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.
This Bulgarian yoghurt starter culture – 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.
What is yoghurt?
Yoghurt, also spelled yogurt, yogourt or yoghourt, is a foodproduct produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as yoghurt cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yoghurt its texture and characteristic tart flavor. Cow’s milk is commonly available worldwide and, as such, is the milk most commonly used to make yoghurt. Milk from water buffalo, goats, ewes, mares, camels, yaks and plant milks are also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk and each type of starter produces substantially different results.
About this Authentic Bulgarian yoghurt starter culture
The yoghurt is thick and creamy and with a perfect balance between soft and tart. It is different from any other yogurt you have ever tried. The Bulgarians are convinced that their yogurt is the best in the world. Around 400,000 tons (!) are consumed every year in that country.
Thermophilic yoghurt variant
Please note, this is a thermophilic, warmth-loving, yoghurt type. So you need a warm place, such as a yoghurt maker, sous vide device, steam oven or instant pot to make it. Please see below for details.
Content Bulgarian yoghurt starter culture
- 2 grams of heirloom thermophilic yoghurt starter.
- 1 bag is enough for 4 liters of yoghurt, but you can use this yoghurt to simply make more.
- The starter is completely natural without preservatives, additives, artificial colors or flavors. It does not contain GMO ingredients and it is gluten-free.
- Produced in Bulgaria
- Allergens: milk
Micro-organisms Bulgarian yoghurt starter culture
Lactobacillus delbrueckii sub bulgaricus (often simply referred to as Lactobacillus bulgaricus) and Streptococcus salivarius sub thermophilus (often abbreviated as Streptococcus thermophilus). 1 gram of starter contains more than 25 billion cfu lactic acid probiotic bacterial strains.
In the freezer. Also store the yoghurt starter in the freezer in a ziplock bag after use, or vacuumed. The starter is very hydrophilic – if there is moisture in the package, it will deteriorate the quality. Shelf life is 2 years in the freezer.
How to make Bulgarian yoghurt
You can use any milk – cows, sheep, goats, skim milk, whole milk, raw, pasteurized, sterilized, it always works! It can, of course, be done in a yoghurt maker, but it will also work fine using an oven, an instant pot, a thermos, or another warm spot.
Ingredients for 1 liter
- 1 liter of milk
- 1 /4th teaspoon Bulgarian yoghurt starter
- Heat the milk briefly to around 90 degrees C to kill any bacteria present, which can react with the microbes. Moreover, it provides a firmer structure. Keep stirring to keep the milk from burning. If you use sterilized milk, this is not necessary.
- Cool to 43 ° C. With a thermometer or with the tip of your little finger. The easiest way to test for the right temperature is by putting your pinky in the milk – if you can comfortably count to 5, then the milk is just right.
- Add ¼ th teaspoon starter and stir very well.
- Pour the milk into the bottle(s) or pot(s) in which you want to ferment it. Cover the containers loosely with a lid. Do not close it airtight.
- Keep the containers warm the best you can. Wrap them well in blankets, put them sous-vide, in a thermos, in an ‘instant pot’ with yoghurt setting or in an oven with just the light on and let them rest.
- After around 5-6 hours the yogurt is ready. Check whether it is sufficiently firm. If necessary, add a few more hours. For a denser yogurt with a more acidic and sharp taste, you can leave it longer (e.g. a full night).
- For best results, move it to the fridge for a few hours before you eat it – it gets a little bit firmer and tastier!
Sometimes a dried yogurt starter needs a second ‘fermentation round’ to get it’s full potential. This means using a spoonfull of the first batch to start a second. The second batch will be better.
Buying Bulgarian yoghurt starter culture?
Order your Bulgarian yoghurt starter culture at startercultures.eu, the European webshop for all your fermentation needs. By Meneer Wateetons, renowned Dutch fermentation expert and author. Order on weekdays before 3 pm and we’ll ship the same day. Questions on the usage of the starter kit? Ask them in our chat, we’re here to help!
Online English spoken workshop ‘how to make your own miso’
During this online master class, Dutch foodwriter and fermentation expert ‘Meneer Wateetons’ will teach you how to make your own miso. Thanks to a special form of fermentation, two very modest and rather boring ingredients come together to form one of the most beautiful, complex substances on earth. Mister Wateetons tells you exactly how that fermentation works and what you need for it, how you can make miso at home from now on, how you can speed up the process of making miso, how you can vary endlessly on these two basic ingredients and what kind of cool things you can do with miso. Click here for more info.