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Finished Bulgarian Yogurt in a bow

Bulgarian Yogurt

Bulgarian yogurt is a traditional fermented milk product known for its creamy texture, tangy flavor, and health benefits. Made with Lactobacillus bulgaricus and Streptococcus thermophilus, it has been a staple of Bulgarian cuisine for centuries and is celebrated worldwide for its quality and probiotic properties.
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Prep Time 15 minutes
Cook Time 12 hours
Cuisine: Bulgarian
Ingredients Method

Ingredients
  

  • 2 L Milk (It should be raw)
  • 2-3 tbsp Bulgarian Yogurt ( Bulgaricus Yogurt Starter including L. bulgaricus and S. Thermophilus)
  • Thermometer (optional)
  • Suis vide machine (optional)

Method
 

  1. Gather your ingredients.
  2. Strain the milk with the help pf a fine mesh strainer to prevent unwanted solids from passing through.
    Strain the milk.
  3. Heat the milk by warming it slowly to 93–95 °C for 15 to 30 minutes.
  4. Cool down to 45-46°C by using your sink filled with cold water.
    Rapid cooling of the milk.
  5. Ad your culture. Either add a spoonful (about 50 g) of live Bulgarian yogurt from a previous batch (this amount is for about 500 mL of raw milk) or use the amount of freeze-dried culture recommended by the producer (for 1–2 L, the amount should be at least10⁸–10⁹ live cells per gram)
    Adding the starter to the milk
  6. Incubate by Keeping your jars warm (around 44 °C ±2 °C) for 4–8 hours until the milk thickens into yogurt. A yogurt maker, warm oven, or insulated cooler can help.