---
product_id: 55223354
title: "Yogurt Starter Cultures - Pack of 3 Freeze-dried Sachets for Balkan Style Plain Yogurt"
brand: "natural probiotic selection"
price: "59.74 DT"
currency: TND
in_stock: true
reviews_count: 13
category: "Natural Probiotic Selection"
url: https://www.desertcart.tn/products/55223354-yogurt-starter-cultures-pack-of-3-freeze-dried-sachets-balkan
store_origin: TN
region: Tunisia
---

# 100% additive & GMO-free 3 live active probiotic strains freeze-dried for max potency Yogurt Starter Cultures - Pack of 3 Freeze-dried Sachets for Balkan Style Plain Yogurt

**Brand:** natural probiotic selection
**Price:** 59.74 DT
**Availability:** ✅ In Stock

## Summary

> 🥄 Cultivate Culture, Capture Tradition — Your Balkan Yogurt Revolution Starts Here!

## Quick Answers

- **What is this?** Yogurt Starter Cultures - Pack of 3 Freeze-dried Sachets for Balkan Style Plain Yogurt by natural probiotic selection
- **How much does it cost?** 59.74 DT with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.tn](https://www.desertcart.tn/products/55223354-yogurt-starter-cultures-pack-of-3-freeze-dried-sachets-balkan)

## 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

- • **Clean & Pure Formula:** Lab-made without gluten, maltodextrin, or GMOs—just pure, natural goodness.
- • **Versatile & Inclusive:** Compatible with all yogurt makers and suitable for vegetarians and SCD diets.
- • **Effortless Batch Perfection:** One sachet cultures 1 quart of creamy, mild yogurt—perfect for your weekly ritual.
- • **Consistent Quality Every Time:** Freeze-dried cultures ensure your yogurt never loses its signature taste or texture.
- • **Authentic Bulgarian Probiotics:** Harness the legendary Lactobacillus Bulgaricus for that true Balkan yogurt experience.

## Overview

This pack of 3 freeze-dried yogurt starter sachets delivers authentic Balkan-style plain yogurt by preserving the unique Lactobacillus Bulgaricus strain from Bulgaria. Designed for all yogurt makers, it guarantees thick, creamy, and mildly tangy yogurt with every batch. Free from additives, gluten, and GMOs, it supports vegetarian and SCD diets while ensuring consistent probiotic potency and traditional taste.

## Description

Product description 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, guaranteed. Legal Disclaimer It is manufactured in a facility that processes milk and contains traces of lactose. The product is not intended for direct consumption. For best results use with whole dairy milk, soy or cashew milk with no preservatives and additives. Do not store open sachet.

Review: Yum - Makes nice thick creamy yogurt. Not as sour tasting as the other one I tried. Just follow the instructions, can't go wrong.
Review: Yogurt culture - I bought this to make my own Greek style yogurt using the Easyo yogurt maker. I didn't want to be tied to using their very expensive sachets of dried yogurt. This works beautifully if you follow a few simple steps. Bring fresh whole milk to the boil, then cover and allow to cool right down until it's barely tepid. Whisk in the dried yogurt culture and if like me you want a creamy yogurt add a tablespoon of fresh cream and mix well. Transfer to the yogurt maker as per the instructions. I also wrap the whole thing in a bag filled with polystyrene beads but you could use a thick towel. Then leave it for 36 hours. I find this is the optimum time for thick creamy yogurt. For subsequent batches you don't need a fresh sachet of culture, that would defeat the object of making cheap yogurt. Just take a couple of tablespoons of your live yogurt and add to another batch of boiled and cooled milk and continue as before. This will work for 2 or 3 batches before you need to use a new sachet. The yogurt is thick, creamy and delicious.

## Features

- Use with all kinds of yogurt makers
- Contains live active bacteria like ''Lactobacillus delbrueckii subsp. Bulgaricus'' and ''Streptococcus thermophilus''
- One sachet is enough to make 1 quart of plain, mild in taste yogurt and re-cultured after
- Pure bacterial blend of cultures made in laboratory environment, away from additives, maltodextrin, gluten and GMO
- Suitable for vegetarians and SCD diet

