Thick & spoonableYogurt Starter Culture
Traditional Bulgarian · 10 × 1 g sachets · up to 10 litres
Traditional Balkan cultures
Real Bulgarian yogurt, made in your kitchen
One sachet, one litre of milk, one night. Our yogurt and kefir starter cultures are made in Bulgaria — the home of Lactobacillus bulgaricus.
- 10 sachets = 10 litres
- No yogurt maker needed
- Available on Amazon.co.uk
7–8 hours
from milk to yogurt
Ten minutes of work
How it works
No special kit. A pot, a jar and a warm blanket will do.
1. Warm the milk
A litre of whole milk, heated to 43–45 °C for yogurt or 35–40 °C for kefir.
2. Stir in a sachet
One 1 g sachet per litre. Stir gently for a few minutes.
3. Leave it overnight
Yogurt 7–8 hours kept warm; kefir 12–14 hours at 35–40 °C.
4. Chill and enjoy
6–7 hours in the fridge and it is ready to eat.
Yogurt or kefir?
Yogurt sets warm and fast into something you eat with a spoon. Kefir sets slower and cooler into a light, drinkable kefir with a gentle tang. Watch both being made in a home kitchen.
See the difference side by sideOur starters
Choose your culture
Each box holds 10 sealed 1 g sachets. Each sachet sets one litre of milk.
Thick & spoonable
Light & pourableKefir Starter Culture
Traditional Balkan · 10 × 1 g sachets · up to 10 litres
Not sure which one? Find your culture in 30 seconds
A piece of Bulgarian tradition for your table
Since 1905
The bacterium named after Bulgaria
In 1905 the Bulgarian doctor Stamen Grigorov looked at his village's home-made yogurt under a microscope and described the bacterium that sets it. It was named Lactobacillus bulgaricus. Our cultures are made in Bulgaria and carry that same tradition.
Read our storyMade for
Who makes their own?
Families
A litre a night, made the way grandmothers in Bulgaria still do.
First-timers
Measured sachets and clear steps — no kit, no guessing.
Home cooks
Your own yogurt for sauces, marinades, baking and dips.
Lovers of Balkan food
Tarator, ayran and strained yogurt start with a good jar.
For shops & brands
Wholesale & private label
Pambiotic cultures for your shelf, at trade prices — or the same Bulgarian cultures under your own brand.
Recipes & guides
From our kitchen
How to make Bulgarian yogurt at home
A step-by-step guide to thick, tangy Bulgarian yogurt with one sachet and a litre of milk — with or without a yogurt maker.
What is Lactobacillus bulgaricus?
Meet the bacterium that gave Bulgarian yogurt its name: who found it, what it does in milk, and why it needs a partner.
Kefir vs yogurt: what's the difference?
Kefir and yogurt both start with milk and a culture, but they set at different temperatures, take different times and taste very different.
Quick answers
Which milk, how warm, how long it keeps — the questions people ask first.
Read the FAQLet'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.