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Thick, mildly tangy yogurt. Made fresh at home, batch after batch.
$14.99
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If anything goes wrong with your culture, we'll send you a free replacement, though we don't think you'll need one. See our culture guarantee.
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Not what you expected? We offer 60-day, no-hassle returns. See our returns policy.
Real kitchens. Real homemade yogurt. A look inside our Cultures for Health yogurt community. Join in with a reusable culture, a simple routine and expert help whenever you need it.
EVERY CULTURE WE MAKE IS FOOD-SAFETY TESTED.
A MOM'S REASON. OUR STANDARD SINCE 2002.
Cultures for Health was founded in 2002 by a single mom who wanted to feed her children the best food she could.
That care still shapes what we make. Food-safety testing is a meaningful investment, and one we keep making for the families who bring our cultures home.
Start something good in your kitchen →
From packet to proud-of-it.
One box makes one quart. Warm the milk, add the starter and hold it at 110°F, then chill. Save 2 tablespoons to culture your next batch, up to one gallon at a time once you're getting consistent results.
Warm 1 quart of pasteurized whole milk to 160°F, then cool it to 110°F. Use a thermometer; avoid ultra-pasteurized or UHT milk.
Pour the cooled milk into a glass or plastic container. Mix in one packet of starter thoroughly. Cover and incubate at 110°F for 5 to 12 hours.
Once set, let it cool for 2 hours, then refrigerate at least 6 hours. Save at least 2 tablespoons to start your next batch.
ONE STARTER. ENDLESS WAYS TO ENJOY IT.
From a thick strained bowl to muffins and a cold dessert, here are three recipes from our kitchen:
01Strain your homemade Bulgarian yogurt first for the thicker texture this lemon, honey and mint frozen treat needs.
Get the recipe →
02Soaking rolled oats in fresh homemade yogurt yields an exceptionally tender, hearty breakfast muffin.
Get the recipe →
03Start with strained yogurt, then add peanut butter and cocoa for a rich, wholesome frozen dessert.
Get the recipe →A little reassurance goes a long way.
Get started with 60-day, no-hassle returns. And whenever you have a yogurt question, our on-staff fermenters are here to help. Next week, next month, or next year.
See our guarantee →Bulgarian Yogurt Starter Culture$14.99
United States United StatesJMJ We've been using a Cultures For Health Bulgarian yogurt culture for 10 years or so & it's still going strong. We've given away a LOT of this culture over the years, dried, in freezer paper pouches sealed with an iron on the edges. My Prince was remembering having yogurt that was more tart at one point & wanted to see if new culture would help. It did--but only because I followed the directions that came with it instead of doing the method I adopted quite some time ago (for ease of use)! The old culture & new culture both yielded a more tart yogurt when incubated at a lower temperature.
Thanks for your feedback, Kathy! It's great to hear that your Cultures For Health Bulgarian yogurt culture has been serving you well for so many years! It’s wonderful that the new culture helped you achieve that tartness you were looking for. Sometimes, sticking to the original instructions can make all the difference in getting the results you want. Thanks for sharing your experience, and happy culturing!
United States
United StatesMaking yogurt is healthy, easy and cost effective. I have been ordering the culture from Cultures For Health for years. Always wonderful.
United StatesOur first batch didn't set, as expected. The second batch set well enough. But our third batch was so delicious. My husband said the best yogurt yet. We love that it's heirloom and we can make batch after batch. The Bulgarian yogurt is tart so expect that it'll be tarter than a starter from a store bought yogurt but we love the tartness.
Before you start.
One box contains one packet, which cultures 1 quart of milk for your activation batch. Once activated, save at least 2 tablespoons of yogurt to start the next batch, and scale up to 1 gallon per batch once you are getting consistent results.
You need a way to hold 105–112°F for 5 to 12 hours. A yogurt maker is easiest; an oven with a light, a cooler with warm water, or another appliance that holds that range also works. Use a thermometer.
Pasteurized whole milk. Avoid ultra-pasteurized or UHT milk, which can keep the yogurt from setting. This is a dairy culture, not a vegan starter.
Heat 1 quart of milk to 160°F, cool to 110°F, mix in the packet, hold at 110°F for 5 to 12 hours, cool 2 hours, then refrigerate at least 6 hours. Save at least 2 tablespoons for the next batch.
The included guide addresses this directly: even if the activation batch doesn't set, use it to reculture the next batch, and expect a noticeable improvement. If it still isn't setting, contact our fermenter support team.
Once you get consistently good results, use 2 tablespoons of yogurt per quart of milk, up to 1 gallon per batch. Scale up gradually rather than in one jump.
The culture is a dairy yogurt starter containing milk. Check the package for the current allergen statement, and contact us if you need details before ordering. It is not suitable for a dairy-free or vegan diet.
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