13 best yogurt starters

Product description

Probiotic Full Flavor Yogurt Starter Culture from Know-How Foods produces a probiotic yogurt with traditional full yogurt flavor (slightly tart) and medium body. Slight post acidification. This culture has a 7-8 hour set time when used in pasteurized cow milk. Set times will be somewhat longer in unpasteurized and/or goat milk. Contains: Streptococcus thermophilus; Lactobacillus delbrueckii subsp. bulgaricus; Lactobacillus acidophilus; Bifidobacterium lactis

• Traditional full flavor - slightly tart with medium body.
• Net contents: 1 tsp - makes up to 8 gallons.
• Usage: 1/16 tsp per 1/2 gallon or less; 1/8 tsp per gallon.
• Make more by using each batch to culture the next (subculture) until less effective/ flavorful.
• This culture is fortified with added probiotics. Non-GMO, Kosher Dairy

User questions & answers

Question:	Does this need to be stored in the freezer
Answer:	Yes, for any storage beyond two weeks, it should be kept in the freezer.
Question:	What is the concentration of bacteria? How many per 1/16 tsp for example
Answer:	It is not possible to verify the concentration of bacteria cells. However, our product is unique in that it contains only the bacterial culture, grown on a dairy substrate. No fillers or carriers means highly concentrated!
Question:	How much is in there? No weight information shown
Answer:	Sold by volume, not by weight. approximately 1 tsp
Question:	What country is this made
Answer:	Our traditional yogurt culture is made in the U.S.A.

Product description

Yogourmet Freeze-Dried Yogurt Starter is an easy way to make homemade yogurt in your own kitchen. This one box is enough to make up to 6 quarts of yogurt.

• Yogourmet Freeze-Dried Yogurt Starter
• Make homemade yogurt easily and naturally
• Makes 6 quarts

User questions & answers

Question:	How many packets
Answer:	It says on the front of the box that it contains 6 X 5 gram packets. Each packet contains 5 grams of starter, and there are 6 of them
Question:	what are the expiration date on the boxes
Answer:	The expiration date on the ones that I got are 2021/06 and I have had them several months. There is no way of knowing what the date would be for those purchased today. Hope this helped you.

Product description

Meticulously manufactured and scientifically balanced to ensure that you make smooth, creamy and great tasting yogurt every time. Home-made yogurt with any yogurt maker, but when used with the Yogourmet Multi Yogurt Maker it will produces delicious yogurt.

• Includes 3 oz. (30g ) package of Yogourmet Freeze Dried Yogurt Starter
• Each 30 g box makes 6 liters of fresh yogurt; Contains 18 of 0.5 grams packets
• Fast incubation (4½ hours)
• No preservatives or coloring agents
• Gluten free; Kosher certified
• Total of 9 starter packets
• Can be used with cow, soy or goat's milk

User questions & answers

Question:	i'm sad that the second ingredient in this starter is "sucrose" which is table sugar. my husband is diabetic. diabetics? answers
Answer:	The yeast reproduces by consuming the lactose in the milk. They also consume any other sugar existing in the cup unless excessive amounts. I know this because I tried making honey yogurt, strawberry yogurt etc by putting the fruit or the honey in the milk along with the yeast and ended up with firmer yogurt and no sugary taste like commercial fruit yogurts. The added table sugar will be consumed by the yeast and therefore yogurt is more healthy for diabetic or lactose intolerant. But if you are still not comfortable, you can use a small amount of the yeast to make yogurt and then use that yogurt to make yogurt for your husband. I simply put little yogurt or yeast in 8oz jars and pour cold organic horizon low fat milk on them, then put in to yogurt maker for 12 hours. You don't really need to boil and cool the milk before the yogurt making process unless you buy the milk from the farm uncooked. I underline little yogurt or yeast; adding more yeast or yogurt as a starter will give you sour yogurt. You also will get sour yogurt if you don't Refrigerate your yogurt after 12 hours incubation period. There is nothing wrong with sour yogurt but I don't like it, some people do.
Question:	Each box has 6 packets and there are 3 boxes that I will receive right? So I will be receiving 6x3=18 packets
Answer:	It's more economic to buy the 3-pack version and not the 16-pack version as Amazon quantifies the "packs" differently. The 3-pack version has 3 boxes with 3 double-packs each for 18 total. The 16-pack version is 1 giant box (not the standard, smaller 3-to-1 box) and they count each double-pack individually, so you get 2 less packs yet pay $2.80 more.
Question:	Does the product need to be refrigerated? What accessories need to be purchased to make yogurt with a starter kit
Answer:	It will last longer if refrigerated. You can make yogurt with the starter and a themometer. You just heat the milk to the right temperature and stir in the starter and put in a thermos or insulated container overnight or set in a warm oven overnight and you have your yogurt. If you want to buy a yogurt maker they make it easier. The starter kit is basically the bacteria that turns the milk into yogurt.
Question:	Can the culture be reused from one yogurt to the next rather that needing a starter packet all the time
Answer:	Yes, it brings cost down drastically! Instead of paying a minimum of $2.95 for e10 g (that is the cheapest that I have found) of yogurt starter for each 2 quarts. I Use 2-3 tablespoons or as little as 2-3 small teaspoons from your previous batch. Using tablespoons will just make your yogurt thick, add milk if too thick. I also use 2 cups of powdered milk, which helps making it thicker and of course adds more protein- but it is soo good!Remember you can only reuse your previous yogurt only 3 times. Than start a new batch with yogurt starter.

