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Cultures for Health Bulgarian Yogurt Starter Culture | 2 Packets Dehydrated Heirloom Culture | Make Delicious, Creamy Smoothies, Salad Dressing, Musaka, & More | Gluten Free, Non-GMO Probiotic Yogurt
Purchase options and add-ons
Brand | Cultures For Health |
Flavor | Cultures for Health Bulgarian |
Specialty | Gluten Free, Natural |
Package Information | Pouch |
Package Weight | 0.01 Kilograms |
About this item
- HEIRLOOM STYLE: With proper care, our heirloom Bulgarian yogurt starter can be reused indefinitely to continuously culture more yogurt for as long as you want—all you need is 2 tbsp of previous batch!
- HEALTH BENEFITS: Yogurt contains plenty of probiotics for digestive health. Plus, unlike other yogurts such as Greek yogurt, Bulgarian yogurt isn't strained, so it offers extra nutrients like calcium, riboflavin, vitamin B12, and much more.
- WHERE IT ALL STARTED: The original yogurt, the first known in existence, Bulgarian yogurt dates back several millennia, and is also acclaimed as the healthiest yogurt in the world.
- VERSATILE: This mildly tart, creamy yogurt can be eaten plain, but is also delicious eaten with berries and granola, making smoothies, or added to a variety of recipes such as salad dressing, musaka, tarator, sourdough, or whatever you like.
- SAFE: Each batch is pathogen tested by a trusted third-party laboratory so you know you are getting a high quality, healthy starter to make delicious yogurt at home.
Additional Details
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From the brand
A culture for every meal
Whether you're a DIY-er looking for a new hobby, a burgeoning chef, or just want a healthier gut, we have just what you need!
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Delicious and nutritious
We believe everyone's life can be improved by adding more homemade probiotics from cultured and fermented foods to their diet.
From sourdough to kombucha to yogurt and beyond, Cultures For Health is here to help you start your rewarding journey into a natural, gut-healthy lifestyle.
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How did we get our start?
Cultures for Health was founded upon the pursuit of sustainable living and a deeper understanding of traditionally prepared, extremely nourishing foods.
Who are we?
Today, the Cultures for Health team includes bakers, brewers, cheesemakers, and more—a group passionate about the benefits of culturing and fermentation.
Why do we love what we do?
We love homemade cultured and fermented foods and beverages for their healthy goodness, delicious taste, and rewarding DIY experience. There’s nothing quite like fresh-baked sourdough or bubbly kombucha made entirely from scratch.
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Product Description
The yogurt that started it all
With our starter, you can make your own thick, creamy, delicious Bulgarian yogurt in your own kitchen!
Lactobacillus Bulgaricus
What's so special about Bulgarian yogurt?
Famed for being the first known yogurt in existence, Bulgarian yogurt dates back roughly 4,000 years. The Balkans provided the ideal environment to naturally culture raw milk, resulting in a notably healthy yogurt that was linked to long life.
Why homemade yogurt?
Yogurt you make at home has more live active cultures than store-bought, and won't have any artificial preservatives—only ingredients you pick yourself! It's also much more cost-effective, as well as simply being a fun and fulfilling hobby.
This is an heirloom culture, meaning you can use your finished yogurt to culture more yogurt, and keep the cycle going for as long as you like and essentially have a limitless yogurt supply.
Get started whenever you please
Freeze-dried starter culture
All of our yogurt starters come in powdered form, compact and easy to store in the fridge or freezer until you're ready to activate it.
Do I need a yogurt maker for this starter?
While this is a thermophilic starter, meaning it cultures at 105–112°F, this can be accomplished using other appliances, such as a food dehydrator, folding proofer, crockpot, thermos, pilot light or oven light, or insulated cooler with heating pad.
What kind of milk should I use?
Any pasteurized dairy milk can be cultured into yogurt; avoid ultra-pasteurized or UHT. Raw milk can also be used, but make sure to follow special instructions in this case. You can also use non-dairy milk, but will likely need to add thickeners.
How much yogurt can I make with this starter?
