Yogurt Starter Cultures - Pack of 3 Freeze-dried sachets for Authentic Bulgarian Yogurt

I've made yoghurt in the past, and have used store bought yoghurt (total fage or yeo Valley), and using a powdered culture. So far, this product has given me the best consistent results. I make a litre at a time, using whole milk. I add a tablespoon of dried skimmed milk once the milk is off the heat, and leave it to cool before adding about 75ml of double cream. Stir well then add the culture when the temp reaches about 40 deg. I use an Easi Yo flask with one of their containers to keep it warm. The resulting yoghurt (I leave it overnight then transfer to fridge) is delicious, tastes creamier than it really is, and has a slight yoghurt flavour (I don't like strongly acidic tasting yoghurt). It is firm and creamy with a small amount of liquid. I use a bit of the yoghurt(about 2 heaped desert spoonfuls) to start the next day's culture, and I've found that four successive recultures seems to be the limit for my method before the taste becomes more sour and the texture a little less firm. So, it needs a little work but the satisfaction is immense. Cost wise. I worked out that my method including the culture is around £1.30 a litre (around a kilo), and since the cheapest factory produced yoghurt I could find in a supermarket is £1.55 a kilo (or £2.75 for yeo Valley which is much nicer than the 1.55 item) making your own is really good value. It is worth the effort, especially if you are into eating real unprocessed foods.

This is great. I tried my first batch in the Hansell's yoghurt maker and it was really nice. I then bought the Lakeland yoghurt maker and used some of the left over yoghurt as a starter and it came out thick and tasty. It's a very mild tasting yoghurt and very pleasant taste. I wouldn't have believed second generation culture could be so successful. I'd definately recommend this culture. Remember and store in the fridge until used. If interested, here's how I made it 1 litre of UHT full fat milk, heated in the microwave for 1 minute, add three spoonfulls of yoghurt made from this culture and leave for 10 hours in the Lakeland Yoghurt Maker. Next morning and you have a litre of thick creamy yoghurt. Let it set in the fridge for six hours and eat. I also had good success with the Hansell's maker. This would work just the same with the easiyo maker. 1 litre of full fat milk, heated in the youghurt maker for three hours. Add culture to the warmed milk. Stick in the youghurt maker for six hours. Replace the water in the yoghurt maker with boiling water. Six hours later, you have your yoghurt ready to set. I found the Lakeland maker to be perfect. Really pleased with the results. It was hit and miss making the yoghurt in the Hansell's maker. It can't maintain a prolonged level of heat like the electric maker can. But it did work for me, albeit replenishing the maker with boiling water. My conclusion, this culture works out perfectly and unbelievably simple for making tasy fresh yoghurt. Use an electrical yoghurt maker for best results.

good cultures however not enough sharpness and very bland for our taste here. I like deep yogurt with zing. I used raw milk and it worked well. If using raw milk hold temp of 180 for 20 mins min then allow milk to cool slowly I found this the best way with raw milk. Postage on the rather high side for an envelope. Made is an expensive buy for 3 packets.

Well...what can I say? I started making yogurt a couple of months ago and have tried a few different methods in my big pink Easiyo flask, I've tried using a store bought yogurt, a villi culture and of course the easiyo packets. The easiyo is probably the easiest but it is expensive and I don't know exactly what's in the mix, using Fage Total worked pretty well but had to be strained to make it a good thick texture, the villi yogurt tasted and felt a bit odd...so this one was a lovely surprise: setting up the initial culture took a little bit of work, but nothing drastic and since then I've been making yogurt really really easily! Not only easy but it has a lovely texture and taste, tangy but creamy. We really like the Greek style so I usually strain it through muslin for a couple of hours afterwards as well and it makes a delicious creamy thick yogurt. I've also cultured successfully from successive batches with no problems at all and of course I have the back up yogurt ice cubes in the freezer from the first batch if I run out. Would definitely recommend this, I'm chuffed to bits and will be trying some of the other cultures too since this was so successful.

Ok yogurt but do not notice a Bulgarian taste. Has disappeared from Amazon so perhaps it was a not so good batch

I've bought this starter some time ago, but I recently used it. I've made it using the milk and device that I always use for making yogurt. And I am fully aware of what it has to look like, and how the taste is supposed to be. However The yogurt I've made looked very creamy, and smooth and perfect. Too perfect if we are talking about Bulgarian Yogurt. The taste is a disaster - it turned to be very sweet and insipid/tasteless. The real yougurt needs to be much more sour, watery and not so smooth - especially when you use cows milk. The yougurt I am making when using a spoon full of "Bozhentsi" Yogurt ( Yogurt, made in Bulgaria, using certified yogurt starter ) is much metter that this one. Sorry to say that but for me this is a waste of money.

Zur eigenständigen Herstellung des besten Joghurts, das ich kenne...

