Making a Bulgarian/ Greek Style Yogurt
"Equipment needed:
clean glass jars with airtight lids;
thick bottomed large pot ;
whisk;
cooking thermometer;
thick blanket or ice cooler;"
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I love this recipe! Who would have thought that it is this easy to make yogurt! And you can control the ingredients! Fantastic!
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>
