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Probiotic Yogurt Starter - 1.75oz

RM105.00 MYR

Natren Yogurt Starter is an easy and delicious way to add probiotics to your diet. This yogurt is a tasty, Bulgarian recipe full of protein, calcium, and super strain probiotics. The creamy thick deliciousness is a nutritional treat your whole family can enjoy!

Note: Buy 2 Get 1 50% Off! Add three probiotics to your cart and the cost of one will automatically be reduced during checkout. (Mix and Match!) Does not apply to expiring items.

Directions +

Directions: Use a commercial yogurt maker or the following oven method. You will need a thermometer, a 2-quart saucepan part of a double boiler, and a 2-quart deep oven-proof container with a lid to allow the yogurt to set. For best results, use organic 2% or whole cow's milk. Alternative milk, such as goat and soy, may require more total solids.

1. Pour two (2) quarts (or up to two liters) of your favorite milk into a large double-boiler saucepan. Heat milk slowly over a low flame to at least 180ºF (82ºC) – DO NOT BOIL. Maintain this temperature for at least 5 minutes for better quality thick creamy yogurt keep the milk at 180ºF - 195ºF (82ºC - 91ºC) for 20 - 40 minutes

2. Allow milk to cool to 108ºF - 112ºF (42ºC - 44ºC).

3. Place 1-2 level teaspoons of Yogurt Starter in a clean cup. Add 2 tablespoons of the lukewarm milk and make a smooth paste. Continue to add milk in small increments, blending thoroughly after each addition until all milk from the full cup is poured into the container of the lukewarm milk. Eliminate lumps to allow for a smooth set. Caution: do this quickly, do not allow milk to cool any further.

4. Place the container with the lid in the oven near the pilot light. If no pilot light, wrap the container in a thick towel and place it in the oven. Let stand for about 4-8 hours at approx.108ºF - 112ºF (42ºC - 44ºC). The set yogurt should be a creamy custard-like consistency. Refrigerate and enjoy.

For best results use Yogurt Starter for each new batch. Do not freeze or expose to moisture, heat, or direct sunlight. KEEP THE STARTER REFRIGERATED AT ALL TIMES. DO NOT ACCEPT IF THE SEAL IS BROKEN.


Without a doubt, there is no better soft cheese on the market than that which you can make at home using your own yogurt made with Natren's Yogurt Starter. To make yogurt cheese, simply line a colander or strainer of your choice (a stainless steel steamer set into a deep glass bowl works well) with a good quality cotton cheesecloth. Rinse the cheesecloth in hot water first, and wring dry. Make sure the cheesecloth is large enough to not only line the strainer, but that it also has a good 8 to 10 inch overlap.

Pour the yogurt into the lined strainer and draw the overlap over, twisting it into a loose knot on top of the yogurt. Whey, the liquid part of the yogurt, will immediately start to drain down through the strainer into the bowl leaving the cheese and the milk solids in the lined strainer. Empty the whey from the bowl as it fills up to ensure that the cheese is not sitting in its own whey. To hasten the draining procedure, may pick up the cheesecloth bag and gently wring it, or put some weight on top. When the cheese a consistency that pleases you (the longer it drains, the dryer it becomes), transfer it to a container and cover and refrigerate it until ready to use.

*You can then store the whey in a jar in the fridge and use it to lacto-ferment your porridge oats or quinoa (add 1 tbsp. whey to your soaking water and leave at room temperature for 12 hours). Or you can use it to make lacto-fermented mayonnaise, which will then keep for 3 months. See Jini Patel Thompson's blog for recipe.



3 large red pimento peppers, roasted*
1 cup yogurt cheese
2 teaspoons finely minced fresh shallots
2 teaspoons finely minced fresh parsley
½ teaspoon fresh lemon juice
1/3 teaspoon salt
½ teaspoon sugar
7 drops of Tabasco Sauce

With the blade of a food processor running, drop the shallots, parsley and pimentos into the bowl and process until well chopped. Add the salt, sugar and lemon juice and process further. Add the yogurt cheese and Tabasco and blend until the mixture is very smooth. Transfer the cheese to a bowl and chill, covered, in a refrigerator for several hours, preferably over night, before serving. Serve the cheese as a spread or dip with any of the following: blue corn bread, crackers or chips.

Preheat oven to 400°F. Wash, dry, cut into halves and seed pimentos. Put cut-side down on a broiler pan and place under a preheated broiler about 6 inches from the heat. Watch carefully and turn them every five minutes, if necessary, to allow even baking. Broil until they are evenly blistered, 15-25 minutes. Remove from oven and let stand until cool enough to handle but still hot. Starting at the blossom end, peel the pimentos and discard the skins.



