Make your own Bulgarian Yogurt

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Making Bulgarian Yogurt with a starter

Bulgaria is a country with a surprisingly rich yogurt history. Greek yogurt has long been the rage, and it is difficult to recall what type of subpar yogurts were being spooned down earlier.

To have delicious Bulgarian yogurt, you need not make a trip to the distant land of Bulgaria just for the sake of yogurt. However, you are welcome to do so if you desire. All you will need is to lay your hands on the unique Bulgarian yogurt starter with a genuine Lactobacillus Bulgaricus. Luckily, with this article, you will precisely get the product you seek!

People frequently inquire about the validity of the Lactobacillus Bulgaricus bacterium’s exclusive presence in Bulgaria. The correct answer is no, not at all — you will be able to grow this bacterium in any part of the world (in fact, many do). What is surprising and unique about the Bulgarian strain is that only in Bulgaria is the quality preserved in other generations of this strain; in other words, if you have been using the past yogurt for initiating the new batch. Suppose you have been following the process of making your yogurt anywhere apart from Bulgaria, outside Bulgaria. In that case, you will soon notice that after one or two batches, the yogurt loses its original unique taste, flavor, physical appearance, and qualities.

Why this phenomenon happens is yet unknown to scientists. Frequently, it is referred to as the distinct climate of this region. Still, there is much more to creating the ideal conditions for the Lactobacillus Bulgaricus than the environment.
So, now the question is, how can you create your Bulgarian yogurt miles apart from home? However, the solution is straightforward—use any dried or frozen yogurt starter culture containing the live Lactobacillus Bulgaricus, a product of Bulgarian production. Using a new culture and reaching a batch of your yogurt, you get to preserve its unique taste and essential qualities. Gradually, you can achieve the familiar taste of kiselo mlyako, similar to what our grandmothers used to make. If you have already got the ultimate and true “Bulgarian yogurt starter,” you could share the information here and help others with the facts and detailed yogurt-making tips.

BUY BULGARIAN YOGURT CULTURE STARTER

Bulgarian yogurt is popular, and preparing it at home allows you to manage the ingredients, making it healthier. Our Bulgarian starter yields delectable, thick, and creamy homemade yogurt. Bulgarian culture is an heirloom culture, which means you can manufacture limitless excellent Bulgarian yogurt from a single starter!

Bulgarian yogurt Recipe

Any milk will do—cows, sheep, goats, skim milk, whole milk, raw, pasteurized, or sterilized—it always works! Of course, you can prepare it in a yogurt maker, but you can also use an oven, an instant pot, a thermos, or any other warm location.

Ingredients needed to make one liter of Bulgarian yogurt

  • One liter of milk
  • Bulgarian yogurt starter

Instructions:

  • Heat the milk momentarily to 90 degrees Celsius to kill any bacteria and react with the microorganisms. This process helps stabilize the milk’s structure. Stir constantly to prevent the milk from scorching. This step is not necessary if you use sterilized milk.
  • Cool to 43 degrees Celsius. Use a thermometer or the tip of your index finger to check the temperature. To test the milk’s temperature, dip your pinky in it; if you can count to five, it’s right.
  • Stir the yogurt starter well.
  • Pour the milk into the pots you intend to ferment it in. Cover the containers with a loose lid. Do not seal it completely.
  • Keep the containers as warm as possible. Wrap them in blankets, place them sous vide, in a thermos, in an “instant pot” with the yogurt setting, or in an oven with only the light on, and lay them aside to rest.
  • The yogurt is ready in about 5–6 hours. Check to see whether it is firm enough. Add several more hours if necessary. You can leave it longer for a denser yogurt with a more acidic and biting flavor.
  • Refrigerate it for a few hours before serving for the best results — it becomes firmer and tastier!

A dried yogurt starter may require a second “fermentation cycle” to reach its full potential. This process entails starting a second batch with a tablespoon from the first. The second batch will be far superior.

Buy Bulgarian yogurt starter culture?

Kefirshop.eu, the best European webshop for all your fermentation needs, is where you can get your Bulgarian yogurt starting culture.

BUY BULGARIAN YOGURT CULTURE STARTER

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