Thick & spoonableYogurt Starter Culture
Traditional Bulgarian · 10 × 1 g sachets · up to 10 litres
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.
On Amazon.com the two boxes are sold separately: Yogurt Starter Culture · Kefir Starter Culture
Order in Bulgaria — cash on delivery
€23.95(€27.90 if bought separately)
Price includes VAT.
Delivery from €3.99, free from €40
Delivered in Bulgaria by Econt — to an office, a locker or your address.
1
- Ships from Sofia in 1–2 working days
- Cash on delivery
- 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
Exact temperatures and times
- 1
Pick your culture
One sachet per litre of whole milk, either way. Yogurt sets warmer and faster; kefir cooler and slower.
- 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
Stir in a sachet
Stir gently for a few minutes so the culture spreads evenly.
- 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
Chill and serve
Refrigerate. Yogurt firms up over 6–7 hours; kefir stays pourable.
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.
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Light & pourableKefir Starter Culture
Traditional Balkan · 10 × 1 g sachets · up to 10 litres
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.