Benefits of Bulgarian Yogurt

• Yogurt is identified as a reason for longevity. Bulgaria is one of the countries with the biggest number of people aged 100 years and older.

• Bulgarian yogurt is one of the best probiotics out there. Probiotic means ''for life'' and refers to living organisms that can result in a health benefit when eaten in adequate amounts.

• Yogurt is an excellent source of "good" bacteria that is needed in the digestive tract. Active live cultures are basically good bacteria that are necessary for the body to function at its best. These good bacteria prevent the growth of harmful bacteria that cause bacterial infections and diseases. Healthy levels of good bacteria also promote digestive health and boost the immune system.

• It is believed to help prevent osteoporosis.

• It reduces the risk of high blood pressure.

• Active cultures help certain gastrointestinal conditions including lactose intolerance, constipation, diarrhea, colon cancer, inflammatory bowel disease, H. pylori infection and many others.

• Bulgarian yogurt is organic yogurt and organic yogurt is an excellent diet food. Not only yogurt is nutritionally sound but it also makes you feel fuller faster. It is a good source of proteins too.

Bulgarian Yogurt Culture

Bulgarian yogurt has long been known for its unique qualities. For yogurt to be considered Bulgarian, it needs to be made with two specific cultures - Lactobacillus Bulgaricus and Streptococcus Thermophilus. The bacteria that contributes to transforming milk into yogurt and giving it its unique qualities, Bacillus Bulgaricus, grows only in Bulgaria and hence it is difficult to make Bulgarian yogurt anywhere else in the world without having the proper Bulgarian yogurt starter culture.

This freeze-dried Bulgarian yogurt culture is an authentic Bulgarian product developed and freeze-dried by NDN Bulgaria. It is considered a dietary supplement. Each pack contains ~3 grams of loose powder (see nutritional facts) or in particular - skim milk powder, starter culture media, and laboratory cultures Streptococcus Thermophilus and Lactobacillus Bulgaricus – lactic acid bacteria – min. 2.5x10⁸ cfu/g.

How does it work - when you introduce the live culture into prepared milk (see how to make your own Bulgarian yogurt), the Streptococcus Thermophilus bacteria goes into action first and prepares the perfect environment for Lactobacillus Bulgaricus, which starts multiplying and slowly turns the milk into genuine Bulgarian yogurt. The process takes approximately 6-10 hours to complete.

Storage: The recommended storage temperature for the yogurt starter packs is between 0°F (-18°C) and 40°F (4°C). You can safely store the packs in the freezer for many months. Avoid keeping the packs at room temperature for prolonged periods of time (weeks) as it may decrease the activity of Bacillus Bulgaricus. Unfreezing the packs and refrigerating them again even more than once is ok. Transporting the packs will not damage the live culture inside as it is well insulated. Nevertheless, try to minimize exposure to higher temperatures as much as possible. That is why we recommend you choose USPS Priority Mail when purchasing.

How to Make Bulgarian Yogurt

You will need a pack of the frozen dried Bulgarian yogurt culture and the recommended quantity of milk for that pack size. We recommend whole milk, although you can use low-fat or skim if desired.

1. Bring the milk to a gentle boil. Make sure you don't burn it, otherwise your yogurt will inherit the burnt taste.

2. Cool the milk down to 43C. The easiest way to test for the right temperature is to dip your pinky finger in the milk - if you can comfortably count to 5 then the milk is just right.

3. Move the milk to a separate processing container. You can use multiple smaller containers too.

4. Open the packet and add its contents to the milk. Mix well - stir well for about 5 minutes. If you used more than one container, distribute the pack's contents evenly in respect to their volumes.

5. Cover the container loosely with a lid.

6. Wrap the container well in a blanket or cover with a tea cozy and let it sleep. Keep out of any draft.

The fermentation process will continue until the milk reaches pH of 4,7. The fresh yogurt will be set in about 5-6 hours (or overnight). If the place is too cold (50F or less), the process may take longer (10-12 hours). In general, leaving the yogurt sit for longer after it is set, will result in a denser and more acidic yogurt. When your yogurt is ready, move it to the fridge (or a cool place) for storage.

For best results use a fresh pack with every new batch of yogurt you make [?].

Nutritional Information

This is information about nutritional value of the yogurt starter culture. For nutritional information about the yogurt that you will prepare using the culture, please see below.

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.