Kiselo Mlyako recipe (Yoghurt)
 1 gallon milk
a pinch of Lactobacteria Bulgaricus
(buy some)
Bring the milk to a boil, put in jars or
other large containers, and wait until it
cools down. It has to be hot but cold enough
so you can put your finger in it and hold it
there for a few seconds without burning
yourself.
Dilute the bacteria in some lukewarm milk
and add it to the jars. Stir well. Cover the
jars with blankets, tuck them in good. Do
not put the lids on the jars so the milk can
breathe. Let them stay overnight or for
about 8 hours. Store yoghurt in the fridge.
Check out our
Bulgarian Yogurt Frozen
Dried Culture!
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