Yogurt Making is Simple & Fun!
To make Bulgarian yogurt is an easy and rewarding process. If you have never tried it before don’t worry! It’s a cheap way to experiment and you can learn how to get it to taste exactly as you want with a little practice.
Depending on what time of year and where the local cow goes to eat her grass and herbs the flavour will taste a little different. You can buy your milk from the local shop f you don’t have a cow handy. This will be a more consistent taste too!
Try Using full fat milk or use milk with less fat. Which taste do you prefer?
The temperature of your room and the length of time when fermenting alters. In summer maybe 12 hours will be enough time and in winter could be sometimes a little longer
The age of your culture. Was it fresh or was it a stronger more soury taste.? Try not to use a strong/old yogurt as your starter.
Discover why bulgarian yogurt is
‘simply the best’
For those that don’t wish to try ‘Village Style’ yogurt making, there are many varieties of yogurt making machines on the market which are great for more consistent flavors and texture and help control the temperatures.
How to Make
Bulgarian Yogurt Village Style
This simple method was shown to me by my Bulgarian neighbor. It is a local method generally used in the village homes of Bulgaria.
INGREDIENTS & EQUIPMENT
- 1 liter (2pints) full milk.
- Starter culture. (with Lactobacillus Bulgaricus & Streptococcs Thermoophilus) or any shop bought yogurt.
- Pan for heating the milk.
- 2 x 500 ml glass jars with lids.
- Blankets or bubble wrap in which to keep the jars insulated.
This video shows the village method I use to make Bulgarian yogurt.
- Heat the milk gently in a pan until it starts to bubble just a little, then remove from heat. Do not boil.
- Allow the milk to cool until warm. (just above body temperature)An easy test, is to put your finger into the milk. If you can keep your finger inside for a few seconds without it burning, the milk will be ready for the next step.
- Add 2 or 3 tsp of your Bulgarian starter culture or your shop bought yogurt.(these should be at room temperature) into each of your jars, then fill the jars with your warm milk and mix well. Place the lids tight on the jars.
- Wrap the jars in blankets,towels or coats to keep them warm. The idea is to maintain the liquid at body temperature for at least 12 hours or until the yogurt has set to a firm texture. The time will depend on how much insulation you have given them. Don’t forget the jars, and leave them to over ferment or the yogurt will become more strong and sour. Some people actually prefer this.
- After your 12 hours. Test to see if set. When texture has turned from liquid to a thick’ish yogurt like texture, place your yogurt in the fridge for 2 hours. It is now ready to eat. Your yogurt should last about 10 days. Save some of your yogurt as a starter culture for your next batch.
Good Luck and Enjoy.
What I look for is a light sour taste even with a hint of lemony sweetness to it. If it starts to taste too much like vinegar or the taste is not to my liking I throw it away. I don’t use it for my next culture either. Some of my batches are better than others, c’est la vie.