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Bulgarian Yogurt Starter
$9.99
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In stock
Description
Bulgarian yogurt is one of the most popular yogurt varieties - and making it at home gives you control over the ingredients, making it much healthier.
This Bulgarian starter produces a delicious, rich, and creamy homemade yogurt.
Ingredients
- Lactose
- s.thermophilus
- l.bulgaricus
- Bifido lactis
- L. rhamnosus
Storage
Store in the freezer for up to 2 years
Yield
Each packet of yogurt culture will direct set 1 quart to a gallon of milk into thick creamy-style yogurt with a bit of a tang. Can be re-cultured by adding 2 tsp yogurt to the next batch of milk. Or fill an ice-cube tray with your completed yogurt, cover it with plastic wrap, and place in the freezer. Next batch of milk to make yogurt add 2 defrosted cubes, then incubate. We include directions and troubleshooting tips. Ingredients: Lactose, cultures (s.thermophilus, L. bulgaricus), and probiotic cultures (Bifido lactis, L.rhamnosus).
Kosher Info
Kosher certificate available upon request
For a Greek Style yogurt, simply drain your homemade yogurt, in two layers of Butter Muslin, for 1-2 hours.
Each bag contains:
1 packet of yogurt starter culture.
Shipping and Storage Information:
Our Bulgarian starter culture is shipped in a barrier-sealed packet as a freeze-dried yogurt culture.
Refrigeration recommended
Use by date on the bag.
Bulgarian Yogurt
Equipment
Ingredients
- 4 cups Milk - the more fat the thicker the yogurt will be
- 1 package Bulgarian Yogurt Starter
Every ingredient with a link was selected by me to make it easier for you. I may receive a small affiliate commission if you buy something through my links. Thank you! ❤️
Instructions
- Heat 4 cups of milk to 185ºF, then cool to 112ºF.
- Add yogurt culture and mix well.
- Pour contents into a yogurt maker or container leaving the lid off the yogurt, but placing the lid on the yogurt maker. Add water to the yogurt maker if the manufactures instructions require it.
- Let the milk incubate at 112°F for 5-7 hours or until the yogurt has thickened to desired consistency. If using a lower temperature ferment for at least 7-8 hours.
- Place a lid on the yogurt and place it in the refrigerator to thicken and chill. It should last several weeks in the fridge.
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 whole process over with a fresh yogurt culture.
Notes
Be mindful of the heat!
As you know, it's getting hot outside! All of our starter cultures are sensitive to temperatures over 100 degrees.
If you live in a hot area, we recommend that you don't order until temps are consistently in the 80s. However, if you can't wait, you have the option of purchasing insulated packaging and ice packs.
If you do decide to order, we'll email you a tracking number once your order has shipped. Please use the tracking information to anticipate the arrival of your starter culture so it can be brought in out of the heat right away.
Perishable!
This culture contains good bacteria, so please take care of it! Here are a few things to keep in mind.
- 🥵 Heat will kill your starter culture.
- 🥶 Freezing temps won't kill the culture, but it might make them sluggish. They can usually revive without any issues.
- I generally don't recommend ordering if temps are above 90° F. in your area, but you can purchase Insulated Packaging and Ice Packs as an option.
We'll e-mail you a tracking number when your order ships, and I highly recommend signing up for text alerts on the tracking page. Don't let your culture sit in a hot mailbox when it arrives!!!
