Thick, tangy, naturally fermented yogurt made with the original Lactobacillus bulgaricus culture. Not a dish but a cultural institution, eaten plain, with honey, or as an accompaniment to everything.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Heat milk in a heavy pot to 85C, stirring occasionally to prevent scorching. Hold at this temperature for 5 minutes to denature the proteins.
-
2
Cool the milk to 42-44C. This is the optimal temperature for the yogurt cultures. Use a thermometer for precision.
-
3
Add the yogurt starter to a small amount of the warm milk, stir to dissolve, then add back to the full pot. Stir gently to distribute evenly.
-
4
Pour the inoculated milk into clean glass jars. Cover tightly.
-
5
Wrap the jars in a warm blanket or place in an oven with just the light on. Incubate undisturbed for 6-8 hours until set and tangy.
-
6
Refrigerate for at least 4 hours to firm up. The yogurt will thicken further as it chills. Serve plain or with honey and walnuts.
Did You Know?
The bacterium Lactobacillus bulgaricus was discovered in Bulgarian yogurt by Dr. Stamen Grigorov in 1905, and it thrives only in Bulgaria's unique climate.
Chef's Notes
Equipment Tips
- heavy pot
- thermometer
- glass jars
- warm blanket
Garnishing
honey drizzle, walnut pieces
Accompaniments
bread, fresh fruit
The Story Behind Кисело мляко
Bulgarian yogurt is arguably the country's most significant contribution to world food culture. The specific bacterial strains Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, first identified by Bulgarian scientist Stamen Grigorov in 1905, produce a uniquely thick, tangy yogurt that has been made in the region since Thracian times. Bulgarian centenarians have long attributed their longevity to daily yogurt consumption.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!