Al principio estaba decepcionada, pues salía algunas veces más líquido que otras, y bueno, no desistí, el primer sobre lo desperdicié, pues no me quedaba como yo creía que tenía que ser, empecé otro sobre, y ... Seguía así: igual o parecido, pero, reutilice una parte del yogur conseguido para ir haciendo y haciendo. Debo decir que el yogur es bueno, buena calidad que aunque alguna vez quede un poco más licuado no pasa nada, sigue siendo yogur, por cierto ,está muy bueno y es muy saludable. Se guarda un poco ,unos 100g, y.... ha reutilizarlo que no se ha hecho a perder . Ahora consigo un yogur más espeso porque utilizo leche entera y pausterizada ( la leche fresca) y le añado dos o tres cucharadas de leche en polvo, así consigo un yogur más consistente. Osea, se puede hacer el yogur al gusto del consumidor, un yogur bebible pero con cierto espesor ( muy bueno)o con más consistencia . Me he informado que el yogur búlgaro es muy bueno para nuestra salud, tiene unas propiedades muy interesantes, reduce el colesterol, además de todos los beneficios intestinales que aporta. El yogur búlgaro es llamado leche de Kéfir, tiene un sabor muy parecido al kéfir de los gránulos, pero menos ácido, su consistencia es más licuada que espesa, por eso cuando empezamos a utilizar las cepas búlgaras el yogur no es espeso . Ellos utilizan esta leche en su gastronomía. Por tanto, me ha gustado, y más la información de porqué sale más líquido, que por cierto a veces lo prefiero así, pues en vez de beber un vaso de leche, me bebo un vaso de este yogur, que en realidad es leche fermentada y no me provoca la inflamación intestinal, ni los gases que me provocaba la leche, hacía más de un año que no la tomaba y ahora la tomo así, muy contenta. Por último diré que el segundo sobre lo he reutilizado unas ocho veces y aún sigo con la reutilización del mismo, lo que hay que tener en cuenta que no hay que dejar pasar muchos días para su reutilización, ya que las bacterias van perdiendo su actividad en la misma leche , se van reactivando con nueva leche para fermentar . Por cierto, yo no utilizo una yogurtera eléctrica, me compré una para hacerlo a modo tradicional, osea que calientas la leche la dejas enfriar a unos 52°C (en la tanda de reutilización) , le añades el yogur ya confeccionado anteriormente y al recipiente de aislante térmico, el yogur estará hecho en 7 u 8 horas, listo. Cuando se utiliza la cepa por primera vez se sigue las instrucciones, es importante la temperatura de la leche y cuando pase las 24 horas, en una yogurtera no eléctrica, estará hecho pero no con la consistencia que deseáramos, pero es yogur y está bueno, y además puedes reutilizarlo no está mal está bien. Espero que con mi experiencia sirva de algo. Si queréis un yogur más consistente, es posible que este fermento no sea el vuestro, pues como he dicho los búlgaros no son espesos, pero , están buenos; o ir experimentando con las leches e ir utilizando leche en polvo. Es importante la temperatura también afecta al espesor. Sólo he utilizado dos sobres, el tercero no, y el segundo lo he utilizado porque el primero lo mal empleé, si no , estaría aún con el primero. Añado ahora nueva opinión, llevo reutilizando la misma cepa infinidad de veces y las que me quedan; por tanto parece caro, pero si se utiliza bien, hay yogur para mucho tiempo y al final sale bien de precio. Una cosa a considerar, es mejor hacer el yogur en un recipiente grande, que en pequeños vasitos, pues después de su tiempo de fermentación hay mucho suero por lo que hay que remover y mezclar todo el contenido, por tanto es mejor que sea en un recipiente grande que en los vasos ( será engorroso hacerlo uno a uno ).

First time it may take more than 8 hours. Use smaller amount of milk, perhaps just a cup. First batch may be stringy. After that use a spoon of yoghurt as a starter for the next batch. This time it will take only about 3 hours and the yoghurt will be perfect. Sometimes this can be repeated many times and you won’t need to open a new bag for years. Occasionally, the composition of microorganisms changes over time and the quality of the yoghurt gets worse, usually sour. It’s time to start from scratch and use a new bag of starter. But that may mot happen for years if you are careful to pasteurize your milk and sanitize your pots. Yoghurt tastes amazing. I use Instapot, but any other equipment will do, as long as you maintain a consistent temperature of 40 degrees Celsius.

Tutto ok, come da descrizione

I recently tried the Bulgarian Yogurt starter packets, and I couldn't be more thrilled with the results! As someone who has always wanted to try making homemade yogurt, this product truly stands out for its authenticity and quality. Rich and Creamy Texture: The yogurt produced from these starter packets has a wonderfully rich and creamy texture that is hard to find in store-bought brands. Every spoonful is delightfully smooth and satisfying. Probiotic Powerhouse: One of the best aspects is the probiotic content. This yogurt is packed with beneficial bacteria that support digestive health and this is the main reason that I chose this particular type. I noticed a little bit of weight loss after starting to eat this yogurt instead of my store-bought yogurt. Authentic Bulgarian Flavor: The flavor is incredibly authentic, transporting your taste buds straight to Bulgaria...or so I assume. It's tangy yet mild, perfect for enjoying on its own or incorporating into various recipes. Easy to Use: The instructions and app are straightforward and easy to follow, even for beginners. In just a few simple steps, you can create delicious, homemade yogurt that's both healthy and tasty. Versatile Uses: I've used this yogurt in smoothies and as a base for dips. It's also fantastic with fresh fruits, honey, or granola (or all three) for a wholesome breakfast or snack. Highly Recommended: If you're looking to elevate your homemade yogurt game, I highly recommend the Bulgarian Yogurt starter packets. They're a fantastic way to enjoy the benefits of homemade yogurt with an authentic touch and at a low cost.