Bulgarian Treasures The Yogurt Maker’s Handbook User Guide

The Yogurt-Maker’s
Handbook

The Yogurt Maker’s Handbook

A HELPFUL GUIDE ABOUT MAKING YOGURT COMPLETE WITH TRADITIONAL AND FAIL PROOF YOGURT MAKING METHODS YOGURT MAKING BEST PRACTICES TROUBLESHOOTING TIPS AND RECIPES FOR DAIRY AND VEGAN YOGURTS BY IVO PISKOV
You are about to make the best yogurt in the world!
Hello!
My name is Ivo. I am the person behind the Bacillus Bulgaricus starters and I created this short book to help you make the best yogurt in the world.
Whether you are making Bulgarian, Greek, Icelandic style, vegan or any other type of yogurt, our starters and this book will help you get better at it.
And when I say Bacillus Bulgaricus makes the best yogurt in the world, I really mean it!
Now, I am fully aware that what I consider the best yogurt in the world might be different from what your think that is. I might like thick and tarter yogurt, which sticks to the spoon when you scoop it out of the jar and doesn’t slide out of it when you turn the spoon upside down, while on the other hand, you might like creamier and milder yogurt.
And this is exactly where this book comes in to make all the difference.
By using the methods and best practices described here, and with the help with our excellent starters, you can easily – and consistently – make the best yogurt in the world.
Your very own delicious and healthy yogurt, which you will surely love.
Before we dive in let me quickly mention one thing, which you will likely notice while reading this handbook. As you will soon see, there are no photos in this book – there are no pretty images of great looking yogurt in jars, no photos or tasty yogurt deserts, no snapshots of any kind.
I did this on purpose.
There was nothing stopping me to fill the pages with tens or hundreds of great yogurt photos that I have personally taken over the years, or with the thousands of pictures, which our happy clients have sent me over the years.
However, I feel that adding photos to this book is not going to help you make better yogurt.
Pretty photos will undoubtedly make the pages of this book look better and, besides, beautiful pics help products sell better, but this is not the reason I created this book.
I created this book to help you make the best yogurt in the world. And that is exactly what I am planning to do.
Happy yogurt making!
You will love it!
Yours, Ivo

INTRODUCTION

Yogurt is one of the healthiest foods you can eat. It is one of life’s simplest, yet most pleasing foods – its mild creaminess cut by its clean, refreshing acidity and unique flavor is just divine.
The health benefits of yogurt are well known.
Yogurt is great for your immune system and general and especially digestive tract health. It regulates stomach acidity, it helps reduce body fat, contributes to building stronger bones, and even helps freshen up breath. A highly nutritious food, providing appetite-satisfying protein, and a clutch of vitamins and minerals, unsweetened natural yogurt makes an extremely healthy snack. Even its whey, the liquid that naturally separates from the milk solids during fermentation, is good for you – it is full of proteins.
As an excellent source of calcium, yogurt is great for your bones and reduces the risk of osteoporosis, the thinning and loss of bone mass. Yogurt is an excellent dairy food choice also for women who are pregnant and need higher intake of calcium to promote healthy growth of their baby. Eating yogurt has many advantages over taking supplements.
Even if you are lactose intolerant, chances are that you can still eat yogurt. This is because lactose is the source of food for lactic acid bacteria and they consume it all during the process of fermentation and because of that, there is virtually no lactose in the ready yogurt.
Yogurt is always the one food that gets the thumbs up from both parents and kids. Keep yogurt stocked in your refrigerator to use as a substitute for mayonnaise and sour cream in tuna and other salads. Top pancakes and waffles with fruit yogurt. Make desserts more healthful by mixing up frozen yogurt.
With nearly 50 different flavors and a wide variety of textures or styles, there is a yogurt for everyone.
This book will guide you through the different varieties of yogurt out there and will teach you how to make them at home. It will walk you through the traditional yogurt making methods, and will give you some tips and best practices for making your own yogurt at home. It will give you helpful troubleshooting tips and suggestions on making better yogurt and tweaking the yogurt you make to your own taste and liking. It will give you ideas, recommendations, recipes and it will help you make the world’s best yogurt.

