---
product_id: 610651697
title: "Bulgarian Yoghurt Starter"
price: "E£ 4623"
currency: EGP
in_stock: false
reviews_count: 5
url: https://www.desertcart.com.eg/products/610651697-bulgarian-yoghurt-starter
store_origin: EG
region: Egypt
---

# Rich probiotic complexity Fast 4-5 hour culturing Heirloom culture, infinite reuse Bulgarian Yoghurt Starter

**Price:** E£ 4623
**Availability:** ❌ Out of Stock

## Summary

> ♻️ Cultivate tradition, culture health, and never run out of creamy goodness!

## Quick Answers

- **What is this?** Bulgarian Yoghurt Starter
- **How much does it cost?** E£ 4623 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.com.eg](https://www.desertcart.com.eg/products/610651697-bulgarian-yoghurt-starter)

## Best For

- Customers looking for quality international products

## Why This Product

- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Speedy Culturing ⏱️:** Ready in as little as 4 hours, this starter outpaces typical store-bought cultures for fresher results, faster.
- • **Endless Homemade Yogurt ♻️:** Reuse just 2 tbsp from each batch to culture yogurt indefinitely—sustainability meets tradition.
- • **Authentic Heirloom Heritage 🏺:** Experience the world’s original Bulgarian yogurt, a millennia-old recipe celebrated for its unique probiotic profile.
- • **Nutrient-Rich & Gut-Friendly 🦠:** Unstrained whey delivers calcium, riboflavin, and amino acids alongside powerful probiotics for optimal gut health.
- • **Versatile Culinary Essential 🍽️:** Perfect for smoothies, baking, dressings, or straight from the jar—elevate your kitchen creativity with every batch.

## Overview

This heirloom Bulgarian yogurt starter culture enables you to craft authentic, probiotic-rich yogurt at home with just 2 tablespoons reserved from each batch for endless reuse. Known as the original yogurt dating back millennia, it cultures rapidly in 4-5 hours at 110°F, delivering creamy, nutrient-dense yogurt packed with calcium and amino acids. Ideal for health-conscious millennials seeking sustainable, artisanal food experiences, it pairs perfectly with smoothies, baking, or as a wholesome snack.

## Description

Make your own delicious Bulgarian Yogurt with this starter from Cultures For Health. In addition to its creamy consistency and tangy taste, Bulgarian yogurt is famed for being the first yogurt to exist! With this starter culture, you’ll be able to have homemade, all-natural yogurt the way it was meant to be. This is an heirloom culture, meaning if prepared properly, you can continuously make more yogurt by simply reserving 2 tbsp and repeating the process. This yogurt is a great source of probiotics, promoting good gut health, and because Bulgarian yogurt isn't strained, it provides many nutrients from whey, such as calcium, riboflavin, and amino acids. Yogurt is a tasty snack on its own, but is also perfect for smoothies, with granola and fruit, or as an ingredient in a plethora of recipes, from muffins to salad dressing and beyond. This culture is thermophilic, so it does require the use of a yogurt maker or similar heating device. For great-tasting treats with gut-healthy probiotics, Cultures For Health is here to get you started.

