Authentic Bulgarian Yoghurt - 4L
This Bulgarian starter - made by the former state dairyfactory of Bulgaria, makes authentic Bulgarian yogurt (kiselo mlyako) with a classic Bulgarian yoghurt flavor, thickness, acidity and aroma. The yogurt is thick and creamy and with a perfect balance between soft and tart. It is different from any other yogurt you have ever tried. The Bulgarians are convinced that their yogurt is the best in the world. Around 400,000 tons (!) Is consumed every year in the country.
3 grams of heirloom thermophilic yogurt starter. 1 bag is enough for 4 liters of yogurt. The starter is completely natural without preservatives, additives, artificial colors or flavors. It does not contain GMO ingredients and it is gluten-free.
Produced in Bulgaria.
Lactobacillus delbrueckii sub bulgaricus (often simply referred to as Lactobacillus bulgaricus) and Streptococcus salivarius sub thermophilus (often abbreviated as Streptococcus thermophilus). 1 gram of starter contains more than 25 billion cfu lactic acid probiotic bacterial strains.
In the freezer. Also store the yoghurt starter in the freezer in a Ziploc bag after use, or vacuumed. The starter is very hydrophilic - if there is moisture in the package, it will deteriorate the quality. Shelf life is 2 years in the freezer.
You can use any milk - cows, sheep, goats, skim milk, whole milk, raw, pasteurized, sterilized, it always works! It can, of course, be done in a yogurt maker, but it will also work fine.
Ingredients for 1 liter
- 1 liter of milk
- 1 /4th teaspoon Bacillus Bulgaricus yogurt starter
- Heat the milk briefly to around 90 degrees C to kill any bacteria present, which can react with the microbes. Moreover, it provides a firmer structure. Keep stirring so that the milk does not burn. If you use sterilized milk, this is not necessary.
- Cool to 43 ° C. With a thermometer or insert your little finger. The easiest way to test for the right temperature is by putting your pinky in the milk - if you can comfortably count to 5, then the milk is just right.
- Add 1 /4th teaspoon starter and stir very well.
- Pour the milk into the bottle (s) or pot (s) in which you want to ferment it. Cover the containers loosely with a lid. Do not close it airtight.
- Keep the containers warm the best you can. Wrap them well in blankets, put them sous vide, in a thermos, in an 'instant pot' with yoghurt setting or in an oven with just the light on and let them rest.
- After around 5-6 hours the yogurt is ready. Check whether it is sufficiently firm. If necessary, add a few more hours. For a denser yogurt with a more acidic and sharp taste, you can leave it longer (eg a full night).
- For best results, move it to the fridge for a few hours before you eat it - it gets a little bit closer and tastier!