---
product_id: 134987878
title: "Zoh Probiotics Bulgarian Yogurt Starter Culture - Experience Heirloom Quality And Unforgettable Creaminess - Create Homemade Delights With Ease,1 Count,10 Grams"
brand: "zoh"
price: "€ 8.64"
currency: EUR
in_stock: true
reviews_count: 8
category: "Zoh"
url: https://www.desertcart.ie/products/134987878-zoh-probiotics-bulgarian-yogurt-starter-culture-experience-heirloom-quality-unforgettable
store_origin: IE
region: Ireland
---

# 16-24 hrs first batch set time Works with cow, goat, buffalo & nut milks Lab-tested, non-GMO & gluten-free Zoh Probiotics Bulgarian Yogurt Starter Culture - Experience Heirloom Quality And Unforgettable Creaminess - Create Homemade Delights With Ease,1 Count,10 Grams

**Brand:** zoh
**Price:** € 8.64
**Availability:** ✅ In Stock

## Summary

> 🥄 Elevate your breakfast game with heirloom Bulgarian creaminess!

## Quick Answers

- **What is this?** Zoh Probiotics Bulgarian Yogurt Starter Culture - Experience Heirloom Quality And Unforgettable Creaminess - Create Homemade Delights With Ease,1 Count,10 Grams by zoh
- **How much does it cost?** € 8.64 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.ie](https://www.desertcart.ie/products/134987878-zoh-probiotics-bulgarian-yogurt-starter-culture-experience-heirloom-quality-unforgettable)

## Best For

- zoh enthusiasts

## Why This Product

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

## Key Features

- • **Probiotic Powerhouse:** Boost gut health and immunity with protein-rich, nutrient-packed heirloom cultures.
- • **Sustainable & Reusable:** Preserve 2 tbsp from each batch for a lifetime of creamy, tangy yogurt—zero waste, all taste.
- • **Expert Support Included:** Personalized guidance from fermentation pros ensures your yogurt journey is smooth and successful.
- • **Effortless Gourmet Yogurt:** Craft authentic Bulgarian yogurt at home with just 4 simple steps—no culinary degree needed.
- • **Versatile Milk Compatibility:** Seamlessly ferment A2, cow, buffalo, goat, or nut milks to match your dietary vibe.

## Overview

Zoh Probiotics Bulgarian Yogurt Starter Culture is a lab-tested, non-GMO, gluten-free sachet designed for easy homemade yogurt crafting. Compatible with various milks including cow, goat, buffalo, and nut alternatives, it delivers authentic Bulgarian yogurt in 16-24 hours for the first batch and faster thereafter. Rich in probiotics and protein, it supports gut health and immunity, while its reusable heirloom culture ensures endless creamy batches. Backed by expert customer support, it’s the perfect starter for health-conscious, flavor-savvy millennials seeking a gourmet DIY experience.

## Description

Product Description Make Bulgarian Yogurt in 4 easy steps Prep Milk Add 500 ml Organic full fat milk and heat it to a lukewarm temperature of 37-42 degree Celsius. Transfer to a sterilized glass jar. Add Starter culture Empty one packet of starter culture into the milk and stir well. Let ferment Cover the jar and leave to ferment at 37-42 degree Celsius for 6 hours. If not set, leave to ferment with intermittent checking every 2 hours. Re-culturing Once the yogurt is set, make sure to keep aside 2 tbsp yogurt to make a fresh new batch. Why Zoh? Cultures to love is founded by a Nutrition Scientist backed by a team of microbiologists and researchers who have used years of experience into carefully crafting each product so that you can discover the unifying joy of fermentation Every product we put out in the market is after ensuring thorough research and microbial analysis to meet our exceptional quality standards We have a robust customer support team who help you throughout your fermentation journey to ensure a memorable learning experience

Review: Works Perfectly Once You Use the Right Method! - Many reviews for this starter are mixed, but the truth is that the method makes all the difference. If you mix the powder directly into a large batch of milk, it can form lumps and that’s when people feel it “doesn’t work.” Pro tip: First dissolve the starter in a small cup of lukewarm milk to make a smooth paste, then mix it into the rest. When used correctly with good quality milk and kept in a warm environment, the results are outstanding. The yoghurt comes out thick, creamy, and far superior to the usual sour curd. The taste is clean, mild, and genuinely Greek-style. For anyone struggling: follow the right procedure and you’ll get perfect yogurt every time. Absolutely worth the money.
Review: Good but expensive - Good and works great. Great packaging and instructions. Price is a bit high.

