---
product_id: 67093945
title: "Yogurt Starter Cultures - Pack of 12 Freeze-Dried Cultures Sachets for Authentic Bulgarian Yogurt(12 sachets)"
brand: "natural probiotic selection"
price: "180.95 DT"
currency: TND
in_stock: true
reviews_count: 13
category: "Natural Probiotic Selection"
url: https://www.desertcart.tn/products/67093945-yogurt-starter-cultures-pack-of-12-freeze-dried-cultures-sachets
store_origin: TN
region: Tunisia
---

# 1 sachet = 1 quart yogurt 2 live probiotic strains freeze-dried for max shelf life Yogurt Starter Cultures - Pack of 12 Freeze-Dried Cultures Sachets for Authentic Bulgarian Yogurt(12 sachets)

**Brand:** natural probiotic selection
**Price:** 180.95 DT
**Availability:** ✅ In Stock

## Summary

> 🥄 Cultivate Culture, Craft Wellness — Your Home, Your Probiotic Revolution!

## Quick Answers

- **What is this?** Yogurt Starter Cultures - Pack of 12 Freeze-Dried Cultures Sachets for Authentic Bulgarian Yogurt(12 sachets) by natural probiotic selection
- **How much does it cost?** 180.95 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/67093945-yogurt-starter-cultures-pack-of-12-freeze-dried-cultures-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

- • **Versatile & Diet-Friendly:** Works with all yogurt makers and milks (whole dairy, soy), suitable for vegetarians and SCD diet enthusiasts.
- • **Expert Support & Community:** Step-by-step guides, YouTube tutorials, and active customer coaching ensure your yogurt game is always on point.
- • **One Sachet, Endless Yogurt:** Each pack delivers 12 sachets, each culturing 1 quart of thick, creamy, slightly tart yogurt—perfect for your home kitchen.
- • **Freeze-Dried Freshness, Anytime:** Long-lasting sachets preserve live cultures without additives, gluten, or GMOs—pure and potent.
- • **Authentic Bulgarian Probiotic Power:** Harness the legendary Lactobacillus bulgaricus & Streptococcus thermophilus for gut health and immunity boost.

## Overview

This pack of 12 freeze-dried yogurt starter sachets contains authentic Bulgarian live cultures—Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus—designed to ferment 1 quart of yogurt per sachet. Free from additives, gluten, and GMOs, these pure bacterial blends work with all yogurt-making appliances and milks, supporting vegetarian and SCD diets. Ideal for health-conscious millennials seeking homemade, probiotic-rich yogurt with thick texture and a slightly tart flavor, backed by expert tutorials and community support.

