Biyota

Biyota Biyota brings the power of authentic Bulgarian probiotics to your home.

Rooted in tradition and backed by science, our live culture yogurt starters and probiotics support gut health, balance, and longevity.

06/07/2026

Homemade yogurt often becomes thicker and creamier with each new batch. After your first batch, simply use a little of the yogurt you’ve made to culture the next one.

30/06/2026

How to make thick, creamy probiotic yogurt at home. All you need is fresh milk and one Biyota Yogurt Starter sachet.

✨ 1 sachet makes up to 3 litres of live probiotic yogurt and can be recultured to make even more batches.

Keep your yogurt warm for 6–12 hours while it incubates.

Visit our guide for more ways to maintain the perfect incubation temperature:
https://biyota.co.uk/pages/how-to-make-homemade-yogurt

02/06/2026

biyota.uk Shop: biyota.co.uk/collections/all 🤍

Fresh batch just arrived.
From live cultures and milk to homemade Bulgarian yogurt, one jar at a time. Thank you to everyone who
has been part of the journey so far 🤍

09/05/2026

After months of testing, experimenting and learning from your feedback, a fresh batch of Biyota cultures is finally on the way. Thank you to everyone who has been part of this journey so far 😊

Different kitchens. Different methods.People make yogurt in all kinds of ways - thermos flasks, ovens, insulated coolers...
12/03/2026

Different kitchens. Different methods.
People make yogurt in all kinds of ways - thermos flasks, ovens, insulated coolers, or simply a warm corner of the kitchen.
Which method do you use at home?

🤍 Yogurt didn’t set? Don’t panic. If your yogurt stays like milk, it’s almost always a temperature issue, not the starte...
06/03/2026

🤍 Yogurt didn’t set? Don’t panic. If your yogurt stays like milk, it’s almost always a temperature issue, not the starter.
In winter the heat drops faster than we realise. What helps:
• Keep incubation around 42–45°C
• In colder months, aim slightly higher
• If it hasn’t set after 4–6 hours, gently reheat and continue
• Don’t throw it away too quickly
Most “failed” batches just need a small temperature adjustment
😊 Fermentation is patient work.

30% off December batch. Best before April.
24/12/2025

30% off December batch. Best before April.

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85 Great Portland Street
London
W1W7LT

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