Description
Bulgarian Yogurt Starter Culture
Bulgarian yogurt is one of the most beloved and traditional yogurt varieties in the world. Making it at home not only gives you full control over the ingredients but also ensures a fresher, healthier yogurt every time.
This Bulgarian starter produces a rich, creamy, and tangy yogurt—just like the kind made for generations in Eastern Europe.
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 set 1 quart of milk into thick creamy-style yogurt with a bit of a tang. Can be re-cultured by adding 2 tsp of yogurt to the next batch of milk. Or fill an ice-cube tray with your completed yogurt, cover it with plastic wrap, and place it in the freezer. For the next batch of milk to make yogurt, add two defrosted cubes, then incubate.
For a Greek-style yogurt, strain the yogurt using a yogurt strainer, cheese cloth, or ultra-fine mesh strainer after refrigeration.
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.
What you get
- Each package contains one sachet—enough to make gallons of delicious Bulgarian yogurt. 🥣
- You can make it in a heavy-duty insulated stainless steel mug
or a traditional yogurt maker.
Check out the recipe below for step-by-step instructions.
🤔 Did you know? You can reculture your yogurt again and again. Once you have made your first batch of yogurt, use a 1/4 of a cup of your yogurt instead of the sachet. This is called re-culturing, and you can repeat it many times to make homemade yogurt again and again. For optional results, reculture within two weeks.

Bulgarian Yogurt
Equipment
Ingredients
- 4 cups Milk - ultra-pasteurized dairy cow milk (skim, 2%, or whole)
- 1 package Bulgarian Yogurt Starter
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Instructions
Insulated Mug Instructions
- WARM: If using ultra-pasteurized milk, gently heat milk to 110°F — boiling is not necessary. If using milk that has not been ultra-pasteurized, slowly heat the milk to 212°F (100°C), stirring frequently to prevent scorching. Once heated, remove from heat and allow it to cool to 110°F (43°C) before proceeding.
- INCUBATE: Close the lid, wrap with a towel, blanket, or similar insulation on all sides, including top and bottom. Place in an insulated cooler. If the room temperature is 75°F or above, it is usually fine without the cooler. Incubate for 8-10 hours or up to 24 hours until the texture has thickened.
Yogurt Maker Instructions
- If using ultra-pasteurized milk, gently heat milk to 110°F — boiling is not necessary. If using milk that has not been ultra-pasteurized, slowly heat the milk to 212°F (100°C), stirring frequently to prevent scorching. Once heated, remove from heat and allow it to cool to 110°F (43°C) before proceeding.
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.