---
product_id: 65199143
title: "Yogurt Starter Cultures - Pack of 5 Freeze-Dried Culture Sachets for Authentic Bulgarian Yogurt(5 sachets)"
brand: "natural probiotic selection"
price: "80.85 DT"
currency: TND
in_stock: true
reviews_count: 13
category: "Natural Probiotic Selection"
url: https://www.desertcart.tn/products/65199143-yogurt-starter-cultures-pack-of-5-freeze-dried-culture-sachets
store_origin: TN
region: Tunisia
---

# 100% vegetarian & gluten-free 5 potent live probiotic strains Freeze-dried for max shelf life Yogurt Starter Cultures - Pack of 5 Freeze-Dried Culture Sachets for Authentic Bulgarian Yogurt(5 sachets)

**Brand:** natural probiotic selection
**Price:** 80.85 DT
**Availability:** ✅ In Stock

## Summary

> 🥄 Cultivate your own creamy Bulgarian bliss—because your gut deserves the best!

## Quick Answers

- **What is this?** Yogurt Starter Cultures - Pack of 5 Freeze-Dried Culture Sachets for Authentic Bulgarian Yogurt(5 sachets) by natural probiotic selection
- **How much does it cost?** 80.85 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/65199143-yogurt-starter-cultures-pack-of-5-freeze-dried-culture-sachets)

## 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 additives, maltodextrin, gluten, or GMOs—just pure probiotic goodness.
- • **Freeze-Dried Freshness:** Long-lasting freeze-dried cultures keep potency intact until you’re ready to craft your masterpiece.
- • **Effortless Batch Control:** One sachet cultures 1 quart of yogurt—perfect for consistent creamy results every time.
- • **Versatile & Diet-Friendly:** Ideal for vegetarians and SCD diet followers craving authentic homemade yogurt.
- • **Authentic Bulgarian Probiotic Power:** Harness the legendary Lactobacillus delbrueckii subsp. Bulgaricus for gut health and tangy flavor.

## Overview

This pack of 5 freeze-dried yogurt starter culture sachets delivers authentic Bulgarian yogurt-making power with live active bacteria strains like Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus. Designed for use with any yogurt maker, each sachet cultures 1 quart of creamy, slightly tart yogurt. The pure, additive-free formula is vegetarian, gluten-free, and GMO-free, ensuring a clean, consistent, and probiotic-rich homemade yogurt experience.

## Description

Yogurt Starter Cultures - Pack of 5 Freeze-Dried Culture Sachets for Authentic Bulgarian Yogurt(5 sachets) : desertcart.co.uk

Review: First batch quite tangy - You get lots of email help with this. Works a treat. Made the first batch giving it 36 hours as recommended to activate a dried culture. It set ok, in fact the best set I've had in the couple of months I've been making yoghurt. However, and I think this down to the culturing time, it was on the tangy side - I prefer it less tangy. The set part is quite creamy. The instructions tell me that subsequent batches can be made in less time maybe 3 to 8 hours - so, maybe, not so tangy. Meanwhile I'm straining the whey off the first batch to make a creamier taste. I filled an ice cube tray with some of it to make a culture starter which doesn't need so long to activate. The freezing doesn't kill the bacteria - justs puts it on hold for a while. Instructions on the web suggest a couple of cubes will start the next batch, if so then I have about 8 starters lined up. As a matter of interest I made the yoghurt by putting the jars in my airing cupboard to keep warm. Not quite the recommended 42 degrees but it seemed happy enough. I used to use a thermos overnight but a fully set yoghurt wouldn't come out to play very easily. Hence I put the jars in the airing cupboard as a trial. I'm getting more and more into this yoghurt making now - I bought an electric yoghurt maker with temperature setting and timer - you can find it on desertcart - the shop is local to me so I saved on postage, as it isn't on prime, and parking was only £1 (saved £2 there). The machine is making the next batch from the sachets even as I type. For flavouring I use the Walden Farms Near Zero sauces (Also available on desertcart) as I'm type 2 diabetic and the less sugar the better. Plus, the Walden farms stuff is very very good (Gluten free too). My local shop has yoghurt flavourings so I'll check them out when the sauces have finished. Would I recommend - yes indeed. I'm looking foward to trying different cultures to see what flavours they produce. Meanwhile the gut is saying thank you for the live bacteria. EDIT: Just had a bowl of the yoghurt strained of whey - so creamy, so very very creamy.
Review: Great yogurt starter! - I am a complete novice and had made yogurt only a few times previously using store bought yogurt as a starter culture. After having a couple of failures with the store bought yogurt I decided to try this powdered culture. Following the instructions on the packet - boiling then cooling whole milk and allowing it to sit in my yogurt maker at 42C for the suggested time of 12 hours for first use, I was very pleased with the results - a really nice thick yogurt. The first yogurt I would say lacked a little flavour and was a little too acidic but after re-culturing a couple of times the yogurt tasted more to my liking. When re-culturing the yoghurt it only took only 4 hours. I am now on my fifth re-culture and it has provided consistent results every time after four hours incubation. You don't get much in the way of instructions with the sachets, but the manufacturer does have a website (details printed on the pack) with a lot of useful yogurt making information, including videos, should you need more help. Overall very pleased with this product and its ability to provide consistent results.

