Authentic Bulgarian Yogurt Starter - The Original Superfood

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.

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.

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.

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.

To make thicker yogurt, you can:

• Use whole milk.
• Incubate for a longer time.
• Strain the yogurt to remove excess whey after it sets.