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


  • 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.

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