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Q: Are you able to use old batch to start a new batch?

Hello Dear,The final product could be used as a starter culture for multiple times / our advice is 2-3 times / . Add 1 or 2 table spoons in 1 Liter boiled and cooled down milk, as described on the package. The fermentation time in this case is 2 to 3 hours shorter.Best regards

Q: Can I use it with plant based milk?

Dear Ilango/Martina , Thank you for come to us. The manufacturer recommendation is to use organic milk. We have feedback from customers make yogurt with plant milk successful. The choice is yours! If you have any questions we will be happy to assist you. Best wishes, E-trading team

Q: Disculpen tengo una consulta sobre el transporte, para que el producto llegue a mi destino debe de estar refrigerado???

Dear Elizabeth, Thank you for your interest in our products! In relation to your question - we offer two methods of delivery - Standard delivery with postal services and expedited delivery with DHL Express (using this method, the packages arrive within 1-3 working days). The product's shelf life is: - 1 year from the date of manufacture, if stored at up to 20 degrees C; - 2 years from the date of manufacture, if stored at up to 10 degrees C; Our products are manufactured and shipped directly from Bulgaria, being stored in refrigerators at the temperature of 8 degrees C. The package contains 10 three-layered foil sachets, preserving the starter culture from spoiling during the transit of the package and we guarantee its suitability! If you have any more questions please do not hesitate to contact us again! Best regards, E-Trading

Q: Can we use that starter with organic whole milk from the grocery store ( not raw)?

Hello Dear Jardin,To ensure a good quality of your homemade yogurt, the milk you use must be free from preservatives, antibiotics and other additives. Do not use milk which contains milk powder or vegetable fats. Use only organic milk. Our recommendation - to obtain a stable quality and safe product is best to use ultra-pasteurized milk in aseptic packaging which meets the requirements of industrial sterility.Choose a whole milk, preferably long-life UHT.Raw (fresh) or pasteurised milk must be boiled then cooled and needs the skin removingLong-life sterilised milk: UHT whole milk results in firmer yogurts.Using semi-skimmed milk will result in less firm yogurts.Pasteurised milk: this milk gives a more creamy yogurt with a little bit of skin on the top.Raw milk (farm milk): this must be boiled. It is also recommended to let it boil for a long time. It would be dangerous to use this milk without boiling it. You must then leave it to cool before using it.Best regards

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Description

🥄 Craft Your Own Creamy Delight!

EASY TO USE - Just mix with milk and let the magic happen!
AUTHENTIC TASTE - Experience the rich heritage of Bulgarian yogurt in every bite.
HEALTH BENEFITS - Boost your gut health and immunity with natural probiotics.
VERSATILE USAGE - Perfect for smoothies, soups, or as a creamy topping.
ECO FRIENDLY CULTURES - Sourced from pristine Bulgarian regions for quality you can trust.

This Bulgarian Yogurt Starter Culture allows you to create authentic probiotic yogurt at home, with 10 sachets that can ferment up to 50 liters of milk. Made from Lactobacillus bulgaricus, it promotes gut health and offers a thick, creamy texture, perfect for a variety of culinary uses.