Homemade yogurt is one of the most accessible and beneficial things you can prepare yourself. You only need milk, a starter culture, and a little patience.
What you need
Milk of your choice — cow, goat, or plant-based. A BDS-compliant starter (Bulgarian State Standard) culture with authentic strains of Lactobacillus bulgaricus and Streptococcus thermophilus. A container with a lid and a warm place for fermentation.
Step by step
Step 1 — Heat the milk
Heat the milk to 85°C, then cool it to 42–45°C. This temperature is optimal for activating the live cultures.
Step 2 — Add the starter culture
Add the contents of 1 capsule of BDS-compliant starter culture (Bulgarian State Standard) to the cooled milk. Stir well.
Step 3 — Fermentation
Cover the container and place it in a warm spot at 42–45°C for 6–8 hours. Do not shake during fermentation.
Step 4 — Cooling
Once the yogurt has set, place it in the refrigerator for at least 2 hours before consumption.
Tips for a better result
- Higher-fat milk results in thicker yogurt
- Do not open the container during fermentation
- You can use a small amount of the finished yogurt as a starter for the next batch — up to 5 times