## Features

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

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B01M094UDS |
| Age Range Description | 12 years and up |
| Allergen Information | Contains: Lactose |
| Brand | Natural Probiotic Selection |
| Brand Name | Natural Probiotic Selection |
| Container Type | Pouch |
| Country of Origin | Bulgaria |
| Cuisine | Bulgarian |
| Customer Reviews | 4.3 out of 5 stars 600 Reviews |
| Item Package Weight | 0.02 Kilograms |
| Item Weight | 10 Grams |
| Item weight | 10 Grams |
| Manufacturer | Natural Probiotic Selection |
| Number of Items | 1 |
| Number of Pieces | 5 |
| Package Size Name | Pack of 5 |
| Package information | Pouch |
| Package weight | 0.02 Kilograms |
| Part Number | Natural Probiotic Selection |
| Region of Origin | European Union |
| Region of origin | European Union |
| Set Name | Pack of 5 |
| Size | 5 sachets |
| Speciality | Gluten Free |
| Specialty | Gluten Free |
| UPC | 700425220310 |
| Unit Count | 5 count |

## Product Details

- **Age range (description):** 12 years and up
- **Allergen information:** Contains: Lactose
- **Brand:** Natural Probiotic Selection
- **Item weight:** 10 Grams
- **Number of items:** 1
- **Package information:** Pouch
- **Package weight:** 0.02 Kilograms
- **Region of origin:** European Union
- **Speciality:** Gluten Free
- **Unit count:** 5 count

## Images

![Yogurt Starter Cultures - Pack of 5 Freeze-Dried Culture Sachets for Authentic Bulgarian Yogurt(5 sachets) - Image 1](https://m.media-amazon.com/images/I/81CdNrcVhuL.jpg)
![Yogurt Starter Cultures - Pack of 5 Freeze-Dried Culture Sachets for Authentic Bulgarian Yogurt(5 sachets) - Image 2](https://m.media-amazon.com/images/I/71pPDF5k4rL.jpg)
![Yogurt Starter Cultures - Pack of 5 Freeze-Dried Culture Sachets for Authentic Bulgarian Yogurt(5 sachets) - Image 3](https://m.media-amazon.com/images/I/61wYrQk4HtL.jpg)
![Yogurt Starter Cultures - Pack of 5 Freeze-Dried Culture Sachets for Authentic Bulgarian Yogurt(5 sachets) - Image 4](https://m.media-amazon.com/images/I/51JzYZ--qJL.jpg)
![Yogurt Starter Cultures - Pack of 5 Freeze-Dried Culture Sachets for Authentic Bulgarian Yogurt(5 sachets) - Image 5](https://m.media-amazon.com/images/I/61tHOLV8ItL.jpg)

## Questions & Answers

**Q: What are the specific strains contained within? Thanks**
A: I assume it's as described in the advert. It's the only information I have.

**Q: Can you use this with Long life milk?**
A: John is wrong. UHT milk is perfect because you don’t need to heat treat yourself. They even have organic at my store.

