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Bulgarian Yoghurt Starter - makes 4 liters of yoghurt

Bulgarian Yoghurt Starter - makes 4 liters of yoghurt

  • $15.00

Genuine Bulgarian Yoghurt Starter (makes 4 liters of yoghurt)

The Genuine Bulgarian Yoghurt Starter is an authentic Bulgarian heirloom product developed in a laboratory in Bulgaria especially for my online store. It has (at least) double the potency of other yoghurt starters generally available on the market, which guarantees the best results possible. Since this yoghurt starter is produced in Bulgaria, it has all the features of the Bulgarian yoghurt (kiselo mlyako) - thick creamy nature, higher acidity, and best of all - impeccable taste! The yoghurt starter contains only freeze-dried culture in a dried milk medium (it is not dairy-free). It is fully natural with no preservatives, artificial colors or flavors.

100% potency guaranteed.

What's In The Pack

Loose DAIRY Powder mix in perfect proportions of the two strains required to make 4 liters of Bulgarian yoghurt.

PROBIOTIC STRAINS USED: 1 tsp (2 grams) contains lactobacillus bulgaricus and streptococcus thermophilus in a proprietary formula mix (guaranteed more than 2 billion cfu)

How to make yoghurt

Using our Bulgarian yoghurt starter culture, you can prepare your own yoghurt without using a yoghurt maker. All you need is milk and a pack of our Bulgarian yoghurt culture. Everything else you already have at home. For best results, we recommend using whole milk, although you can use low-fat or skim if desired. The instructions below are for 2 liters (1/2 gallon) of fresh milk. If you use anything else like skim milk, goat milk, UHT milk or milk powder you will maybe need to
adjust quantities accordingly. The best way is just to experiment until you have your perfect yoghurt.

2 liters (1/2 gallon) of whole fresh milk (this is NOT UHT Milk)
1/2 content of packet. (Should be about 1/2 teaspoon of yoghurt starter)

1. Bring the milk to a gentle boil. The milk should boil for about 2-3 minutes in order to kill any
existing bacteria in it, which could react with the Lactobacillus Bulgaricus. Milk boils at about 100°C (212°F). Be careful not to burn it, otherwise your yoghurt will taste like burned milk.
2. Let the milk cool down to 43°C (110°F). The easiest way to test for the right temperature is to dip your pinky finger in the milk - if you can comfortably count to 5 then the milk is just right.
3. After sifting the milk put it into a container where the milk will turn into yoghurt.
4. Add 1/2 teaspoon of the starter. Mix well - stir well for about 5 minutes. If you used more than one container, distribute the pack's contents evenly in respect to their volumes.
5. Cover the container loosely with a lid.
6. Wrap the container well in a blanket or cover with a tea cozy and let it sleep. Keep out of any draft.

The fermentation process will continue until the milk reaches pH of 4.7. The fresh yoghurt will be set in about 5-6 hours (or overnight). If the place is too cold (50F or less), the process may take longer (10-12 hours). In general, leaving the yoghurt sit for longer after it is set, will result in a denser and more acidic yoghurt. When your yoghurt is ready, move it to the fridge (or a cool place) for storage. Keep the remaining yoghurt starter in a Ziploc bag in the freezer.


NOTE: This product will ship all over the world, however please be aware that if you live outside of the Philippines it can take 2-4 weeks before order arrives. Thanks for your understanding!

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