This Bulgarian yoghurt starterculture - made by the former state dairy factory of Bulgaria, makes authentic Bulgarian yoghurt (kiselo mlyako) with a classic Bulgarian yoghurt flavor, thickness, acidity and aroma.
Greek yoghurt is a well known delicious, rich yet fresh thermophilic yoghurt type. By letting it drain after making it, it gets wonderfully thick. Optionally you can even add cream or skimmed milk powder in the preparation for extra thickness.
Viili is a delicious Finnish mild yoghurt that is characterized by a viscose, gel-like, ropey structure. The yogurt probably originated somewhere between the 13th and 19th centuries from the older Swedish - still available - filbunke.
Amasi yoghurt, sometimes also called Amasai, is a traditional fermented yoghurt from South Africa. It is viewed as somewhat similar to milk kefir, while others think it tastes like something between cottage cheese and yogurt.
Our Filmjölk starter culture makes genuine Swedish Filmjolk of exceptional quality with traditional taste, consistency, and aroma. Our Filmjölk has a mild taste with just a slight tartness and a smooth custard-like consistency. No yoghurt maker needed.
A-fil is a regular breakfast favorite in Scandinavia, often served with muesli or granola. Our organic a-fil yoghurt starter makes yoghurt with a fairly thin consistency and can also be used to make a drink yoghurt.
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