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.
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.
Try These Yogurt Recipes: