---
product_id: 65456401
title: "Yogurt Starter Cultures - Freeze-Dried Cultures for Balkan Style Plain Yogurt"
brand: "natural probiotic selection"
price: "$1.36"
currency: USD
in_stock: false
reviews_count: 13
url: https://www.desertcart.us/products/65456401-yogurt-starter-cultures-freeze-dried-cultures-for-balkan-style-plain
store_origin: US
region: United States of America
---

# One sachet per quart of yogurt Live active probiotic cultures Freeze-dried for max freshness Yogurt Starter Cultures - Freeze-Dried Cultures for Balkan Style Plain Yogurt

**Brand:** natural probiotic selection
**Price:** $1.36
**Availability:** ❌ Out of Stock

## Summary

> 🥄 Cultivate your own creamy tradition — because ordinary yogurt just won’t do!

## Quick Answers

- **What is this?** Yogurt Starter Cultures - Freeze-Dried Cultures for Balkan Style Plain Yogurt by natural probiotic selection
- **How much does it cost?** $1.36 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.us](https://www.desertcart.us/products/65456401-yogurt-starter-cultures-freeze-dried-cultures-for-balkan-style-plain)

## 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

- • **Diet-Friendly:** Perfect for vegetarians and those on the SCD diet, supporting your healthy lifestyle.
- • **Versatile & Easy:** Compatible with all yogurt makers and suitable for whole dairy & soy milk.
- • **Pure & Clean Cultures:** Lab-grown, GMO-free, gluten-free, and additive-free for a truly natural probiotic boost.
- • **Authentic Balkan Flavor:** Experience the rich, creamy taste of traditional Balkan yogurt right at home.
- • **Sustainable Reculturing:** Use each batch to start the next—enjoy endless homemade yogurt with one sachet.

## Overview

This pack of freeze-dried yogurt starter cultures contains live Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus, designed to produce authentic Balkan-style plain yogurt. Each sachet cultures 1 quart of milk, is free from additives, gluten, and GMOs, and supports vegetarian and SCD diets. Compatible with all yogurt makers, it enables easy, sustainable homemade yogurt with a mild, creamy texture and probiotic benefits.

