Ingredients for Making A Bulgarian Greek Style Yogurt
- 1 gallon whole milk
- Plain Yogurt
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How to Make Making A Bulgarian Greek Style Yogurt
- Heat 1 gallon of whole milk in a large, thick-bottomed pot to 195-200°F (90-93°C), using a cooking thermometer to monitor the temperature. This high heat eliminates competing bacteria and alters milk proteins for optimal yogurt culture.
- Carefully pour the hot milk into a large bowl and let it cool to 110-115°F (43-46°C). Monitor the temperature with a thermometer. This is crucial for successful yogurt fermentation.
- In a separate bowl, whisk together 1/2 cup of store-bought plain whole milk yogurt (with live and active cultures) and 2 tablespoons of your milk. This starter culture will jumpstart your homemade yogurt.
- Gently whisk the yogurt starter into the cooled milk until completely combined. Be sure to mix it gently to avoid introducing too much air.
- Divide the mixture evenly among clean glass jars with airtight lids, filling them about ¾ full.
- Wrap each jar individually in a thick blanket or place them in an insulated cooler. Maintain a consistent temperature for 6-8 hours for optimal fermentation.
- After 6-8 hours, check the yogurt's firmness. Gently tilt the jar; if the yogurt holds its shape, it's ready. If not, let it continue to ferment for another 2-3 hours.
- Once set, refrigerate the jars for at least 4 hours to halt fermentation and further develop the yogurt's tangy flavor and texture.
- Enjoy your homemade Bulgarian Greek-style yogurt! It will keep in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
0g
Fat
15g
Carbs
2g
