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This Bulgarian yogurt starter makes genuine Bulgarian yogurt (kiselo mlyako) of exceptional quality with classic Bulgarian yogurt taste, thickness, acidity and aroma. The yogurt is thick and creamy in nature and has an impeccable taste with just the perfect balance between being mild and tart. It is unlike any other yogurt you’ve ever tried. This is an authentic classic original Bulgarian heirloom yogurt starter culture made with naturally sourced lactic acid cultures, isolated from natural sources in ecologically preserved areas in Bulgaria. It is produced and packed in Bulgaria. Each pack contains loose powder mix, in perfect proportions, of the two strains required to make Bulgarian yogurt — lactobacillus bulgaricus and streptococcus thermophilus. It makes thick, creamy and absolutely delicious yogurt. The starter is organic and fully natural with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is gluten free. This is a heirloom yogurt starter with live active bacteria, which means that you can reuse yogurt from your previous batch to culture your new batch, for as long as you wish. Best Before : Feb 2025. Ingredients: Live active lactic acid cultures (lactobacillus bulgaricus and streptococcus thermophilus) Storage: Store in freezer. Take out as much as you need in order to make yogurt, then reseal and refreeze the remaining starter for later. The starter has 2 years of shelf live. Packed Size 3-Grams/4-Litres[Yogurt Starter Double] Traditional Yogurt Making Instructions Use this method if you prefer to make your Bulgarian yogurt the traditional way, manually or with the help of a yogurt-making machine. This is the traditional method to make yogurt manually. If you are using a yogurt-making machine, just follow the instructions that came with the machine. If you are having issues with the traditional method or would like to try the failproof manual method 1. Bring the milk to a gentle boil. Milk boils at about 212°F / 100°C. Be careful not to burn it, otherwise your yogurt will inherit the burnt taste. Note: You are doing this in order to kill any existing bacteria in the milk, which could react with the starter strains. You are also doing it because heating the milk denatures its proteins and realigns its fat molecules in a way that makes a more superior yogurt. 2. Let the milk cool down on its own to 110°F / 43°C. You can process it in the same container or move it to separate containers for incubation. One-quart/liter mason jars work best. Note: The easiest way to test for the right temperature is to dip your pinky finger in the milk – if you can comfortably hold it in for 5 seconds, then the milk is just right. 3. Add the starter from the pack to the milk and gently stir until it dissolves. Note: At no time whisk. Whisking introduces air bubbles into the milk and that slows down incubation. 4. Cover your containers loosely with their lids or a towel. Do not close them air-tight. Towel is better to use because it allows air to still go in, which speeds up activation a bit. 5. Cover and wrap the containers in blankets well to minimize heat loss. Make sure there is blanket underneath them as well. Keep out of draft. Note: During incubation the temperature should ideally remain unchanged at 110°F / 43°C or very slowly decrease over time. 6. Yogurt will take about 6-8 hours to set. Note: Yogurt has set when it separates cleanly from the sides of the jar when you tilt the jar. Keep in mind that the colder the environment, the longer your yogurt will take to set. 7. Move the yogurt to the fridge and keep it there for at least 2 hrs before eating it. Cooling the yogurt will help it thicken and improve its taste. 8. Enjoy! Do not forget to save a cup of the ready-made yogurt to use for making your next batch! Keep that in the fridge and make sure you use it to make your new yogurt within 3-4 days to ensure all bacteria is viable and in great condition. Note: If using raw milk keep in mind that it will likely have residual bacteria in it that may interfere with the strains in the starter. In that case, we suggest doubling the amount of starter needed for your volume so you can make sure the strains from the starter dominate the rest
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