Bulgarian Yogurt Starter | Cultures for Health | Re-use Heirloom Yogurt Culture Without Loss In Nutrients | Non GMO, Gluten Free
($183.17 / Ounce)
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- MAKE YOUR OWN BULGARIAN YOGURT USING YOGURT STARTER CULTURE: make thick, creamy and mildly tart Bulgarian yogurt (similar to European style yogurt) using Cultures For Health probiotic yogurt starter; packed with probiotics (a group of microorganisms that benefits the gut, heart, mental health, among others), this yogurt is brimming with protein and is a great ingredient in cooking and baking besides being a yummy breakfast boost. RE-USE HEIRLOOM PROBIOTIC YOGURT STARTER MANY TIMES WITHOUT LOSS I
- RE-USE HEIRLOOM PROBIOTIC YOGURT STARTER MANY TIMES WITHOUT LOSS IN POTENCY: an heirloom yogurt starter has a biodiversity that protects them from deteriorating over time; so you can use the same batch of yoghurt starter to make Bulgarian yogurt with no loss in health benefits time and again
- GLUTEN-FREE AND NON-GMO ORGANIC YOGURT STARTER: make your own healthy Bulgarian yogurt with absolute peace of mind using this yogurt culture starter as it contains only the right ingredients and nothing artificial.
- EASY-TO-USE BULGARIAN YOGURT STARTER: every packet yields 1 quart of Bulgarian yogurt and takes only a few minutes to prepare, and thereafter, you can continue making your own delicious yogurt every batch after batch
- VERSATILE PROBIOTIC YOGURT STARTER: when you buy Cultures For Health heirloom yogurt starter cultures, you not only make great-tasting homemade Bulgarian yogurt (you know what goes into it too), you can also get FREE access to our 155-page yogurt ebook with a treasure trove of easy recipes, articles and how-to videos
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Highest Quality Cultures
We take great care in how we produce your cultures. All of our products are lab tested.
Making your cultured foods at home results in more live probiotics than store-bought.
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Experience the health benefits of food made with our ingredients.
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Expert Culturing Advice
Don't know where to start? We can help! Check out our expert advice articles tailored to natural lifestyle beginners.
Watch our step-by-step tutorials to help you along your culturing journey.
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Add variety to your routine and try one of our original recipes!
- Is Discontinued By Manufacturer : No
- Product Dimensions : 5.25 x 0.2 x 7 inches; 1 Ounces
- UPC : 767563457572 814598020292
- ASIN : B016BYWXS0
- Customer Reviews:
Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.
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I use an instant pot 3qt to make yoghurt and have a candy thermometer to test the temp, and a milk straining bag to strain it, that’s literally it. So I put the milk into the pot, hit yoghurt so it displays “boil” and let it warm it up. When it beeps I check the temp of the yoghurt is 160F with my thermometer (make sure to whisk for hot/ cold spots) and it usually has hit 160F. If not, I press boil again, keep stirring slowly and wait for it to reach. I then take it out, place the instant pot pot in a bigger pot and put cold water around it, to cool it quickly. Or you can put the pot in the sink with cold water surrounding it. Once it’s cooled to 110F or just below to be safe, I add the starter yoghurt (2-2.5 tablespoons of my previous batch to around a half a gallon of milk, I use 2%). Give it a thorough stir, but it back in the instant pot and then hit “yoghurt” again, 8 hours on normal setting. Usually this finishes up about dinner time, I then leave it out for a couple of hours to cool a little. Then put it covered in the fridge. Next morning I strain it through an almond milk strainer for a couple of hours in the fridge, because I prefer thick Greek type yoghurt. Then I add a couple of packets of sweetener to make it a tad less tart, though I could eat it without sweetener for sure.
The first batch I made with this, when I was culturing the packet, was a lot more runny, it didn’t make anywhere near as much yoghurt because a lot was water which I strained away. But I just saved a little for the next batch and it worked perfect. I am now on the 4th batch and each is thickening more than the previous one, and quicker too. The first batch took 10 hours on normal yoghurt setting before it was thick enough, the following batches have taken 7-8 hours. Sorry for the long review, I figured the homemade yoghurt business can be tricky, and someone may find this useful! I know I read a lot of reviews here before making this purchase.
As a microbiologist, I can appreciate the heirloom culture qualities. Love that I can just keep it going. My first batch set fairly well, but I did put some extra effort into it...like adding the initial culture powder to a teaspoon or two of milk first, making an even mix, then adding it to the rest of the milk. At 6 hours in (when it had not set yet at all, and only barely smelled like yogurt), I whisked the whole thing to re-distribute the bacteria, as I know after that long most lactic acid bacteria settle to the bottom. I wonder if this is why people with longer first culture times (mine took 11 hours to set) have issues, if it settles it will not perform as well for many reasons I will not detail. Hope this info is helpful for someone.
UPDATE: 5/17/17 The yogurt made from this starter does more to benefit me health wise than any store bought yogurt or any of the 2 or 3 use starters I have used in the past. Whatever strains are in this heirloom start are absolutely the most beneficial. If you are using yogurt for health be sure to choose this Bulgarian Yogurt Starter from Real Yogurt by Cultures for Health and you will be glad you did!
There was a bit of a learning curve, and I have to make a couple of batches before I got a good consistency to my yogurt. Once I got it down, it's super easy to make once a week. It's so much less expensive to make homemade yogurt than to buy it in the store.
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