So, you’d ask, how can you make real Bulgarian yogurt when you are not in Bulgaria? So with the help from my friends at Bacillus Bulgaricus who sent me a starter pack to review, here’s how to make Bulgarian yogurt – without a yogurt maker – and it’s easier than you think! You can use any kind of milk you want — cow’s, sheep’s, goat’s, skim, whole, raw, pasteurized, dairy or non-dairy, it always works! It is super easy to make yogurt using our Bacillus Bulgaricus yogurt starter culture. It’s a heirloom culture so you can use your previous batch to culture your new one. Bacillus Bulgaricus Yogurt Starter. The answer is simple – use Bacillus Bulgaricus. You can use any milk you like the taste of and you’ll need 2 litres for this recipe… For yogurt to be considered of the Bulgarian variety, it needs to be made with two specific starter bacteria, Lactobacillus delbrueckii subspecies bulgaricus (often simply called Lactobacillus bulgaricus) and Streptococcus salivarius subspecies thermophilus (often shortened to Streptococcus thermophilus). Bacillus Bulgaricus is a freeze-dried yogurt starter culture with live Lactobacillus Bulgaricus that was produced in Bulgaria. [highlight] Ingredients. All you need is a pack of our starter and milk.