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Bulgaria has a long history of yoghurt making dating back over 4000 years. Many consider it to be the motherland of yoghurt as we know it today. Our Bulgarian yoghurt starter is a heirloom variety, meaning you can reculture it time and time again from our initial starter culture. This culutre differs from our mesophillic (room temperature) range because it requires heat to ferment. This is a thermophilic yoghurt. It requires a yoghurt maker to be able to work with the culture. These can be picked up online reasonably cheap (less than £20). If you are looking for a thicker, more traditional style yoghurt, our Bulgarian yoghurt starter is a great place to start.

It produces a wonderfully creamy, slightly tart yoghurt with a great overall thickness. The flavour of Bulgarian yoghurt is very special. We quickly fell in love with this culture and it has become a daily part of our lives here ever since discovering it. It contains two specific strains of bacteria, Lactobacillus delbrueckii subspecies bulgaricus (often simply called Lactobacillus bulgaricus) and Streptococcus salivarius subspecies thermophilus (often shortened to Streptococcus thermophilus). If you are looking for a yoghurt with a similar thickness to that of supermarket yoghurt, you will love this variety.

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How to make Bulgarian Yoghurt

Activating your freeze dried yoghurt starter

To activate your yoghurt, boil 250ml of whole pasteurised milk and allow it to cool back to room temperature. Add the dried starter culture and stir it into the milk. Stir it for at least 2 minutes to ensure it is fully incorporated. Place it in the yoghurt maker for 4-12 hours until you notice that the milk has thickened and started to turn into yoghurt. This usually happens at around 6 hours.

If your yoghurt maker has a temperature setting, the ideal temperature is 42 degrees. Not all yoghurt makers have this setting. If not, don't worry. It will be around that temperature by default.

Place it into the fridge and leave it for at least 2 hours to set. Remove two tablespoons from the mixture for the next batch and follow the instructions below. You can consume the remainder of the yoghurt left after removing the two tablespoons.

What's required:
  • 500ml of pasteurised milk (whole milk works best). Boil the milk before hand and then allow it too cool back down to room temperature. Never place your starter culture into hot milk. Always allow it to cool back down after boiling!
  • Your two tablespoons of Bulgarian yoghurt starter culture from the previous batch made.
  • A yoghurt maker capable of heating to 42 degrees for 12 hours.
How to make it:
  • Fill a jug with 500ml of milk of boiled then cooled down milk.
  • Add your Bulgarian yoghurt starter to the milk and stir VERY well (2 tablespoons of starer per 500ml of milk).
  • Add the milk and starter to your yoghurt maker jars/pots. Usually you will need to split the mixture equally between them. For example, our yoghurt maker uses 250ml jars. We would split our 500ml mixture over two of those jars.
  • Heat the yoghurt at 42 degrees for 4-8 hours (until thick).
  • If the yoghurt separates, it has over fermented and been in the yoghurt maker to long. Stir the yoghurt and allow it to set anyway. It will end up a little thin but perfectly fine to eat still.
  • If the yoghurt is very thin, it has not had long enough in the yoghurt maker.
  • Place the yoghurt into the fridge until it has cooled and set (2-4 hours). It is now ready to eat.
  • Ensure you keep back enough Bulgarian yoghurt each time you make it to reculture the next batch. You will need roughly two tablespoons of the culture per 500ml of milk. Always reculture from fresh yoghurt no older than 7 days for the best results.
  • If you can’t eat your Bulgarian yoghurt that day, it will keep in the refrigerator up to 7 days, and you can use it to reculture other bowls during that time.
  • Ensure you reculture your yoghurt at least once a week to keep it healthy and active.

Feel free to experiment with flavouring your yoghurt. The important thing to remember is to always remove enough Bulgarian yoghurt to reculture the next batch before you add any flavourings.

If you have more than one fermenting food culture at home, we recommend that you keep them at least 1 metre apart from each other at all times. This is to stop cross contamination of the different cultures. If you are working with dairy in particular, this is very important. Please contact us is you require further assistance with fermenting more than one culture.
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Organic Certfied

Our cultures are Organic Certified by The Organic Food Federation.

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We guarantee all our products to work, or we will replace them free of charge.

Vegan friendly where stated

Where stated, many of our products are vegan friendly.