## Description

Product Description YOGURT STARTER CULTURES FOR AUTHENTIC BULGARIAN YOGURT Yoghurt Starter Cultures for Authentic Bulgarian Yogurt Use with all kind of Yoghurt Making Devices International step-by-step directions Yogurt App Customer service and coaching YouTube animated video explainers Support forum Pure bacterial blend of cultures made in laboratory environment, away from additives, maltodextrin, gluten and GMO Suitable for vegetarians and SCD diet Bulgarian yogurt starter - 1 sachet For Home Crafted Yoghurt with Slightly Sour Taste and Thick Texture Yoghurt is a dairy food/drink made authentically by fermentation of Whole Dairy Milk which is triggered by Lactic bacteria. The bacteria in the starter will process the lactose in the milk and the side product ''Lactic Acid'' will thicken the fats in the Milk Contains live lactic bacteria of ''Lactobacillus delbrueckii subsp. Bulgaricus'' and ''Streptococcus thermophilus'' It works best with Whole Dairy Milk and Soy Milk with no preservatives and additives. 1 sachet make 1L (approx 1 quart ) of Yogurt Then Every single spoon from the first batch can be recultured many times Convenient Packages for Everyone Yogurt Starter Cultures - Pack of 3 Freeze-dried Culture Sachets for Authentic Bulgarian Yogurt I deal for Beginners and Testing Yogurt Starter Cultures - Pack of 5 Freeze-dried Culture Sachets for Authentic Bulgarian Yogurt G r eat for Beginners, Testing and Large batches Yogurt Starter Cultures - Pack of 12 Freeze-dried Culture Sachets for Authentic Bulgarian Yogurt Only for addicted to yogurt and healthy eating. Do not take if not... Yearly supply (if you reculture each sachet 4 times per month) How to Make Yogurt at Home Step-by Step Tutorial To enjoy yoghurt, you must have whole milk first and a right starter, which is actually a blend of yoghurt bacteria. For this, any kind of milk will do. Cow, sheep, goat, even buffalo milk is more than perfect for making yoghurt. Yoghurt is made through a process called ''fermentation'', which will modify the structure of the milk. The fermentation of the milk takes place when the good bacteria in the starter trigger fermentation. Please be careful as not every brand of milk can supply the right set of nutrients for bacteria, but any bacteria can thrive in the perfect environment, which you’ll need to create. If you want to enjoy yogurt at home, here are a few easy steps to follow. Pick up carefully your base products – whole dairy or soy milk with no additives and preservatives. Boil the whole dairy milk first. This will kill all kind of non-yogurt bacteria in it and evaporate the water in the milk.(Do not boil Soy milk, but slightly warm it) Cool the milk down to a lukewarm state in order to start the fermentation process. Somewhere between 40 and 45 degrees Celsius is the ideal temperature, which will make the bacteria thrive and start producing your yogurt. Just touch the container with the milk and if you feel it ‘’warm’’ this means that the temperature is ideal. Introduce the bacteria, with the help of the starter, into the milk and stir gently. Next, allow the milk to sit in a warm and protected place, without bothering it for a while. During this time, the bacteria will work and will process nutrients, and will separate the milk’s sugar, called lactose, into simpler components for easy absorption by your body. Lactic acid is also produced meanwhile, which gives the yogurt its well-known acidity. How long will the incubation take? The term depends very much on the met conditions, so it can be finished overnight or it may take another day. The time for incubation varies and depends on the used milk, yogurt-making appliance, although it should not take more than 24 hours if you use starter and milk, and will take just 3-6 hours if you use ready yogurt as a starter. Make sure to check the yogurt and see when it has the consistency you desire. Still, do not allow the yogurt to ferment for more than 2 days because it can get way too sour if the bacteria multiply too much. Once the fermentation process is complete, make sure to store it in the fridge, so you will stop the bacteria from multiplying and ruining the taste of your yogurt. If not stopped by a cooler temperature, the bacteria will continue consuming the milk, until its food source is depleted, which explains the spoiled taste yogurt can get or the visible separation of the milk. Also, don’t forget to reculture the next batch of yogurt with 2 or 3 spoons taken from the existing yogurt, for every litre of milk, so you can enjoy yogurt as much as you like. Do remember that re-cultivations made by using ready yogurt and milk need 3-6 hours of fermentation only as the quality in terms of texture and taste are even better. As you can see, it is not rocket science to make yogurt at home. There are just a few simple rules to follow in order to enjoy yogurt as much and as often as you Enjoy! Do you know... In the year 1905 Stamen Grigorov made his famous discovery of the causative agent of the milk fermentation. His scientific advisor Prof. Massol immediately wrote a letter to Prof. Ilya Mechnikov at the Institute Pasteur, Paris: “Persistence and tenacity in the scientific work and research are distinguishing features of my Bulgarian co-worker and assistant Stamen Grigorov… After a number of successive experiments, he was able to discover and isolate the causative agent of Bulgarian yoghurt. Your work is inspired by the striving to discover a mean to increase the human life longevity. Besides your remarkable “phagocytes” you should think about the Bulgarian yoghurt and this rod-like bacillus discovered from Stamen Grigorov, which I have also observed microscopically. It might be useful for your studies.”. During his investigation, Stamen Grigorov discovered two more bacterial species: streptobacillus and micrococcus - Streptococcus thermophilus. They co-exist with the lactobacilli in Bulgarian yoghurt in natural symbiosis. In return to the Prof. Massol’s letter, Prof. Mechnikov sent immediately an invitation to Stamen Grigorov to visit The Institute Pasteur. In the big lecture hall there, Stamen Grigorov reported the discovery of the lactobacilli. For scientific demonstration, he brought with him Bulgarian yoghurt and a microscope. The direction of Pasteur Institute entrusted Prof. Mechnikov with the task to confirm independently the discovery of Stamen Grigorov and to report the results to the Scientific Council of the institute. Three years later this resulted in a scientific publication: “Some notes regarding the yoghurt” printed in Les Comptes rendus de l'Academie des Sciences, 1908. Soon afterwards Coendi, Mikelson, Luerson and Koen, Mechnikov’s scientific assistants, named the microorganism discovered by Stamen Grigorov ''Bacillus bulgaricus'' or “Bulgarian milk bacterium”. ​ Mechnikov explained the exaggerated life longevity of Bulgarians with the beneficial health effects of Bulgarian yoghurt. Nowadays under the designation “Bulgarian yoghurt” one understands fermented milk products, obtained as a result of the activity of symbiotic culture of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. The lactic acid fermentation, caused by those two bacterial species, induces profound changes in the milk content. The fermentation products exhibit positive health effects on the human organism. Scientific investigations demonstrated that yoghurt consumption influences positively the balance of the microbial population in the human intestine. It facilitates the assimilation of lactose and stimulates the immune system. Metabolites produced by Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus during the fermentation process lead to increasing of the cell counts of healthy and beneficial intestinal microorganisms.