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B01BO47C88 |
| Age Range Description | Adult |
| Allergen Information | Contains: Lactose may contain |
| Best Sellers Rank | 163,811 in Grocery ( See Top 100 in Grocery ) 22 in Plain Yoghurt |
| Brand | Natural Probiotic Selection |
| Brand Name | Natural Probiotic Selection |
| Container Type | bag |
| Country of Origin | Bulgaria |
| Cuisine | Balkan |
| Customer Reviews | 4.1 out of 5 stars 374 Reviews |
| Item Weight | 9 Grams |
| Item weight | 9 Grams |
| Manufacturer | NPSelection |
| Model Number | 7H-565N-W6BL |
| Number of Items | 1 |
| Number of Pieces | 3 |
| Number of items | 1 |
| Package Size Name | Pack of 3 |
| Package information | bag |
| Part Number | 7H-565N-W6BL |
| Region of Origin | European Union |
| Set Name | Pack of 3 |
| Size | 3 Count (Pack of 1) |
| UPC | 700729655702 |
| Unit Count | 3 count |

## Product Details

- **Brand:** Natural Probiotic Selection
- **Package information:** bag
- **Number of items:** 1
- **Item weight:** 9 Grams
- **Cuisine:** Balkan

## Images

![Yogurt Starter Cultures - Pack of 3 Freeze-dried Sachets for Balkan Style Plain Yogurt - Image 1](https://m.media-amazon.com/images/I/81L9lLM5L9L.jpg)

## Questions & Answers

**Q: I have recently purchased a yogurt maker and really do not want to faff about heating milk - can it be used with HT or does it have to be fresh milk?**
A: I use an electric yoghurt maker from Lakeland, and they recommend using UHT milk.  This is what I use (full fat, semi skimmed milk gave quite nasty yoghurt) and have been getting consistently good results, starting with the milk at room temp. Despite the starter culture advising against UHT, I can't really see any reason why it wouldn't work.  The point of the heat treatment (either boiling it yourself or buying it already heat treated) is to kill off any micro-organisms present in the milk which might grow as well as or instead of the yoghurt bacteria and give off - flavours or problems such as failure to set, or perhaps even food poisoning.Chemically, the milk composition will be exactly the same - the lactose is what provides 'food' for the yoghurt bacteria to grow, and that is still there regardless of how the heat treatment has been carried out.

**Q: Hi, I want to make some yogurt for my son who is on a cassein free diet.  Can you tell me does this starter kit contain cassein or it is just cultures**
A: Dear Lena, I believe the casein is in the milk that presumably you are going to mix with the culture. I believe the casein will stay in the yogurt. Gemma

**Q: Is this yogurt starter vegan ?**
A: It is a bacterial culture - so neither plant nor animal.  If you are happy to eat yeast (also a micro-organism) then live bacteria should be acceptable.  However, they are lactobacilli, and will have been grown using milk as their food source (that's how they turn milk into yoghurt).  So it's likely that there is some milk remaining in the starter culture powder as well as the bacteria.  If you don't eat dairy products, you're unlikely to be able to make good yoghurt anyway - I don't know whether the culture will work well with milk alternatives such as soy or oat.

**Q: I have found that most yogurst starter cultures leave a nasty after taste in the yogurst made with them.  Any advice in the matter would be welcome.**
A: Hello Suzanne S, the taste of the yogurt greatly depends on the milk used and once ready - storage conditions. Please keep the yogurt in approved for food and well closed container in the fridge as the yogurt easily can absorb the other food`scents which can result in unpleasant combination and will reflect on the aftertaste.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Yum
*by E***2 on 17 April 2025*

Makes nice thick creamy yogurt. Not as sour tasting as the other one I tried. Just follow the instructions, can't go wrong.

### ⭐⭐⭐⭐⭐ Yogurt culture
*by P***L on 26 March 2014*

I bought this to make my own Greek style yogurt using the Easyo yogurt maker. I didn't want to be tied to using their very expensive sachets of dried yogurt. This works beautifully if you follow a few simple steps. Bring fresh whole milk to the boil, then cover and allow to cool right down until it's barely tepid. Whisk in the dried yogurt culture and if like me you want a creamy yogurt add a tablespoon of fresh cream and mix well. Transfer to the yogurt maker as per the instructions. I also wrap the whole thing in a bag filled with polystyrene beads but you could use a thick towel. Then leave it for 36 hours. I find this is the optimum time for thick creamy yogurt. For subsequent batches you don't need a fresh sachet of culture, that would defeat the object of making cheap yogurt. Just take a couple of tablespoons of your live yogurt and add to another batch of boiled and cooled milk and continue as before. This will work for 2 or 3 batches before you need to use a new sachet. The yogurt is thick, creamy and delicious.

### ⭐⭐⭐⭐ The first batch of yogurt is heavenly but it starts ...
*by R***R on 19 June 2016*

The first batch of yogurt is heavenly but it starts loosing its flavour and becomes more and more sour as time goes. However, that is to be expected of this kind of cultures. We make sure we start a new batch once the taste gets too sour.

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*Product available on Desertcart Tunisia*
*Store origin: TN*
*Last updated: 2026-09-07*