Homemade Bulgarian Yogurt (Kiselo Mlyako)

Homemade Bulgarian Yogurt (Kiselo Mlyako)

Experience the authentic taste of Bulgaria with this traditional method for making Kiselo Mlyako, a rich and creamy homemade yogurt. Perfected over generations, this recipe uses sheep's milk and a simple yogurt starter to create a staple food that's comforting and nutritious.

Ingredients

🥛 5 liters fresh sheep's milk, preferably homemade or high-quality milk
🥄 1 level tablespoon yogurt for starter per jar, use homemade or "Vereia" if store-bought

Instructions

1- Boil the Milk:

• Pour 2-3 teaspoons of cold water into the large pot.
• Strain 5 liters of fresh sheep's milk through the sieve into the pot.
• Heat on low, stirring with the wooden spoon to avoid sticking.
• Continue until the milk steams and is close to boiling.

2- Cool the Milk:

• Turn off the heat, allowing the milk to cool.
• Use the finger test to ensure the milk is warm but not hot, at 43-44°C.

3- Skim the Cream (Optional):

• While cooling, skim off the top layer of cream with the spoon, if desired.

4- Prepare the Starter:

• In a small bowl, smooth out the yogurt starter using the spoon until it is lump-free.

5- Prepare Jars:

• Check that the glass jars and lids are sterilized and dry.
• Optionally, warm the jars slightly.

6- Fill Jars with Milk:

• Pour the warm milk into each jar using the measuring jug and sieve, filling close to the top.

7- Add Starter:

• Add 1 level tablespoon of yogurt starter to each jar.

8- Mix Starter:

• Gently stir the starter into the milk in each jar to ensure even distribution.

9- Cover and Insulate:

• Seal the jars with lids.
• Place on a kitchen towel, wrap in the quilt for insulation, and let sit for 5-6 hours.

10- Refrigerate:
- After fermentation, unwrap the jars and refrigerate for at least 1 hour before serving.

Prep Time: Boiling - 30-40 minutes | Cooling until 43-44°C
Cook Time: Fermentation - 5-6 hours | Refrigeration - at least 1 hour
Total Time: Approximately 7-8 hours
Servings: Approximately 8-10 servings
Calories: 130 per 100g
Protein: 6g per 100g
Fat: 7g per 100g
Carbohydrate: 7g per 100g
Equipment: Large stainless steel pot, Fine-mesh sieve, Wooden stirring spoon, Glass jars with lids, Measuring jug, Small ceramic bowl, Metal spoon, Oven mitt, Gas stove, Blanket/Quilt, Kitchen towel

Cooking Tips

• Ensure consistently warm conditions for good fermentation.
• Use the finger test to check milk readiness for culturing.
• Use a good quality starter for successful yogurt.
• Boil on low heat while stirring to prevent scorching.

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Mamche Am-Am: https://www.youtube.com/@MamcheAmAm

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Homemade Bulgarian Yogurt (Kiselo Mlyako)