Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Making a Bulgarian/ Greek Style Yogurt Recipe
    Lost? Site Map

    Making a Bulgarian/ Greek Style Yogurt

    Making a Bulgarian/ Greek Style Yogurt. Photo by Nadia Melkowits

    1/1 Photo of Making a Bulgarian/ Greek Style Yogurt

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Nadia Melkowits's Note:

    Equipment needed: clean glass jars with airtight lids; thick bottomed large pot ; whisk; cooking thermometer; thick blanket or ice cooler;

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 30

    Yield:

    jars

    Units: US | Metric

    Directions:

    1. 1
      Using a large pot, heat the milk to about 195-200 F (~91- 94 C). This is for two reasons:. One: It kills any other bacteria that might be in the milk that would compete against the bacteria that convert milk to yogurt. Two: It changes the milk protein in a way that allows it to culture and firm up.
    2. 2
      Let it cool down to 110-115F (43-46C).
    3. 3
      Wisk in the yogurt culture into the milk gently.
    4. 4
      Transfer into the yogurt jars and close the lids.
    5. 5
      Wrap jars in a thick blanket or put in a ice cooler isolated with a blanket over night.
    6. 6
      After 6-8 hours the yogurt should be firm. Test by gently turning it to see if it keeps its shape. Transfer jars to the refrigerator.

    Ratings & Reviews:

    • on March 30, 2010

      55

      I love this recipe! Who would have thought that it is this easy to make yogurt! And you can control the ingredients! Fantastic!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Making a Bulgarian/ Greek Style Yogurt

    Serving Size: 1 (134 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 85.7
     
    Calories from Fat 44
    51%
    Total Fat 4.9 g
    7%
    Saturated Fat 3.0 g
    15%
    Cholesterol 18.7 mg
    6%
    Sodium 65.6 mg
    2%
    Total Carbohydrate 6.2 g
    2%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.1 g
    0%
    Protein 4.4 g
    8%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites