EkoYogurt starter culture is one of its kind starter culture introduced for the Indian markets. We are offering freeze-dried, live, active bacteria that are cultivated, packed and dispatched directly from Bulgaria, the land of long life. The 2 bacteria in Ekoyogurt starter culture are Lactobacillus bulgaricus and Streptococcus thermophilus.

A starter culture ferments lactose (milk sugar) to produce lactic acid. The increase in lactic acid decreases pH and causes the milk to clot, or form the soft gel that is characteristic of yogurt.

So basically, we are making it easy for you to make Bulgarian yogurt at home using our yogurt starter with live bulgaricus cultures and also rendering you happy health.

1. Remove sachet from freezer 30 minutes prior to use.
2. Boil milk for 10 minutes and then, let it cool down to 40-45 C.
3. Add EkoYogurt starter culture and mix well.
4. Allow fermentation at 40-45 C for 4-6 hours until set.
5. Store yogurt in refrigerator.

Milk generally contains disease causing microbes, boiling kills them. These microbes may interfere with the growth of the Probiotic bacteria in Yogurt. Also boiling milk before fermentation improves the texture of yogurt.

The essence of the difference lies in the way milk is fermented. The specific bacteria (Lactobacillus bulgaricus and Steptococcus thermophilus) used to ferment milk to obtain yogurt are called ‘starter cultures’ or ‘yogurt cultures’. The bacteria ferment the lactose in the milk causing it to produce lactic acid, which gives yogurt its tangy and acidic taste.
Curd contains very minute amounts of live bacteria but plenty of lactic acid. That’s why it acts as a great body coolant but cannot treat gut disorders. But yogurt on the other hand contains essential strains of live bacteria that cleanse the intestine and stomach and heal diarrhea too.

Probiotics are live bacteria and yeasts that are good for your health, especially the digestive system. Probiotics are often called "good" or "helpful" bacteria because they help keep your gut healthy.
For bacteria to be called a probiotic, the specific lactic acid producing bacterial count per gram shall not be less than 10,00,000. Lactobacillus is the most common probiotic. It’s the one you’ll find in yogurt and other fermented foods. FDA (USA) has approved mainly 2 strains of lactic acid producing bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus for making yogurt.
Composition of Ekoyogurt starter culture is Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus Thermophilus Lactococcus Lactis subsp. Cremoris, identified according to the IDF standards.

Probiotic yogurt facilitates quick movement of food through the gut. Some common conditions it treats are:
• Improves Digestion
• Boosts Immunity
• Reduces Cholesterol Levels
• Reduces risk of high blood pressure
• Inflammatory bowel disease (IBD)
• Infectious diarrhea (caused by viruses, bacteria, or parasites)
• Antibiotic-related diarrhea
• Irritable bowel syndrome

Bulgarian yogurt is the most popular variety of yogurt in the world and has long been known for its many benefits, probiotic characteristics, and especially its power to improve health and prolong life. Studies say that more people lived to age of 100 in Bulgaria than in any of the 36 other countries that were studied and that long life is attributed to yogurt, the Bulgarian yogurt.

T and Cr are the product codes for the Traditional and Creamy variants of EkoYogurt starter culture.
EkoYogurt – Creamy(CR) variant can be used to make probiotic yogurt which has a rich, creamy taste and a mild sweet flavor with slightly more density than the Traditional variant.
EkoYogurt – Traditional(T) variant can be used to achieve a probiotic yogurt having a gentle taste with a distinctive lactic acid flavor which would be similar to the dahi made at home previously.
For best results, we recommend the use of Toned Milk. Avoid skimmed milk.

Use EkoYogurt Starter Culture to make yogurt with good texture, consistent taste and quality along with long shelf life. You should prefer EkoYogurt starter culture if you are looking for a no-fuss yogurt starter which is easy to use and makes thick, creamy, custard-like and absolutely delicious yogurt. Our starter containing lactic acid bacteria isolated from natural sources in ecologically preserved areas in Bulgaria produces yogurt of exceptional quality with smell and taste like nothing you can find in the store or make with any other yogurt.

Commercial dahi manufacturers add milk powder to toned milk that contains 3% fat and 8.5% SNF (Solids not fats) to increase the SNF (Solids not fats) content, which has a direct impact on texture and thickness of dahi.

With EkoYogurt starter culture, you make yogurt at home. Not just tasty, it is healthy too for it is filled with good bacteria, is fully natural. There’s no compromise on taste. Moreover, you can give your yogurt that consistency and texture by choosing between the traditional and creamy variants of EkoYogurt starter culture.

The yogurt starter is fully natural. There are no added sweeteners, artificial flavors, preservatives in EkoYogurt starter culture. Actually it doesn't contain anything else but two bacteria strains, Lactobacillus bulgaricus and Streptococcus thermophilus and it contains a lot of them, more precisely billions and billions of the right kind of bacteria, the probiotics. This is also the only reason why it always works — your yogurt will never be runny when you make it with bacillus bulgaricus.

The shelf life of the yogurt made using EkoYogurt starter culture is at least 7 days. The yogurt remains thick, steady, fit for consumption when stored under refrigerated conditions and proper cold chain is maintained.

It’s always good to get what you can from food. Not just good, it’s the best you can feed your kid with or for that matter anybody with. Packed with probiotics (good bacteria), known to boost immunity and proven healthy for the gut, probiotics must be induced in a child’s diet.

We understand that old habits die hard but it’s time you kick them and say hello to happy health. The yogurt made using EkoYogurt starter culture cannot be reused to ferment milk and obtain another batch of yogurt. EkoYogurt starter culture only coagulates fresh milk that can be consumed for 7 days when stored as directed.

When stored in freezer at -18°C, bacteria shall remain alive for 24 months. However, the sachet should be removed from freezer at least 30 minutes before use for best results. When stored in refrigerator at 4°C, bacteria shall remain alive for 6 months. However, it is recommended to store the sachet in the freezer.