Bulgarian Yogurt Starter Culture – Tiny pack of 10 capsules for Genuine Bio Yogurt

History Balkan’s long and affectionate relationship with yogurt dates back to the Thracians, ancient inhabitants of the Balkan Peninsula before more than 3000 years when stock-breeders placed sheep’s milk in lambskin bags around their waists and fermented yogurt using their own body heat. The word ‘yogurt’ is derived from the words for ‘thick’ and ‘milk’ in ancient Thracian. In the early 1900s, a Bulgarian scientist called Dr. Stamen Grigorov, found an agent causing Bulgarian yogurt fermentation – a specific bacillus. Grigorov went on to pinpoint two more bacteria: a Streptobacillus and a harmful Streptoccus thermophilus which coexisted with that Lactobacillus in what appeared to be a perfect symbiosis. He also discovered that these two bacteria are not part of the micro-flora that exists in the human intestinal tract; however, they turn out to be very beneficial to it when introduced in it. Interested in Dr. Grigorov’s discoveries, another scientist, the Russian Ilya Mechnikov, a Nobel Prize laureate in Physiology and Medicine, went on to discover that more people lived to the age of 100 in Bulgaria than in any of the 36 other countries he studied. He directly linked this to the country’s most traditional food – yogurt. According to Metchnikoff’s research, the ageing process results from the activity of putrefactive (proteolytic) microbes producing toxic substances in the large bowel. Based on these facts, Metchnikoff proposed that consumption of fermented milk would “seed” the intestine with harmless lactic-acid bacteria and decrease the intestinal pH and that this would suppress the growth of proteolytic bacteria, that he called “Bulgarian Bacillus”.

Product Features

  • Contains blend of live active Bifidobacteria like ”Bifidobacterium bifidum”, ”Bifidobacterium infantis”, ”Bifidobacterium longum”, ”Bifidobacterium breve”, ”Bifidobacterium adolescentis”
  • Contains live active bacteria like ”Lactobacilus Bulgaricus” and Sterptococcus Thermophilus”
  • One capsule is enough to make 1 litre of genuine bio yogurt
  • Every single capsule of this mild flavour yogurt starter can be serial cultured
  • Use with all yogurt-making appliances

Click Here For More Information

  1. David J. Mccarlie

    Works great for me This works really well for me. A litre of fresh, healthy yoghurt. Simple to make. I use a Lakeland yoghurt maker I got from Amazon for £19.99, mix some dried milk powder in to half a litre of UHT milk, stir really well, add the rest of the milk to take it to one litre and stir again. Microwave for two minutes and thirty seconds, add the contents of the capsule, stir really well, like for at least five minutes of stirring. Stick it in the yoghurt maker over night and in the morning, refrigerate…

  2. Rain

    Makes the most wonderful yoghurt Very fast delivery. Excellent results from product, now into third generation of thick, creamy yogurt from a single capsule. To start the second generation I added two tablespoons of the original culture to one litre of full fat milk from a carton, added two heaped tablespoons of dried milk powder and hey presto, another litre of thick creamy yogurt the next day. Unbelievable results, very strong bacteria, never experienced production like this and I’ve been making yogurt for the last 3-4…

  3. Anonymous