Making a Bulgarian/ Greek Style Yogurt
photo by Nadia Melkowits
- Ready In:
- 35mins
- Ingredients:
- 2
- Yields:
-
5 jars
- Serves:
- 30
ingredients
- 1 gallon organic milk
- 1⁄2 cup plain yogurt
directions
- 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.
- Let it cool down to 110-115F (43-46C).
- Wisk in the yogurt culture into the milk gently.
- Transfer into the yogurt jars and close the lids.
- Wrap jars in a thick blanket or put in a ice cooler isolated with a blanket over night.
- 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.
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RECIPE SUBMITTED BY
<p>I am native Bulgarian and I have enjoyed cooking since little. I love trying foods from different cultures and experimenting with foods that I am not familiar with. <br />I hope you get to enjoy some of the recipes I am posting on my blog.</p>