Making a Bulgarian/ Greek Style Yogurt

1. 1

   Using a large pot, heat the milk to about 195-200 F (~91- 94 C).

2. 2

   This is for two reasons:.

3. 3

   One: It kills any other bacteria that might be in the milk that would compete against the bacteria that convert milk to yogurt.

4. 4

   Two: It changes the milk protein in a way that allows it to culture and firm up.

5. 5

   Let it cool down to 110-115F (43-46C).

6. 6

   Wisk in the yogurt culture into the milk gently.

7. 7

   Transfer into the yogurt jars and close the lids.

8. 8

   Wrap jars in a thick blanket or put in a ice cooler isolated with a blanket over night.

9. 9

   After 6-8 hours the yogurt should be firm.

10. 10

    Test by gently turning it to see if it keeps its shape.

11. 11

    Transfer jars to the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.