Product features

Yogourmet Freeze Dried Yogurt Starter

Making homemade yogurt? It's possible and so simple! With our freeze-dried yogurt starter the result is always smooth and creamy. Do good to your health with 100 billion live and active bacteria per 100 g serving! Once made, homemade yogurt keeps for 2 to 3 weeks in the refrigerator.

Ingredients:

Skim milk powder, sucrose, active bacterial culture (L. bulgaricus, S. thermophilus, L. acidophilus).

This product is manufactured in a facility that manipulates products containing soy and milk.

Product description

5 individually packaged starter culture doses, containing four different strains of probiotic bacteria. Each can be used to culture 1-2 gallons of milk. This traditional flavor yields a traditionally tart yogurt.

• Easy to use and convenient! Contains 5 individual tear packets of starter culture.
• Each can be used to culture 1-2 gallons of milk
• Traditional Flavor ("stronger" and more traditional tartness than the Mild Yogurt Culture)
• Contains: Lactobacillus spp. S. thermophilus, B. lactis. Contains Milk
• Probiotic

User questions & answers

Question:	My yogurt didn't set up. what did I do wrong
Answer:	Can't say what you did wrong, but I can tell you my process, and it has not failed through 5 batches, using non-fat milk. I bring the milk slowly to 185 degrees. I do use an electric multi pressure cooker, but not to get the milk up to temperature - my pot is 6 quart and I think that a full gallon of milk is more than it can handle, or something. So I put the milk in the liner pot, put that into a kettle with water and something to raise the inside pot off the bottom (basically I create a double-boiler), and bring it up to 185. I've read that the longer you hold it at 185 the thicker it will get on set, but I never have patience to leave it very long. Then I take the pot of hot milk and put it into a sink of water and ice, to bring the temperature back down to 115. I whisk it frequently while heating it and also while cooling, because mixing the heated or cooled milk from the outside to the inside helps it go faster. So, when it is down to 115, I whisk in the culture, and make sure it is thoroughly mixed. Then it goes into the multi cooker, which I set for yogurt 8 hours. When the time is up, I whisk it and pour it into a strainer, and let it strain for 4-6 hours. Because I use skim milk, it doesn't make a thick set, but straining it gets it as thick as I want it. I get 9-10 cups of nicely thick yogurt. Good luck, I hope you get yours working - this stuff is so much better than store bought, it is just amazing.
Question:	Can this be used with non dairy milk
Answer:	Yes, but we also have a non-dairy culture we offer. Rusty
Question:	This says packaged by Know How Foods, but where is it produced
Answer:	I don't know. I am using a culture now from Mass Probiotics, Inc. Produced in Boston, Mass. It makes excellent yogurt and the price is great. Jeannie
Question:	The label says "Store in the freezer", but shipment tracking indicates it'll arrive in 6 days (definitely thawed). Is that bad
Answer:	Freezer storage is for longest shelf life. It is a freeze dried culture and handles shipping very well.

Product description

Makes up to 8 Gallons / 30 Litres of yogurt. Contains 8 grams of starter. This is the ideal quantity to keep the everyday yogurt maker happy. Our Bulgarian yogurt starter makes genuine Bulgarian yogurt (kiselo mlyako) of exceptional quality with classic Bulgarian yogurt taste, thickness, acidity and aroma. The yogurt is thick and creamy in nature and has an impeccable taste with just the perfect balance between being mild and tart. It is unlike any other yogurt you’ve ever tried. This is an authentic Bulgarian heirloom yogurt starter. Each pack contains loose powder mix, in perfect proportions, of the two cultures required to make Bulgarian yogurt — lactobacillus bulgaricus and streptococcus thermophilus. It makes thick, creamy and absolutely delicious yogurt. The starter is organic and fully natural with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is gluten free. 100% recyclable and fully plastic free. Bacillus Bulgaricus is a heirloom starter with live active cultures, which means that you can reuse yogurt from your previous batch to culture your new batch, for as long as you wish, and only ever go back to the starter if you need to start a fresh batch. INGREDIENTS: Live active lactic acid cultures. TYPE: Heirloom Bulgarian yogurt starter. STRENGTH: 1 gram of starter contains more than 25 billion cfu of live and active cultures. 100% potency guaranteed. ORIGIN: Produced in Bulgaria. PACKAGE CONTENTS: Sachet, containing the starter, labeled with easy to follow instructions to guarantee success every time. We are also always available to help if you ever need an advice. Remember – it is super easy to make yogurt! Check the website for more detailed instructions, yogurt making tips, suggestions and healthy recipes.

