Bulgarian plain yogurt – Bulgaria 🇧🇬

Plain Bulgarian yogurt 

Often considered one of the oldest fermented foods in the world, yogurt is produced through the natural fermentation of milk.
Its texture, consistency and taste vary depending on the type of milk, the region and the know-how, but its aroma remains universally recognizable: subtly tangy, sweet and lively .

According to legend, yogurt was born by chance, when milk transported in animal skins began to ferment under the effect of enzymes naturally present in the skin.
This discovery, estimated to date back to nearly 6000 BC , is believed to have occurred simultaneously in several regions: the Middle East, Central Asia and the Balkans.

But it was in Bulgaria, at the beginning of the 20th century, that yogurt acquired its modern identity .
Researcher Stamen Grigorov isolated for the first time the bacterium responsible for its fermentation (Lactobacillus bulgaricus) paving the way for its controlled production and global distribution.

Since then, Bulgarian yogurt has symbolized longevity, sobriety and vitality, three qualities also shared by the Jack Meal philosophy.

Essential ingredients

• 1 L of UHT whole milk (preferably organic, at room temperature)

• 1 plain yogurt or 1 sachet of lactic acid bacteria

• 5 tablespoons of whole milk powder (optional, for added firmness)

Possible variations : sheep's milk, goat's milk or soy (with suitable ferments).

Use your Jack Meal thermal bag as a yogurt maker

1. Heat the milk :
   Pour the milk into a saucepan and heat gently to a maximum of 45°C .
   If the milk exceeds this temperature, let it cool down for a few minutes before adding the starter.

2. Prepare the starter :
   In a bowl, mix the Bulgarian plain yogurt (and powdered milk, if desired) with a ladleful of warm milk, then stir in the rest of the hot milk.

3. Pour into the jars :
   Divide the mixture into clean glass jars or containers. We prefer large containers.
   Cover them with a lid or cling film.

4. Gentle fermentation (passive cooking ):

• Open the Jack Meal thermal bag and place a tea towel at the bottom.

• Place the yogurt pots in the center, then carefully close the bag with its lid to maintain even heat distribution.

• Leave to ferment for 5 to 6 hours without opening the bag.

5. Thanks to the thermal stability of the Jack Meal, the temperature remains constant, promoting the natural development of lactic ferments.

6. Cooling :
   Remove the jars and place them in the refrigerator for at least 4 hours before tasting.

Tips from our newsletter

• Always sterilize your jars before use (5 minutes in boiling water or 10 minutes in the oven at 140°C).

• Do not use hot metal lids during fermentation.

• Whole milk yogurt will be ready in 5 hours , semi-skimmed milk yogurt in 10 hours , and skimmed milk yogurt in 12 hours .

• Warm yogurt should not be eaten immediately: always let it cool completely before enjoying it.

At the time of service

Enjoy it plain, or with honey, fresh fruit, nuts or jam.

Jack Meal's tips

Choosing the right milk and starter culture is important.

• Whole milk provides roundness and texture.

• Semi-skimmed milk will give a lighter result, but it will take longer to ferment.

• Raw or fresh milk must be brought to a boil and then cooled before use (in order to eliminate unwanted bacteria).

• You can enhance the texture by adding a little powdered milk , fresh cream or condensed milk .

For the ferment, you have three options:

1. A plain, store-bought yogurt , as neutral and fresh as possible.

2. A freeze-dried lactic acid ferment (Alsa type or organic ferment).

3. Homemade yogurt from a previous batch (provided it is less than 3 days old).

Ferments should never be heated above 45°C , otherwise they will lose their activity.