## Features

- DELICIOUS - Discover the unique taste of Bulgarian yogurt, a symphony of nutty, buttery, and velvety flavours that will take you back to your last European vacation. It's just lip-smacking.
- VERSATILE USAGE: Our Bulgarian yogurt starter works seamlessly with A2, cow, buffalo, goat, & nut mylks. Customize your yogurt to suit your preferences whether its low fat yogurts or full fat yogurt
- HEALTH-BOOSTING PROBIOTICS: Nourish your gut and enhance your immune system with our protein-rich Bulgarian yogurt starter. Experience exceptional customer support for successful yogurt-making.
- SIMPLE INSTRUCTIONS: Easy steps for crafting homemade Bulgarian yogurt. First batch sets in 16-24 hrs, subsequent batches in 4-10 hrs.Enjoy guidance and support throughout the process. Yogurt in fresh
- EXCEPTIONAL CUSTOMER SUPPORT: Receive personalized assistance for a smooth yogurt-making journey. Our dedicated team ensures exceptional support from start to finish. Time to upgrade your curd.
- REUSABLE HEIRLOOM CULTURE: Make endless batches with Bulgarian yogurt starter. Preserve 2 tbsp from each batch for a lifetime supply of delicious, protein-rich yogurt. Have bulgarian curd in fresh.
- LAB-TESTED AND SAFE: Our Bulgarian yoghurt starter undergoes rigorous lab testing. Enjoy gluten-free, non-GMO yogurt-making confidently. A bulgarian twist to your dahi or your probiotic drink.
- AUTHENTIC TASTE: Delight in the genuine flavors of traditional Bulgarian yogurt. Creamy, tangy, and perfect on its own or in recipes. Use it for breakfast smoothie, misti dai, or coconut yogurt
- BEGINNER-FRIENDLY: Ideal for beginners, our starter makes crafting Bulgarian yogurt a breeze. Enjoy personalized, protein-packed youghurt with reliable customer support. Give your doi an upgrade.
- NUTRIENT-PACKED: Experience the goodness of protein and probiotics with our Bulgarian curd yougurt starter. Make nutritious homemade probiotic curd and embrace a healthy lifestyle.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B07P1B1R8R |
| Age Range Description | Adult |
| Brand | Zoh |
| Container Type | Jar |
| Country of Origin | India |
| Customer Reviews | 3.8 out of 5 stars 717 Reviews |
| Diet Type | Vegetarian |
| Flavor | Plain |
| Flavour | Plain |
| Item Form | sachet |
| Item Weight | 31.8 Kilograms |
| Manufacturer | Nurturing By Cultures |
| Material Features | Probiotic |
| Net Quantity | 10.0 Grams |
| Number of Items | 2 |
| Primary Supplement Type | probiotic |
| Product Benefits | Health |
| Unit Count | 10.0 Grams |

## Product Details

- **Age Range (Description):** Adult
- **Brand:** Zoh
- **Diet Type:** Vegetarian
- **Flavour:** Plain
- **Item Form:** sachet
- **Item Weight:** 31.8 Kilograms
- **Net Quantity:** 10.0 Grams
- **Package Information:** Jar
- **Primary Supplement Type:** probiotic
- **Product Benefits:** Health

## Images

![Zoh Probiotics Bulgarian Yogurt Starter Culture - Experience Heirloom Quality And Unforgettable Creaminess - Create Homemade Delights With Ease,1 Count,10 Grams - Image 1](https://m.media-amazon.com/images/I/81Ab-zdvPBL.jpg)
![Zoh Probiotics Bulgarian Yogurt Starter Culture - Experience Heirloom Quality And Unforgettable Creaminess - Create Homemade Delights With Ease,1 Count,10 Grams - Image 2](https://m.media-amazon.com/images/I/7165R5LPrDL.jpg)
![Zoh Probiotics Bulgarian Yogurt Starter Culture - Experience Heirloom Quality And Unforgettable Creaminess - Create Homemade Delights With Ease,1 Count,10 Grams - Image 3](https://m.media-amazon.com/images/I/71Qm9DO2N5L.jpg)
![Zoh Probiotics Bulgarian Yogurt Starter Culture - Experience Heirloom Quality And Unforgettable Creaminess - Create Homemade Delights With Ease,1 Count,10 Grams - Image 4](https://m.media-amazon.com/images/I/81UEfrSsS+L.jpg)
![Zoh Probiotics Bulgarian Yogurt Starter Culture - Experience Heirloom Quality And Unforgettable Creaminess - Create Homemade Delights With Ease,1 Count,10 Grams - Image 5](https://m.media-amazon.com/images/I/81PZ3MMpz-L.jpg)

## Questions & Answers

**Q: What are the culture strains in the bulgarian yogurt?  would like to use it to make bulgarian feta so need to make sure it contains l. bulgaricus.**
A: It contains l.bulcaricus and s.thermophilus.

The name is misleading though. These species are used in western countries already

**Q: How is it different from greek yogurt?**
A: Taste is similar but I don’t know about the nutrition values as I’m no expert in it.

**Q: Why all the review says the first batch was not good. It became better from the second and third batch?**
A: I had no such problem. The first batch was fine, maybe a little extra whey on top. Nothing serious.