TYPES OF YOGURTS

Yogurt products come in a wide variety of flavors, forms and textures. There are several main styles of yogurt, which vary in general in the way they are made, and I feel that a brief overview of those is a good way to start on the topic of yogurt.
BULGARIAN YOGURT
Bulgarian yogurt, also known as Balkan-style or set-style yogurt, is the undisputed king of yogurts, the yogurt that started it all.
Its history dates back to the Thracians, ancient inhabitants of the Bulgarian lands, when stock-breeders placed sheep’s milk in lambskin bags around their waists and fermented yogurt using their own body heat.
The word ‘yogurt’ is derived from the words for ‘thick’ and ‘milk’ in ancient Thracian.
Being credited as the inventor is not Bulgaria’s only source of yogurt pride – it is also proven to be the healthiest of all yogurts and the only yogurt scientifically proven to prolong life.
All that thanks to a unique bacteria native to Bulgaria, called lactobacillus bulgaricus (or as you might also know it – Bacillus Bulgaricus).
Bulgarian yogurt is traditionally made by pouring warm cultured milk mixture into containers, then incubated without any further stirring.
Bulgarian yogurt has a characteristic thick texture, mild aroma and tarter taste. It is excellent for enjoying plain or using in recipes.
The classic traditional (some will say also genuine) Bulgarian yogurt contains only 2 strains of live active cultures – lactobacillus bulgaricus and streptococcus thermophilus.
GREEK STYLE YOGURT
Greek yogurt, also known as Mediterranean or Mediterranean-style yogurt, is traditionally a thick yogurt with creamier consistency and a milder taste than Bulgarian yogurt. It is made either from milk that has had some of the water removed, or by straining whey from the ready yogurt to make it thicker and creamier.
Greek-style yogurt tends to hold up better when heated than regular yogurt, making it perfect for cooking.
Greek-style yogurt often contains seven or more different strains of live active cultures.
ICELANDIC STYLE YOGURT
Icelandic-style yogurt, also known as Skyr, is traditionally a thick dairy yogurt-like product that is full of protein. Skyr has been a staple food of Icelanders for thousands of years and has, in recent years, gained popularity worldwide.
Traditionally, Skyr is a thick milk by-product that is often made using rennet, which makes it closer to the cheese family than to yogurts. Skyr has a high fat content, with most original Icelandic Skyrs containing more than 20 grams of protein per cup, with little to no fat or added sugars.
Skyr has a mild flavor and thick consistency, similar to that of the Greek yogurt, but milder, thicker and less creamy.
Because it is thick and creamy, Skyr is a great substitute for sour cream in any recipe that calls for it. It’s delicious on its own and is best served cold with some fresh fruit or fruit jam.
Skyr usually contains only 2 strains of live active cultures – lactobacillus bulgaricus and streptococcus thermophiles, much like the Bulgarian yogurt with the difference that its l. bulgaricus strain comes from the Icelandic regions.
MESOPHILIC YOGURTS
Mesophilic yogurts are a family of dairy products that contain cheese cultures and can be prepared without heating up the milk, i.e. at room temperature.
Viili (a traditional stringy yogurt from Finland), Filmjolk (a traditional kefir-like yogurt from Sweden) and Caspian Sea Yogurt (or Matsoni, a dairy product of Armenian and Georgian origin) are some examples of mesophilic style yogurts.
Mesophilic yogurts are naturally thinner than thermophilic yogurts (Bulgarian, Greek, and Skyr are thermophilic yogurts) so expect them to have more like a viscous and slimy or stringy consistency.
They can be eaten as-is, made into drinking or frozen yogurts or incorporated into desserts. Some of them are really fun to eat – Viili for example is so stringy and almost elastic so eating it with cereal for breakfast is a guaranteed fun time for the kids.
Mesophilic Yogurts, depending on their origin, can contain a different set of strains and it is common between all of them to contain cheese-making strains.

