Traditional Bulgarian Yogurt
Bulgarian yogurt is made with two ingredients: Lactobacillus Bulgaricus and Streptococcus Thermophilus which produce lactic acid and act as preservatives.
Ingredients
- 2 liter milk any
- yogurt starter pack (freeze dried)
Instructions
- 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.
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.