Making a Bulgarian Greek Style Yogurt
Dive into the art of homemade yogurt with this simple yet rewarding recipe for Bulgarian Greek-Style Yogurt. Crafted with just two ingredients—fresh whole milk and authentic Bulgarian yogurt as a starter—this recipe walks you through transforming everyday milk into a creamy, tangy treat bursting with live probiotic cultures. The process involves gentle heating, cooling, and a natural fermentation period that results in a luscious, health-packed yogurt with a customizable tang and thickness. Elevate it further by straining for a velvety, Greek-style texture. Perfect on its own, as a wholesome breakfast base, or drizzled with honey and fruits, this versatile yogurt is both a culinary delight and a nutritional powerhouse.
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Ingredients
- 4 cups Whole milk
- 2 tablespoons Plain Bulgarian yogurt with live cultures (starter)
Directions
Step 1
In a heavy-bottomed saucepan, pour the 4 cups of whole milk and heat it over medium heat.
Step 2
Gently stir the milk while heating to prevent it from scalding. Use a thermometer to monitor the temperature. Heat until the temperature reaches 180°F (82°C). This step helps kill any unwanted bacteria and denatures the milk proteins for a creamier texture.
Step 3
Remove the saucepan from heat and let the milk cool to 110°F–115°F (43°C–46°C). You can speed up the cooling process by placing the saucepan in a cold water bath, stirring occasionally.
Step 4
In a small bowl, mix 2 tablespoons of plain Bulgarian yogurt (your starter) with a few spoonfuls of the cooled milk. Whisk until smooth to create a loose mixture.
Step 5
Stir the yogurt mixture into the cooled milk, whisking gently to ensure it's evenly distributed.
Step 6
Pour the milk and starter mixture into a clean glass or ceramic container, such as a jar or casserole dish with a lid.
Step 7
Cover the container with its lid and wrap it in a thick kitchen towel to help maintain the warmth. Alternatively, place the container in an oven with the light turned on or use a yogurt maker.
Step 8
Let the mixture ferment undisturbed for 6–10 hours, or until the yogurt has thickened to your preferred consistency. The longer it ferments, the tangier the flavor.
Step 9
Once the yogurt is set, transfer it to the refrigerator and chill for at least 2 hours before serving.
Step 10
Optional (for Greek-style yogurt): If you prefer a thicker, Greek-style consistency, strain the yogurt using a fine mesh strainer or cheesecloth for 1–2 hours to remove excess whey.
Step 11
Enjoy your homemade Bulgarian Greek-style yogurt plain, with honey, fruits, or as a base for sauces and dressings!
Nutrition Facts
| Serving size | (994.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 606.8 |
| Total Fat 31.9g | 0% |
| Saturated Fat 18.5g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 119.6mg | 0% |
| Sodium 379.5mg | 0% |
| Total Carbohydrate 46.1g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 47.8g | |
| Protein 32.6g | 0% |
| Vitamin D 429.4IU | 0% |
| Calcium 1223.2mg | 0% |
| Iron 0.0mg | 0% |
| Potassium 1493.1mg | 0% |
Source of Calories