Yogurt Starter Cultures – Freeze-Dried Culture Sachets for Balkan Style Plain Yogurt (Pack of 5 sachets)

Myth or Not? Many people ask if it is true that the famous Lactobacillus Bulgaricus bacterium is found only in Bulgaria. The correct answer is no – you can grow the bacteria in different parts of the world (in fact many people do). What is unique about the Bulgarian strain is that only in Bulgaria it preserves its qualities in further generations of the same strain, i.e. if you use your previous yogurt to start your new batch. If this is how you make your yogurt outside Bulgaria, you will notice that after a batch or two, the yogurt loses its unique taste, physical appearance and qualities. Why this happens, scientists are not sure. It is often contributed to the unique climate of the region but there’s more to creating the perfect conditions for Lactobacillus Bulgaricus than the environment. So how can you prepare Bulgarian yogurt abroad? The answer is simple – use a dried-freeze yogurt starter culture with live Lactobacillus Bulgaricus that was produced in Bulgaria. Use a new culture with every batch of yogurt you make to preserve the unique taste and qualities of the yogurt. In this way you can achieve the traditional taste of kiselo mlyako (кисело мляко) similar to the one our grandmothers used to make, guaranteed.

Product Features

  • Use with all yogurt-making appliances
  • Contains live active bacteria like ”Lactobacillus delbrueckii subsp. Bulgaricus” and ”Streptococcus thermophilus”
  • One sachet is enough to make 1 quart of plain yogurt and re-cultured after
  • Suitable for vegetarians and SCD diet
  • Pure bacterial blend of cultures made in laboratory environment away from additives, maltodextrin, gluten and GMO

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3 Responses to Yogurt Starter Cultures – Freeze-Dried Culture Sachets for Balkan Style Plain Yogurt (Pack of 5 sachets)

  1. Anonymous says:

    I used Graham’s milk, it is a full fat milk.For best results I adjusted my yoghurt maker to 45 deg for 12 hours.Tip: When your milk is cooling, keeping breaking the thin layer of fat deposited on top. Do not wait for it to become thick. Add this fat cream to your yoghurt, it will become creamier.If you try to keep some yoghurt as starter for a second batch, it does not turn out good, instead the yoghurt gets very liquidy.Overall I like this starter as you can keep it…

  2. Anonymous says:

    If you ever tasted the real yogurt somewhere in the Balkans, then you know it’s special taste. I’ve tried to make it at home from fresh milk but I couldn’t. Then I found out, I can buy started cultures which helps with flavour and I then my yogurt was delicious. From one sachet you can make one liter of yogurt, but you don’t need to hurry, because you can keep sachets on your fridge few months. The yogurt has bacteria which helps you to stay more healthy. What else do you want? Buy it and try…

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