Review: The initial activation batch was quite thin, but I was expecting that after reading other reviews. The 2nd batch came out very nice. Good consistency, especially after straining for a few hours. And is very mild (low tartness/tang) as I was hoping for.
Review: I’ve been making yogurt for a few months and grew tired of needing a new store-bought tub every few generations. Found a Sandor Katz video online where he talks of endless generations via heirloom cultures. After 5 quality generations (more than any store-bought tub produced), I’m convinced this is the better way. As Sandor explains, it’s not just a handful of lab-isolated bacteria strains in this yogurt, it’s a whole complex community of bacteria that gives it a deeper flavor. To my surprise this yogurt also cultures much faster than store starters. This yogurt is ready after a 5 hour culture, whereas store-bought greek yogurt was taking 10 hours to get to where i liked it. This Bulgarian yogurt culture has a deeper, more interesting taste than store-bought tubs. It has a nice tang, but without the sour taste that is a turnoff to me and likely other vinegar-haters out there. Culturing has worked with every method I’ve tried so far: instant pot directly in the stainless tub, mason jars in the instant pot, and mason jars 75% submerged in water with a sous vide circulator. My go-forward is the mason jars as that enables me to produce the volume of yogurt my family consumes, while keeping the container size small enough to maximize quality. I use a standard <$3 gallon of whole milk from my local supermarket and do the initial heat to 180℉ in a pot on the stove. I found that a pot is faster than instant pot, and because I stir it periodically, it warms and cools without forming a skin on top of the milk. Activation batch tips: 1) Follow directions to the letter. Printed instructions are packaged with the starter, and a video is available on the sellers website. Subsequent batches are easy, but activation from dried starter just takes longer and you don’t want to waste this relatively expensive starter. 2) Mix thoroughly. The powdered starter didn’t dissolve as easily as I thought it would. Discovered some partially hydrated clumps at the bottom as I poured into the last jar. I decided not to remix the whole batch and fortunately that worked. 3) Be patient. Instructions say to start checking the activation batch at 5 hours, and let it go until 12 hours if not set. My activation batch took 11 hours to set. Per instructions, after setting I let it set at room temperature for 2 hours and then overnight in the fridge. Subsequent generations are much easier and faster than the first activation batch. Ongoing starter tip: IMHO the instructions from the seller call for too much starter in ongoing batches. I’ve been using a single heaping tablespoon of starter (yogurt from prior batch) per 1 gallon milk and think the resulting quality is great. Too much starter results in yogurt that is sour and possibly thin/grainy. Just be sure to thoroughly mix the starter into the milk. Update: This yogurt is still great after 6 months and 31 generations of yogurt so far. A few updates to my prior comments - 1) Settled on gallon batches of yogurt in 4 quart-size mason jars with plastic lids, cultured in a sous vide circulator bath at 110F. These batches provide my family of ~5 days of high-protein breakfasts. 2) I freeze enough yogurt to fill 3-4 cubes in an ice cube tray every couple months. One of my batches turned out bad I think because of a pot that was not fully sanitized, and I used a frozen cube to resume the lineage without needing more dried starter. To restart I used 1 cube in a quart mason jar of milk. It takes a long time to culture - just like the initial activation batch, but batch 2+ then turn out perfectly. This approach protects against contamination & other production gaps (i.e. vacation!) 3) updating my guidance to one heaping Tablespoon of starter per gallon of milk. I pour ~1c from the heated pot into a measuring cup, stir in the starter, and then add back to the pot. 4) culturing time: yogurt is consistently set after 4 hours of culturing at 110F. After 4 hours I remove the jars from the water bath and let them sit at room temperature for 2 hours, then place in the fridge overnight. (NOTE - these times are for production batches from a fresh starter. Activation batches take significantly more time to culture)

## Features

- HEIRLOOM STYLE: With proper care, our heirloom Bulgarian yogurt starter can be reused indefinitely to continuously culture more yogurt for as long as you want—all you need is 2 tbsp of previous batch!
- WHERE IT ALL STARTED: The original yogurt, the first known in existence, Bulgarian yogurt dates back several millennia, and is also acclaimed as the healthiest yogurt in the world.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B016BYWXS0 |
| Best Sellers Rank | #82,772 in Grocery ( See Top 100 in Grocery ) #28 in Yogurt Starters |
| Customer Reviews | 3.8 3.8 out of 5 stars (1,023) |
| Date First Available | 24 February 2024 |
| Item model number | 3457572 |
| Package Information | Pouch |
| Product Dimensions | 13.34 x 0.51 x 17.78 cm; 2.4 g |
| Units | 1.0 Count |

## Product Details

- **Item weight:** 2.4 Grams
- **Package information:** Pouch
- **Package weight:** 0.01 Kilograms
- **UPC:** 767563457572 814598020292

## Images

![Bulgarian Yoghurt Starter - Image 1](https://m.media-amazon.com/images/I/4157uGhtRlL.jpg)
![Bulgarian Yoghurt Starter - Image 2](https://m.media-amazon.com/images/I/41LmrVrdWaL.jpg)
![Bulgarian Yoghurt Starter - Image 3](https://m.media-amazon.com/images/I/41PWZx9Q5TL.jpg)
![Bulgarian Yoghurt Starter - Image 4](https://m.media-amazon.com/images/I/41e91NhEIgL.jpg)
![Bulgarian Yoghurt Starter - Image 5](https://m.media-amazon.com/images/I/51FEaOo2JqL.jpg)

## Questions & Answers

**Q: Do I need a yogurt maker for this starter?**
A: While this is a thermophilic starter, meaning it cultures at 105–112°F, this can be accomplished using other appliances, such as a food dehydrator, folding proofer, crockpot, thermos, pilot light or oven light, or insulated cooler with heating pad.

**Q: What kind of milk should I use?**
A: Any pasteurized dairy milk can be cultured into yogurt; avoid ultra-pasteurized or UHT. Raw milk can also be used, but make sure to follow special instructions in this case. You can also use non-dairy milk, but will likely need to add thickeners.

**Q: How much yogurt can I make with this starter?**
A: Technically, infinite! All you need is 2 tbsp of your previous batch per quart of milk (up to a gallon at a time), and you can continue the culturing cycle for as long as you please.

**Q: How do I know when my yogurt is set?**
A: You can tell that your yogurt has set once it appears less uniform and looks more like one solid mass. The yogurt should be relatively smooth, and pull away from the side of the container.

**Q: How long will finished yogurt last?**
A: When kept in a refrigerator (at 40–45°F), finished yogurt maintains re-culturing viability for up to 7 days and remains edible for 2 weeks. Whey will last about 6 months in the refrigerator, but if it looks or smells bad at any point, discard it.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Review
*by K***D on 30 May 2018*

The initial activation batch was quite thin, but I was expecting that after reading other reviews. The 2nd batch came out very nice. Good consistency, especially after straining for a few hours. And is very mild (low tartness/tang) as I was hoping for.

