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Making a Bulgarian/ Greek Style Yogurt

Calories 85.8 per serving 2574 for selected servings

Fat 4.9g per serving 147g for selected servings

Sugar 0.2g per serving 6g for selected servings

Protein 4.4g per serving 132g for selected servings

Carbohydrates 6.2g per serving 186g for selected servings

Equipment needed: clean glass jars with airtight lids; thick bottomed large pot ; whisk; cooking thermometer; thick blanket or ice cooler;

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Clean glass jars with airtight lids; thick-bottomed large pot; whisk; cooking thermometer; thick blanket or ice cooler

Using a large pot, heat the milk to about 195-200 F (~91- 94 C). This is for two reasons:. One: It kills any other bacteria that might be in the milk that would compete against the bacteria that convert milk to yogurt. Two: It changes the milk protein in a way that allows it to culture and firm up.
Let it cool down to 110-115F (43-46C).
Wisk in the yogurt culture into the milk gently.
Transfer into the yogurt jars and close the lids.
Wrap jars in a thick blanket or put in a ice cooler isolated with a blanket over night.
After 6-8 hours the yogurt should be firm. Test by gently turning it to see if it keeps its shape. Transfer jars to the refrigerator.

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