Bulgaria has a long history of yoghurt making dating back over 4000 years. Many consider it to be the motherland of yoghurt as we know it today. Our organic Bulgarian yoghurt starter is an heirloom variety, meaning you can reculture it time and time again from our initial starter culture. This culture differs from our mesophilic (room temperature) range because it requires heat to ferment. This is a thermophilic yoghurt. It requires a yoghurt maker to be able to work with the culture. These can be picked up online reasonably cheap (less than £20). If you are looking for a thicker, more traditional style yoghurt, our organic Bulgarian yoghurt starter is a great place to start.
It produces a wonderfully creamy, slightly tart yoghurt with a great overall thickness. The flavour of the Bulgarian yoghurt is very special. We quickly fell in love with this culture and it has become a daily part of our lives here ever since discovering it. It contains two specific strains of bacteria, Lactobacillus delbrueckii subspecies bulgaricus (often simply called Lactobacillus bulgaricus) and Streptococcus salivarius subspecies thermophilus (often shortened to Streptococcus thermophilus). If you are looking for a yoghurt with a similar thickness to that of supermarket yoghurt, you will love this variety.
Allergens – Contains milk (cows).
Please note that we do not send printed copies of instructions with your purchase. If you would like to have a printed version, you can open a printable PDF by clicking here.
TABLE OF CONTENTS:
A yoghurt maker or similar device capable of heating to 42 degrees.
Feel free to experiment with flavouring your yoghurt. The important thing to remember is to always remove enough yoghurt to reculture the next batch before you add any flavourings.
This starter will only work with animal based milks. You can use goat, sheep and buffalo milk. It will not work with dairy free alternatives.
Yes you can. However we would still recommend you follow the activation process with boiled and then cooled pasteurised milk.
You do not need to boil the raw milk before use. However due to the high microbe and bacterial levels present in raw milk, the yoghurt starter will compete for dominance. This can lead to a thinner yoghurt overall.
You can freeze the yoghurt for short periods of time (1-3 months). Beyond that the bacteria will start to decline.
You can also dehydrate the stater by pasting a thin layer onto parchment paper and leaving it to dry in a well ventilated area. Thermophilic yoghurts do not always cope well with dehydration and may not remain viable after.
Sadly neither of these methods are full proof and we can not guarantee they will always work. . The best way to preserve the bacteria in the starter it to use a freeze dry method which requires specialist equipment.
We recommend that you do. Milk will contain naturally occurring colonies of microbes, which is why milk still spoils over time. Left at warm temperatures for long periods of time (in the yoghurt maker), these microbes compete for dominance with the bacteria in the yoghurt starter. This can often stop the starter from being able to do its job and lead to a thinner yoghurt overall.