**Q: Can we make greek yogurt in 15 to 20 degree environment**
A: Greek Yogurt is thermophilic ie. Heat loving! You wouldn't get optimum results. 
Wrapping it in a blanket, leaving it to set on top of a fridge, or leaving it in the oven at basic lowest temperature are options you could use to keep it warm.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Works Perfectly Once You Use the Right Method!
*by D***I on 1 December 2025*

Many reviews for this starter are mixed, but the truth is that the method makes all the difference. If you mix the powder directly into a large batch of milk, it can form lumps and that’s when people feel it “doesn’t work.” Pro tip: First dissolve the starter in a small cup of lukewarm milk to make a smooth paste, then mix it into the rest. When used correctly with good quality milk and kept in a warm environment, the results are outstanding. The yoghurt comes out thick, creamy, and far superior to the usual sour curd. The taste is clean, mild, and genuinely Greek-style. For anyone struggling: follow the right procedure and you’ll get perfect yogurt every time. Absolutely worth the money.

### ⭐⭐⭐⭐ Good but expensive
*by K***L on 21 September 2021*

Good and works great. Great packaging and instructions. Price is a bit high.

### ⭐⭐⭐⭐⭐ Never knew plain dahi could be so delightful
*by P***R on 13 February 2021*

I highly recommend the product. I wish I could give this product 10 stars because I am in love. It worked very well for me and yielded buttery dahi with an almost cuttably thick texture. A few things I learned in the process that might help: 1. Full-cream milk with 6 percent fat content would yield the best taste and texture — silky smooth with a buttery mouthfeel. ABSOLUTELY DELICIOUS. It’s infinitely tastier than store-bought that there is no point comparing. Regular milk (i.e. toned milk with 3 pct fat) also resulted in good dahi. It would taste slightly less creamy, but the texture was great and it set very well. 2. UHT milk (the milk that lasts for months at room temperature) yields good dahi, but I noticed that UHT milk dahi was slightly grainy and lacked the buttery quality, although it set very well and there was no whey separation. 3. If using normal pasteurised milk or raw milk, avoid boiling the milk to 100 degree C. Heat the milk on lowest possible flame for 20-30 minutes, stirring, holding the maximum temperature at 85-95 degree C. Do NOT allow it to bubble up at all. Then cool the milk down for about 25-30 minutes to 45 degree C (the milk pan should be pleasantly warm against your palm). Milk should NOT be too hot, otherwise the culture will die. Heated and slightly cooled milk has the kind of protein structure that is optimal for coagulation. However too much heat denatures the milk proteins, inhibiting coagulation, resulting in grainy dahi (and that is also the reason why UHT milk dahi is grainy because the milk gets heated to above 135 degree C during factory processing). On the other hand, if you combine cold milk and cold culture and let it sit, you will end up with with whey separation and dahi would not set. 4. Take a little of this warm milk in another bowl and add contents of one sachet. Let it rest 5 minutes for the culture to rehydrate. Then stir again and pour it back to the rest of the milk. Mix. Then pour in containers/jars for setting. One sachet can culture 500 ml milk. For reculturing you can use as much milk as you want. For me, 1-1/2 tbsp old dahi per 1 litre milk is the ratio that has worked best. 5. Temperature is extremely important for good textured dahi. The dahi would become thick and creamy when surrounding temperature is 38-42 degree C. It’s good to create an incubator environment. Maybe use a thermal pot to keep the jars warm or keep them wrapped in a hot towel or keep them in an oven (turned off) with a bowl of hot water kept adjacent. Or use a yogurt maker or slow cooker/dehydrating machine/instant pot which have yogurt settings. Once the dahi is set, after at least 8 hours, transfer to refrigerator. The texture firms up a bit in the fridge. 6. First batch of mine took 12 hours to fully set, while subsequent batches set faster, within 8 hours. 7. While reculturing, do not add too much of old dahi to make new dahi. For 1 litre milk, use 1-1/2 tbsp of old dahi. Adding too much culture can affect the texture adversely. Before adding to milk, beat the old dahi to break it up, otherwise it will not distribute evenly in the milk, and it will affect the texture of final product. Let the old dahi come to room temperature while the milk is getting heated and cooled. 8. Dahi-making might seem daunting at first but it soon becomes a habit. I don’t buy readymade dahi anymore. It’s actually rather easy to get it right. 9. The package contains two sachets. I have used only one sachet. The other one can be frozen and used anytime. It lasts years. This can be your failsafe in case you finish all old dahi and nothing remaining for reculturing. 10. I make dahi only once a week. It stays good without turning too sour in the fridge for 10 days at least. You can use even 2 week old dahi for reculturing and it will work. 11. Adding sugar and flavouring/fruit to milk can affect the texture of dahi. So if you’re planning to make set mishti doi or flavoured yogurt, wait until you have enough culture to experiment. I add flavouring and sugar/jaggery only after the dahi is set and then mix it gently. However, it is possible to add a sugar/jaggery directly in milk and and get good dahi. You just need to take care of ambient temperature for the culture to work quickly and smoothly. The quicker the dahi sets, the better the texture. 12. You can add milk powder (skimmed or whole) to milk before heating to increase the protein content and result in even thicker dahi. You just need to make sure the milk powder doesn’t have any sugar, flavouring or other additives.

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*Product available on Desertcart Ireland*
*Store origin: IE*
*Last updated: 2026-03-11*