### ⭐⭐⭐⭐⭐ Review
*by J***V on 22 March 2025*

I’ve been making yogurt for a few months and grew tired of needing a new store-bought tub every few generations. Found a Sandor Katz video online where he talks of endless generations via heirloom cultures. After 5 quality generations (more than any store-bought tub produced), I’m convinced this is the better way. As Sandor explains, it’s not just a handful of lab-isolated bacteria strains in this yogurt, it’s a whole complex community of bacteria that gives it a deeper flavor. To my surprise this yogurt also cultures much faster than store starters. This yogurt is ready after a 5 hour culture, whereas store-bought greek yogurt was taking 10 hours to get to where i liked it. This Bulgarian yogurt culture has a deeper, more interesting taste than store-bought tubs. It has a nice tang, but without the sour taste that is a turnoff to me and likely other vinegar-haters out there. Culturing has worked with every method I’ve tried so far: instant pot directly in the stainless tub, mason jars in the instant pot, and mason jars 75% submerged in water with a sous vide circulator. My go-forward is the mason jars as that enables me to produce the volume of yogurt my family consumes, while keeping the container size small enough to maximize quality. I use a standard <$3 gallon of whole milk from my local supermarket and do the initial heat to 180℉ in a pot on the stove. I found that a pot is faster than instant pot, and because I stir it periodically, it warms and cools without forming a skin on top of the milk. Activation batch tips: 1) Follow directions to the letter. Printed instructions are packaged with the starter, and a video is available on the sellers website. Subsequent batches are easy, but activation from dried starter just takes longer and you don’t want to waste this relatively expensive starter. 2) Mix thoroughly. The powdered starter didn’t dissolve as easily as I thought it would. Discovered some partially hydrated clumps at the bottom as I poured into the last jar. I decided not to remix the whole batch and fortunately that worked. 3) Be patient. Instructions say to start checking the activation batch at 5 hours, and let it go until 12 hours if not set. My activation batch took 11 hours to set. Per instructions, after setting I let it set at room temperature for 2 hours and then overnight in the fridge. Subsequent generations are much easier and faster than the first activation batch. Ongoing starter tip: IMHO the instructions from the seller call for too much starter in ongoing batches. I’ve been using a single heaping tablespoon of starter (yogurt from prior batch) per 1 gallon milk and think the resulting quality is great. Too much starter results in yogurt that is sour and possibly thin/grainy. Just be sure to thoroughly mix the starter into the milk. Update: This yogurt is still great after 6 months and 31 generations of yogurt so far. A few updates to my prior comments - 1) Settled on gallon batches of yogurt in 4 quart-size mason jars with plastic lids, cultured in a sous vide circulator bath at 110F. These batches provide my family of ~5 days of high-protein breakfasts. 2) I freeze enough yogurt to fill 3-4 cubes in an ice cube tray every couple months. One of my batches turned out bad I think because of a pot that was not fully sanitized, and I used a frozen cube to resume the lineage without needing more dried starter. To restart I used 1 cube in a quart mason jar of milk. It takes a long time to culture - just like the initial activation batch, but batch 2+ then turn out perfectly. This approach protects against contamination & other production gaps (i.e. vacation!) 3) updating my guidance to one heaping Tablespoon of starter per gallon of milk. I pour ~1c from the heated pot into a measuring cup, stir in the starter, and then add back to the pot. 4) culturing time: yogurt is consistently set after 4 hours of culturing at 110F. After 4 hours I remove the jars from the water bath and let them sit at room temperature for 2 hours, then place in the fridge overnight. (NOTE - these times are for production batches from a fresh starter. Activation batches take significantly more time to culture)

### ⭐⭐⭐⭐ Review
*by N***E on 29 May 2016*

La seule petite chose c'est le le yogourt n'est pas aussi doux au goût que ce que j'espérais

## Frequently Bought Together

- Cultures for Health Bulgarian Yogurt Starter Culture | 2 Packets Dehydrated Heirloom Culture | Make Delicious, Creamy Smoothies, Salad Dressing, Musaka, & More | Gluten Free, Non-GMO Probiotic Yogurt
- Cultures for Health Greek Yogurt Starter Culture | 2 Packets Dehydrated Heirloom Style DIY Probiotic Yogurt | Delicious for Smoothies, Granola and Berries, Tzatziki, Soup, & Other Healthy Snacks
- Cultures for Health Kefir Starter Culture | 4 Packets Freeze Dried Starter Powder | Make Kefir with Milk, Water, or Juice | Re-Culture Kefir Probiotic Drinks 2-7x Each | Cultures in Less Than a Day

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*Product available on Desertcart Egypt*
*Store origin: EG*
*Last updated: 2026-02-20*