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.
Ingredients
1L whole milk (sheep, cow, or buffalo)
2 tbsp Bulgarian yogurt starter (with live L. bulgaricus and S. thermophilus)
Instructions
1Heat milk in a heavy pot to 85C, stirring occasionally to prevent scorching. Hold at this temperature for 5 minutes to denature the proteins.
2Cool the milk to 42-44C. This is the optimal temperature for the yogurt cultures. Use a thermometer for precision.
3Add 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.
4Pour the inoculated milk into clean glass jars. Cover tightly.
5Wrap 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.
6Refrigerate 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.