---
product_id: 52147583
title: "Yogurt Starter Cultures - Pack of 3 Freeze-dried sachets for Authentic Bulgarian Yogurt"
brand: "npselection"
price: "63 zł"
currency: PLN
in_stock: true
reviews_count: 11
category: "Np Selection"
url: https://www.desertcart.pl/products/52147583-yogurt-starter-cultures-pack-of-3-freeze-dried-sachets-authentic
store_origin: PL
region: Poland
---

# 1 sachet per quart milk Live active Bulgarian strains Freeze-dried for freshness Yogurt Starter Cultures - Pack of 3 Freeze-dried sachets for Authentic Bulgarian Yogurt

**Brand:** npselection
**Price:** 63 zł
**Availability:** ✅ In Stock

## Summary

> 🥄 Cultivate tradition, savor the future—your authentic Bulgarian yogurt journey starts here!

## Quick Answers

- **What is this?** Yogurt Starter Cultures - Pack of 3 Freeze-dried sachets for Authentic Bulgarian Yogurt by npselection
- **How much does it cost?** 63 zł with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.pl](https://www.desertcart.pl/products/52147583-yogurt-starter-cultures-pack-of-3-freeze-dried-sachets-authentic)

## Best For

- npselection enthusiasts

## Why This Product

- Trusted npselection brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Freeze-Dried Purity:** Lab-crafted, additive-free cultures ensure every batch is fresh, potent, and GMO/gluten-free—clean eating made easy.
- • **Universal Compatibility:** Works seamlessly with all yogurt makers and whole milk types, including soy and cashew—your kitchen’s new best friend.
- • **Consistent Creamy Texture:** Achieve thick, luscious yogurt every time, rivaling store-bought premium brands but with total control over ingredients.
- • **Vegetarian & SCD Friendly:** Perfectly suited for health-conscious millennials following vegetarian or Specific Carbohydrate Diets—indulgence without compromise.
- • **Authentic Bulgarian Microflora:** Harness the legendary Lactobacillus delbrueckii subsp. Bulgaricus for that iconic tangy taste only Bulgaria can deliver.

## Overview

This pack of 3 freeze-dried yogurt starter sachets contains live active Bulgarian bacterial cultures, including Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus. Designed for use with all yogurt makers and whole milk varieties, each sachet cultures 1 quart of yogurt with a creamy, slightly tart flavor. Manufactured in Bulgaria under strict lab conditions, these pure cultures are free from additives, gluten, GMOs, and suitable for vegetarians and SCD diets. Perfect for millennials seeking authentic, homemade yogurt with consistent quality and health benefits.

## 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. Directions Use one sachet per quart of milk to make yogurt. Use the resulting yogurt to make more yogurt. P.when('A').execute(function(A) { A.on('a:expander:toggle_description:toggle:collapse', function(data) { window.scroll(0, data.expander.$expander[0].offsetTop-100); }); }); 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. Manufacturer Contact Information DAVI-NAT Ltd., 15V Ivan Penacov street, 9300, Dobrich, BG See more

Review: Great value to make a great product - I've made yoghurt in the past, and have used store bought yoghurt (total fage or yeo Valley), and using a powdered culture. So far, this product has given me the best consistent results. I make a litre at a time, using whole milk. I add a tablespoon of dried skimmed milk once the milk is off the heat, and leave it to cool before adding about 75ml of double cream. Stir well then add the culture when the temp reaches about 40 deg. I use an Easi Yo flask with one of their containers to keep it warm. The resulting yoghurt (I leave it overnight then transfer to fridge) is delicious, tastes creamier than it really is, and has a slight yoghurt flavour (I don't like strongly acidic tasting yoghurt). It is firm and creamy with a small amount of liquid. I use a bit of the yoghurt(about 2 heaped desert spoonfuls) to start the next day's culture, and I've found that four successive recultures seems to be the limit for my method before the taste becomes more sour and the texture a little less firm. So, it needs a little work but the satisfaction is immense. Cost wise. I worked out that my method including the culture is around £1.30 a litre (around a kilo), and since the cheapest factory produced yoghurt I could find in a supermarket is £1.55 a kilo (or £2.75 for yeo Valley which is much nicer than the 1.55 item) making your own is really good value. It is worth the effort, especially if you are into eating real unprocessed foods.
Review: This works really well - This is great. I tried my first batch in the Hansell's yoghurt maker and it was really nice. I then bought the Lakeland yoghurt maker and used some of the left over yoghurt as a starter and it came out thick and tasty. It's a very mild tasting yoghurt and very pleasant taste. I wouldn't have believed second generation culture could be so successful. I'd definately recommend this culture. Remember and store in the fridge until used. If interested, here's how I made it 1 litre of UHT full fat milk, heated in the microwave for 1 minute, add three spoonfulls of yoghurt made from this culture and leave for 10 hours in the Lakeland Yoghurt Maker. Next morning and you have a litre of thick creamy yoghurt. Let it set in the fridge for six hours and eat. I also had good success with the Hansell's maker. This would work just the same with the easiyo maker. 1 litre of full fat milk, heated in the youghurt maker for three hours. Add culture to the warmed milk. Stick in the youghurt maker for six hours. Replace the water in the yoghurt maker with boiling water. Six hours later, you have your yoghurt ready to set. I found the Lakeland maker to be perfect. Really pleased with the results. It was hit and miss making the yoghurt in the Hansell's maker. It can't maintain a prolonged level of heat like the electric maker can. But it did work for me, albeit replenishing the maker with boiling water. My conclusion, this culture works out perfectly and unbelievably simple for making tasy fresh yoghurt. Use an electrical yoghurt maker for best results.