## Description

Product Description YOGURT STARTER CULTURES FOR BALKAN STYLE PLAIN YOGURT Yoghurt Starter Cultures for Authentic Plain Balkan Style Yogurt Use with all kind of Yoghurt Making Devices International step-by-step directions Yogurt App Customer service and coaching YouTube animated video explainers Support forum Pure bacterial blend of cultures made in laboratory environment, away from additives, maltodextrin, gluten and GMO Suitable for vegetarians and SCD diet Balkan style yogurt starter - 1 sachet For Home Crafted Yoghurt with Mild Taste and Creamy Texture Yoghurt is a dairy food/drink made authentically by fermentation of Whole Dairy Milk which is triggered by Lactic bacteria. The bacteria in the starter will process the lactose in the milk and the side product ''Lactic Acid'' will thicken the fats in the Milk Contains live lactic bacteria like ''Lactobacillus delbrueckii subsp. Bulgaricus'' and ''Streptococcus thermophilus'' It works best with Whole Dairy Milk and Soy Milk with no preservatives and additives. 1 sachet make 1L (approx 1 quart ) of Yogurt Then Every single spoon from the first batch can be recultured many times Convenient Packages for Everyone Yogurt Starter Cultures - Pack of 3 Freeze-dried Culture Sachets for Balkan Style Plain Yoghurt Ideal for Beginners and Testing Yogurt Starter Cultures - Pack of 5 Freeze-dried Culture Sachets for Balkan Style Plain Yoghurt G reat for Beginners and Large batches Yogurt Starter Cultures - Pack of 10 Freeze-dried Culture Sachets for Balkan Style Plain Yoghurt For Yogurt Lovers and even Larger batches Yogurt Starter Cultures - Pack of 12 Freeze-dried Culture Sachets for Balkan Style Plain Yoghurt Only for addicted to yogurt and healthy eating. Do not take if not... Yearly supply (if you reculture each sachet 4 times per month) How to Make Yogurt at Home Step-by Step Tutorial To enjoy yoghurt, you must have whole milk first and a right starter, which is actually a blend of yoghurt bacteria. For this, any kind of milk will do. Cow, sheep, goat, even buffalo milk is more than perfect for making yoghurt. Yoghurt is made through a process called ''fermentation'', which will modify the structure of the milk. The fermentation of the milk takes place when the good bacteria in the starter trigger fermentation. Please be careful as not every brand of milk can supply the right set of nutrients for bacteria, but any bacteria can thrive in the perfect environment, which you’ll need to create. If you want to enjoy yogurt at home, here are a few easy steps to follow. Pick up carefully your base products – whole dairy or soy milk with no additives and preservatives. Boil the whole dairy milk first. This will kill all kind of non-yogurt bacteria in it and evaporate the water in the milk.(Do not boil Soy milk, but slightly warm it) Cool the milk down to a lukewarm state in order to start the fermentation process. Somewhere between 40 and 45 degrees Celsius is the ideal temperature, which will make the bacteria thrive and start producing your yogurt. Just touch the container with the milk and if you feel it ‘’warm’’ this means that the temperature is ideal. Introduce the bacteria, with the help of the starter, into the milk and stir gently. Next, allow the milk to sit in a warm and protected place, without bothering it for a while. During this time, the bacteria will work and will process nutrients, and will separate the milk’s sugar, called lactose, into simpler components for easy absorption by your body. Lactic acid is also produced meanwhile, which gives the yogurt its well-known acidity. How long will the incubation take? The term depends very much on the met conditions, so it can be finished overnight or it may take another day. The time for incubation varies and depends on the used milk, yogurt-making appliance, although it should not take more than 24 hours if you use starter and milk, and will take just 3-6 hours if you use ready yogurt as a starter. Make sure to check the yogurt and see when it has the consistency you desire. Still, do not allow the yogurt to ferment for more than 2 days because it can get way too sour if the bacteria multiply too much. Once the fermentation process is complete, make sure to store it in the fridge, so you will stop the bacteria from multiplying and ruining the taste of your yogurt. If not stopped by a cooler temperature, the bacteria will continue consuming the milk, until its food source is depleted, which explains the spoiled taste yogurt can get or the visible separation of the milk. Also, don’t forget to reculture the next batch of yogurt with 2 or 3 spoons taken from the existing yogurt, for every litre of milk, so you can enjoy yogurt as much as you like. Do remember that re-cultivations made by using ready yogurt and milk need 3-6 hours of fermentation only as the quality in terms of texture and taste are even better. As you can see, it is not rocket science to make yogurt at home. There are just a few simple rules to follow in order to enjoy yogurt as much and as often as you Enjoy! Do you know... Myth or Not? Many people ask if it is true that the famous Lactobacillus Bulgaricus bacterium is found only in Bulgaria. The correct answer is no - you can grow the bacteria in different parts of the world (in fact many people do). What is unique about the Bulgarian strain is that only in Bulgaria it preserves its qualities in further generations of the same strain, i.e. if you use your previous yogurt to start your new batch. If this is how you make your yogurt outside Bulgaria, you will notice that after a batch or two, the yogurt loses its unique taste, physical appearance and qualities. Why this happens, scientists are not sure. It is often contributed to the unique climate of the region but there's more to creating the perfect conditions for Lactobacillus Bulgaricus than the environment. So how can you prepare Bulgarian yogurt abroad? The answer is simple - use a dried-freeze yogurt starter culture with live Lactobacillus Bulgaricus that was produced in Bulgaria. Use a new culture with every batch of yogurt you make to preserve the unique taste and qualities of the yogurt. In this way you can achieve the traditional taste of kiselo mlyako (кисело мляко) similar to the one our grandmothers used to make.

Review: Best yoghurt so far - I've found this to produce by far the best yoghurt from ordinary milk, rather than using bought live yoghurt as a starter. What I have not had a great deal of success with is using some of the initial batch as starter for the next. So I've bought a pack of 10 and will just use one for each new batch: it is too nice and too good not to. Best so far is using homogenised jersey milk to one pack of dried probiotic culture; it is usually ready in 12 hours, which is a little longer than usual but the results are most definitely worth it. Update Have now made good yoghurt using the first round as starter. This is really good stuff, and I make it pretty well every day. I'm certain our digestive health has improved too, as a result.
Review: Too slow to develop - Although yogurt is tasty, it takes 16-24 hours to be developed in proper yogurt maker. I have tried different temperatures and none of them changed the result. Yogurt is quite runny as well. I would not recommend this as a starter. Edit: After 6th generation of yogurts, fermentation start to settle in 4-5 hours.

