From: nmehandj@nyx.cs.du.edu (Nikolay Mehandjiev)
Subject: The yogurt recipe in FAQ (SCB) is incorrect!
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Date: Mon, 16 Nov 92 19:58:56 GMT


Hi to all,

(I am sorry if you read this article for the second time.  Some machines
did not get it and I am terrified by the idea of few hundred people
using the wrong recipe, throwing the milk away and sending "nice" 
wishes to me....:-)) 

1) Many THANKS to Dragomir for compiling FAQ!

2) Q6 IS NOT THE RECIPE FOR YOGURT!  It was just a wild guess from me
   --- something to start the ball rolling with!  In September I posted
   summary of the replies with two recipes, included further down.


Sorry for the misunderstanding

Nikolay Mehandjiev



So, all of you out there,  please replace:

-------------------------------------------------------------------
>Q6. How to make Bulgarian yogurt in the U.S. (by Nikolay Mehandjiev)

>Have you made Bulgarian Yogurt outside Bulgaria?

>If yes, how? And how successful?

>I am sure that the "Lactobactericus Bulgaricus" does not know about
>language or state boundaries. Why it is said that it can live, grow
>and multiply only on Bulgarian soil? Is the Greek style yogurt
>sold in all big supermarkets different? (It tastes nearly the same).
>And have someone tried to grow the "Lactobactericus Greekus" or
>whatever? :-) Is the last one also such a home-bounded beast?
>Is the following hypothesis verified by experiment by someone?
>
>1. Get the TESCO's "Natural Greek Yogurt (with live bacteria)" (c) :-)
>2. Buy a 4-pints-bottle of "Fresh Milk" (nearly yellow from fat).
>3. Put two table spoons of the Greek Yogurt into a pot with the milk.
>4. Cover with a towel and try to keep at 30 deg C for 48 hours.
>5. Cool it down.
>6. Eat it, drink it or throw it away (tick only one option).
>
>Well, now you can guess one of the things I miss from Bulgaria (on
>the old and nearly forgotten call (by Luben Boyanov) for discussion
>2 months ago with just one person (Dimitar Bojantchev) brave enough
>to write on it and all the rest not missing anything (or just shy
>to write and admit?)).
>
>Thanks in advance to you all for the "kiselo mleko" co-operation!

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with 

----------------------------------------------------------------
Q6. How to make Bulgarian yogurt outside Bulgaria? (by Nikolay Mehandjiev


General points:
 1) Boil the milk! 
 2) Use only: 
      a) yogurt with LIVE "Lactobacillus Bulgaricus" or 
      b) dried "Lactobacillus Bulgaricus"
 3) Enjoy the "kiselo mljako"!


---------------------------
RECIPE 1  - offered by Rumi Radenska and verified by many netters
            (including one from Macedonia)

Dear News Readers,

I think that some of you might be interested in a real 
old recipe to make your own "kiselo mlyako" (Bulgarian 
yogurt). The recipe is the same as the one that I followed 
to prepare "kiselo mlyako" in Bulgaria, when my 
children were babies. Now I am sucessfully using this 
recipe in the U. S.

I am using plain yogurt from the stores in U.S.A. and 
regular types of milk:

	1 gallon of milk (1%, 2% or whole milk) 
	1 lb. plain yogurt (make sure that the 
		label says "with active bacteria", 
		no garrantee for success otherwise)

Put milk in large saucepan and heat it over medium heat 
till boiling. Put the milk aside and let cool for about 
35-45 min. You can check the milk with small
finger -- it (the milk) should be warm, but not very hot 
(If you wish you can use termometer: 43-45 C).  

Beat yogurt with fork or steel wrisk in a bowl. Add 1 cup
warm milk, mix well. Little by little add yogurt-milk 
mixture to the rest of the milk. Mix again.  Pour milk 
into glass jars or ceramic bowls with lids. Put jars 
on a flat surface. Cover with something that will keep it
warm, as a folded blanket or a sleeping bag (I am using 
a sleeping bag). Let it stay for 2 hours and 30 min. 
Check "kiselo mlyako" - it should be thick. Let stay uncovered
at room temperature for 30 min. Put in the refrigerator 
for 3-4 hours. Enjoy the results.

Makes 8 lb.  Do not forget to save 1 lb. to make next portion 
of "kiselo mlyako".

Da vi e sladko! (kiselo)


Roumi Radenska


P. S. It is also possible to make "sirene" (Bulgarian white 
cheese) at home, but it requires more efforts and "maya"
(east) from Bulgaria. (I have no idea whether it is available
in the U.S.)

-------------------------------


RECIPE 2 - Suggested by other netters and used regularly by me without
failure until today:
   

    *) Boil the milk
    *) Cool down to 60 C and pour into jars.
    *) When around 50 C cover with towels. 
    *) When 41-44 C (warm but not very hot for your small finger), put 
       1 (heaped) tablespoon of yogurt (with live bacteria) per jar 
       (0.5-1 litre).  Mix well using a fork. 
    *) Wrap with a woolen pullover and a woolen blanket and put in 
       a warm cupboard.
    *) Leave for approx 8 hours.
    *) Uncover. If OK, put in cold water and later in the fridge 
       (do not eat it straight away - it is not very tasty warm :-))     
       If for some reason not ready yet :
                 .) Put 1 or 2 more tablespoons of yogurt
                 .) Put the jar in 60 C warm water for 30-40 min 
                    to warm it up. 
                 .) Wrap it well again.
                 .) After 6 hours it will be OK (95% of the cases).



----------------------------------

Thanks for all replies to my enquiry and "Da wi e sladko!" to all of you!

Nikolay Mehandjiev

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Newsgroups: soc.culture.bulgaria