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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

Ingredients

  • 0.55 gallons whole milk
  • 6 tbsp yogurt room temperature

Instructions

  • 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.

Notes

 
  • 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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Nutrition

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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