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Barb Hodgens

Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)

A centuries-old tradition, now in your kitchen.

Luvele is expanding its commitment to fermentation and gut health with a new range of authentic heirloom starter cultures for home fermenters. Discover the rich flavour and time-honoured tradition of authentic Bulgarian yogurt, made easily in your own kitchen. Celebrated for generations for its distinctive taste, creamy texture and unique live cultures, Bulgarian yogurt is one of the world's most treasured fermented foods. After extensive research and development, we're excited to bring this authentic yogurt-making tradition to the Luvele community.

Our new Bulgarian Yogurt Starter Culture creates thick, creamy yogurt with the distinctive taste, texture and aroma that have made Bulgarian yogurt famous around the world. Perfectly balanced between mild and tangy, each batch delivers a smooth, velvety consistency and a depth of flavour that has been enjoyed for generations.

This authentic heirloom starter contains the two traditional bacterial strains that define genuine Bulgarian yogurt — Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Together, these cultures work in harmony to create yogurt with remarkable flavour, aroma and consistency.

With a Luvele Yogurt Maker, making yogurt at home is a healthy, sustainable and cost-effective choice. You control the type and quality of milk, reduce plastic waste from your weekly shop, and help restore and maintain a healthy balance in the gut. The yogurt you make will taste delicious and quickly rival the best brands you can buy at the store.

Starter Health

Starters come in convenient sachets containing a perfectly balanced culture blend and nothing more. They are free from preservatives, additives, artificial colours and flavours, contain no GMO ingredients, and are also soy free, gluten free, Halal and Kosher.

Each box of Bulgarian Starter contains 12 sachets, with each sachet culturing up to 2 litres of homemade yogurt. As an heirloom starter with live active bacteria, it can be recultured using yogurt from your previous batch for as long as you wish. Simply reserve ¼ cup of freshly made yogurt in the refrigerator and use it as the starter for your next batch.

Whether you're making homemade yogurt for the very first time or you're an experienced fermenter, Starter Health makes the process simple, reliable and rewarding. With step-by-step instructions, helpful video and expert support, you'll have everything you need to confidently bring traditional culturing into your kitchen and enjoy fresh, delicious yogurt whenever you like.

Dairy-free yogurt

You can also make dairy-free homemade yogurt with this Bulgarian starter. Although the starter culture is grown in dairy, the trace amount of milk present is consumed by the beneficial bacteria during the fermentation process.

Traditional Bulgarian Homemade Yogurt

Luvele

Rated 5.0 stars by 1 users

Author:

Luvele

Ingredients

Starter Health Bulgarian Starter
Whole/Full Cream Milk (up to 2 L/2.1 qt)

Directions

Before you begin, sterilise the Luvele yogurt making glass jar, lid and any utensils with boiling water. This simple step helps prevent unwanted bacteria from competing with the starter culture and ensures the best possible results.
Measure the required quantity of milk for your Luvele yogurt maker and pour it into a large, clean saucepan.
Heat the milk to 82°C (180°F) stirring frequently to avoid scorching. Use a thermometer for accuracy. Hold it at this temperature for 2–10 minutes. Holding the temperature denatures the proteins, helping produce a thicker, creamier yogurt.
Allow the milk to cool to below 43°C (109°F). It doesn't matter if it cools well below this temperature or even reaches room temperature — it simply must not be hotter than 43°C (109°F) when the starter is added.
Pour approximately 1 cup of the cooled milk into the yogurt-making glass jar.
Open the starter sachet and add the entire contents to the milk. Whisk thoroughly for about 30 seconds until completely dissolved.
Pour in the remaining milk and whisk for another 30 seconds.
Alternatively, pour all of the milk into the jar, add the starter culture and whisk continuously for about 2 minutes.
Secure the lid on the jar and place it into the yogurt maker.
Slowly pour water into the base of the yogurt maker. Do not fill above the 'Tall' water level marked on the inside wall.
Place the cover lid on the yogurt maker.
Set the temperature to 43°C (109°F) and the timer to 8 hours using the digital control panel.
When the fermentation time is complete, carefully remove the cover lid, allowing any condensation to drip back into the water bath.
Switch the yogurt maker off and gently remove the yogurt jar. Avoid stirring or moving the warm yogurt more than necessary, as this may disturb the set.
Place the jar in the refrigerator for at least 6 hours to chill and fully set before serving.