Technically, infinite! All you need is 2 tbsp of your previous batch per quart of milk (up to a gallon at a time), and you can continue the culturing cycle for as long as you please.
How do I know when my yogurt is set?
You can tell that your yogurt has set once it appears less uniform and looks more like one solid mass. The yogurt should be relatively smooth, and pull away from the side of the container.
Note: Yogurt doesn't fully set till it's been refrigerated.
How long will finished yogurt last?
When kept in a refrigerator (at 40–45°F), finished yogurt maintains re-culturing viability for up to 7 days and remains edible for 2 weeks. Whey will last about 6 months in the refrigerator, but if it looks or smells bad at any point, discard it.
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Ingredients
1 cup of yogurt | ⅔ cup oats | 2–3 tsp honey | ¼ tsp cinnamon | Pinch of salt | Fruit for flavoring
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Equipment needed
- 1 jar and lid
- 1 spatula
- measuring cups (various sizes)
- measuring spoons (various sizes)
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Combine ingredients
Combine yogurt, oats, honey, cinnamon, and salt in the jar. Stir mixture and cover with a lid.
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The "overnight" part
Place jar in fridge and let sit overnight.
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Add fruit
When ready to eat, add fresh fruit and enjoy!
Note: If you'd rather use dried fruit, add in step 3.
Recipe idea — Make overnight oats using your own homemade yogurt. Feel free to make it your own!
Whatever yogurt starter culture you're looking for, we've got you covered:
Bulgarian Yogurt | Greek Yogurt | Vegan Yogurt | Heirloom Yogurt | Traditional Yogurt | Mild Flavor Yogurt | Icelandic Skyr Yogurt | |
Customer Reviews
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3.8 out of 5 stars
958
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3.9 out of 5 stars
1,624
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4.0 out of 5 stars
2,247
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3.6 out of 5 stars
501
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3.9 out of 5 stars
354
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3.8 out of 5 stars
372
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3.7 out of 5 stars
24
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Included Packets
| 2 | 2 | 4 | 4 (all different strains) | 4 | 4 | 2 |
Heirloom Style
| ✔ | ✔ | ✘ | ✔ | ✘ | ✘ | ✔ |
Culture Heat Type
| Thermophilic | Thermophilic | Thermophilic | Mesophilic | Thermophilic | Thermophilic | Mesophilic |
Gluten-Free
| ✔ | ✔ | ✘ | ✔ | ✘ | ✘ | ✔ |
Non-GMO
| ✔ | ✔ | ✔ | ✔ | ✔ | ✔ | ✔ |
Product details
- Is Discontinued By Manufacturer : No
- Product Dimensions : 5.25 x 0.2 x 7 inches; 0.32 ounces
- Item model number : 3457572
- UPC : 767563457572 814598020292
- Manufacturer : Cultures For Health
- ASIN : B016BYWXS0
- Best Sellers Rank: #22,028 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
- #7 in Yogurt Starter Cultures
- Customer Reviews:
Compare with similar items
This Item Cultures for Health Bulgarian Yogurt Starter Culture | 2 Packets Dehydrated Heirloom Culture | Make Delicious, Creamy Smoothies, Salad Dressing, Musaka, & More | Gluten Free, Non-GMO Probiotic Yogurt | Recommendations | dummy | dummy | dummy | dummy | |
Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | |
Price | $14.99$14.99 | $14.90$14.90 | $12.99$12.99 | $14.99$14.99 | $14.99$14.99 | $14.99$14.99 |
Price Per Unit | $249.83 / Ounce | $317.70 / Ounce | $0.81 / Count | $14.99 / Count | $0.01 / Fl Oz | $1.25 / Count |
Delivery | Get it as soon as Wednesday, Mar 13 | Get it as soon as Wednesday, Mar 13 | Get it as soon as Wednesday, Mar 13 | Get it as soon as Wednesday, Mar 13 | Get it Mar 15 - 18 | Get it as soon as Wednesday, Mar 13 |
Customer Ratings | ||||||
Flavor | 3.1 | 4.3 | 3.8 | 4.2 | 4.1 | 5.0 |
Value for money | 2.8 | 4.1 | 3.5 | 4.2 | 4.3 | 4.8 |
Easy to use | 3.3 | 3.6 | 4.1 | — | 4.3 | 5.0 |
Sold By | Cultures for Health | TopTherm | CAPYBARA Distributors Inc | Cultures for Health | Know-How Foods (Eugurt) | CAPYBARA Distributors Inc |
flavor | Cultures for Health Bulgarian | Gut Health | Plain | Cheese | — | Plain |
material feature | Gluten Free, GMO Free | GMO Free, Gluten Free, Plant Based | GMO Free, Natural, Gluten Free | GMO Free, Gluten Free, Probiotic | GMO Free, Probiotic | GMO Free, Gluten Free, Probiotic |
ingredients | Bulgarian Yogurt Starter Culture Ingredients: Organic milk, live active cultures. Bulgarian Yogurt Starter Culture Allergen Information: Manufactured in a facility that also processes products containing soy and dairy. Gluten-free, Non-GMO | — | Active bacterial cultures (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus), maltodextrin and sugar. Contains: Milk. | Cultures For Health Filmjolk Swedish Yogurt Starter Culture | Make Your Own Yogurt At Home In 2 Days Or Less | Versatile Creamy Yogurt Full Of Probiotics | Gluten Free, Non-GMO | — | Maltodextrin and active bacterial cultures (Bifidobacterium longum, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus helveticus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Streptococcus thermophilus). Contains: Milk. |
Videos
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WATCH BEFORE YOU BUY Cultures for Health Bulgarian Yogurt
Kiersten Zile
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Create Easy Natural Homemade Yogurt
Country Trading Co.
Important information
Bulgarian Yogurt Starter Culture Ingredients: Organic milk, live active cultures. Bulgarian Yogurt Starter Culture Allergen Information: Manufactured in a facility that also processes products containing soy and dairy. Gluten-free, Non-GMO
Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.
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Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers are happy with the taste of the dairy based yogurt. They say it's tangy and sour, and is easier than adding flavoring. Customers are also happy with smoothness, and ease of use. However, some customers have mixed opinions on performance, value, thickness, yogurt, and quality.
AI-generated from the text of customer reviews
Customers like the taste of the dairy based yogurt. They say it's tangy and sour, and it' s easier than adding flavoring to each jar. Some customers also mention that the taste is very mild and almost sweet.
"...Sure enough, it was perfectly smooth and creamy, with a complex, tangy flavor that is just right—not too bracingly acidic...." Read more
"...It works beautifully. This starter culture tastes very mild and has great texture no matter how long it ferments...." Read more
"Tart, thick and delicious. Your first batch will be watery, it’s a given as the little critters come back to life...." Read more
"...We followed directions and the result was funky tasting thin milk. I think the culture was old or inactive. Would not buy again." Read more
Customers like the smoothness of the dairy based yogurt. They mention that it is beautifully creamy and thick from appearance, but when they make it, it comes out the perfect texture. They also say that it makes great smoothies and that it has a perfect texture for multiple generations.
"...I slowed it down for this batch. Sure enough, it was perfectly smooth and creamy, with a complex, tangy flavor that is just right—not too bracingly..." Read more
"...This starter culture tastes very mild and has great texture no matter how long it ferments...." Read more
"...It is smoother and not at all sour. So now I culture at 43 degrees C for three hours and put it in the fridge right after it finishes...." Read more
"...It firmed up just fine and was creamy and delicious the first time. Both of my adult sons ate it plain too and said it was the best ever!..." Read more
Customers find the dairy based yogurt easy to use. They mention it's simple, super easy to make once a week, and it sets up in 5 hours. It comes with instructions and the website is packed with helpful information. Some customers also mention that it sounds user friendly and that it sets beautifully the first time.
