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Its easy to make your own homemade yogurt with this great culture

Bulgarian Yogurt Culture (Y1)

4.73 stars, based on 26 reviews
A delicious, rich, creamy and tangy yogurt which may be recultured. CULTURE INCLUDES: Lactose, bacterial cultures (s.thermophilus, l.bulgaricus), and probiotic bacterial cultures (Bifido lactis, L. rhamnosus)YIELD: Each packet will set as little as...
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Reviews 21-26 of 26

Tastes Great

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This is the culture I like to use when I am going to make Greek yogurt.

The best cream top yogurt

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  • Quality
  • %20taste
  • %20economical
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From: Boston, MA
I have tried all the yogurt varieties available on this site and have settled on the Bulgarian as my favorite. I like that I can re-culture it and that the mother culture keeps for a long time in the fridge without losing it's efficacy or texture. I make cream top yogurt from unhomogenized milk, using this culture, which is absolutely divine!

Too Simple

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As a beginner I was looking for something versatile. Everything I read about the Bulgarian yogurt like draining it to make Greek and the flavor sounded good to me. I use my instant pot pressure cooker to make my yogurt. One + gallon at a time using non fat milk. The cooker is programed to culture for 8 hours and then turn off. I cook in the evening and leave the yogurt in the pot all night. The next day I pour the yogurt into a 14 inch nylon nut milk bag and drain for several hours until it becomes the consistency of whipped cream cheese. The first thing I do when the draining is done is take about 3 table spoons of the yogurt and put it into a small plastic container and put it in the freezer. I always keep 3 containers in the freezer to stay ahead of the game. It always recultures and seems to get better every time. It seems to me that some of you are over doing it with adding this and that and buying a new packet of starter every time you want to make yogurt. Keep it simple. One of the reviewers has been using the same culture for over a year and is one of the people who inspired me to use the Bulgarian Y1 starter. Thank you

Will use thickener next time

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Produces a mild, slightly tangy yogurt. I did not have a yogotherm, so I used a cooler instead and it worked well. Final product was a little runny (although this was my first attempt at yogurt so I cannot compare with other products)... I will use some milk powder as a thickener next time.

Wow!

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Pros:
  • Thick
  • Tangy
  • Easy to use
  • No straining required
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  • The yogurt gets eaten too fast!
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<p>When I first started making yogurt, I could only find one culture that did not contain casein or milk powder (I have a cows milk allergy). I did find one, eventually, and was using it. I needed a lot of thickeners to keep it from being too soupy, and a couple months back I used the last jar instead of re-culturing! Oops! Then I ordered this culture, figuring it would make a yogurt pretty similar. I was surprised! I needed less than 1/3 the thickeners to make it thick, and it was tangy and sweet all at the same time. That is using goat milk, by the way. My son absolutely loves this (he is ten months old) and as soon as he sees a jar his mouth is already wide open.</p><p>My recipe:</p><p>5C Goat milk</p><p>1tbs Tapioca starch</p><p>1/2tbs cornstarch</p><p>1/4-1/3C Sugar/sweetener</p><p>This recipe fills all 7 jars to the top in an euro yogurt maker.</p><p>Steps: Add a quart of milk to a wide bottom pot. Add sugar if using, and bring the milk up to 180°F as fast as possible. As the milk temp is rising, add the starches and 1/2C milk to a bowl. Stir well, and add to the milk. During this step, keep the milk moving so it does not scorch. Leave at 180°F for 5-8 minutes, and then remove from heat. During this step, the milk will have thickened slightly (not much, and it really is not too noticeable at the moment).</p><p>Step 2) Let the milk cool for 10 minutes.</p><p>Step 3) prepare an ice bath OR put the covered pot into the snow in the winter. Let the temp drop to 112°F.</p><p>Step 4) Add 1 jar of prepared yogurt OR 1 packet of this culture into the remaining 1/2C of milk. Stir well. Add to the thickened milk.</p><p>Step 5) strain the yogurt through a sieve to remove any possible clumps that may have come from the yogurt jar or from thickening the milk. This step is optional, but I prefer to have a clump free, smooth yogurt.</p><p>Step 6) Pour the yogurt into the jars. Follow the manufacturers instructions on the use of your yogurt maker. Culture from 8-15 hours. I really like 13 hours, tangy thick and sweet.</p>

Yogurt culture

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Excellent flavor to my yogurt! Very creamy and with just enough TANG.

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Reviews 21-26 of 26