Making a Bulgarian/ Greek Style Yogurt Recipe

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Making a Bulgarian/ Greek Style Yogurt
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  • 1 gallon organic milk
  • 1/2 cup plain yogurt


  1. Using a large pot, heat the milk to about 195-200 F (~91- 94 C). This is for two reasons:. One: It kills any other bacteria that might be in the milk that would compete against the bacteria that convert milk to yogurt. Two: It changes the milk protein in a way that allows it to culture and firm up.
  2. Let it cool down to 110-115F (43-46C).
  3. Wisk in the yogurt culture into the milk gently.
  4. Transfer into the yogurt jars and close the lids.
  5. Wrap jars in a thick blanket or put in a ice cooler isolated with a blanket over night.
  6. After 6-8 hours the yogurt should be firm. Test by gently turning it to see if it keeps its shape. Transfer jars to the refrigerator.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 351.85 Kcal (1473 kJ)
Calories from fat 8.27 Kcal
% Daily Value*
Total Fat 0.92g 1%
Cholesterol 23.58mg 8%
Sodium 425.64mg 18%
Potassium 1576.11mg 34%
Total Carbs 50.53g 17%
Sugars 50.53g 202%
Protein 30.32g 61%
Vitamin C 0.3mg 1%
Calcium 1232.5mg 123%
Amount Per 100 g
Calories 34.82 Kcal (146 kJ)
Calories from fat 0.82 Kcal
% Daily Value*
Total Fat 0.09g 1%
Cholesterol 2.33mg 8%
Sodium 42.12mg 18%
Potassium 155.97mg 34%
Total Carbs 5g 17%
Sugars 5g 202%
Protein 3g 61%
Calcium 122mg 123%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.1
  • 8

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sugar

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