Light & pourableYogurt culture
Yogurt Starter Culture
Traditional Bulgarian · 10 × 1 g sachets · up to 10 litres
The culture behind Bulgarian yogurt: Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, freeze-dried into single 1 g sachets.
Stir one sachet into a litre of warm milk, keep it warm overnight and you have thick, tangy yogurt by the morning — with a yogurt maker or just a blanket.
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- Cultures
- Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus
- Count
- Over 25 billion CFU per gram (as stated on the pack)
- In the box
- 10 sachets × 1 g
- Makes
- 1 litre per sachet — up to 10 litres per box
- Setting time
- 7–8 hours kept warm (8 hours at 42–43 °C in a yogurt maker), then 6–7 hours in the fridge
- Free from
- GMO, gluten, preservatives
How to make yogurt
Exact temperatures and times
- 1
Heat the milk
Boil 1 litre of fresh milk, then let it cool to 43–45 °C. If the milk is already pasteurised, just heat it to 43–45 °C.
- 2
Add one sachet
Pour in one sachet and stir for 3–4 minutes so the culture spreads evenly.
- 3
Let it set
In a yogurt maker: 8 hours at 42–43 °C. The traditional way: pour it into a pot or jar, wrap it in a blanket and keep it warm for 7–8 hours.
- 4
Chill
Refrigerate at 8–10 °C for 6–7 hours. The texture firms up as it cools.
- 5
Serve
Plain, with fruit, oats and honey, or in your favourite recipes.
Food information
- Net quantity
- 10 g (10 × 1 g)
- Ingredients
- Multi-strain Lactobacillus bulgaricus and Streptococcus thermophilus, isolated from the Balkan nature.
- Allergens
- None declared on the pack. The culture is used with milk.
- Storage
- In a dry and dark place at up to 20 °C, out of the reach of children. No refrigeration needed.
- Best before
- Printed on the box with the batch number.
- Origin
- Made in the EU (Bulgaria)
- Produced for
- ARFA ES LTD, 3 eng. Stoimen Sarafov Str., Sofia, Bulgaria
- Barcode (EAN)
- 5065015759539
Good to know
Do I need a yogurt maker?
No. For yogurt, pour the milk and culture into a jar with a lid, wrap it in a thick blanket and leave it somewhere warm for 7–8 hours — that is the traditional Bulgarian way. A yogurt maker set to 42–43 °C for 8 hours makes it easier. Kefir needs 35–40 °C for 12–14 hours — in a yogurt maker or wrapped in a blanket.
My yogurt came out runny. What went wrong?
Usually one of five things: the milk was too hot when the sachet went in (above 50 °C the culture dies — wait until 43–45 °C); the jar cooled down below about 38 °C while setting; it was moved or opened before 7–8 hours; the milk was skimmed; or the 6–7 hours in the fridge were skipped.
Can I use my yogurt to start the next batch?
You can, but the culture changes with every batch and the yogurt moves away from the traditional taste — the maker of our cultures advises a fresh sachet for each litre. That is why every box holds ten.
Which milk works best?
Whole cow's milk gives the thickest, creamiest result. Pasteurised milk only needs warming; raw milk should be boiled and cooled first; UHT milk works but sets a little thinner; skimmed milk sets thin. Plant milks can ferment, but results vary a lot — full-fat oat or soy milk work best, so try a small batch first.
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Questions about the cultures, a batch that did not set, or working with us? Write to us — we answer within one working day.