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How to Make Bulgarian Yogurt

Bulgarian yogurt is one of the most popular yogurt varieties in the world. It can be made at home for a fraction of the cost of commercial varieties.

This video contains instructions on how to make Bulgarian Yogurt using yogurt from a previous batch as starter culture.

When getting started with our freeze-dried Bulgarian Yogurt Starter, please begin by following the instructions on activating the Bulgarian Yogurt Starter, included with your culture.



Making Bulgarian Yogurt

Heirloom Thermophilic (heat-loving) cultures such as the Bulgarian Yogurt Starter require a yogurt maker or other appliance to keep the milk warm during culturing. If a yogurt maker is not available, there are other options for Maintaining Temperature for Culturing Thermophilic Yogurts.

Nearly any type of dairy milk will make yogurt. The milk can be raw or pasteurized. Information and tips on Choosing Milk to Make Yogurt, as well as special considerations for Making Raw Milk Yogurt, are available. Avoid ultra-pasteurized or UHT milk. 

Once the yogurt has set and cooled, it can be flavored, thickened, or enjoyed as is. Always remove a portion of the unflavored yogurt and retain to use as starter for the next batch.

It is important to make a new batch of yogurt at least every 7 days to keep the cultures strong. Always use the freshest batch of yogurt as starter.


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