• Bacillus Bulgaricus is an easy-to-use no-fuss yogurt starter that makes thick, creamy and absolutely delicious Bulgarian yogurt. It produces yogurt of exceptional quality with aroma and taste like no other yogurt you can find in the store or make with any other yogurt starter.
• You can use this starter to make your own yogurt at home, with or without a yogurt maker. It works equally well with all types of dairy and non-dairy milk. The yogurt starter comes labeled with easy to follow instructions to guarantee success every time. We are also always available to help if you ever need an advice. Remember – it is super easy to make yogurt!
• Bacillus Bulgaricus is a heirloom starter with live active cultures, which means that you can reuse yogurt from your previous batch to culture your new batch, for as long as you wish, and only ever go back to the starter if you need to start a fresh batch. 1 gram of starter contains more than 25 billion cfu of live and active cultures. 100% potency guaranteed.
• The starter is organic and fully natural with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is gluten free. It contains live freeze-dried cultures isolated from natural sources in ecologically preserved areas in Bulgaria. 100% recyclable and fully plastic free. Kosher and Halal certified.
• This is an authentic Bulgarian heirloom yogurt starter. It contains the original live active cultures and makes genuine Bulgarian yogurt (kiselo mlyako) of exceptional quality with classic Bulgarian yogurt taste, thickness, acidity and aroma. Produced in Bulgaria.

User questions & answers

Question:	Do I have to freeze it once it arrives or only once I open it
Answer:	I froze it on opening; It is a dry powder so will probably be fine for a year or so without opening. This is only an opinion btw not actual knowledge! I had mine two months before I opened it and froze it. But The great thing about this product is that, once cultured, you just take some of the culture for the next batch; make it, and then keep some for the next batch , make some more etc I haven’t had to restart it at all.it’s been 8 months!
Question:	What is the CFU count after fermentation of 1 quart of non-dairy milk
Answer:	You can expect 25 billion CFU/g (2.5 x 10^10 CFU/g)
Question:	Can I use Amond or Almond milk
Answer:	Depending on the yogurt starter you use to make your non-dairy yogurt, you should be able to use almond or any other non-dairy milk. Most yogurt starters, including Bacillus Bulgaricus, are strong enough for that purpose. Keep in mind that non-dairy milk would generally also require a thickening agent, such as agar-agar, simply because they do not have the milk fats that naturally thicken the yogurt. Also, for best results with non-dairy milks, always keep the yogurt in the fridge for a couple of hours after it had set and before you consume it.
Question:	Is it necessary to add powdered milk? I usually do that when making greek yogurt with skim milk
Answer:	I have used every grade of milk from skimmed 0% fat to whole milk. Nothing. No, not any combination, is as creamy, tangy, and delicious as whole milk. The Bulgarian yogurt starter makes amazing tart yogurt. Feed it well. Give it good material to work with and it will reward you handsomely. So, no it does not need powdered milk.

Product description

All Natural Yogurt Starters for Making Yogurt. 2 - 5-gram pouches. Ingredients: Skim Milk Powder, Sucrose, ascorbic acid, lactic bacteria(L. Bulcaricus, S. Thermophilus, L. Acidophilus)

• All Natural Yogurt starter for making yogurt
• 2- 5gr packet - use 1 packet per 42oz of milk
• Product of Canada
• Ideal guide to create healthful yogurt at home
• Helps to make a smooth, creamy, and great-tasting yogurt

User questions & answers

Question:	I want to make Greek yogurt. Can I use this starter
Answer:	Greek yogurt is made than straining off of the whey.To make yogurt, heat up whole milk, let cool than use a Tablespoon of made yogurt or mix some heated than cooled milk in a cup, add the powdered starter to the cooler to lukewarm milk. Stir well & jar up, place the closed covered jars in a warm water bath. Let sit for 5+ hours, Reheating just the water to above lukewarm and add filled jars. Reheating the water when necessary.
Question:	My batch was watery. Any suggestions for next time? Thanks
Answer:	Try heating your milk more slowly to a temp of 160-170 and keep it at this temp for at least 15-20 min. The suggestion for culturing it longer might also help, but the longer you culture to more strong and tart. Don Richesin
Question:	Can this starter be recultured indefinitely
Answer:	I am adding to my prior answer on June 22. I continue to make yogurt from the starter I first made last month. It continues to make great yogurt. I now have made 5 batches, the last one today. So, as far as I can tell it can be used indefinitely if you make it regularly.
Question:	I just purchased the yogurt maker and am confused. Why is using the homemade batch as the new starter a no-no
Answer:	I always use my homemade batch as a starter. My first batch I divide up into 3 tablespoon servings into multiple ziplock snack bags that I put in the freezer. The culture will keep when frozen, plus it is your strongest batch. Make another batch with 3 tbl spoons from the 1st batch. Then I eat my yogurt and leave over about 3 tbs for the next batch over and over until one batch seems a little too loose, then go to the freezer and start over. Think of the savings!!!

