Bulgarian Yogurt Starter (Makes 4 Gal / 16 L)

This is my 2nd order. I tried the starter last year, it is the only one which results / brought back my childhood memory. I was searching that taste memory for years in US. This starter result the exact same taste I had in my childhood 50 years ago. As time goes by, I could not find one match that taste from any store until one day I found this brand from Amazon. I sent some back to my mom, she loves it too.

I've tried several yogurt starters, but this one is by far the best. Every single batch turns out perfectly—thick, creamy, and delicious. Highly recommended for anyone who wants to make great yogurt at home.

I've used several different yogurt starters. This is by far the best! I've been using 1/4 teaspoon and six cups of milk. It comes out nice and thick and has a wonderful taste. If you try it, I think you'll be impressed

First of all, it was ordered in the summer and sat in my mailbox for 3 days before I picked it up. This might have been a problem in killing some of the bacteria. Not sure... I don't really have anything to compare it to.That being said I ordered the one gallon and used it for a full gallon of 2% milk. After 24 hours in the incubation, it was still very very runny so I let it sit for another 12 hours.This of course made it more tangy but slightly more thick. I triple-strained it for about 4 hours, scraping the inside of the bag out so the running stuff in the middle could get to the outside of the bag periodically.This is what gave me my thick consistency and removed a lot of the runny whey. I usually do this with all of my homemade yogurt because I like it thick and with a higher protein count.Since I left it for an extra 12 hours in the incubation, it was very very tangy but I did get the consistency I was looking for finally. I should have started with a half a gallon to see if it would have worked better. The bacteria was alive and I did get yogurt, but if I had just done one gallon for 12 hours it would have been extremely runny and not set. Now I have starter for my next batch from this batch which I hope will be a little stronger and I can do my regular timing on it.*** Update!!! I have been using the starter for this yogurt now for almost a year. This is BY FAR the best yogurt! The culture got stronger each time I used it and is now a full-bodied, not tangy at all, smooth as cream, buttery yogurt. It's amazing! I've given a start to 2 family members who love it as well and my other family have ordered some. It DOES take time, but it gains strength! So glad I waited it out and kept using it! Seriously delicious and unlike anything I can find in the stores. The closest I could find was "Fage"? but this is still the BEST!

BACKGROUND/CONTEXT (can skip):Prior to my purchase, I had already been eating about ~20 oz of Greek yogurt daily. I learned about Bulgarian yogurt from a YouTube video comparing Greek and Bulgarian, did some of my own research, and decided to buy some at one of those more local grocery stores that's big on organics/etc. (I don't think the franchised stores even carry Bulgarian yogurt - maybe Whole Foods.) I don't know what it is about Bulgarian yogurt, but there are only like 1-2 brands, and the store employees didn't even know they carried it.Long story short, I've been on a relatively strict low-carb and strict low/no-sugar diet, and Bulgarian seemed like the way to go. One morning I went down a rabbit hole of yogurt-making articles and decided that it was in my wallet's best interest to not be perpetually placed into a state of financial obligation to this yogurt company.HOW I MADE IT:Products:Luvele Pure Plus Yogurt Maker (Not sponsored)Organic Valley Grassmilk - Organic Whole Milk (Half Gallon - Pretty sure this is the only size)Steps: (I kind of just followed the instructions on this yogurt brand's site and changed certain things based on the many other articles I had read)1. I used to do the whole "gentle boiling" and cool to 110F because I read that I'd make thicker yogurt, but I'd rather take the time to do other things.2. Pour the entire half gallon of milk into the 2L glass Luvele (please sponsor me) container. (Note: 0.5 Gal = 1.89271 L)3. Add 1/4 tsp Bacillus Bulgaricus yogurt starter into the milk and hand-stir for just under 4 minutes. (Listen to a song or something if you get bored.) Put the lid on; the lid is pretty air-tight, but not completely. I don't think air ventilation is required since this is fermentation.4. Set temperature on the Luvele Pure Plus (sponsor me; I love your products) to 104F and set the timer for 24 hours.I let my mixture culture for 24 hours because I want to bring the number of carbs down as low as possible.5. Put directly into the fridge after timer goes off and leave it for 8+ hours. DON'T take the lid off and stir your yogurt; I made this mistake the first time, and it was quite liquidy (<- probably still not a word).TASTE/TEXTURE:Tart! I like it. Honestly, I don't usually have it by itself because I mix protein/superfood powder into it, but I do occasionally have a spoonful or two with no additives when I'm getting close to finishing a batch. I couldn't tell the difference between my batch and the store-bought one.Since Bulgarian yogurt isn't strained, it's not going to be as firm as Greek yogurt. It won't be watery as long as you don't mix it before giving it time to set in the refrigerator.CONCLUSION:5/5 I always buy this product when I run out! Cheers~

I tried twice to make yogurt with this product and both times I ended up with extremely runny yogurt. I must have gotten a bad package of starter, I contacted the company and he said it looks like I did everything right, and to try again with the remaining starter in the package.He never offered me a replacement starter, even when i asked. Once again after 12 hours in the yogurt maker it did not work. Very disappointed in this product and sad that I wasted a gallon of milk!!I will go back to making Greek yogurt which I have been making for years and never has this happened.

Thank you for expedient delivery!