Make Your Own Bulgarian Yogurt at Home
A centuries-old tradition, now in your kitchen
Discover the rich flavour and time-honoured tradition of authentic Bulgarian yogurt, made easily in your own kitchen. Celebrated for generations for its distinctive taste, creamy texture and unique live cultures, Bulgarian yogurt is one of the world's most treasured fermented foods.
About Bulgarian Starter
Starters come in convenient sachets containing a perfectly balanced culture blend and nothing more. They are free from preservatives, additives, artificial colours and flavours, contain no GMO ingredients, and are also soy free, gluten free, Halal and Kosher.
Each box of Bulgarian Starter contains 12 sachets, with each sachet culturing up to 2 litres of homemade yogurt. As an heirloom starter with live active bacteria, it can be recultured using yogurt from your previous batch for as long as you wish. Simply reserve ¼ cup of freshly made yogurt in the refrigerator and use it as the starter for your next batch.
Whether you're making homemade yogurt for the very first time or you're an experienced fermenter, Starter Health makes the process simple, reliable and rewarding. With step-by-step instructions, helpful video and expert support, you'll have everything you need to confidently bring traditional culturing into your kitchen and enjoy fresh, delicious yogurt whenever you like.
Dairy Free Yogurt
You can also make dairy-free homemade yogurt with this Bulgarian starter. Although the starter culture is grown in dairy, the trace amount of milk present is consumed by the beneficial bacteria during the fermentation process.
Ingredients
2 litre (2.1 qt) of full cream milk (whole or half and half)
1 packet of Bulgarian Starter
Directions
1/ Preparation
Before you begin it is important to sterilise the Luvele yogurt making glass jar, lid, and any utensils you use, in hot water. Pouring boiling water over everything is sufficient. The danger of not sterilising is that other bacteria may overpower your starter culture and affect the quality of your yogurt.
2/ Measure Milk
Measure the quantity of milk required for your Luvele yogurt maker and pour into a large, clean saucepan.
3/ Heat and hold the milk at 82°C (180°F)
Use a thermometer. Note, as you become more confident with heating milk to make yogurt you will be able to judge when the milk is nearing 82°C (180°F) because it will begin to swell and rise in the pot (just before it simmers). Hold the heat at this temperature for anywhere between 2 - 10 minutes. The longer the better. Holding the milk at this high temperature allows the milk proteins to denature which thickens the yogurt.
4/ Cover the milk & let cool to below 43°C (109°F)
It is fine if the milk cools down well below 43°C or even goes cold, it just mustn't be too hot. Temperatures above 44°C will kill the starter culture.
5/ Add the starter culture and whisk
Open the sachet and empty the entire contents into the milk. Whisk vigorously to evenly disperse.
6/ Pour the milk into the yogurt making jar
Put the lid firmly on and place the yogurt jar into your yogurt maker.
7/ Pour water slowly into the base.
The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker.
8/ Place the cover lid on top.
The milk is now ready to begin fermentation.
9/ Set the time & temperature.
Use the digital control panel to set the temperature to 43° C (109° F), and the time to 8-hours.
10/ When the timer goes off, the fermentation is complete.
Condensation will have collected under the cover lid. Please take care removing it and allow the water to drip into the water bath, instead of your bench! Switch the yogurt maker off and remove the yogurt jar. Be gentle with the warm yogurt and don’t stir it or else it won’t set in a perfect white mass.
11/ Place the jar in the fridge for at least 6 hours to chill and set.
Then enjoy!
