Please be advised the recipe recommended here is strictly meant to use ONLY with our Bulgarian Yogurt Starter Culture. Should other starter culture/yogurt were used, you might achieve a different quality yogurt altogether. In worst scenario, your milk may not even turn into yogurt at all.
By using our Bulgarian Yogurt Starter, you can prepare your own yogurt without the help of a yogurt maker. All you need is milk and a pack of our Bulgarian yogurt culture. Everything else you already have at home. For best results, we recommend using whole milk/full cream milk, although you can use low-fat or skim if desired.
The instructions below are for preparing 1 liter of yogurt. Please make sure to adjust the proportions accordingly for other quantities.
Tropical climate with average ambient temperature of 28°C.
1 liter of milk (Please refer to milk preparation)
1/4 teaspoon of Bulgarian Yogurt Starter (that’s a little heap of powder on the tip of the teaspoon)
Here we recommend 2 recipes to make 1 liter of milk. You can use either one each time you make your yogurt.
1) Add 5 tablespoons of full cream milk powder into a cup of fresh milk. Stir well or shake the mixture if you using a shaker until the milk powder dissolved completely. Then top up the mixture with more fresh milk until it reaches exactly 1 liter. The milk powder in this recipe is optional. You can actually make your yogurt by simply using 1 liter fresh milk alone. But my recommendation to add milk powder is to enhance the thickness of the yogurt. (Highly Recommended)
2) Add 180g of full cream milk powder into 300ml (need not be exact, more or less is okay as long as enough water to dissolve milk powder) clean and filtered water. Stir or shake well the mixture until the milk powder is completely dissolved. Then top up the mixture with more filtered water until it reaches exactly 1 liter. This formula is useful especially in places where it is not easy to find fresh milk or the prices for fresh milk can be little bit more expensive.
Process 1: Boil the milk
- Heat gently 1 liter milk in a pot with medium heat to boiling. Please make sure you constantly stir the milk during the heating process to prevent burning the milk at the bottom. Otherwise your yogurt will inherit the burnt taste.
Process 2: Cool milk to 43°C
- Cool the milk down to 43°C. You might want to dip your pot with the heated milk into a pool of cold water to speed up the cooling process.
- Once the milk reaches 43°C, transfer the milk to a separate processing/fermenting container. You can use a transparent glass or good quality plastic containers to ferment your milk.
Process 3: Inoculation and Fermentation
- Inoculation is the process of adding yogurt starter culture to milk. Add 1/4 teaspoon of the Bulgarian Yogurt Starter into your milk. Please make sure your milk temperature is not more than 43°C before adding the starter culture. Milk temperature in the range between 40-43°C is acceptable upon adding your starter culture.
- Stir well until the starter culture is dissolved then cover the processing container loosely with a lid . If you used more than one processing container, distribute the pack’s contents evenly in respect to their volumes. Each pack of our Bulgarian Starter Culture can make at least 4 liters of yogurt.
- Wrap the processing container well in a blanket and let it sleep/ferment for 10-12 hours. You can just leave your wrapped container on top of your kitchen counter. Keep out of any draft.
The fermentation process will continue and fresh yogurt will be set in about 10-12 hours. In general, leaving the yogurt sit for longer after it is set, will result in a denser and more acidic yogurt. When your yogurt is ready, move it to the fridge for storage. Keep it chilled at least for good 8 hours before serving.
By following this recipe which only uses a quarter of your starter culture, you will have a leftover which you need to store it. Keep the remaining Bulgarian Yogurt Starter in a Ziploc bag or air tight container and store it in the freezer.
1) Make sure all the utensils used to make yogurt are clean. This is to prevent any potentially harmful bacteria reacting with the Lactobacillus Bulgaricus.
2) Using a see through or transparent processing/fermenting container is crucial to allow you to see clearly if your yogurt has forms completely.
3) My recommendation for fermentation time is about 10 hours. Of course this is purely individual liking basis. If you prefer your yogurt sourer, then leave it slightly longer. For less sour, cut short a little your fermenting time. Additionally you may also introduce 2 tablespoons of caster sugar into your milk before fermentation or during heating your milk.
4) The reason for chilling your yogurt for 8 hours or so before serving is to make sure the yogurt firms up well enough. If you serve your yogurt too soon, it may be less dense and more watery.
5) Under the milk preparation recipe, you may increase or decrease the amount of milk powder recommended. If you want thicker yogurt, then you should increase little bit more powder and vice versa.
6) This recipe was tested in a tropical climate with higher ambient temperature. If you were to make this yogurt in cold weather places, I suggest you wrap well and keep your fermenting container in an insulated box. The fermenting time though should still be within 10-12 hours.
7) The quality of milk used will also determines taste and texture of your yogurt. This is the best part of homemade yogurt, because you are in control of the ingredients you use.
8) Pasteurized and homogenized milk is preferred in our recipe.