## 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 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 | B01104U1EY |
| Age Range Description | Adult |
| Best Sellers Rank | 353,878 in Home & Kitchen ( See Top 100 in Home & Kitchen ) 42 in Yoghurt Makers |
| Brand | Natural Probiotic Selection |
| Brand Name | Natural Probiotic Selection |
| Container Type | Bag |
| Cuisine | Bulgarian |
| Customer Reviews | 4.4 out of 5 stars 701 Reviews |
| Manufacturer | Natural Probiotic Selection |
| Number of Items | 1 |
| Number of Pieces | 12 |
| Number of items | 1 |
| Number of pieces | 12 |
| Package Size Name | Yogurt Crop Set (12 Bags) |
| Package information | Bag |
| Part Number | Impreso en los sobres |
| Set Name | Yogurt Crop Set (12 Bags) |
| Size | 12 zakjes |
| Specialty | suitable for vegetarians |
| UPC | 700425220327 700425220259 |
| Unit Count | 12 count |

## Product Details

- **Brand:** Natural Probiotic Selection
- **Cuisine:** Bulgarian
- **Number of items:** 1
- **Package information:** Bag
- **Size:** 12 zakjes

## Images

![Yogurt Starter Cultures - Freeze-Dried Cultures for Balkan Style Plain Yogurt - Image 1](https://m.media-amazon.com/images/I/71V9DdEb9LL.jpg)
![Yogurt Starter Cultures - Freeze-Dried Cultures for Balkan Style Plain Yogurt - Image 2](https://m.media-amazon.com/images/I/71DpR1yDGcL.jpg)
![Yogurt Starter Cultures - Freeze-Dried Cultures for Balkan Style Plain Yogurt - Image 3](https://m.media-amazon.com/images/I/61Is94JVuYL.jpg)
![Yogurt Starter Cultures - Freeze-Dried Cultures for Balkan Style Plain Yogurt - Image 4](https://m.media-amazon.com/images/I/61BvJ+dk-mL.jpg)
![Yogurt Starter Cultures - Freeze-Dried Cultures for Balkan Style Plain Yogurt - Image 5](https://m.media-amazon.com/images/I/81uTQqqfRbL.jpg)

## Available Options

This product comes in different **Size** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Best yoghurt so far
*by K***R on 28 December 2016*

I've found this to produce by far the best yoghurt from ordinary milk, rather than using bought live yoghurt as a starter. What I have not had a great deal of success with is using some of the initial batch as starter for the next. So I've bought a pack of 10 and will just use one for each new batch: it is too nice and too good not to. Best so far is using homogenised jersey milk to one pack of dried probiotic culture; it is usually ready in 12 hours, which is a little longer than usual but the results are most definitely worth it. Update Have now made good yoghurt using the first round as starter. This is really good stuff, and I make it pretty well every day. I'm certain our digestive health has improved too, as a result.

### ⭐⭐⭐⭐ Too slow to develop
*by D***. on 1 January 2024*

Although yogurt is tasty, it takes 16-24 hours to be developed in proper yogurt maker. I have tried different temperatures and none of them changed the result. Yogurt is quite runny as well. I would not recommend this as a starter. Edit: After 6th generation of yogurts, fermentation start to settle in 4-5 hours.

### ⭐⭐⭐⭐⭐ A most definite winner!
*by B***R on 25 July 2017*

I made my first batch last night using my Easiyo yogurt maker and it has turned out to be perfect. To keep things simple I used 1 litre of UHT whole milk - which saves boiling and cooling - stirred the packet of culture into the milk, filled the Easiyo insulated outer container with boiling water and popped the 1 litre yogurt container inside. I left it for 12 hours and when I opened it this morning it was perfectly set and now that it has been chilled for a few hours in the fridge, I have just sampled it and to me it is a very fine batch of yogurt indeed. Very smooth and creamy with just the right yogurt "tang" to set it off. I prefer the taste of this to Easiyo's own powdered satchets which are mixed with water and I shall therefore use this product in future as it not only tastes better to me, it is also so very much cheaper to produce. I look forward to making my next batch in a few days using some of this present batch as a starter. I can highly recommend this product.

## Frequently Bought Together

- Yogurt Starter Cultures - Freeze-Dried Culture Sachets for Balkan Style Plain Yogurt (Pack of 12 sachets)
- Lakeland Multi Yoghurt and Soft Cheese Maker Recipes Included

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*Product available on Desertcart United States of America*
*Store origin: US*
*Last updated: 2026-06-22*