Traditional Bulgarian Yogurt
The secret for the uniqueness of Bulgarian yogurt belongs to the friendly bacteria of two vital ingredients: Lactobacillus Bulgaricus and Streptococcus Thermophilus which produce lactic acid and act as preservatives.
- 2 liter milk any
- Yogurt Starter Pack (freeze dried)
- Boil the milk gently to kill off any bacteria. When it starts to bubble, turn off the heat and let it cool down to 110°F / 43°C. If you don’t have a thermometer, dip your finger in, if you can hold it for 5 seconds, it’s ready.
- Add 1/4 teaspoon of the starter mix and stir well by hand for 3 to 4 minutes.
- Transfer the milk into a separate container or jars and cover them.
- They need to stay at room temperature so wrap them with blankets and leave them for 5 to 6 hours.
Note: This can vary depending on how warm they are and if you leave them overnight, you will probably find that they will over-ferment and taste more sour in the morning.
Photo credit and inspiration: bulgarianyogurt.us, cuisinebgcr.wordpress.com