Product description

GI ProStart an SCD yogurt starter produces dairy free yogurt composed of three vital strains of probiotics which are well known for their health promoting benefits. GI ProStart can be used to culture just about any type of milk, including cow, goat, soy, almond and nut. GI ProStart CHARACTERISTICS TASTE: The combination of these probiotic strains offers an excellent culture that will produce a mild acidifying flavor, smooth creamy consistency and texture as well as a pleasant taste. TEXTURE: Smooth, thick texture. POTENCY: This combination of the two well-recognized and documented yogurt strains (S. thermophilus and L. bulgaricus), combine with L. casei to produce a viable and potent cultured yogurt. STABILITY: For an optimal and long-lasting culture place the bottle in refrigeration to maintain its potency and long-term stability. Please maintain the desiccant barrel in the bottle to provide the optimal moisture control, and tightly seal the cap on the bottle. ATTRIBUTES OF THE GI ProStartYOGURT STRAINS EFFECTIVE STRAINS: Streptococcus thermophilus and Lactobacillus bulgaricus are well recognized to work together and transform milk into tasty yogurt containing high levels of live lactic acid bacteria. L. casei offers an excellent lactic acid producing strain that provides additional health promoting attributes in the formula. HYPOALLERGENIC: Avoidance of ingredients such as maltodextrin (derived from corn, wheat or rice), chicory root-based inulin oligosaccharides, anhydrose dextrose (corn derived), no fructooligosaccharides (FOS), and/or starches for those following dietary programs requiring their avoidance. DAIRY AND GLUTEN FREE YOGURT: The highest quality and pure LAB cultures are used in this formula. The yogurt strains are recognized to have exposure to some dairy peptones (broken down molecular structures) during their fermentation. The final culture is filtered and has less then detectable levels of dairy proteins.

• Three carefully chosen probiotic strains make up this yogurt starter formula
• LACTOBACILLUS BULGARICUS - STREPTOCCUS THERMOPHILUS - LACTOBACILLUS CASEI
• SCD GAPS and GFCF legal product and Hypoallergenic, will make a creamy non dairy yogurt when used with non dairy type milk
• The combination of these probiotic strains offers an excellent culture that will produce a mild acidifying flavor, smooth creamy consistency and texture as well as a pleasant taste.
• Expiration Date: September 2021

User questions & answers

Question:	Hello, does it contain soy, sugar, dextrose? Thank you
Answer:	The bottle says it contains none of: sugar, soy, wheat, yeast, magnesium stearate, maltodextrin, artificial sweeteners, colors, flavors, salicylates, or preservatives. There is no mention of dextrose. The only "other ingredient" given is cellulose.
Question:	Can you estimate how many quarts of yogurt can be cultured by a single jar
Answer:	So two quarts of milk can be cultured with an 1/8 teaspoon of ProStart. An 1/8 teaspoon is about a 1/2 gram. There are 24 grams in the bottle so you'll get over 80 quarts of fabulous tasting yougurt
Question:	When you use this for coconut milk yogurt do you need to add sugar? I was told that a little sugar would help the starter work better
Answer:	I would use honey raw is best but any will work. you do need a sweetener to help the starter grow good bacteria. here is my recipe for coconut yogurt. it is the best! and it firms up when it is refrigerated. I have made many batches! my kids love it. this is a double batch for the half gallon Yogourmet maker tub- I have two and the recipe is for both. so u my have to half it or what ever for however big your yogurt maker is.COCONUT YOGURT10 cans coconut milk-Trader Joe green cans (1gallon) -OR 1 gallon of homemade coconut milk- Heat to 180 keep stirring so you don't burn itThen add while still hot - ½ c honey -6 packs plain gelatin (KNOX)MIX WELLthen Cool to room temp- (68-77)When cooled Add-1 tsp GIPRO Put in yogurt makers for 24 hrs
Question:	How many quarts of yogurt does this make
Answer:	I make 4-6 quarts of goat yogurt per week, running it for 24 hours at 110 degrees in a crock pot. I get well more than 100 quarts (approximately 26-30 weeks at that rate) not being too fussy about the measurement of 1/8th teaspoon and it comes out fine every time. Yum!

