Making a Bulgarian/ Greek Style Yogurt |
|
 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Equipment needed: clean glass jars with airtight lids; thick bottomed large pot ; whisk; cooking thermometer; thick blanket or ice cooler; Ingredients:
1 gallon organic milk |
1/2 cup plain yogurt |
Directions:
1. 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.
2. Let it cool down to 110-115F (43-46C).
3. Wisk in the yogurt culture into the milk gently.
4. Transfer into the yogurt jars and close the lids.
5. Wrap jars in a thick blanket or put in a ice cooler isolated with a blanket over night.
6. 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.
|
|