Our products have proven quality and origin by renowned Bulgarian companies producing starter cultures for the famous Bulgarian yogurt.

If you want to have good results and have no health problems buy only starter cultures from our store and not from unknown sources.

The quality of the final product depends on the fresh milk used as a source. If the result does not meet your expectation – use another brand of milk.

Sweeteners (sugar, honey), flavorings (orange peel, vanilla, essences) or various spices can be added to the fresh milk intended for curdling, which can then be squeezed (before adding the starter). A matter of taste.

In order to obtain good yogurt, good fresh milk should also be used with pleasant, typical taste and smell. May be whole or skimmed, homemade or bought, cow, sheep, goat, buffalo or mixed, and UHT milk can be used pasteurized.

To get you homemade yogurt of good quality do not use milk with preservatives, vegetable fats and other additives.

For thicker yogurt, a higher fat content in the milk helps. Try whole milk rather than skim or 2% for a creamier texture. Longer initial heating of about 20 minutes before cooling and adding the culture helps steam away more moisture. Allowing the yogurt to sit for a longer period also thickens it, but it tastes more tart.

If you want to achieve thicker yogurt with firm structure, we recommend the usage of milk with high fat and protein content.

The raw milk should be boiled and it is advisable to boil for a few minutes to kill the microorganisms that have fallen into it if there are any.

Raw or pasteurized milk must be boiled then cooled and needs the skin removing this is done to obtain the same consistency of the finished yogurt.

it is not recommended to make yogurt with raw milk!

Ready yogurt can be used as a starter culture for another 1-2 yogurt making one liter two spoons of spoonfuls of starter culture and it’s cooking time is shorter then the starter you are going to lose loses its qualities and is not like the starter culture of sachets and capsules!

In order to guarantee the performance of the starter culture, please store at the recommended conditions in unopened sachets.

Containers for the yogurt must be thoroughly cleaned and washed in order to ensure longer shelf life.

Try the temperature of the milk with a cooking thermometer if you do not have a thermometer to put your little finger and counts the number to 10. You should have your hands clean so as not to pollute milk. If you can endure without burning your finger, then the temperature is perfect, it does not have to be lukewarm if it is lukewarm, the curdling time will increase.

The acidity that you get in raw fruits can make your yogurts go off, that’s why we recommend that you can add fresh fruit just before tasting.

If you use a yogurt maker machine, please follow the instructions for use of the device. If you do not have a yogurt maker, can the milk containers put them in a plastic bag and wrap them with wool blankets as shown in the clip below.

Leave for 5-6 hours without touching or pushing. You should not be stirring it during this time! If the room is cold, you can still keep it for 7 hours.

Put it in the fridge carefully.

It is ready for consumption after 24 hours. Previously, it would be rare.

So you can store it for a few days.

You can see how yogurt is prepared here and here

Why Eat Yogur

Yogurt is healthy and essential for our diet due to its health tips and benefits. It is made out of milk but actually has more benefits than milk does.

Protein

Yogurt contains protein that is crucial for repairing of the cells, tissues and building up muscles. Consuming yogurt is an amazing way of taking in protein thus, very beneficial for fitness freaks.

Vitamins

Why take vitamin B12 supplements when you have it in its natural form in yogurt. Vitamin B 12 improves your skin and nails. It helps hair grow and also improves brain health.

Potassium

Our body requires a balanced amount of sodium and potassium for normal working. Our daily diet contains a lot of sodium in it. Yogurt contains potassium that can help balance out the sodium.

Iodine

Yogurt is rich in iodine. Iodine is the key substance required for good thyroid function, improved metabolism, better digestion and weight loss.

Calcium

Yogurt contains calcium, which is important for our bone health. Calcium also helps lose weight by reducing the amount of fat being stored in our body.