°F): 12 months unopened
Allergen Information:
Manufactured in a facility that also produces products made with gluten and dairy.
We absolutely adore this yogurt. Thick enough to make my husband happy and with a wonderful sweet and smooth taste. ~Horsegeek
Product Q&A
Q. Do you have to keep making yogurt weekly to keep your mother batches safe to use? I’m assuming they mold and go bad after a time. How long does your “set aside” yogurt for making the next batch actually keep/stay safe to use? Thanks.
A. Reusable (Heirloom) cultures should be made every 5 to 7 days to ensure that the bacteria is strong enough to culture subsequent batches.
Q. I’d like to buy the Bulgarian culture but am quite sure I would not want to make one batch of 7 jars after another. Is there a way to keep the starter healthy if it’s not being used? Could I just stick it in the fridge?
A. You can keep a “pure” pasteurized dairy mother culture in the fridge, and make sure to reculture a new mother from which to make more yogurt within 7 days. No need to have to make a new batch of yogurt right after a batch.
Learn more about the Bulgarian Yogurt Starter here.
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