---
product_id: 134987878
title: "Probiotics Bulgarian Yogurt Starter Culture - Experience Heirloom Quality And Unforgettable Creaminess - Create Homemade Delights With Ease,1 Count,10 Grams"
brand: "zoh"
price: "€ 13.28"
currency: EUR
in_stock: true
reviews_count: 9
category: "Zoh"
url: https://www.desertcart.hr/products/134987878-probiotics-bulgarian-yogurt-starter-culture-experience-heirloom-quality-and-unforgettable
store_origin: HR
region: Croatia
---

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

**Brand:** zoh
**Price:** € 13.28
**Availability:** ✅ In Stock

## Summary

> 🥄 Elevate your gut game with creamy Bulgarian bliss!

## Quick Answers

- **What is this?** 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?** € 13.28 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.hr](https://www.desertcart.hr/products/134987878-probiotics-bulgarian-yogurt-starter-culture-experience-heirloom-quality-and-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

- • **Lab-Tested & Safe:** Enjoy gluten-free, non-GMO yogurt backed by rigorous microbial research and quality assurance.
- • **Beginner-Friendly Process:** Simple 4-step method with expert support ensures perfect yogurt every time—no guesswork needed.
- • **Versatile Milk Compatibility:** Seamlessly create creamy yogurt from cow, buffalo, goat, A2, or nut milks to suit your lifestyle.
- • **Heirloom Quality Fermentation:** Craft authentic Bulgarian yogurt with a protein-rich, probiotic powerhouse culture.
- • **Reusable Culture for Endless Batches:** Save 2 tbsp from each batch to perpetually craft fresh, nutrient-packed yogurt at home.

## Overview

Zoh Probiotics Bulgarian Yogurt Starter Culture is a lab-tested, non-GMO sachet designed for easy homemade yogurt crafting. Compatible with various milks including cow, buffalo, goat, and nut alternatives, it delivers authentic, creamy Bulgarian yogurt rich in probiotics and protein. The reusable heirloom culture allows endless batches, supported by clear instructions and expert customer care, making it ideal for health-conscious beginners seeking gourmet probiotic benefits at home.

## 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: Never knew plain dahi could be so delightful - 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.

## 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 727 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

![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)

## 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.

### ⭐⭐⭐⭐⭐ 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.

### ⭐ starter culture seems spoiled already, robbed 600/- for this trash
*by P***R on 15 August 2020*

Its like this product which is supposed to be curd culture is not active at all!! Not sure if this tomfoolery of a product is really made from yogurt culture or bird dropping! Should it even cost 10Rs given it didn't make curd at all , even home curd starter would have made wonders with so much boiled with and added Amul cream in the attempt made with this crapheap product. 600/- got robbed for nothing, absolutely zero worth product took away hours of life for nothing, milk got rotten, this gunk product is so worse that good quality milk and amul cream all went rotten and got wasted, even home curd starter would have made a creamy tasty curd with so much quality Amul cream added in the attempt to make curd with this tommyrot product. The process followed is explained later. When we add so much cream to milk like I did and kept it in such temperature regulated environment, even home curd starter would have made thick creamy tasty set curd but this product is a total letdown absolutely, not sure if the culture was already dead or expired long before, the customer care number was switched off as per network message. This product has several drawbacks: 1) Seems expired (atleast the unit that is delivered). 2) THe product is not a fine powder and as it has thin sooji/rava like consistency, this became a major bottleneck and it is a challenge to dissolve this gently (only a mixer could mix this floating sooji like product), took 20 minutes to disssolve as it floated and stuck to the sides of the container for half the time. They really need to get it into finer powder (at colder temperature to not disturb the culture). 3) If the company later says to add more cream and boil milk to reduce it to half the volume, then what the heck? if we boil off half the milk to make it thick, even home curd starter will do better job instead of this gunk goo trashheap of a product that doesnt work, expired (assuming it was active before it became ineffective) First things first: Used controlled environment by boiling whole milk + added AMul cream (cream tetra packet which has 3 more months of safe use was opened and generous amount addded to whole milk), After boiling milk and let it reach room temperature, again raised it to 40Celsius in a controlled heating appliance, then added this crappy rot of a product slowly to 1Litre of whole milk, by slowly it took over 20 minutes to stir this as this product is not powdery but more grainy and clumped. Then this mixture is kept in a Curd maker which has sensors and heat control designed specifically to regulate curd making in about 7.5 hours (varies as the sensors detect curd consistency). This actually proved that the Curd maker is real deal, it sensed something is wrong with the mix and took 11hours 45 minutes before concluding!! on the Thick setting of curd maker and that is the maximum duration for the sensors, the curd maker gaveup after that. The first doubt arose when curd maker didn't display completion in 7.5 hours but took abnormally long 11.5 hours, so opened the container after half-day and saw half-rotten milk. Quality milk, quality Milk cream, Time spent, Money all got wasted because of this rubbish product which is abysmally ineffective. If the seller's intention is not to take buyers for a ride, then they should never talk about adding high-fat milk, boiling a lot etc. Does our Home curd demand all this? does home curd demand boiling and evaporating lot of milk, Our home curd works with any milk skimmed or not isn't it? In comparison to this rot product, Home curd starter does a commendable job for long in our lives, so faithfully makes curd day after day. All the value of home curd is so clear after this rot of a product disappointed totally, it was a complete letdown and a rip-off by company which is selling exorbitantly priced useless scrap product It is a shame that the seller claims it makes buttery curd when in fact cant even make curd from skim milk as per one of the answers seen, so why this fraudulent sales attempt by claiming "buttery flavour with a satin like texture"! Why oh why?

## Frequently Bought Together

- Zoh Probiotics Bulgarian Yogurt Starter Culture - Experience Heirloom Quality And Unforgettable Creaminess - Create Homemade Delights With Ease,1 Count,10 Grams
- InstaCuppa Automatic Probiotic-Rich Yogurt Maker with Auto Temperature Regulation, Easy To Operate Electric Curd Maker Machine for Home, Premium 304 Stainless Steel Inner Container, 1 Liter, Black

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*Product available on Desertcart Croatia*
*Store origin: HR*
*Last updated: 2026-07-22*