• FOUR TYPES OF YOGURT STARTER CULTURES IN ONE VARIETY BOX: containing four types of probiotic yogurt starters: Viili is very mild and thick, Filmjölk has a tangy flavor and a custard-like texture, Matsoni is thin and custard-like with notes of honey while Piimä is mild flavored and drinkable
• RE-USE HEIRLOOM YOGURT STARTER MANY TIMES WITHOUT LOSS IN POTENCY: the yogurt starter from Cultures For Health is of heirloom quality, meaning that it’ll not lose potency even if you were to re-use it many times
• GLUTEN-FREE AND NON-GMO DAIRY YOGURT CULTURE: make your own healthy yogurt with absolute peace of mind using this probiotic yogurt starter as it contains only the right ingredients and nothing artificial
• EASY-TO-USE HEIRLOOM YOGURT STARTER CULTURES: making fresh yogurt at home is easy when using our probiotics yogurt starters!
• VERSATILE YOGURT STARTER CULTURES: when you buy Cultures For Health probiotic yogurt starter, you’ll have great-tasting homemade yogurt of four popular European varieties, as well as get FREE access to our 155-page yogurt ebook with a treasure trove of easy recipes, articles and how-to videos

User questions & answers

Question:	is the viili the ropey kind
Answer:	Yes. Viili yogurt is ropey or stringy. It was really easy to tell that the Cultures for Health Villi starter didn't work. The whey separated from the curdled milk. The curdled part looked more like a cross between cottage cheese and cream cheese. It did not taste bad, but it sure wasn't Viili yogurt...
Question:	How do I 'rest' my culture, in the fridge until I want to culture more? I'm can't get it all down before new batch is ready ... will fridge kill it
Answer:	I have kept my yogurt in the fridge for up to a month before starting a new batch. I figure it's a live bacteria, so what's the harm? It might change the consistency of the new batch. You can contact the makers of the heirloom culture-they have a web page and customer service. I've done that with questions.
Question:	If I make 'yogurt cheese' with the filmjolk, draining off the whey, am I losing the probiotic goodies? Do they stay in the yogurt cheese
Answer:	You will have some loss of probiotic goodies, yes. There are bacterial communities in the whey, as this is why you can culture other things with it (grains, certain veggies, etc). If you have more questions, please hop over to Cultures for Health and let us know!
Question:	Does this work well with raw milk? Can you keep reusing it
Answer:	... did you end up making it with raw milk? I also drink raw milk and I'm wondering if the milk has to be cooked first?

Product features

Highest Quality Cultures

We take great care in how we produce your cultures. All of our products are lab tested.

Freshest Probiotics

Making your cultured foods at home results in more live probiotics than store-bought.

Enjoy the Benefits

Experience the health benefits of food made with our ingredients.

Expert Culturing Advice

Don't know where to start? We can help! Check out our expert advice articles tailored to natural lifestyle beginners.

How-To Videos

Watch our step-by-step tutorials to help you along your culturing journey.

Recipes & Inspiration

Add variety to your routine and try one of our original recipes!

Product description

VIVO PROBIOTIC YOGURT STARTER - The only starter on the market which has 10 different probiotics . 140 billion live and active cultures per 100 g serving! You can make yogurt with Lactose Free Cow, Goat, Sheep & Soy Milk. Ingredients: Streptococcus thermophilus, Lactobacillus: delbrueckii ssp. Bulgaricus, acidophilus (2 strains), casei, rhamnosus, paracasei, Bifidobacterium: lactis (2 strain), infantis. More info on our web. www.vivocultures.com

• VIVO PROBIOTIC YOGURT STARTER - TThe only starter on the market which has 10 different probiotics. 140 billion live and active bacteria per 100 g serving! You can make yogurt with Lactose Free Cow, Goat, Sheep & Soy Milk. INGREDIENTS: STREPTOCOCCUS THERMOPHILUS, LACTOBACILLUS: DELBRUECKII SSP. BULGARICUS, ACIDOPHILUS (2 STRAINS), CASEI, RHAMNOSUS, PARACASEI, BIFIDOBACTERIUM: LACTIS (2 STRAIN), INFANTIS
• YOU CAN MAKE YOUR OWN YOGURT! Live culture products without harmful additives is an excellent alternative to the grocery store products for daily use. You can make your own yogurt with cow, goat, sheep, lactose free or soy milk. Also you can make thick or drinkable yogurt. To make drinkable yogurt, you would need to buy milk with 9 g. of protein, if you would like to make thick yogurt or greek style of yogurt you would need to buy milk with 11 g. of protein or more.
• BENEFITS FOR YOUR HEALTH! With making your own yogurt with our starter cultures you will get benefits for your health. It will help you to restore microflora and bring digestion back to a normal condition. Also in our cultures contains special bacteria, which boost immunity and reduce the risk of colds and similar ailments.
• WHY VIVO? Bacterial cultures of the world’s leading producers from France, Germany, Italy are used as raw materials. VIVO always offers an affordable price and high quality for starter cultures. If you are not satisfied with the result, no matter what the reason is, you will be reimbursed for the price of the starter culture according to our Assurance Quality Program. VIVO is the brand of high quality recognized for 10 years.

