Yogurt Starter Cultures – Pack of 3 Freeze-Dried Culture Sachets for BIO Yogurt

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 blend of live active Bifidobacteria like ”Bifidobacterium bifidum”, ”Bifidobacterium infantis”, ”Bifidobacterium longum”
  • Contains live active bacteria like ”Lactobacillus delbrueckii subsp. Bulgaricus” and ”Streptococcus thermophilus”
  • Every single sachet of this mild flavour yogurt starter can be serial cultured
  • One sachet is enough to make 1 litre of plain yogurt

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2 Responses to Yogurt Starter Cultures – Pack of 3 Freeze-Dried Culture Sachets for BIO Yogurt

  1. H. B. Hosegoood says:

    Great taste, great value I am really delighted with this culture. I cooked up the yoghurt using full-fat goats milk (from Tesco) and it made a lovely yoghurt. The first batch did take about 10 hours, but then I saved 150ml of the yoghurt to start the next batch and that batch was ready quicker (8 hours) and was also thicker. I have made three batches so far using saved yoghurt as the starter and so far so good, though I know that eventually I will have to start my second sachet if the taste changes and I don’t like it…

  2. N VOROBEVA says:

    Great quality at very good price Great quality at very good price. I just followed instruction and got the end result. First bunch followed the instruction and every other one just heat up the milk to 42-46 degrees Celsius then added starter from first yoghurt made and left for 8-10 hours on hot side of the window. That’s it, yoghurt was ready to go in the fridge for few hours and to be served. Easy and tasted so much better than ready bought one.Plus it is real BIO yoghurt not pasteurised one. It will stay good in the…

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