Among the only nice things a Bulgarian can teach somebody else: how to make good yoghurt. Want to do it yourself? Here’s how.
1 litre milk (fresh, skimmed or whole, as you like it)
1 spoonful of fresh yoghurt (containing Lactobacillus bulgaricus)
Put the milk into a pot and let it come to a boil.
Let it cool down until it reaches approx. 40° C (my grandma and my mother used to say “you should dip your little finger into it and be able to resist the heat for at least 4 seconds”).
Pour the spoonful of yoghurt in the milk and stir.
Cover the pot and put it into a plastic bag.
Cover it with a woolen blanket (on all sides).
Place it in a spot where you, your pets, your children or some dumbo won’t risk tampering with it for about 12 hours.
Don’t tamper with it for about 12 hours (any interval between 8 and 14 hours will do: the more it stays, the more solid and sour it will get).
Uncover the pot and put it in the fridge for about 2 hours.
There you go!
Now you can use it with whatever you like – sugar, fruit, cereal, chocolate, coffee. I’ll give you time to learn how to make it, and then post a few recipes with yoghurt.
– Like any other fermentation process, this procedure can be hampered by full moon or female period. I’m not joking.
– I personally prefer earthenware pots.
– Don’t uncover the whole contraption before it has spent a decent amout of time in the fridge.
– Yoghurt doesn’t make you grow fat; doesn’t make you pregnant; doesn’t send you to hell. So what are you waiting for?