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Traditional Bulgarian Yogurt

 

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. 
Course: Appetizer
Cuisine: Bulgaria
Keyword: milk

Ingredients

  • 2 liter milk any
  • Yogurt Starter Pack (freeze dried)

Instructions

  • 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.

Notes

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

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Best Dish Recipes from the Balkans | Traditional Bulgarian Yogurt - Best Dish Recipes from the Balkans
Tweet about this on TwitterPin on PinterestShare on LinkedInShare on Google+Email this to someoneShare on FacebookShare on VkontakteShare on Odnoklassniki
Read on Mobile

Traditional Bulgarian Yogurt

 

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. 
Course: Appetizer
Cuisine: Bulgaria
Keyword: milk

Ingredients

  • 2 liter milk any
  • Yogurt Starter Pack (freeze dried)

Instructions

  • 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.

Notes

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

Written by

Related Post

Cicvara 1
Cicvara
  Good old and delicious Cicvara. The traditional dish, ancient cicvara, is a tasty and

Leave a Reply