"...Unlike other reviews it set up beautifully the first time and the taste was so good plain that I had to stop myself before I emptied the little 6oz..." Read more
"...The directions are easy to follow. Our first batch took a long time to start gelling, probably 10 hours in the cooker...." Read more
"...the cheese cloth but when I actually tried it, it turned out to be really easy and worthwhile." Read more
"This is the very first at home yogurt I ever made. It comes with instructions and there website is packed with helpful information...." Read more
Customers are mixed about the performance of the dairy based yogurt. Some mention that it worked out really well, while others say that it did not work at all. Some customers also say that the results are amazing, and it has been beneficial.
"...brand for sourdough starter and it was great but this one for yogurt did not work. We have made yogurt many times...." Read more
"...expense and inconvenience to the whole process, I was very satisfied with the results, at least: I could use any milk I wanted, and also add extra..." Read more
"Tried it in a yogurt maker.It didn't work. I wrote customer service. They responded:"..." Read more
"...It works beautifully. This starter culture tastes very mild and has great texture no matter how long it ferments...." Read more
Customers are mixed about the value of the dairy based yogurt. Some mention it's a great product, worth it, and excellent for real, while others say it' s not worth the money unless you like bland yoghurt.
"...n't even used the 2nd little bag (It comes with 2 culture bags), excellent for real. Thanks a lot" Read more
"Like everything, this product is getting very expensive. As an elderly person on a low income, it is becoming much harder to eat healthy...." Read more
"...Strainers are cheap or you can do the cheesecloth or paper towel method (too messy for me, I like a spray clean strainer)...." Read more
"...I found this starter a waste of both money and milk." Read more
Customers have mixed opinions about the thickness of the dairy based yogurt. Some mention it turns out so thick that they can do the Dairy Queen blizzard test, while others say it's not as thick as they prefer and the resulting yogurt becomes thin and gross within 1-2 tries.
"Tart, thick and delicious. Your first batch will be watery, it’s a given as the little critters come back to life...." Read more
"...if you start subsequent batches with the previous one, the resulting yogurt becomes thin and gross within 1-2 tries. This seemed really strange...." Read more
"...the Euro Greek Yogurt Maker (buy it, it’s amazing) and I had luscious, thick, lightly tangy yogurt...." Read more
"...Certainly edible, just not as thick as I prefer...." Read more
Customers are mixed about the yogurt. Some mention it makes really good yogurt, while others say it didn't produce any yogurt.
"...BTW, the Instant Pot is a fantastic yogurt maker. My only mistake was using 2% milk...." Read more
"This yogurt starter is really amazing...." Read more
"...After 5 hours I checked it - it had not made yogurt and in fact, when I tasted the milk it wasn’t in the least bit sour - it tasted like regular..." Read more
"...Much cheaper and better than grocery store yogurt." Read more
Customers have mixed opinions about the quality of the dairy based yogurt. Some mention that the second batch turned out fantastic, while others say that the cultures were dead and the product was watery.
"...with the previous one, the resulting yogurt becomes thin and gross within 1-2 tries. This seemed really strange...." Read more
"...The new title should be ""Saved Yet Again". The starter in Singapore kept producing beautifully...." Read more
"...I think the culture was old or inactive. Would not buy again." Read more
"...and I loved the taste but sadly we lost it due to parents being unhygienic or something else happened to it, so I made a second order when it was..." Read more
Reviews with images
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Top reviews
Top reviews from the United States
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A few months ago, I read about heirloom cultures from Cultures for Health, and it made so much sense that the reason why store-bought cultures were no good to re-use was that they were cultured from a hand-selected, narrow, unstable set of bacteria. I bought the Bulgarian starter about a month ago, and I've been working with it since.
The first batch, as expected, was a little bit thin, but it definitely set, and had an okay flavor. I thought it was too bland. The second batch was much better, with a really rich, complex, mildly tangy flavor. However, while the second batch was thicker, it was still a little inconsistent, with small clumps in the yogurt that gave it a bit of a "grainy" texture, both visually and on the tongue.
The third batch, though, was a total home run. I read Culture for Health's tips and tricks from their site, and thought that maybe I was heating the milk a little too quickly when scalding it. I slowed it down for this batch. Sure enough, it was perfectly smooth and creamy, with a complex, tangy flavor that is just right—not too bracingly acidic. It's just what I've wanted out of my yogurt, and it handily beats any yogurt I've had at the store—and I don't have to buy yogurt to keep making it!
