Authentic Bulgarian Yogurt Starter - The Original Superfood
Authentic Bulgarian Yogurt Starter - The Original Superfood
Couldn't load pickup availability
Enjoy the time-honoured tradition of Bulgarian yogurt, made with only two essential probiotic strains: Lactobacillus bulgaricus and Streptococcus thermophilus. This Authentic Bulgarian Yogurt Starter creates a thick, creamy texture with a mildly tangy taste. Each box contains 5 sachets, and each sachet makes up to 3 litres of yogurt.
Key Benefits:
✅ Supports Digestion - Natural probiotics promote gut balance and ease bloating.
✅ Helps Lactose Intolerance - Breaks down lactose for easier digestion.
✅ Traditional & Natural - A simple, powerful superfood made the way nature intended.
✅ Boosts Nutrient Absorption - Enhances vitamin and mineral uptake.
Allergy Advice:
This product contains lactic-acid bacteria produced from MILK powder.
Easy to Use & Reuse:
• Each sachet can be used to reculture a new batch of fresh yogurt.
• Suitable for all yogurt-making appliances.
• No yogurt maker? Here are some easy alternatives.
Pure & High-Quality:
✔ Sourced from Clean Ecosystems
✔ Small batch production
✔ Food Hygiene Rating: 5 ⭐
✔ Non-GMO
✔ Gluten-Free
✔ Preservative-Free
✔ No Artificial Colouring
✔ Suitable for Children
Share
FAQ
What is yogurt starter?
A yogurt starter is a mix of freeze-dried live active cultures (probiotics) that are used to ferment milk and turn it into yogurt. Our starter contains carefully selected strains to produce thick, creamy, and delicious yogurt. The freeze-drying process preserves the cultures, ensuring their potency and long shelf life.
How do I use the yogurt starter?
The process is simple: heat your milk to the right temperature to kill any unwanted bacteria, let it cool slightly, mix in the yogurt starter, and let it incubate in a yogurt maker or warm environment for several hours until set. Once the yogurt has thickened, refrigerate it before enjoying. For detailed, step-by-step instructions, check out the full process here.
How many batches of yogurt can I make from one sachet?
One sachet is designed to culture up to 3 litres of yogurt in the first batch. You can then save a portion of the yogurt from that batch to use as a starter for the next batch. The success of these reculturing cycles depends on how well the cultures remain active, ensuring consistent taste and quality in every batch.
What type of milk can I use?
You can make yogurt using various types of milk, such as cow’s, goat’s, buffalo, organic, or ultra-pasteurised milk. Whole cow’s milk is ideal for achieving thick and creamy yogurt, while lower-fat options result in a lighter texture. Goat’s milk provides a naturally tangy flavour, and buffalo milk, with its higher fat content, produces exceptionally rich and creamy yogurt. Ultra-pasteurised milk also works well, as our resilient starter cultures can thrive even after its higher heat treatment, delivering consistently delicious results.
How can I make thicker yogurt?
To make thicker yogurt, you can:
- Use whole milk.
- Incubate for a longer time.
- Strain the yogurt to remove excess whey after it sets.
After visiting and living in Bulgaria for over 16 years, I really missed the yogurt when I returned to the UK.
Supermarket shelves are full of yogurts, but none have the texture, creaminess and tanginess of proper Bulgarian yogurt.
I tend to use UHT whole milk because it has a long shelf life, so handy to keep in stock. The milk can be warmed slightly, depending on ambient temperature, although it works equally well at room temperature.
I add 1-2 tablespoons dried skimmed milk together with the culture and whisk it into the milk before putting it to incubate for about 12 hours in my old yogurt maker. The yogurt is then chilled in the fridge before I pot it up into individual portions.
I keep back 1-2 tablespoons of the freshly made yogurt to use as a starter for the next batch. So very economical.
An easy and trouble free way to enjoy all the goodness and health benefits of this wonderful product.
I imagine that semi skimmed UHT milk would also work too, although the yogurt may be slightly runnier.
As this is a purely natural product, results may vary and experimentation should be part of the process.
Linda, thank you so much for sharing your experience in such wonderful detail. 🤍
Knowing that you lived in Bulgaria for over 16 years makes your words about the yoghurt being truly authentic especially meaningful to me. I’m so pleased that you’ve found a way to recreate that taste and texture here in the UK.
I also love that you shared your UHT milk method and the addition of dried skimmed milk. It’s a great example of how making yoghurt at home can be simple, practical and adapted to what works for you. And of course, reculturing makes it even more rewarding!
I hope your method encourages others to experiment and discover their own way of making Bulgarian yoghurt at home. Thank you again for sharing it with the Biyota community. 🤍
very helpfull and caring seller he help me a lot excelent product very good quality yogurt i made
I absolutely love the Authentic Bulgarian Yogurt starter!. I regularly make homemade yogurt for my family and this starter has never failed my expectations. Great quality and I highly recommend it ! 🙌
This is my favorite way to break long fast and introduce food back to my body. The creamy, rich texture of the yogurt combined with its mild tanginess fire my taste buds when paired with fresh berries and crunchy nuts.
I highly recommend this combination for anyone starting out. Five stars from me for consistently excellent results!
This sounds amazing such a great way to start the day. Thank you for sharing!