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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Recipe Information
Ingredients
- 4 cups Whole milk
- 2 tablespoons Plain Bulgarian yogurt with live cultures (starter)
Instructions
In a heavy-bottomed saucepan, pour the 4 cups of whole milk and heat it over medium heat.
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.
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.
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.
Stir the yogurt mixture into the cooled milk, whisking gently to ensure it's evenly distributed.
Pour the milk and starter mixture into a clean glass or ceramic container, such as a jar or casserole dish with a lid.
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.
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.
Once the yogurt is set, transfer it to the refrigerator and chill for at least 2 hours before serving.
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.
Enjoy your homemade Bulgarian Greek-style yogurt plain, with honey, fruits, or as a base for sauces and dressings!
Nutrition Facts
Calories |
607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 380 mg | 16% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 47.8 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 1223 mg | 94% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 1493 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
