Making simle yogurt - Bulgarian Food

Final Result:

Ingredients:

1 liter of pasteurized (or even better "live", natural) milk
1 tbsp. natural yoghurt

A liter of milk poured into a saucepan and brought to a boil, but do not boil. If you have a culinary thermometer, bring it to a temperature of 80 ° C. Since I do not have a thermometer, I hasten to remove it from the fire when the first small bubbles appear. If a film / foam forms during heating, it is better to remove it. You may have to do this more than once.

Immediately pour into glassware. It is in the glass! Pottery may be suitable, but I have not tried it myself. It is important that it is dishes that can then be sealed.

Cool the milk to 38C-45C or until the finger suffers. But not less than 38C, otherwise the leaven process will go badly and you will get a drinking yogrut rather than a thicker one.

Add a tablespoon of yogurt as a starter and mix it well so that the yeast is evenly distributed in milk,

Cover tightly with a lid.

We put in a warm place ... (closer to the battery, for example).

We wrap it up like a lyapelle, for the night and leave it in complete rest for 5-10 hours. But if it stays and a little longer, do not be scared. I usually put on the night and everything worked without problems, no matter how long I got the night. :) All! We go easy to sleep and watch dreams about a pleasant breakfast with fresh natural yoghurt!

A layer of whey is visible from above. It can simply be mixed into yogrut until homogeneous. Either express and get a thicker "a la Greek" yogurt. But this requires a super fine, cone-shaped, non-metal sieve. In the absence of such, I am content with the fact that there is, and I am quite satisfied.

Lay yogurt out on glass jars. So it's better and longer stored. I calmly stand in the refrigerator for 5 days, or even a week. Before use, you can add your favorite jam, honey, muesli and get your taste in a more natural way. Can be used instead of sour cream! Less fat content, fewer calories. Bon Appetit!!!