Home Made Bulgarian Yogurt

Bulgarian Yogurt known in Bulgaria as Kiselo Mliako dates back to the ancient Thracians where the word “yogurt” is said to derive from the words “thick” and “milk”. Bulgarians started making Yogurt since 681 using sheep’s milk carried in lambskin bags around their waists. The yogurt was fermented by using their own body heat.



½ cup         YoBul! Plain Yogurt

1 gal.          Organic Whole Milk



1. Heat the milk to 165F and Cool to 109F

2. Wisk in the yogurt until smooth, pour in glass jars and cover.

3. Let stand in a warm place for 6 hours  95F (wrapped in towel or heating pad)

4. Refrigerate for 4 hours



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