If there's one con to this, it's that you apparently need to keep making yogurt on a weekly basis. Before, I had been making big 1 gallon batches every 2 weeks. I really liked that spacing. I've gone down to half-gallon batches every week, and so far this is OK, but it definitely feels more like a "ball and chain" sort of commitment. On balance, though, I think I find the tradeoff just fine. This yogurt is the real deal.
Reviewed in the United States on May 10, 2017
A few months ago, I read about heirloom cultures from Cultures for Health, and it made so much sense that the reason why store-bought cultures were no good to re-use was that they were cultured from a hand-selected, narrow, unstable set of bacteria. I bought the Bulgarian starter about a month ago, and I've been working with it since.
The first batch, as expected, was a little bit thin, but it definitely set, and had an okay flavor. I thought it was too bland. The second batch was much better, with a really rich, complex, mildly tangy flavor. However, while the second batch was thicker, it was still a little inconsistent, with small clumps in the yogurt that gave it a bit of a "grainy" texture, both visually and on the tongue.
The third batch, though, was a total home run. I read Culture for Health's tips and tricks from their site, and thought that maybe I was heating the milk a little too quickly when scalding it. I slowed it down for this batch. Sure enough, it was perfectly smooth and creamy, with a complex, tangy flavor that is just right—not too bracingly acidic. It's just what I've wanted out of my yogurt, and it handily beats any yogurt I've had at the store—and I don't have to buy yogurt to keep making it!
If there's one con to this, it's that you apparently need to keep making yogurt on a weekly basis. Before, I had been making big 1 gallon batches every 2 weeks. I really liked that spacing. I've gone down to half-gallon batches every week, and so far this is OK, but it definitely feels more like a "ball and chain" sort of commitment. On balance, though, I think I find the tradeoff just fine. This yogurt is the real deal.
It is now Oct. 2019. and I just wanted to send in an up-date. The new title should be ""Saved Yet Again". The starter in Singapore kept producing beautifully. To keep it alive, I took it with me when I traveled for longer periods of time. The culture had its own second yogurt maker in Germany! Then 2 years ago it came time to leave Singapore. I put a small amount of starter in the hotel fridge at the airport - and promptly forgot to take it with me. Back in the States, I still had that second sachet with the dried starter. Though it was relatively old, the new culture worked as beautifully as the first.
I did not treat it well, but what can I say - those little bacteria are tough critters! I left a batch without feeding it for three weeks and they recovered. I traveled with a yogurt maker for several months in the US and they made it through microwaved milk (too hot and too cold), long periods without attention, and being jiggled around on the road. They have survived wrong temperatures, slightly off milk, long incubation periods (I forgot to turn machine off), sitting around in cold milk (I forgot to turn the machine on) and unscalded milk. I thought I lost them for good when I asked my brother to take care of them and he forgot. He gave the yogurt back to me saying he did not like the taste.. Funny that. He did not feed it and mold had developed. It took making 4 batches (throwing out all the batches until all the mold was gone) ) to bring the bacteria back from the brink. I am happy to report that all is well again. Off to have some yogurt!
I typically make yogurt in my bread machine using 1 quart of whole milk and .5C nonfat dry milk that's been heated to 180°F and then cooled to room temperature and then mixed with 3oz of plain yogurt. I then add it to the bread machine, use the yogurt cycle and typically set it for 8.5 hours. I replaced the 3oz plain yogurt with this dehydrated culture.
It still looked thinner than my normal results at 8.5 hours so I added 2 more hours. I ended up with a much looser and tangier yogurt than usual. Certainly edible, just not as thick as I prefer. I reserved 3oz of it for my next batch and it produced my normal, expected result of a thick, creamy yogurt. I've been working off that, reserving 3oz for each subsequent batch, for 11 weeks with no end in sight!
This culture took two tries to get the consistency of yogurt I prefer, but has been great ever since. Its noticeably tangier and has a stronger flavor overall than the yogurt that I was making with store-bought plain yogurt as a starter.
Top reviews from other countries
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