Making a Bulgarian/ Greek Style Yogurt

Making a Bulgarian/ Greek Style Yogurt created by Nadia Melkowits

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

Ready In:
35mins
Serves:
Yields:
Units:

ingredients

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 MADE WITH LOVE BY

@Nadia Melkowits
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@Nadia Melkowits
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"Equipment needed: clean glass jars with airtight lids; thick bottomed large pot ; whisk; cooking thermometer; thick blanket or ice cooler;"
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  1. Nadia Melkowits
    Making a Bulgarian/ Greek Style Yogurt Created by Nadia Melkowits
    Reply
  2. Anna Hermann
    I love this recipe! Who would have thought that it is this easy to make yogurt! And you can control the ingredients! Fantastic!
    Reply
  3. Nadia Melkowits
    Equipment needed: clean glass jars with airtight lids; thick bottomed large pot ; whisk; cooking thermometer; thick blanket or ice cooler;
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