4 cups plain yogurt
2 cups (heaping) fresh strawberries
½ to ¾ cup honey

Blend strawberries and honey until smooth. Fold in yogurt and mix until well blended. Pour into a mold, cover tightly and freeze until firm or freeze in an ice cream maker. The churning action of the ice cream maker will give it a much smoother and creamier texture. Serve topped with fresh strawberries, if desired.



1 cup soft yogurt cheese
Juice and finely grated zest of one large lime
1 tablespoon Worcestershire sauce
2 tablespoons Dijon-style prepared mustard. Blend all ingredients together until velvety smooth, adding more lime juice or cream cheese if needed to obtain the right consistency. Pour into a clean glass jar; cover tightly and refrigerate for several hours (preferably overnight) for the flavors to develop.

This zesty sauce truly brings life to foods. Serve as a dip for raw vegetables, dollop it on salads or use it as an accompaniment for cold chicken, turkey or fish.



24 Belgian endive leaves
¾ cup yogurt cream
1oz. Caviar, chilled

Wash and thoroughly pat dry endive leaves. Place a dollop of yogurt cream at the base of each endive leaf. Top with about ½ teaspoon caviar. Arrange prettily on a plate and serve.

Served alone or with a crisp varietal champagne like Korbel Blanc de Blancs, this make a most elegant, yet simple and easy to prepare, appetizer.



1 cup yogurt cheese
5-6 tablespoons cold-pressed safflower or flaxseed oil*
1 egg yolk
1 tablespoon fresh lemon juice

Place all ingredients into a blender and blend until very smooth and creamy. Pour into a clean jar with a tight lid. Refrigerate and use as needed.

*Flaxseed oil is best if available, because it is the richest source of the Omega-3 essential fatty acids that play such a vital role in maintaining good health.

Ingredients +

Viable yogurt starter culture of nonfat milk solids and whey containing Lactobacillus bulgaricus (LB-51) and Strepococcus thermophilus bacteria (in precise Bulgarian proportions). No preservatives, artificial colors or flavors.

Jini Says +

This makes a simply beautiful tasting yogurt! And this potent probiotic strain is a great way to get food-based probiotics. I have lots of posts on my blog for how to culture yogurt, and then afterwards how to make cheese and sauces/dips from that yogurt.

This yogurt is tasty!

True Bulgarian Yogurt Starter, used for centuries and recognized by standards by USDA and FDA. Lactobacillus bulgaricus, LB-51-1 billion cfu, and Streptococcus thermophilus, BC 122 - 1 billion cfu. Other than these two probiotic bacteria that define a yogurt starter, the addition of any other bacteria to the yogurt should be considered a contaminant. Bulgarian Yogurt is a true functional food, not the ideal way to get your other important probiotic bacteria.



High quality yogurt starter, should be used with organic whole milk


Helps minimize lactose intolerance


Increases energy and provides multiple health benefits



• Uses a real Bulgarian Yogurt Starter with a specific recipe for smooth, yummy healthy yogurt every time.

• Is naturally mild and sweet with no preservatives, artificial colors or flavors added. Enjoy it plain or add your favorite fresh fruits, honey or nuts. Toasted almonds are a delicious addition.

• Provides the beneficial yogurt starter bacteria to ferment milk and make it a healthy functional food treat.

• A delicious source of pre-digestive protein and bioavailable minerals such as calcium.

• Make it fresh regularly because it is good for the whole family.

100% potency guaranteed through the printed expiration date when stored under the conditions stated on the label for healthy, maximum results.


Natren YOGURT STARTER dairy powder is a recipe passed down over generations. It has graced the table of royalty the world-over. The Bulgarian Yogurt Starter recipe is filled with creamy healthy goodness. Eat it plain, straight from the fridge, use it as a sour cream substitute on your tacos and potatoes, or dress it up with your favorite fruit and honey to satisfy that sweet tooth!

Available in Dairy Loose Powder


Each serving of Natren YOGURT STARTER 1 tsp (2 grams) contains:
Lactobacillus bulgaricus, LB-51  1 billion cfu
Streptococcus thermophilus, BC 122  1 billion cfu


Natren YOGURT STARTER is an easy and delicious way to add probiotics to your diet. This yogurt is a tasty, Bulgarian recipe full of protein, calcium, and super strain probiotics. The creamy thick deliciousness is a nutritional treat your whole family can enjoy!


Probiotics for Kids:

If your child can swallow capsules, then use Healthy Trinity. If not, you can use either the loose powder (more volume, stronger taste) or the encapsulated powders. Add to yoghurt, chocolate milk, ice cream or applesauce. Mix well into a smooth paste to avoid any lumps.

Download Natren Brochure here

Customer Reviews

Based on 1 review
Kim S
yogurt starter

I have used many brands of yogurt starter in the past, Natren is by far is the most active culture I have found. The yogurt it makes is outstanding.