Bulgarian Yogurt Starter Culture

Bulgarian Yogurt Starter Culture

$13.99

Bulgarian Yogurt is a rich and mildly sour yogurt that originates from Bulgaria and the Balkan region. This heirloom variety is a thermophilic (heat-loving) culture that requires a yogurt maker, Instant Pot, or alternate heating method to make. Traditionally, it is made with sheep, buffalo, or goat milk, but cow’s milk can also be used.

By reserving a bit from each batch, Bulgarian yogurt can be made over and over again, making it a reusable culture. It is commonly unstrained, retaining the whey and making it higher in protein. This type of yogurt is great to use in dips, dressings, sauces, and smoothies.

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Description

You will need:

  • saucepan to heat the milk
  • wooden or plastic spoon
  • yogurt thermometer
  • yogurt maker or other means of the heated incubation
  • 1 quart milk
  • 1 packet Yogurt starter culture (save 2nd packet in the freezer for future use)

Activate your starter culture:

Note: If using an Instant Pot, follow the manufacturer’s instructions.

1. Stirring frequently, heat 1 quart milk to 160° F. Clip the yogurt thermometer to the side of the saucepan to monitor the temperature. Once heated to 160° F., allow to cool to 110° F.
2. Pour the cooled milk into the yogurt maker insert. Add starter culture packet and mix thoroughly. Cover and incubate in a yogurt maker for 5-12 hours. Check after 5 hours to see if it has been set (when set, it will move away from the side of the container in a solid mass instead of running up the side of the container). If not set, allow to culture for up to 7 more hours, checking every 30-60 minutes. Once set, allow to cool a bit, then cover and refrigerate for at least 6 hours. Your cultured yogurt can now be eaten. Be sure to reserve some back for your next batch.

Making the next batch:

1.Heat 1-quart milk to 160° F. Cool to 110° F.

2. Pour cooled milk into the yogurt maker insert. Add 1/4 cup of finished yogurt and mix well. Cover & incubate in a yogurt maker for 5-8 hours (this batch will culture faster). After 5 hours, check every 30-60 minutes until set. Once set, allow to cool a bit, then cover & refrigerate for 6 hours.

Always remember to reserve back at least 1/4 cup of finished yogurt for the next batch. Try to make a new batch at least every 7 days to keep your culture strong. Always use the freshest batch as your starter.

For thicker yogurt, use 1 part heavy cream to 3 parts whole milk, or strain through a yogurt bag or layered cheesecloth to remove some of the whey ( save the whey for other uses!).

Ingredients:

organic whole milk, yogurt bacteria

Probiotic bacteria found: Lactobacillus delbrueckii subsps. bulgaricus and Streptococcus subsp. Thermophilus.

CONTAINS MILK

Additional information

Weight .154 lbs
Dimensions 6 × 6 × .0625 in