Making A Bulgarian Greek Style Yogurt Recipes

MAKING A BULGARIAN/ GREEK STYLE YOGURT

Making a Bulgarian/ Greek Style Yogurt image

Equipment needed: clean glass jars with airtight lids; thick bottomed large pot ; whisk; cooking thermometer; thick blanket or ice cooler;

Provided by Nadia Melkowits

Categories < 60 Mins

Time 35m

Yield 5 jars, 30 serving(s)

Number Of Ingredients 2

Ingredients

1 gallon organic milk
1/2 cup plain yogurt

Steps:

Using a large pot, heat the milk to about 195-200 F (~91- 94 C). This is for two reasons:. One: It kills any other bacteria that might be in the milk that would compete against the bacteria that convert milk to yogurt. Two: It changes the milk protein in a way that allows it to culture and firm up.
Let it cool down to 110-115F (43-46C).
Wisk in the yogurt culture into the milk gently.
Transfer into the yogurt jars and close the lids.
Wrap jars in a thick blanket or put in a ice cooler isolated with a blanket over night.
After 6-8 hours the yogurt should be firm. Test by gently turning it to see if it keeps its shape. Transfer jars to the refrigerator.

HOMEMADE GREEK/BALKAN STYLE YOGURT

Homemade Greek/Balkan Style Yogurt image

This is a recipe that I adapted from one I saw on YouTube. I have tried making homemade yogurt many times, using various methods and, BY FAR, this is the easiest way I've found. AND...It makes fabulous yogurt! I followed the directions on YouTube and mixed some with berries and honey. Yum!

Provided by HannahBoBana

Categories Greek

Time 14h30m

Yield 4 cups, 8-10 serving(s)

Number Of Ingredients 4

Ingredients

2 liters whole milk (that's about 1/2 a gallon for all y'all Americans!)
1 cup low-fat milk
1/3 cup powdered milk
10 g yogurt starter (I use yogourmet, from Quebec )

Steps:

Pour the milk and powdered milk into a large pot or saucepan and heat on stove to 185F, stirring constantly. This should take about 10 minutes.
Turn off the heat and let the milk sit until the temperature reads 110°F
Add the starter and stir to combine.
Put the lid on the pot and wrap the pot in a blanket. Put it in a warm place (I use my oven - turned off, of course!).
Leave it for at least 12 hours. When you check it, it should be solidified, but creamy when stirred.
Empty the yogurt into a colander lined with cheesecloth. Set the colander in a large bowl and put it back in the blanket for 1-2 hours.
When you check it, there should be about a cup to a cup and a half of clear liquid (whey) in the bowl and the yogurt will be thickened considerably.
Transfer the yogurt to the container and refrigerate.

Nutrition Facts : Calories 196.9, Fat 10.1, SaturatedFat 5.9, Cholesterol 32.5, Sodium 144.3, Carbohydrate 16, Sugar 16.7, Protein 10.6

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