Bulgarian Yogurt is a rich and mildly sour yogurt that originates from Bulgaria and the Balkan region. This heirloom variety is a thermophilic (heat-loving) culture that requires a yogurt maker, Instant Pot, or alternate heating method to make. Traditionally, it is made with sheep, buffalo, or goat milk, but cow's milk can also be used.
By reserving a bit from each batch, Bulgarian yogurt can be made over and over again, making it a reusable culture. It is commonly unstrained, retaining the whey and making it higher in protein. This type of yogurt is great to use in dips, dressings, sauces, and smoothies.
You will receive:
2 packets of Bulgarian Yogurt starter culture and instructions
You will need:
saucepan to heat the milk
wooden or plastic spoon
yogurt thermometer
yogurt maker or other means of the heated incubation
1 quart milk
1 packet Yogurt starter culture (save 2nd packet in the freezer for future use)
Activate your starter culture:
Note: If using an Instant Pot, follow the manufacturer's instructions.
1. Stirring frequently, heat 1 quart milk to 160° F. Clip the yogurt thermometer to the side of the saucepan to monitor the temperature. Once heated to 160° F., allow to cool to 110° F. 2. Pour the cooled milk into the yogurt maker insert. Add starter culture packet and mix thoroughly. Cover and incubate in a yogurt maker for 5-12 hours. Check after 5 hours to see if it has been set (when set, it will move away from the side of the container in a solid mass instead of running up the side of the container). If not set, allow to culture for up to 7 more hours, checking every 30-60 minutes. Once set, allow to cool a bit, then cover and refrigerate for at least 6 hours. Your cultured yogurt can now be eaten. Be sure to reserve some back for your next batch.
Making the next batch:
1.Heat 1-quart milk to 160° F. Cool to 110° F.
2. Pour cooled milk into the yogurt maker insert. Add 1/4 cup of finished yogurt and mix well. Cover & incubate in a yogurt maker for 5-8 hours (this batch will culture faster). After 5 hours, check every 30-60 minutes until set. Once set, allow to cool a bit, then cover & refrigerate for 6 hours.
Always remember to reserve back at least 1/4 cup of finished yogurt for the next batch. Try to make a new batch at least every 7 days to keep your culture strong. Always use the freshest batch as your starter.
For thicker yogurt, use 1 part heavy cream to 3 parts whole milk, or strain through a yogurt bag or layered cheesecloth to remove some of the whey ( save the whey for other uses!).