User questions & answers

Question:	Is there an expiration date
Answer:	Hello. There is best before date December 2020. Thank you.
Question:	Approximately how much yogurt will this package make? Thank you
Answer:	This is 5 boxes with 2 bottles of starter in each box, so technically, 10 batches. Each bottle of starter culture will make up to a 2 quart batch if you culture it for about 14 hours, less time for a 1 quart batch. I use approx. half cup of yogurt from the previous batch so I could make endless amounts of yogurt from 1 bottle of starter.
Question:	Puedo utilizar la leche de galón que compramos en el supermercado
Answer:	Yes. You can use milk from supermarket. Please check amount of protein. The more protein milk has, the thicker yogurt will be. Thank you.
Question:	g og protein in how much fluid
Answer:	you can use up to 1/2 gal of milk with one of the vivo probiotic bottles and as long as the milk you are using reads 8 grams of protein it will work with the probiotic it doesn't matter if you only use 1 quart or 1/2 gallon I have used skim milk to whole milk I have also used soy milk because those products have enough protein to make yougurt

Product description

Bulgarian Bio Yogurt Starter Culture - natural, home made - up to 50 liters The Starter Culture for Bio Yogurt contains a selected cultures for making Bulgarian yogurt, enriched with unique type of Bifidobacteries. The Bifidobacteries are part of the natural microfloral environment of the human intestinal tract and are present in newly born babies. Passing through the stomach barrier, they attach to the walls of the small intestine and work against unwanted bacteria and boosting the immune system. Consuming dairy products containing Bifidobacteries and Lactobacillus is the perfect way of maintaining a healthy microflora balance in the digestive tract. EACH BOX CONTAINS: 10 foil-packets of culture, 1 gram each - for min 1 liter and max 5 liters Do not store back open foil-packets. Ingredients: No less than 1x10⁹ living cells per gram Lactobacillus bulgaricus Streptococcus thermophilus Bifidobacterium bifidum Bifidobacterium infantis Bifidobacterium longum Bifidobacterium breve Bifidobacterium adolescentis STORAGE CONDITIONS / Starter Culture/: Keep it in temperatures between 0° and 10°C. PREPARATION STEPS: 1. Boil the raw milk. (1 to 5 liters). 2. Keep it hot for 30 min. 3. Cool it down to 37°-39°C. 4. Add the starter culture(1 foil packet -1 gram) and stir well. 5. Allow it stand for 8-10 hours by still keeping the temperature of 37-39°C. (put in thermos or use yogurt maker). 6. Put in the refrigerator until cooled down to 10° C without stirring. In case you use yoghurt maker follow the applied instructions. Consume in the the next 2-3 days (72 hours) RECOMMENDED DAILY ALLOWANCE: No limits in the consumption. Suitable for adults and children over one year of age. STORAGE CONDITIONS: Keep in a cool place in the refrigerator. DOES NOT CONTAIN GENETICALLY MODIFIED INGREDIENTS Recommended by the Bulgarian Society of Gastroenterology.

• HOMELAND OF YOGURT IS BULGARIA 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.
• BENEFITS OF HOME MILK PRODUCTS 1. The complete absence of preservatives, stabilizers, flavorings, thickeners, dyes, sugars. 2. Cooking homemade yogurt, you are always guaranteed to get a fresh and lively main product (in-store yogurt, due to the addition of preservatives or heat treatment, the live microorganisms virtually absent and yogurt is not always fresh). 3. To give the product at home, you seek in it the maximum number of live microorganisms and metabolic products.
• HEALTHY FEATURES OF BULGARIAN YOGURT Bulgarian yoghurt is unique, worldwide famous fermented milk product. The yoghurt contains large amounts of live and metabolically active cells L. bulgaricus and S. thermophilus. Since the antiquity it has been considered a food that sustains the human health and life longevity. Bulgarian yoghurt characteristically contains high number of live beneficial lactic acid bacteria, which counts vary between 400 million to 1 billion per gram of yogurt.

User questions & answers

Question:	How will you send the package? I am in Mexico and have no postal address
Answer:	Dear customer, we are happy to inform you that you can still place an order. Simply put the right adress information (with the postal code) of your nearest post office and the package will be sent to this location. Greetings, E-Trading
Question:	I didn't see milk as an ingredient in this product. does that mean it is lactose free? can i make lactose free yogurt using lactaid milk
Answer:	Yogurt is a food produced by bacterial fermentation of milk. To make yogurt you have to use dairy milk. The Yogurt starter does not need to have powder milk. The yogurt starter contains good bacteria like Lactobacilius Bulgaricus and others that ferment milk. I do not think there is a lactose free yogurt.
Question:	does this work for non dairy milk
Answer:	Hello Dear Melissa,Thank you for your question,The recommendation of the producer is to use only organic milk as a source. We haven't tried making yogurt with any non-dairy milk, but we have many clients which use dairy free milk with success.Please do not hesitate to contact us if you have any further questions. Best Regards,E-trading team
Question:	Can I use this to ferment raw milk for 24 hours
Answer:	Hello,Thank you for your question,The recommendation of the producer is that the Raw milk (farm milk) must be boiled. It is also recommended to let it boil for a long time. It would be dangerous to use this milk without boiling it. You must then leave it to cool before using it.Best regards,E-Trading team

