Traditional Bulgarian Yogurt is thick, delicious and creamy, sour-tasting yogurt, and the healthiest of all dairy products. The main bacterium used for the production of yogurt is called Lactobacillus bulgaricus, discovered by doctor Stamen Grigorov by isolating it from a yogurt sample.

Traditional Bulgarian Yogurt

Bulgarian yogurt is made with two ingredients: Lactobacillus Bulgaricus and Streptococcus Thermophilus which produce lactic acid and act as preservatives. 
Course: Appetizer
Cuisine: Bulgaria
Keyword: milk


  • 2 liter milk any
  • yogurt starter pack (freeze dried)


  • In a large pot boil the milk so any bacteria can be killed. Take the pot off the heat and let it cool down to 110°F / 43°C.
  • Use 1/4 tsp of the starter mix and add it to the pot. Stir well by for 4 minutes.
  • Transfer the milk into separated glass jars and cover them.
  • Keep them warm at a room temperature, wrap them with towels and leave them aside for 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.

Inspiration and adaptation:,

Explore other recipes from the traditional Bulgarian cuisine.

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