---
product_id: 65199143
title: "Yogurt Starter Cultures - Pack of 5 Freeze-Dried Culture Sachets for Authentic Bulgarian Yogurt(5 sachets)"
brand: "natural probiotic selection"
price: "€ 21.06"
currency: EUR
in_stock: true
reviews_count: 12
category: "Natural Probiotic Selection"
url: https://www.desertcart.fi/products/65199143-yogurt-starter-cultures-pack-of-5-freeze-dried-culture-sachets
store_origin: FI
region: Finland
---

# One sachet per quart of yogurt Live active probiotic cultures Freeze-dried for long shelf life Yogurt Starter Cultures - Pack of 5 Freeze-Dried Culture Sachets for Authentic Bulgarian Yogurt(5 sachets)

**Brand:** natural probiotic selection
**Price:** € 21.06
**Availability:** ✅ In Stock

## Summary

> 🥄 Cultivate Culture, Craft Wellness: Your DIY Bulgarian Yogurt Revolution!

## Quick Answers

- **What is this?** Yogurt Starter Cultures - Pack of 5 Freeze-Dried Culture Sachets for Authentic Bulgarian Yogurt(5 sachets) by natural probiotic selection
- **How much does it cost?** € 21.06 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.fi](https://www.desertcart.fi/products/65199143-yogurt-starter-cultures-pack-of-5-freeze-dried-culture-sachets)

## Best For

- natural probiotic selection enthusiasts

## Why This Product

- Trusted natural probiotic selection brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Pure & Clean Formula:** Lab-made, additive-free, gluten-free, GMO-free, and vegetarian-friendly for mindful, health-conscious living.
- • **Effortless Yogurt Crafting:** Each sachet effortlessly cultures 1 quart of creamy, slightly tart yogurt—perfect for your home yogurt maker or any appliance.
- • **Authentic Bulgarian Probiotics:** Harness the power of Lactobacillus delbrueckii subsp. Bulgaricus & Streptococcus thermophilus for gut health and rich flavor.
- • **Comprehensive Support & Community:** Access expert guidance and video tutorials online—join a growing tribe of yogurt artisans elevating their kitchen game.
- • **Consistent & Customizable Results:** Re-culture your yogurt to adjust tanginess and creaminess, achieving your perfect homemade batch every time.

## Overview

This pack of 5 freeze-dried yogurt starter culture sachets delivers authentic Bulgarian probiotic strains that enable you to create thick, creamy, and slightly tart yogurt at home. Designed for use with any yogurt-making appliance, each sachet cultures one quart of yogurt and supports multiple re-cultures for consistent, customizable flavor. Free from additives, gluten, and GMOs, it’s a pure, vegetarian-friendly blend made in a controlled lab environment, backed by expert online support to perfect your homemade probiotic experience.

## Description

Yogurt Starter Cultures - Pack of 5 Freeze-Dried Culture Sachets for Authentic Bulgarian Yogurt(5 sachets) : desertcart.co.uk

