Skip to content

Made in Bulgaria · Ships from Sofia

Starter set

Yogurt & Kefir Starter Set

One box of each · 20 × 1 g sachets · up to 20 litres

Not sure which one you'll prefer? This set has one box of each: thick, spoonable Bulgarian yogurt and light, pourable kefir.

Twenty sachets in all, each one for a litre of milk.

Order direct from us

€23.95(€27.90 if bought separately)

Prices include VAT.

Delivery to Ireland with An Post: €7.49, free from €45.

Pay by card, Apple Pay or Google Pay. Shipped from Sofia in 1–2 working days.

1
  • Ships from Sofia in 1–2 working days
  • 14-day withdrawal, 30-day promise
In the set
1 × Yogurt Starter Culture, 1 × Kefir Starter Culture
Sachets
20 × 1 g (10 of each)
Makes
Up to 20 litres
Yogurt
7–8 hours at 42–45 °C
Kefir
12–14 hours at 35–40 °C
Free from
GMO, gluten

How to use the set

Step 1, heat the milk: warm 1 litre of fresh milk to the required temperature.
Step 2, add the sachet: pour in one sachet of starter culture and stir gently for 3–4 minutes.
Step 3, ferment: let the mixture rest at a steady warm temperature, in a yogurt maker or an insulated container.
Step 4, chill: refrigerate the batch to set the texture.
Step 5, enjoy: serve plain or with fruit, oats or honey.

Exact temperatures and times

  1. 1

    Pick your culture

    One sachet per litre of whole milk, either way. Yogurt sets warmer and faster; kefir cooler and slower.

  2. 2

    Warm the milk

    Boil fresh milk and let it cool — to 43–45 °C for yogurt, 35–40 °C for kefir. Pasteurised milk only needs warming.

  3. 3

    Stir in a sachet

    Stir gently for a few minutes so the culture spreads evenly.

  4. 4

    Let it set

    Yogurt: 7–8 hours wrapped in a blanket, or 8 hours at 42–43 °C in a yogurt maker. Kefir: 12–14 hours at 35–40 °C.

  5. 5

    Chill and serve

    Refrigerate. Yogurt firms up over 6–7 hours; kefir stays pourable.

Homemade yogurt with Pambiotic

Food information

Net quantity
2 × 10 g (20 × 1 g)
Ingredients
Yogurt box: multi-strain Lactobacillus bulgaricus and Streptococcus thermophilus. Kefir box: active bacterial and yeast culture (Lactococcus lactis subsp. lactis and subsp. cremoris, Leuconostoc mesenteroides subsp. cremoris) and kefir grains.
Allergens
None declared on the pack. The culture is used with milk.
Storage
In a dry and dark place at up to 20 °C, out of the reach of children. No refrigeration needed.
Best before
Printed on the box with the batch number.
Origin
Made in the EU (Bulgaria)
Produced for
ARFA ES LTD, 3 eng. Stoimen Sarafov Str., Sofia, Bulgaria

Good to know

What is the difference between the yogurt and the kefir starter?

The yogurt starter uses Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus; it sets at 42–45 °C in 7–8 hours into thick, spoonable yogurt. The kefir starter is a bacterial and yeast culture based on Lactococcus lactis; it sets at 35–40 °C in 12–14 hours into a lighter, drinkable kefir. Neither needs special equipment.

How much can I make with one box?

Each box holds 10 sealed 1 g sachets and one sachet sets 1 litre of milk — so up to 10 litres per box.

Do I need a yogurt maker?

No. For yogurt, pour the milk and culture into a jar with a lid, wrap it in a thick blanket and leave it somewhere warm for 7–8 hours — that is the traditional Bulgarian way. A yogurt maker set to 42–43 °C for 8 hours makes it easier. Kefir needs 35–40 °C for 12–14 hours — in a yogurt maker or wrapped in a blanket.

How should I store the sachets?

In a dry and dark place at up to 20 °C, away from the cooker, the dishwasher and direct sun. They do not need the fridge. The best-before date and batch number are printed on the box; shelf life is 24 months from production.

More answers in the FAQ

You may also like

Let's talk

Questions about the cultures, a batch that did not set, or working with us? Write to us — we answer within one working day.

We use what you write only to answer you — see our privacy policy.