**Q: Have they got a use by date??**
A: Yes they have and it's a good long one. My current pa co show a use by date of April 2020.

**Q: Can this be made with almond, coconut or oat milk?**
A: I haven't tried that myself but extensive advice is available at the culture makers web site: https://www.yogurtathome.com/howtomake

## Customer Reviews

### ⭐⭐⭐⭐⭐ First batch quite tangy
*by B***N on 5 January 2018*

You get lots of email help with this. Works a treat. Made the first batch giving it 36 hours as recommended to activate a dried culture. It set ok, in fact the best set I've had in the couple of months I've been making yoghurt. However, and I think this down to the culturing time, it was on the tangy side - I prefer it less tangy. The set part is quite creamy. The instructions tell me that subsequent batches can be made in less time maybe 3 to 8 hours - so, maybe, not so tangy. Meanwhile I'm straining the whey off the first batch to make a creamier taste. I filled an ice cube tray with some of it to make a culture starter which doesn't need so long to activate. The freezing doesn't kill the bacteria - justs puts it on hold for a while. Instructions on the web suggest a couple of cubes will start the next batch, if so then I have about 8 starters lined up. As a matter of interest I made the yoghurt by putting the jars in my airing cupboard to keep warm. Not quite the recommended 42 degrees but it seemed happy enough. I used to use a thermos overnight but a fully set yoghurt wouldn't come out to play very easily. Hence I put the jars in the airing cupboard as a trial. I'm getting more and more into this yoghurt making now - I bought an electric yoghurt maker with temperature setting and timer - you can find it on Amazon - the shop is local to me so I saved on postage, as it isn't on prime, and parking was only £1 (saved £2 there). The machine is making the next batch from the sachets even as I type. For flavouring I use the Walden Farms Near Zero sauces (Also available on Amazon) as I'm type 2 diabetic and the less sugar the better. Plus, the Walden farms stuff is very very good (Gluten free too). My local shop has yoghurt flavourings so I'll check them out when the sauces have finished. Would I recommend - yes indeed. I'm looking foward to trying different cultures to see what flavours they produce. Meanwhile the gut is saying thank you for the live bacteria. EDIT: Just had a bowl of the yoghurt strained of whey - so creamy, so very very creamy.

### ⭐⭐⭐⭐⭐ Great yogurt starter!
*by P***B on 14 November 2024*

I am a complete novice and had made yogurt only a few times previously using store bought yogurt as a starter culture. After having a couple of failures with the store bought yogurt I decided to try this powdered culture. Following the instructions on the packet - boiling then cooling whole milk and allowing it to sit in my yogurt maker at 42C for the suggested time of 12 hours for first use, I was very pleased with the results - a really nice thick yogurt. The first yogurt I would say lacked a little flavour and was a little too acidic but after re-culturing a couple of times the yogurt tasted more to my liking. When re-culturing the yoghurt it only took only 4 hours. I am now on my fifth re-culture and it has provided consistent results every time after four hours incubation. You don't get much in the way of instructions with the sachets, but the manufacturer does have a website (details printed on the pack) with a lot of useful yogurt making information, including videos, should you need more help. Overall very pleased with this product and its ability to provide consistent results.

### ⭐⭐⭐⭐⭐ Gorgeous yoghurt
*by S***J on 1 June 2019*

This makes the most amazing yoghurt. It is thick and creamy and totally yummy. I used whole milk and followed the directions in the pack. I left it at 40°C for 24 hours and got quite nicely set yogurt but which was not quite as thick as I liked once I started spooning it out. When re-culturing, I added a couple of heaped tbsp of skimmed milk powder to the whole milk before heading it. That did the trick, I had amazing thick and set yoghurt within 3 hours. I have tried two culturing methods. The first using an Easiyo maker. It's okay but not great, especially for the starter culture because it starts hot and then cools down so you don't get a steady temperature. The second method was to use my oven. The two lowest temperature settings are defrost and 80°C. I set it to almost half way and checked the temperature with a thermometer. It was a constant 42°C which I thought would do. It did, and I get perfect yoghurt time after time.

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*Product available on Desertcart Tunisia*
*Store origin: TN*
*Last updated: 2026-10-01*