Review: Great yogurt starter! - I am a complete novice and had made yogurt only a few times previously using store bought yogurt as a starter culture. After having a couple of failures with the store bought yogurt I decided to try this powdered culture. Following the instructions on the packet - boiling then cooling whole milk and allowing it to sit in my yogurt maker at 42C for the suggested time of 12 hours for first use, I was very pleased with the results - a really nice thick yogurt. The first yogurt I would say lacked a little flavour and was a little too acidic but after re-culturing a couple of times the yogurt tasted more to my liking. When re-culturing the yoghurt it only took only 4 hours. I am now on my fifth re-culture and it has provided consistent results every time after four hours incubation. You don't get much in the way of instructions with the sachets, but the manufacturer does have a website (details printed on the pack) with a lot of useful yogurt making information, including videos, should you need more help. Overall very pleased with this product and its ability to provide consistent results.
Review: First batch quite tangy - You get lots of email help with this. Works a treat. Made the first batch giving it 36 hours as recommended to activate a dried culture. It set ok, in fact the best set I've had in the couple of months I've been making yoghurt. However, and I think this down to the culturing time, it was on the tangy side - I prefer it less tangy. The set part is quite creamy. The instructions tell me that subsequent batches can be made in less time maybe 3 to 8 hours - so, maybe, not so tangy. Meanwhile I'm straining the whey off the first batch to make a creamier taste. I filled an ice cube tray with some of it to make a culture starter which doesn't need so long to activate. The freezing doesn't kill the bacteria - justs puts it on hold for a while. Instructions on the web suggest a couple of cubes will start the next batch, if so then I have about 8 starters lined up. As a matter of interest I made the yoghurt by putting the jars in my airing cupboard to keep warm. Not quite the recommended 42 degrees but it seemed happy enough. I used to use a thermos overnight but a fully set yoghurt wouldn't come out to play very easily. Hence I put the jars in the airing cupboard as a trial. I'm getting more and more into this yoghurt making now - I bought an electric yoghurt maker with temperature setting and timer - you can find it on desertcart - the shop is local to me so I saved on postage, as it isn't on prime, and parking was only £1 (saved £2 there). The machine is making the next batch from the sachets even as I type. For flavouring I use the Walden Farms Near Zero sauces (Also available on desertcart) as I'm type 2 diabetic and the less sugar the better. Plus, the Walden farms stuff is very very good (Gluten free too). My local shop has yoghurt flavourings so I'll check them out when the sauces have finished. Would I recommend - yes indeed. I'm looking foward to trying different cultures to see what flavours they produce. Meanwhile the gut is saying thank you for the live bacteria. EDIT: Just had a bowl of the yoghurt strained of whey - so creamy, so very very creamy.

## Features

- Use with all yogurt-making appliances
- Contains live active bacteria like ''Lactobacillus delbrueckii subsp. Bulgaricus'' and ''Streptococcus thermophilus''
- One sachet is enough to make 1 quart of plain, slightly tart in taste yogurt and re-cultured after
- Suitable for vegetarians and SCD diet
- Pure bacterial blend of cultures made in laboratory environment away from additives, maltodextrin, gluten and GMO

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B01M094UDS |
| Country of origin | Bulgaria |
| Cuisine | Bulgarian |
| Customer Reviews | 4.2 4.2 out of 5 stars (258) |
| Date First Available | 24 Sept. 2016 |
| Manufacturer | Natural Probiotic Selection |
| Manufacturer reference | Natural Probiotic Selection |
| Package Information | Pouch |
| Product Dimensions | 7.5 x 0.01 x 8 cm; 10 g |
| Serving Size | 5 cups |
| Units | 5 count |

## Product Details

- **Age range (description):** 12 years and up
- **Allergen information:** Contains: Lactose
- **Brand:** Natural Probiotic Selection
- **Item weight:** 10 Grams
- **Number of items:** 1
- **Package information:** Pouch
- **Package weight:** 0.02 Kilograms
- **Region of origin:** European Union
- **Speciality:** Gluten Free
- **UPC:** 700425220310

## Images

![Yogurt Starter Cultures - Pack of 5 Freeze-Dried Culture Sachets for Authentic Bulgarian Yogurt(5 sachets) - Image 1](https://m.media-amazon.com/images/I/81CdNrcVhuL.jpg)

## Questions & Answers

**Q: What are the specific strains contained within? Thanks**
A: I assume it's as described in the advert. It's the only information I have.

**Q: Can you use this with Long life milk?**
A: John is wrong. UHT milk is perfect because you don’t need to heat treat yourself. They even have organic at my store.

**Q: Have they got a use by date??**
A: Yes they have and it's a good long one. My current pa co show a use by date of April 2020.

**Q: Can this be made with almond, coconut or oat milk?**
A: I haven't tried that myself but extensive advice is available at the culture makers web site: https://www.yogurtathome.com/howtomake

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great yogurt starter!
*by P***B on 14 November 2024*

I am a complete novice and had made yogurt only a few times previously using store bought yogurt as a starter culture. After having a couple of failures with the store bought yogurt I decided to try this powdered culture. Following the instructions on the packet - boiling then cooling whole milk and allowing it to sit in my yogurt maker at 42C for the suggested time of 12 hours for first use, I was very pleased with the results - a really nice thick yogurt. The first yogurt I would say lacked a little flavour and was a little too acidic but after re-culturing a couple of times the yogurt tasted more to my liking. When re-culturing the yoghurt it only took only 4 hours. I am now on my fifth re-culture and it has provided consistent results every time after four hours incubation. You don't get much in the way of instructions with the sachets, but the manufacturer does have a website (details printed on the pack) with a lot of useful yogurt making information, including videos, should you need more help. Overall very pleased with this product and its ability to provide consistent results.

