Homemade Bulgarian Yogurt Recipe

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This homemade Bulgarian yogurt recipe yields eight servings of perfectly creamy and tangy yogurt.

It’s super easy to follow and is made with only two ingredients – fresh milk and a starter yogurt culture.

And the best part is that it has a unique flavor that’s way better than that of commercially sold yogurt.

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A traditional clay bowl of Bulgarian yogurt.

Homemade Bulgarian Yogurt Recipe

Yogurt is a staple ingredient that’s widely used in Bulgarian and Balkan cuisine.

It’s used for dipping sauces, cold soups and is often served along with Bulgarian Banitsa.

Most of these recipes are usually made with store bought yogurt which in most cases can’t match up to homemade yogurt.

That’s why I decided to share my recipe for homemade Bulgarian yogurt in this post.

As you’ll see, making yogurt is quite simple as long as you follow some easy steps.

Even though it can be hard to find, I recommend you make this recipe with homemade yogurt.

You can typically get homemade yogurt from farmer’s markets or some specialized stores.


Traditional Bulgarian yogurt is prepared with two main ingredients – milk and a starter culture of yogurt.

It turns out the best when it’s made with homemade milk and homemade yogurt.

Naturally, you’ll need to use a tangy unsweetened yogurt as a starter culture.

So if you can’t find any homemade yogurt, I recommend getting Greek or Bulgarian yogurt for a starter culture.

Ingredients for homemade Bulgarian yogurt

How to Make

Start by heating the milk on the stove until it forms a thin crust at the edges.

It’s a good idea to use a pot with a thicker bottom for even heating.

Set the milk aside once it’s warmed up and let it cool off.

After the milk has cooled off, beat the starter yogurt culture and mix it with 2 – 3 ladles of the milk.

Warming up milk and mixing it with yogurt.

Stir the yogurt into the milk, then place a lid on top of the pot.

Use two blankets or a few towels to wrap the pot and set it aside for six hours.

Transfer the milk into the fridge and leave it there overnight.

Once the yogurt is ready, you can place it in glass jars or serve it in a bowl.

Pouring yogurt mixture into the milk and wrapping the milk with a towel.


Homemade yogurt can last for up to two weeks when it’s sealed in glass jars.

If you keep it in an airtight container or a pot, it will be good for only 3 to 5 days.

You can also stash homemade yogurt in the freezer and keep it there for about three months.

Homemade Bulgarian Yogurt Recipe

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Homemade Bulgarian Yogurt Recipe

Once you try this simple Bulgarian yogurt recipe, you'll forget about getting store-bought yogurt ever again. I recommend making it with a homemade starter culture for optimum flavor.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Fermentation Time: 6 hours
Total Time: 6 hours 15 minutes
by: Aya
Servings: 8
Course: Snack
Cuisine: bulgarian, Mediterranean


  • 0.55 gallons whole milk
  • 6 tbsp yogurt room temperature


  • Warm up the milk until it starts to rise up at the edges and forms a thin crust on the surface.
  • Let the milk cool off and stir it occasionally to prevent it from forming a crust. The milk will take a bit of time to fully cool off. You can speed up the process by placing its pot in a larger pot with water and some ice.
  • Whip the yogurt and add 2 - 3 ladles of the milk, once the milk reaches a temperature of 110°F (44°C). Pour the starter culture into the milk, stir and put a lid on top of the pot.
  • Wrap the pot with two blankets and let it sit for six hours at a cool and dry place away from drafts.
  • Leave the pot in the fridge overnight, then transfer the yogurt into glass jars. Once the yogurt is ready, there will probably be some water on top which is completely normal.


  • It's a good idea to use a wooden spoon when mixing the milk so you don't alter its temperature.
  • Homemade yogurt usually has a better flavor when it's made in larger quantities. A good rule of thumb you can follow if you decide to increase the amount is to use 3 tablespoons of yogurt for every liter of whole milk.
  • When the yogurt is done it will release some water, which is completely normal.
  • It's best if the pot you're using has a thick bottom for better insulation. I'm using a Dutch Oven -- ideal for even temperature spread.

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Calories: 165kcal | Carbohydrates: 13g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 106mg | Potassium: 414mg | Sugar: 13g | Vitamin A: 436IU | Vitamin C: 0.1mg | Calcium: 338mg | Iron: 0.01mg

I do my best to provide you with the nutritional information for recipes but I'm not a certified nutritionist. The nutritional information provided should only be treated as an estimate since it will vary based on cooking methods and brands of ingredients used.

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