Yogurt Starter Cultures - Pack of 12 for Authentic Bulgarian Yogurt

Yogurt Starter Cultures for Authentic Bulgarian Yogurt

Bulgarian yogurt starter - 1 sachet, suitable for use with all kinds of yogurt-making devices. This pure bacterial blend of cultures is made in a laboratory environment, free from additives, maltodextrin, gluten, and GMO, making it suitable for vegetarians and the SCD diet.

The starter contains live active bacteria, including "Lactobacillus delbrueckii subsp. Bulgaricus" and "Streptococcus thermophilus," which work together to ferment the milk, producing a slightly tart, thick yogurt. One sachet is enough to make approximately 1 quart (1 liter) of plain yogurt, and the starter can be recultured for subsequent batches.

Step-by-Step Directions for Making Yogurt at Home: 1. Start with whole dairy or soy milk with no additives or preservatives. 2. Boil the milk to kill any unwanted bacteria and evaporate some of the water content. 3. Cool the milk to a lukewarm temperature, around 40-45°C (104-113°F), which is the ideal range for the bacteria to thrive. 4. Add the yogurt starter culture and gently stir. 5. Allow the milk to incubate in a warm, protected place, undisturbed, for 3-24 hours, depending on the milk, equipment, and desired consistency. The bacteria will process the lactose, producing lactic acid, which thickens the yogurt. 6. Once the yogurt has reached the desired texture, store it in the refrigerator to stop the fermentation process and prevent the yogurt from becoming overly sour. 7. Reserve 2-3 tablespoons of the finished yogurt to use as a starter for your next batch, which will only require 3-6 hours of fermentation.

Convenient Packaging Options: - Yogurt Starter Cultures - Pack of 3 Freeze-Dried Sachets - Yogurt Starter Cultures - Pack of 5 Freeze-Dried Sachets - Yogurt Starter Cultures - Pack of 12 Freeze-Dried Sachets

Customer Reviews: 4.4 out of 5 stars (491 reviews) 4.3 out of 5 stars (528 reviews) 4.3 out of 5 stars (628 reviews)

Did You Know? In 1905, Bulgarian scientist Stamen Grigorov discovered the "Bacillus bulgaricus" (later renamed Lactobacillus delbrueckii subsp. Bulgaricus) and Streptococcus thermophilus, the two essential bacteria that make up the symbiotic culture used in traditional Bulgarian yogurt. Grigorov's findings were later confirmed by the renowned scientist Élie Metchnikoff at the Pasteur Institute in Paris, who linked the longevity of Bulgarians to the consumption of this yogurt.

Nowadays, "Bulgarian yogurt" refers to fermented milk products made with this specific bacterial culture, which has been shown to have various health benefits, including improved lactose digestion and a positive impact on the gut microbiome.

product information: