Bulgarian Yogurt Starter (Makes 2 Gal / 8 L)

This a great yogurt starter if you love a tangy yogurt. I've only used 1/4 teaspoon for a half a gallon of milk and I haven't had to add any more starter five batches later. The first time I used the starter it took around 16 hours to set, subsequent batches only took 6 hours. I consistently get very tasty thick firm batches without a yogurt maker. It doesn't seem like there is a lot of product in the tiny package, but it goes a long way. I don't like a very tangy yogurt, just a little tang, so I don't mind the milder flavor you get as you reuse the yogurt as a starter. If you like a very tangy yogurt, I would get the largest size. Update: It's been six months and I have only had to add more starter twice. The first time was because someone ate all of the yogurt before I could make another batch. So I've gone over 4 months of weekly yogurt making without having to add more yogurt starter and it still tastes better than store brought. Excellent deal!

Tasty. Lots of tang. If you are into homemade yogurt this heirloom culture is worth a try. One thing I’d like to point out. The package says it makes up to 2 gallons. Having to measure it out then divide is kind of a pain. My yogurt capacity is one gallon in the instapot. So I just added the whole package. Fermented for 18 hours , and got that tangy flavor my family loves. At 8 hours it had set up nicely, less tang of coarse. Made a second batch using 1/2 gallon of milk and 2 tablespoons of yogurt from 1 st batch and the results were awesome. Actually even better than the first.

4g listed on the pack, but it only contained 3g. Culture worked well though.

Best yogurt I've ever eaten. I've made several batches of yogurt using Bulgarian Yogurt Starter, and I went back to order more. I've used 2% milk and 1% milk. Both milks produced creamy, smooth yogurt. I've cultured the batches 6 hours and 8 hours. Both times made smooth, creamy yogurt. I prefer the 6 hour tang to the 8 hour tang. I've strained the whey off the yogurt and the resulting Greek yogurt was great too. I have purchased the higher priced plain yogurts in health food stores. My opinion is that the yogurt I made with BYS is better than any of them. It was suggested I address the yogurt "sheerness" and "warmth" in my review. I don't know what yogurt "sheerness" and "warmth" are. I know what I like. I like my yogurt made with BYS and will continue to use it. I recommend everyone try it.

I not like

I like it. It's not the best I have tried but it is still pretty good.

This bacterial strain is very good. My yogurt came out thick like I wanted it to.

This was a very easy to use basic yogurt recipe. Heat the milk to 210° F, then cool to 110° F with a bowl of ice water or fridge (keep stirring while cooling) Then add the yogurt starter at the specified measurments to the cooled milk (measure milk before heating) and add to the yogurt incubator and 9 hours later I have a mild, smooth, mild tart tasting yogurt. A little thinner than greek yogurt, but, still on the thicker side of the spectrum. I have strained the final incubated bulgrian yogurt and not strained it. The yogurt is more tart and a little bit thinner when I do not strain it. Strained or not, both leave me with empty yogurt jars and a need to use my side of starter to make a fresh batch. I would suggest 2 tbs of yogurt reserves, per 1/2 gallon of milk, to make the next batch of yogurt.