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Adjust Servings:
2 liters Milk
3-4 tbs Yogurt with Lactobacillus bulgaricus bacteria

Homemade Yogurt


  • Vegetarian

Thick, creamy and delicious

  • 60 min
  • Serves 4
  • Medium



The most unique and renowned Bulgarian taste. Undoubtedly the healthiest among all dairy products. It only takes two ingredients, but of good quality. This one is with our old homemade yogurt and fresh farm milk. You can use any good yogurt and milk, but you need yogurt with Lactobacillus bulgaricus and Streptococcus thermophilus bacteria for the original taste. Soo Tasty with Soo Foodies!

  • In addition you can garnish with fruits, jam, nuts or honey
  • Rich in probiotic and recommended for daily consumption
  • If you buy milk from the store, you don’t need to boil it – you can just heat it to 40-42 degrees
  • It is very important for yogurt to stay warm during the process – you can put more blankets and place it heater



We used fresh farm milk and home yogurt in our recipe. Start with boiling the milk. Just before reaching boiling point, reduce the heat to medium so milk can simmer for about 5 minutes on the stove. When ready, leave aside at room temperature to cool down to 40-42 degrees. Test temperature with thermometer or with baby finger. If you can stand the heat with your skin, it is suitable to proceed.


Take small bowl and add 3-4 tbs yogurt that contains Lactobacillus bulgaricus bacteria. This acts like yeast. Add several portions of milk with bailer to the yeast. Stir well. Return yeast-milk mixture to boiled milk and stir again.


Transfer to jars or clay pots with lids. Cover with blanket to preserve temperature and wait for 5-6 hours. Remove the blanket and keep 1-2 more hours at room temperature. For this time yeast has turned milk into yogurt. Put in refrigerator and enjoy.

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