Yogurt Starter Cultures - Pack of 3 Freeze-dried Culture Sachets for Authentic Bulgarian Yogurt

I recently tried the Bulgarian Yogurt starter packets, and I couldn't be more thrilled with the results! As someone who has always wanted to try making homemade yogurt, this product truly stands out for its authenticity and quality.Rich and Creamy Texture: The yogurt produced from these starter packets has a wonderfully rich and creamy texture that is hard to find in store-bought brands. Every spoonful is delightfully smooth and satisfying.Probiotic Powerhouse: One of the best aspects is the probiotic content. This yogurt is packed with beneficial bacteria that support digestive health and this is the main reason that I chose this particular type. I noticed a little bit of weight loss after starting to eat this yogurt instead of my store-bought yogurt.Authentic Bulgarian Flavor: The flavor is incredibly authentic, transporting your taste buds straight to Bulgaria...or so I assume. It's tangy yet mild, perfect for enjoying on its own or incorporating into various recipes.Easy to Use: The instructions and app are straightforward and easy to follow, even for beginners. In just a few simple steps, you can create delicious, homemade yogurt that's both healthy and tasty.Versatile Uses: I've used this yogurt in smoothies and as a base for dips. It's also fantastic with fresh fruits, honey, or granola (or all three) for a wholesome breakfast or snack.Highly Recommended: If you're looking to elevate your homemade yogurt game, I highly recommend the Bulgarian Yogurt starter packets. They're a fantastic way to enjoy the benefits of homemade yogurt with an authentic touch and at a low cost.

When I used other cultures. Sometimes it would work and other times it just didn't. This one works every time and you get great, thick yogurt that I never have to filter.

I have been making yogurt for about 35 years, but always used a good brand of store bought yogurt as a starter. Recently, no doubt due to supply chain difficulties, my regular brand was absent from the shelf. I decided this would be a great opportunity to try yogurt from a packaged culture. I followed the instructions closely for the first batch, but modified the ingredients slightly based on how I have always done it. I used 1% milk and added 1/4 cup of powdered milk to the one quart batch. The instructions said the first batch would come out thin, but it came out just like normal yogurt! I incubated for 22 hours at 110F because this long time was recommended for the first batch. A few days later I used some of the first batch as a starter to make two more quarts, which is my standard batch size. Same milk with powdered milk, but about two tablespoons of yogurt per quart as starter and this time incubated for eight hours, which is what I typically do. Both batches made very good and nicely tart yogurt!For the last 15 years or so I have used a styrofoam egg incubator to make yogurt. The small heating element and fan can be adjusted to hold a steady 110F and it holds two one quart yogurt containers perfectly.

This is my second order. The yogurt is delicious and thick. I haven't bought yogurt from the store in over a month. I'm making a new batch from the finished yogurt and the quality is still great.

I decided to try my hand at making homemade yogurt since bread making was going well. I chose this started because it said that it had less tanginess than some of the other brands. I tried doing it in a crock pot which didn't work out, but that was not the starter's fault... I goofed it up. It came out runny, but the flavor was great! They were right, it wasn't too tart at all. Next time I plan on using the stovetop method. Hopefully I can do a better job... I know it will taste great!

My Bulgarian BF attests to the fact that this is absolutely Bulgarian yogurt culture. It takes him right back to the motherland. My advice, make a small batch (with like 1 cup of milk) from the initial starter powder and let it culture until thick, which could take up to 24 hours (but probably more like 8 -12 hours…watch to see how it sets). This first batch is going to be a little janky to use as yogurt - it’ll be watery and a little yeasty tasting. But then, use a tablespoon or two of that starter with fresh milk to make a subsequent batch of yogurt. This will culture way faster, like six hours, and it’ll be perfect. Bulgarians rejoice!

Did not make any thickness ..(not working)

It's a bit difficult to learn the correct technique with these, but I think I've finally got it. My first batch came out tasteless and full of hard lumps. I think I overcooked the milk when preparing it, and I didn't give it enough fermenting time (or whatever you call it). So I slow-cooked the milk, let it stand until luke-warm, stirred together a tiny amount of the milk with a culture until fully mixed, and then put it all in the larger rectangular container in the heater unit. And I let it sit heated for 24 hours. That came out almost perfect. I'll do a bit more research before I try the last one, but at least I'm getting there.