Bulgarian Yogurt Starter (Makes 16 Gal / 60 L)

outstanding customer support, great product, makes very good Bulgarian yogurt.....Ivor makes all kinds of starters for yogurts, kefirs, cheese, sourdoughs.....you can find almost everything related to turning milk into very good products......

The finished yogurt has a great tang. Very creamy. The instructions were very clear and the starter dissolved readily. I was very glad I found this starter.

After emailing back & forth with the seller about the poor performance of this starter, it was determined that I was following all directions and processes properly. I was never able to achieve a good yogurt texture, only a thin milky texture. I probably had a bad batch of bacteria and the seller never offered to take it back. Forget about this product!

The description says: Makes up to 16 Gallons / 60 Litres of yogurt. Contains 15 grams of starter. I received a package saying : 13 grams, makes 16 gallons. I havent' tried it yet and I'm sure it's delicious, but I just wanted to mention the difference in weight compared to what is announced.

Truth in advertising. I've bought this before but as it's kind of expensive it's been a while. I purchased the 13g to make 16 gallons thinking I was going to make 16 gallons. NOT SO. read the last screen of the ad info. I make one gallon of yogurt at a time which uses 2 g. There are 13 g in the package so I will be able to make 6.5 gallons of yogurt, not 16 gallons. However, if I were to make a 16 gallon batch, I'd use the whole pack. Ingenious. (their "infinity" package says it will make 40 gallons (if you make 40 gallons at once and use the whole pack) making a gallon at a time it would make 12 1/2 gallons LOL.) The info says that the measurements are not linear but exponential function.???? You have to have a degree in mathematics to understand that, I looked it up. I can't say it's deceptional because the info is in the ad. I just didn't put 2 and 2 together and read the whole thing. It is easy to use, the flavor is tart compared to store bought yogurt. But this leaves a bad taste in my mouth.

I have purchased this many times in the past few years and it has turned out great every time. I use 1/2 gallon of whole milk, heated to a rolling boil, then cooled to about 115 degrees. To this I add about 1/2 teaspoon of the culture, stir well, then put the mixture into four 2-cup mason jars. These go into a small well insulated cooler to keep them warm for about 18 hours, or longer if it hasn't thickened. When done, it's not a super thick yogurt, but it can be strained once it's been in the fridge.

It worked great!!! I loved it. My last 2 purchases produced less thickness like before and always a string like “saliva” attached with the spoon… I stopped using it…

Thank you for expedient delivery!