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

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.

I have made Yogurt for many years and this is the Best Starter for Bulgarian Yogurt I have used. Sure, I have made Yogurt from Store Bought Yogurts but there is no comparison to making Bulgarian Yogurt from this Starter as it is pure and makes much better tasting and thicker Yogurt. No problems of any kind and it worked much faster than I anticipated... about 12 hours using the Starter. Naturally will be much faster making other batches from the finished Yogurt. I always slowly heat Whole Milk on the Stove to 180 degrees F. to allow the milk to thicken and break down the enzymes then cool the pan of milk in cool water in the sink to 110 F. I add the Starter, mix and let it stand covered on the counter for 30 minutes. Many times I have added Heavy Cream, about 1 part cream to 7 parts milk or 1 part cream to 10 parts milk to add more richness and help thicken it. Not needed with this Starter as it will be very thick and tasty with just whole milk. Add the mixture to my Yogurt maker and cover the Yogurt Maker with a Towel as a thermal barrier. Works Fast and is the thickest, best tasting Bulgarian Yogurt . I highly recommend this Company and Their Bulgarian Yogurt Started... Simple and Extremely Good.

I had very high hopes for these cultures. The brand I really liked seems to have gone out of business. I figured I could try something new. Big mistake! None I repeat none of my packets produced yogurt that set. It was super disappointing. I followed all the directions and nothing work. This just isn't the brand for me. Now I'm back on the hunt for a brand that will work. Edit: The seller reached out to me in order to troubleshoot and made matters worse. The customer service was rude and unhelpful. They took no responsibility for their confusing unclear instructions. I'll never waste my hard earned money on them again.

The starter makes the best kefir! Very easy to make. I use organic grass-fed whole milk and it's delicious. My digestive system is very happy.

The company will email you instructions on how to use the product. I followed these and it worked fine. It did take over 24 hours in my yogurt maker to thicken, but the instructions tell you that. The yogurt is very rich. I saved my first batch in ice cube trays in the freezer for more starters. I have used the 2nd generation to start a batch and it sets up a lot faster. Just follow the emailed instructions and they will work fine. Don't put any additives in the first batch if you are making more starters - just use the packet, milk, and some dry milk if you want. Works great, tasty. *2/24/17 - I have just cultured yogurt from 5th generation starter, and it tastes fine, maybe a little more sour than, say, the 3rd generation. But sourness can be moderated with sweetener and flavoring after culturing. Seller says each subsequent culture has more probiotics, and continues until it has so many that the milk can't provide enough food for it and yogurt will be too sour. I always drain off the whey, and each subsequent culture seems to produce more whey than the previous; so now I am getting less than a quart of yogurt each time. But it still tastes good. I am going to keep reculturing until it fails.

It's a bit difficult to learn the correct technique with these, but I think I've finally got it. My first batch came out tasteless and full of hard lumps. I think I overcooked the milk when preparing it, and I didn't give it enough fermenting time (or whatever you call it). So I slow-cooked the milk, let it stand until luke-warm, stirred together a tiny amount of the milk with a culture until fully mixed, and then put it all in the larger rectangular container in the heater unit. And I let it sit heated for 24 hours. That came out almost perfect. I'll do a bit more research before I try the last one, but at least I'm getting there.

I was hoping this would be a thicker yogurt, but I am using goat milk, which usually results in thinner yogurt anyway so I don't think it is the culture. The flavor is good, I like it a lot, I cannot use cow milk so I can't say how it would work in that regard.

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.

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