Bulgarian Yoghurt (Kiselo mljako)

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A Bulgarian Yoghurt recipe by  Rumi Radenska

Recipe By: Rumi Radenska
  • PrepN/A |
  • TotalN/A |
  • Serves8 lbs


    • 1 gallon of milk (1%, 2% or whole milk)
    • 1 lb plain yogurt (make sure that the label says "with active bacteria")


Put milk in large saucepan and heat it over medium heat till boiling. Put the milk aside and let cool for about 35-45 min. You can check the milk with small finger -- it (the milk) should be warm, but not very hot (If you wish you can use thermometer: 43-45 C).


Beat yogurt with fork or steel whisk in a bowl. Add 1 cup warm milk, mix well. Little by little add yogurt-milk mixture to the rest of the milk. Mix again. Pour milk into glass jars or ceramic bowls with lids. Put jars on a flat surface. Cover with something that will keep it warm, as a folded blanket or a sleeping bag (I am using a sleeping bag). Let it stay for 2 hours and 30 min. Check "kiselo mlyako" - it should be thick. Let stay uncovered at room temperature for 30 min. Put in the refrigerator for 3-4 hours.


Enjoy the results.
Makes 8 lb. Do not forget to save 1 lb. to make next portion of "kiselo mlyako".

Additional Notes

I am using plain yogurt from the stores in U.S.A. and regular types of milk:
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