Review: Gorgeous yoghurt - 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.
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.

## 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 | B01M0WM2QL |
| Age Range Description | 12 years and up |
| Best Sellers Rank | 41,435 in Grocery ( See Top 100 in Grocery ) 28 in Flavoured Yogurt |
| 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 597 Reviews |
| Flavour | Taste-neutral |
| Item Form | Powder |
| Item Package Weight | 0.05 Kilograms |
| Item Weight | 10 Grams |
| Item weight | 10 Grams |
| Manufacturer | Natural Probiotic Selection |
| Number of Items | 12 |
| Number of Pieces | 12 |
| Package Size Name | Pack of 12 |
| Package information | Pouch |
| Package weight | 0.05 Kilograms |
| Part Number | Natural Probiotic Selection |
| Set Name | 12 Pack |
| Size | 12 Count (Pack of 12) |
| Speciality | Gluten Free |
| Specialty | Gluten Free |
| UPC | 700425220327 |
| Unit Count | 12.0 gram |

## Product Details

- **Age range (description):** 12 years and up
- **Brand:** Natural Probiotic Selection
- **Flavour:** Taste-neutral
- **Item weight:** 10 Grams
- **Manufacturer:** Natural Probiotic Selection
- **Number of items:** 12
- **Package information:** Pouch
- **Package weight:** 0.05 Kilograms
- **Speciality:** Gluten Free
- **UPC:** 700425220327

## Images

![Yogurt Starter Cultures - Pack of 12 Freeze-Dried Cultures Sachets for Authentic Bulgarian Yogurt(12 sachets) - Image 1](https://m.media-amazon.com/images/I/71uCIIuVTGL.jpg)
![Yogurt Starter Cultures - Pack of 12 Freeze-Dried Cultures Sachets for Authentic Bulgarian Yogurt(12 sachets) - Image 2](https://m.media-amazon.com/images/I/71d5ah9bK8L.jpg)
![Yogurt Starter Cultures - Pack of 12 Freeze-Dried Cultures Sachets for Authentic Bulgarian Yogurt(12 sachets) - Image 3](https://m.media-amazon.com/images/I/61EmF5JFRXL.jpg)
![Yogurt Starter Cultures - Pack of 12 Freeze-Dried Cultures Sachets for Authentic Bulgarian Yogurt(12 sachets) - Image 4](https://m.media-amazon.com/images/I/71OPwXOjGeL.jpg)
![Yogurt Starter Cultures - Pack of 12 Freeze-Dried Cultures Sachets for Authentic Bulgarian Yogurt(12 sachets) - Image 5](https://m.media-amazon.com/images/I/51JzYZ--qJL.jpg)

## Available Options

This product comes in different **Size** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ 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.

### ⭐⭐⭐⭐⭐ 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.

## Frequently Bought Together

- Yogurt Starter Cultures - Pack of 12 Freeze-Dried Cultures Sachets for Authentic Bulgarian Yogurt(12 sachets)
- Acidophilus Yogurt Starter - Pack of 12 Freeze-Dried Sachets for Authentic Plain Acidophilus Yogurt(12 sachets)

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*Product available on Desertcart Tunisia*
*Store origin: TN*
*Last updated: 2026-08-07*