## Features

- Use with all kinds of yogurt makers and whole milk
- 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
- 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 | B0772KVKN9 |
| Age Range Description | Adult |
| Best Sellers Rank | 72,467 in Grocery ( See Top 100 in Grocery ) 39 in Flavoured Yogurt |
| Country of origin | Bulgaria |
| Cuisine | Bulgarian |
| Customer Reviews | 4.1 4.1 out of 5 stars (408) |
| Date First Available | 25 Oct. 2013 |
| Item model number | 2V-V0AR-ARTG |
| Item weight | 9 Grams |
| Manufacturer | NPSelection |
| Manufacturer contact | DAVI-NAT Ltd., 15V Ivan Penacov street, 9300, Dobrich, BG |
| Number of pieces | 3 |
| Package Information | bag |
| Product Dimensions | 16 x 11 x 0.2 cm; 9 g |
| Set Name | Pack of 3 |
| Size | NO, large |
| Speciality | suitable_for_vegetarians |
| UPC | 700425220174 |
| Unit count | 3 count |
| Weight | 9 g |

## Product Details

- **Brand:** NPSelection
- **Flavour:** Plain
- **Item weight:** 9 Grams
- **Number of items:** 3
- **Package information:** bag

## Images

![Yogurt Starter Cultures - Pack of 3 Freeze-dried sachets for Authentic Bulgarian Yogurt - Image 1](https://m.media-amazon.com/images/I/81Srhwqa8tL.jpg)

## Questions & Answers

**Q: Sachets all say to boil the milk, etc. Would a Yogurt Maker take care of all of this, or would it just be for incubating the pre-heated ingredients?**
A: Always boil the milk then allow to cool to approx 40*C. The Yoghurt maker only maintains the temperature

**Q: How many batches can one saschet make ?**
A: Up to 3 tota ... In my experience.

**Q: Can I use coconut milk?**
A: I think it's worth a try. Not sure if there is something in cows milk that interacts with the live bacteria in the yogurt. But I might be inclined just to do one of the pots with the coconut milk and the rest using ordinary milk.

**Q: Can I use 1 sachet for 2 l of milk?**
A: I stuck to the instructions to use it for 1l. Then you can use that 1l to make new yogurt.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great value to make a great product
*by T***S on 13 March 2019*

I've made yoghurt in the past, and have used store bought yoghurt (total fage or yeo Valley), and using a powdered culture. So far, this product has given me the best consistent results. I make a litre at a time, using whole milk. I add a tablespoon of dried skimmed milk once the milk is off the heat, and leave it to cool before adding about 75ml of double cream. Stir well then add the culture when the temp reaches about 40 deg. I use an Easi Yo flask with one of their containers to keep it warm. The resulting yoghurt (I leave it overnight then transfer to fridge) is delicious, tastes creamier than it really is, and has a slight yoghurt flavour (I don't like strongly acidic tasting yoghurt). It is firm and creamy with a small amount of liquid. I use a bit of the yoghurt(about 2 heaped desert spoonfuls) to start the next day's culture, and I've found that four successive recultures seems to be the limit for my method before the taste becomes more sour and the texture a little less firm. So, it needs a little work but the satisfaction is immense. Cost wise. I worked out that my method including the culture is around £1.30 a litre (around a kilo), and since the cheapest factory produced yoghurt I could find in a supermarket is £1.55 a kilo (or £2.75 for yeo Valley which is much nicer than the 1.55 item) making your own is really good value. It is worth the effort, especially if you are into eating real unprocessed foods.

### ⭐⭐⭐⭐⭐ This works really well
*by D***E on 26 September 2016*

This is great. I tried my first batch in the Hansell's yoghurt maker and it was really nice. I then bought the Lakeland yoghurt maker and used some of the left over yoghurt as a starter and it came out thick and tasty. It's a very mild tasting yoghurt and very pleasant taste. I wouldn't have believed second generation culture could be so successful. I'd definately recommend this culture. Remember and store in the fridge until used. If interested, here's how I made it 1 litre of UHT full fat milk, heated in the microwave for 1 minute, add three spoonfulls of yoghurt made from this culture and leave for 10 hours in the Lakeland Yoghurt Maker. Next morning and you have a litre of thick creamy yoghurt. Let it set in the fridge for six hours and eat. I also had good success with the Hansell's maker. This would work just the same with the easiyo maker. 1 litre of full fat milk, heated in the youghurt maker for three hours. Add culture to the warmed milk. Stick in the youghurt maker for six hours. Replace the water in the yoghurt maker with boiling water. Six hours later, you have your yoghurt ready to set. I found the Lakeland maker to be perfect. Really pleased with the results. It was hit and miss making the yoghurt in the Hansell's maker. It can't maintain a prolonged level of heat like the electric maker can. But it did work for me, albeit replenishing the maker with boiling water. My conclusion, this culture works out perfectly and unbelievably simple for making tasy fresh yoghurt. Use an electrical yoghurt maker for best results.

### ⭐⭐⭐⭐ Good quality but lacks taste
*by F***E on 5 September 2017*

good cultures however not enough sharpness and very bland for our taste here. I like deep yogurt with zing. I used raw milk and it worked well. If using raw milk hold temp of 180 for 20 mins min then allow milk to cool slowly I found this the best way with raw milk. Postage on the rather high side for an envelope. Made is an expensive buy for 3 packets.

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*Product available on Desertcart Poland*
*Store origin: PL*
*Last updated: 2026-01-24*