### ⭐⭐⭐⭐⭐ First batch quite tangy
*by B***N on 5 January 2018*

You get lots of email help with this. Works a treat. Made the first batch giving it 36 hours as recommended to activate a dried culture. It set ok, in fact the best set I've had in the couple of months I've been making yoghurt. However, and I think this down to the culturing time, it was on the tangy side - I prefer it less tangy. The set part is quite creamy. The instructions tell me that subsequent batches can be made in less time maybe 3 to 8 hours - so, maybe, not so tangy. Meanwhile I'm straining the whey off the first batch to make a creamier taste. I filled an ice cube tray with some of it to make a culture starter which doesn't need so long to activate. The freezing doesn't kill the bacteria - justs puts it on hold for a while. Instructions on the web suggest a couple of cubes will start the next batch, if so then I have about 8 starters lined up. As a matter of interest I made the yoghurt by putting the jars in my airing cupboard to keep warm. Not quite the recommended 42 degrees but it seemed happy enough. I used to use a thermos overnight but a fully set yoghurt wouldn't come out to play very easily. Hence I put the jars in the airing cupboard as a trial. I'm getting more and more into this yoghurt making now - I bought an electric yoghurt maker with temperature setting and timer - you can find it on Amazon - the shop is local to me so I saved on postage, as it isn't on prime, and parking was only £1 (saved £2 there). The machine is making the next batch from the sachets even as I type. For flavouring I use the Walden Farms Near Zero sauces (Also available on Amazon) as I'm type 2 diabetic and the less sugar the better. Plus, the Walden farms stuff is very very good (Gluten free too). My local shop has yoghurt flavourings so I'll check them out when the sauces have finished. Would I recommend - yes indeed. I'm looking foward to trying different cultures to see what flavours they produce. Meanwhile the gut is saying thank you for the live bacteria. EDIT: Just had a bowl of the yoghurt strained of whey - so creamy, so very very creamy.

### ⭐⭐⭐⭐⭐ Very impressed
*by R***T on 21 November 2019*

So basics first - the product arrived as expected. It has a good long shelf-life. I make yoghurt using UHT skimmed milk. UHT to save having to heat the milk as it is already devoid of bacteria, and skimmed to help reduce the fat content of my diet. To make a litre of yoghurt, I also add five tablespoons of skimmed milk powder which adds body and protein, but not fat (that's my theory, anyway, but I'm not a nutritionist!). For years I have been using a well-know brand of live organic yoghurt as my starter, but in recent weeks the yoghurt I have been making from that has become extremely thin and watery. Pretty unpleasant, TBH. So I made my first batch using this culture as usual. Five tbs skimmed milk powder topped up to a litre with UHT skimmed. I use an EasiYo set up (container and insulated fermenting chamber), but don't want to buy their kits which are expensive. After eight hours the milk had clearly begun to ferment, but was thin. However, the kit says that for the first batch it can take up to 24 hours as the bacteria have to become rehydrated and activated before they can do their work - subsequent times are reduced using the resultant yoghurt as a starter (as opposed to using a freeze-dried culture). So I simply put the yoghurt back into the insulated chamber with a fresh batch of boiling water after the first lot had cooled. Now, after 24 hours I have some really great yoghurt. It is quite thick in texture and has a good flavour - just the right amount of sourness to give a mild but flavoursome yoghurt. I am very pleased with my purchase. Although buying the cultures like this is a bit more expensive than buying a yoghurt, the cost is negligible because I will make yoghurt from this batch for several weeks (usually until I go away from home for a week or more and the yoghurt sits for too long in the fridge). Might even treat myself to a full-fat batch for Christmas.

## Frequently Bought Together

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*Product available on Desertcart Finland*
*Store origin: FI*
*Last updated: 2026-02-28*