Traditional Bulgarian Homemade Yogurt Recipe

A centuries-old tradition, now in your kitchen.

Through Starter Health, Luvele is expanding its commitment to fermentation and gut health by offering a range of authentic heirloom starter cultures for home fermenters. 

Discover the rich flavour and time-honoured tradition of authentic Bulgarian yogurt, made easily at home. For generations, Bulgarian yogurt has been celebrated for its distinctive flavour, creamy texture and unique live cultures. Now, after extensive research and development, we're excited to bring this authentic yogurt-making tradition to the Luvele community.

Our new Bulgarian yogurt starter culture creates thick, creamy yogurt with the distinctive taste, texture and aroma that have made Bulgarian yogurt famous around the world. Perfectly balanced between mild and tangy, each batch delivers a smooth, velvety consistency and a depth of flavour that has been enjoyed for generations.

This authentic heirloom starter contains the two traditional bacterial strains that define genuine Bulgarian yogurt — Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Isolated from natural sources in ecologically preserved regions of Bulgaria, these cultures work together to create yogurt with remarkable flavour and consistency.

Starter Health 

Starters come in convenient sachets containing a perfectly balanced culture blend and nothing more. They are free from preservatives, additives, artificial colours and flavours, and contains no GMO ingredients. They are also soy free, gluten free, Halal and Kosher.

As an heirloom culture, the live bacteria in Bulgarian starter can be recultured from batch to batch, allowing you to continue making fresh homemade yogurt from a previous batch for as long as you wish.

Whether you're new to yogurt making or an experienced fermenter, this starter offers an authentic way to enjoy one of the world's most celebrated yogurt starters. With simple step-by-step instructions, helpful videos and expert support, you'll have everything you need to make yogurt that's fresh, delicious and rewarding to prepare.

More than great taste

Alongside its exceptional flavour, Bulgarian yogurt has a long-standing association with digestive wellness. The culture Lactobacillus bulgaricus is unique to traditional yogurt fermentation and has been the subject of scientific interest for more than a century due to its role in supporting a healthy and balanced gut microbiome.

INGREDIENTS

Starter Health Bulgarian Starter
Whole/Full Cream Milk (up to 2 L/2.1 qt)

METHOD

1.   Preparation
Before you begin it is important to sterilise the Luvele yogurt making glass jar, lid, and any utensils you use, in hot water. Pouring boiling water over everything is sufficient. The danger of not sterilising is that other bacteria may overpower your starter culture and affect the quality of your yogurt.

2.   Measure Quantity
Measure the quantity of milk required for your Luvele yogurt maker and pour into a large, clean saucepan.

3.   Heat and hold the milk at 82°C (180°F) 
Use a thermometer. Note, as you become more confident with heating milk to make yogurt you will be able to judge when the milk is nearing 82°C (180°F) because it will begin to swell and rise in the pot (just before it simmers). Hold the heat at this temperature for anywhere between 2 - 10 minutes. The longer the better. Holding the milk at this high temperature allows the milk proteins to denature which thickens the yogurt.

4.   Cover the milk & let cool to below 43°C (109°F)
It is fine if the milk cools down well below 43°C or even goes cold, it just mustn't be too hot. Temperatures above 44°C will kill the starter culture.

5.  Add the starter culture and whisk
Open the sachet and empty the entire contents into the milk. Whisk vigorously to evenly disperse.

6.   Pour the milk into the yogurt making jar and put the lid firmly on.
Place the yogurt jar into your yogurt maker.  

7.   Pour water slowly into the base.
The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker.

8.   Place the cover lid on top. 
The milk is now ready to begin fermentation.

9.   Set the time & temperature.
Use the digital control panel to set the temperature to 43° C (109° F), and the time to 8-hours.

10.  When the timer goes off, the fermentation is complete.
Condensation will have collected under the cover lid. Please take care removing it and allow the water to drip into the water bath, instead of your bench! Switch the yogurt maker off and remove the yogurt jar. Be gentle with the warm yogurt and don’t stir it or else it won’t set in a perfect white mass. 

11.  Place the jar in the fridge for at least 6 hours to chill and set.
Then enjoy!

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