• HEALTHY: Complex blend of bacteria that boosts nutritional content and promotes easier digestion
• SMART: Each packet makes 1-2 quarts of probiotic yogurt at a fraction of commercial brand prices
• NON-DAIRY: Completely vegan! Works great with additive-free soy milk or other non-dairy milk (not commercial almond milk)
• PREMIUM: Made with fresh, high-quality and non-gmo ingredients
• SAFE: Pathogen-tested by a trusted third party lab

User questions & answers

Question:	I want to use this for making blueberry fermentation . will this work in place of Whey
Answer:	No idea.
Question:	can I make this yogurt without a yogurt maker
Answer:	Yes, you can. You need to find a way to keep it consistently warm for about 10-12 hours. Some suggest warming the oven and then wrapping your yogurt container in warm towels, turning the oven off and leaving the door closed. i have hear of people using crock pot similarly. I have tried it in my oven once a number of years ago and it worked. Google some instructions for making yogurt and you will see some ideas.
Question:	Why does the title and the description of this say organic? I don't see any organic ingredients, nor an organic seal. Am I missing something
Answer:	No, but I doubt that the bacteria will have pesticides. Probably an oversight in the Amazon description. The info insert inside the package does not say anything about organic. The other ingredient is rice maltodextrin which is probably eaten up by the bacteria during the culturing. It is just vegan and made without GMO grains.
Question:	I used soy milk to make my yogurt. How to thicken? I used xanthan gum first time and second time, arrowroot. No luck. Thanks
Answer:	To make thick soy yogurt you need an unsweetened soy milk with a high protein count and no additives. Use Eden organic unsweetened soy milk made from only water and soy beans. It has 12 grams of protein per 8 oz. Other brands have much lower protein. Make the yogurt in an Instant Pot. (IP) using the yogurt function. No boiling necessary when using soy milk. Put 1 packet of the yogurt starter culture in a 1 quart (32 oz) Ball mason jar and the entire carton of Eden soy milk (32 oz). It will also fit in a 24 oz. Ball mason jar but it will be filled to the VERY top of the jar and you may have a little milk left over. Put the lid on the jar and shake it to mix the culture and milk. Take the lid off and put the jar in the Instant Pot stainless steel pot. Water in the pot is not necessary. Close the lid of the IP and set it to seal. I am not sure if it is necessary to set it to seal, but I just do it. Press the yogurt button and set the time for 8 to 14 hours. The longer it stays in, the more tangy the yogurt will be. I usually do 10 or 12 hours. When it is done, you will have thick yogurt. No need to add any additives like corn starch, agar agar, xanthan gum etc. You will be amazed at how thick it turns out. Put the lid on the mason jar and store in the refrigerator. When I eat it, I usually add frozen fruit to it. If you have an IP, give it a try. Depending on what size IP you have and what size mason jars you use, you can usually fit more than one mason jar in the IP. Of course, if you use a second mason jar, you will need another packet of culture and another carton of soy milk.

Product features

Highest Quality Cultures

We take great care in how we produce your cultures. All of our products are lab tested.

Freshest Probiotics

Making your cultured foods at home results in more live probiotics than store-bought.

Enjoy the Benefits

Experience the health benefits of food made with our ingredients.

Expert Culturing Advice

Don't know where to start? We can help! Check out our expert advice articles tailored to natural lifestyle beginners.

How-To Videos

Watch our step-by-step tutorials to help you along your culturing journey.

Recipes & Inspiration

Add variety to your routine and try one of our original recipes!

Product description

Ready to eat store bought yogurt today contains added sugar, thickeners, artificial flavors or colors and preservatives. Take control of what goes into your yogurt! Choose the type of milk (almond, coconut, soy, cow or goat), add fresh fruit and any type of sweetener you like (agave, honey, stevia etc.) or none at all for a fresh, clean and delicious plain yogurt! Belle and Bella is an all-natural way to make delicious creamy yogurt at home that’s good for you with billions of live, and active probiotic cultures to boost your immune system, and help maintain digestive health for only pennies a day! Each box will make 4 quarts of rich and creamy homemade yogurt, and this value pack contains 3 boxes making 12 quarts of yogurt at about half the price of store bought yogurt. Belle and Bella plant base yogurt starters is vegan, non-dairy, gluten free, non GMO, with no sugar added, and 2 billion live cultures (L. Acidophilus, L. Bulgaricus and S. Thermophilus).

