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Making a Bulgarian/ Greek Style Yogurt

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“Equipment needed: clean glass jars with airtight lids; thick bottomed large pot ; whisk; cooking thermometer; thick blanket or ice cooler;”
READY IN:
35mins
SERVES:
30
YIELD:
5 jars
UNITS:
US

Ingredients Nutrition

Directions

  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. Let it cool down to 110-115F (43-46C).
  3. Wisk in the yogurt culture into the milk gently.
  4. Transfer into the yogurt jars and close the lids.
  5. Wrap jars in a thick blanket or put in a ice cooler isolated with a blanket over night.
  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.

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