As we have discussed in the previous article, Bulgarian yogurt is made from special bacteria that cannot be found outside Bulgarian air. But that does not mean you cannot make this delicious dairy product on your own at home! Thankfully, with the development of modern transportation and the progress in science, these special bacteria can be cultivated (or transported) all around the world! And everyone can have the opportunity to take advantage of the wonderful benefits of Bulgarian yogurt!
Here I will share with you the exact process you can use to prepare this “sour milk”, as we call it, very easily at home! And the advantages of DIY yogurt are numerous:
- You have full control of the ingredients – you can choose high quality milk from a local farm, which does not use hormones and antibiotics on their animals. Read more about the hazards of taking too many antibiotics:
The Dangers of Antibiotics
You can use any type of milk you desire – cow, buffalo, or the goat milk which is very low on lactose! Or you can even make a vegan version for the fasting periods or if you are abstaining from animal products indefinitely.
- You will avoid the consumption of preservatives, colorings, or other artificial ingredients in your product! Real yogurt can be stored in the fridge for up to several days. There is no way this dairy goodness can be commercially produced without any preservatives.
- It is a fun hobby for the whole family! DIY projects that have the potential to be healthy as well are a wonderful family bonding experiences! Nothing better than preparing your own food with love and care!
But let’s get started! It is time for the process!
Traditional Bulgarian Yogurt
4 cups Milk of choice
1/4 tsp. Bulgarian yogurt starter
First, place the milk in a metal pot and heat it on low temperature. Bring it to boil and immediately remove it from the heat. We perform this step in order to kill all the malevolent germs that might be in the raw milk. They will spoil the yogurt and can potentially harm our bodies.
Next, leave the milk aside to cool off to 40°-45° C (104°-113° F). Sterilize the thermometer and dip it in the milk to check the temperature. You can use regular alcohol or silver water to clean the appliance.
Now we can prepare the Bulgarian yogurt starter bacterial culture. In a bowl take some of the warm milk and mix it with the yogurt starter. Stir well to blend them completely.
Next, bring the mixture back to the pot with the milk and stir well. Take a fork or a whisk and slowly blend the ingredients by hand for several minutes. We need to distribute the bacteria evenly.
Consecutively, sterilize the glass jars, or the yogurt maker containers and pour the milk in. Do not seal them too tightly! You can switch the yogurt maker according to its programming. If you do not have such appliance, wrap the jars with a blanket and leave them at room temperature for several hours to set. The time will depend on the temperature of the room. If it is nicely warm, the yogurt can be ready for as little as 5-6 hours. Otherwise, it may take more than 12 hours to set completely.
You can check by opening the jars and inspecting the consistency of the product. If it is nice and firm, the yogurt is ready! If it is still too runny, cover it again with the blanket and leave it to set for a couple more hours. When the yogurt is ready, remove the blanket and leave it to drop its temperature for 1-2 more hours.
Note: if you are a vegan or doing any type of vegan fasting, you can prepare the Bulgarian yogurt with milk from nuts and seeds as well. You can find the detailed instructions in “The Yogurt-Maker’s Handbook”. You will learn how to make traditional Bulgarian yogurt with all sorts of dairy and non-dairy products, such as Greek yogurt, Icelandic yogurt, soy yogurt, coconut yogurt, yogurt from cashew, rice, sunflower seeds, and more!
Get your FREE pdf copy with every purchase of any Bacillus Bulgaricus product!
Next, I will share with you some recipes with Bulgarian yogurt you can enjoy immediately!