• Delicious way to boost your immune system, and maintain digestive health
• No sugars added, No preservatives, No thickeners, No artificial colors or flavors
• Value pack 3 boxes will make 12 quarts of homemade yogurt for half the price of store bought.
• Go green - reduce non-recyclable plastic containers used with store bought yogurt
• Make creamy delicious homemade yogurt with live and active probiotic cultures

Product description

Bulgarian Starter Culture for Traditional Yogurt - natural - up to 50 liters The Starter Culture for original Bulgarian Yogurt is a symbiotic combination of selected natural sources and lactic-acid microorganism strains - type Lactobacillus bulgaricus and Streptococcus thermophilus. Lactobacillus bulgaricus is well known as an excellent health and longevity source in our daily diet. Many prestigious medical science institutes have studied and confirmed the regenerative prophylactic and probiotic effects of the Lactobacillus strains, included in this Starter Culture. EACH BOX CONTAINS: 10 foil-packets of culture, 1 gram each - for min 1 liter and max 5 liters Do not store back open foil-packets. Ingredients: No less than 1x10⁹ living cells per gram Lactobacillus bulgaricus Streptococcus thermophilus STORAGE CONDITIONS / Starter Culture/: Keep it in temperatures between 0°C and 10°C. PREPARATION STEPS: 1. Boil the raw milk. (1 to 5 liters). 2. Keep it hot for 30 min. 3. Cool it down to 42°C-45°C. 4. Add the starter culture(1 foil packet -1 gram) and stir well. 5. Allow it stand for 8-10 hours by still keeping the temperature of 42-45°C. (put in thermos or use yogurt maker). 6. Put in the refrigerator until cooled down to 10°C without stirring. In case you use yoghurt maker follow the applied instructions. Consume in the the next 2-3 days (72 hours) RECOMMENDED DAILY ALLOWANCE: No limits in the consumption. Suitable for adults and children over one year of age. STORAGE CONDITIONS: Keep in a cool place in the refrigerator. DOES NOT CONTAIN GENETICALLY MODIFIED INGREDIENTS Recommended by the Bulgarian Society of Gastroenterology.

• HOMELAND OF YOGURT IS BULGARIA 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.
• BENEFITS OF HOME MILK PRODUCTS 1. The complete absence of preservatives, stabilizers, flavorings, thickeners, dyes, sugars. 2. Cooking homemade yogurt, you are always guaranteed to get a fresh and lively main product (in-store yogurt, due to the addition of preservatives or heat treatment, the live microorganisms virtually absent and yogurt is not always fresh). 3. To give the product at home, you seek in it the maximum number of live microorganisms and metabolic products.
• HEALTHY FEATURES OF BULGARIAN YOGURT Bulgarian yoghurt is unique, worldwide famous fermented milk product. The yoghurt contains large amounts of live and metabolically active cells L. bulgaricus and S. thermophilus. Since the antiquity it has been considered a food that sustains the human health and life longevity. Bulgarian yoghurt characteristically contains high number of live beneficial lactic acid bacteria, which counts vary between 400 million to 1 billion per gram of yogurt.

User questions & answers

Question:	how do you keep it at 42-45C for 10 hours
Answer:	Dear Anna, Thank you for your question. You can use a yogurt maker, the incubation time is 8-10 hours by keeping the temperature of 42-45°C. Please note the culture is Thermophilic and require a constant temperature during the incubation time. There are many ways to make yogurt without a yogurt maker, you can use thermos. If you have any other questions, please do not hesitate to contact us. Best Regards, E-Trading team
Question:	Can we use that starter with organic whole milk from the grocery store ( not raw
Answer:	Hello Dear Jardin,To ensure a good quality of your homemade yogurt, the milk you use must be free from preservatives, antibiotics and other additives. Do not use milk which contains milk powder or vegetable fats. Use only organic milk. Our recommendation - to obtain a stable quality and safe product is best to use ultra-pasteurized milk in aseptic packaging which meets the requirements of industrial sterility.Choose a whole milk, preferably long-life UHT.Raw (fresh) or pasteurised milk must be boiled then cooled and needs the skin removingLong-life sterilised milk: UHT whole milk results in firmer yogurts.Using semi-skimmed milk will result in less firm yogurts.Pasteurised milk: this milk gives a more creamy yogurt with a little bit of skin on the top.Raw milk (farm milk): this must be boiled. It is also recommended to let it boil for a long time. It would be dangerous to use this milk without boiling it. You must then leave it to cool before using it.Best regards
Question:	Can I use it with plant based milk
Answer:	Dear Ilango/Martina , Thank you for come to us. The manufacturer recommendation is to use organic milk. We have feedback from customers make yogurt with plant milk successful. The choice is yours! If you have any questions we will be happy to assist you. Best wishes, E-trading team
Question:	Are you able to use old batch to start a new batch
Answer:	Hello Dear,The final product could be used as a starter culture for multiple times / our advice is 2-3 times / . Add 1 or 2 table spoons in 1 Liter boiled and cooled down milk, as described on the package. The fermentation time in this case is 2 to 3 hours shorter.Best regards