VEGAN AND NON-DAIRY YOGURTS

One of the great things about yogurt is that you can make it using non-dairy and plant based milks too!
There are many non-dairy and vegan alternatives for people who cannot (or prefer not to) consume milk.
Whether you have food allergies, or are lactose intolerant or vegan, these non-dairy yogurts are always a good choice.
To make vegan and non-dairy yogurt you will most likely be using milk alternatives, such as soymilk, rice milk, coconut milk, almond milk, etc. There are also some lesser-known milk substitute options, which will surprise you, and which produce wonderful results and offer additional options for changes in your diet.
An important thing to note about vegan and non-dairy yogurts is that they will not usually thicken on their own. Non-dairy milks lack the type of fat molecules and the proteins found in regular milk, which cause milk to thicken naturally during incubation.
Because of this, we recommend using a thickening agent during incubation, unless of course you prefer your non-dairy yogurt in a liquid form, ready to drink.
Agar agar is a good choice for a thickening agent because it is tasteless and fully natural. Gelatin and pectin are also good choices, but you can really use any thickener of your liking.

A WORD ABOUT LACTOSE FREE YOGURTS

I already briefly mentioned this above but I would like to elaborate on it a bit more.
Most yogurt starters, Bacillus Bulgaricus starters included, contain a very small quantity of dried organic skim milk powder. It is the medium on which the strains grow and because of that, part of it gets packaged together with them. Because of this, unless otherwise noticed, yogurt starters are NOT lactose free.
However, it is very unlikely that you will be eating the starter directly from the pack. You will likely be using it to make yogurt. And when you make yogurt, during the process of fermentation, all the milk powder from the starter is completely consumed by the bacteria.
What is more, the bacteria gobbles up all the lactose from the milk you used to make your yogurt and as a result, the ready yogurt you just made is completely lactose free.
Note that making lactose free yogurt depends on the product. For example, the Bulgarian yogurt, Greek yogurt, Rose yogurt, and Skyr are going to turn out lactose-free. While the sirene, kashkaval, viili, and fimjolk are NOT going to turn out lactose free because they contain cheese cultures, which process milk differently.
If you are lactose intolerant, or have allergies to lactose, always use precaution and consult with a professional nutritionist and talk to your doctor first before using any products that may contain lactose.

YOGURT MAKING BEST PRACTICES

I’ve been making my own yogurt my entire adult life. My grandparents taught me how to do it, and their grandparents taught them. Here are some of the yogurt making best practices that had been passed down in my family from generations and that have always helped me to get great results. Hopefully they will help you too.
STERILIZE ALL COOKING UTENSILS, BOWLS AND FERMENTATION CONTAINERS
You should do this in order to prevent any external bacteria from interfering with the bacteria in your yogurt starter. You can easily do so by scalding them in boiling water for example.
HEAT UP THE MILK TO A BOILING POINT, EVEN FOR A FEW SECONDS
If you are using raw milk, then you should be doing this in order to kill any existing bacteria in the milk, which could react with the starter strains. But even if you are using pasteurized milk, I suggest you still do this because heating the milk denatures its proteins and realigns its fat molecules, making it more receptive to the strains in the starter, and resulting in a superior yogurt.
LET MILK COOL DOWN ON ITS OWN AFTER HEATING
Your milk should be in a certain temperature range for the yogurt bacteria to work their wonder in the best possible way. Force cooling the milk will increase the rate at which it loses heat and its temperature will likely drop under the minimum recommended for incubation without you knowing it. Letting it cool down on its own makes the process a bit more controllable.
MIX IN YOUR STARTER IN A SEPARATE CONTAINER
When you are done heating up your milk, set aside a cup (200ml) from it. Then when the milk in the cup is lukewarm to the touch, almost at room temperature, add the starter from the pack to it. Then gently stir it for about a minute until it dissolves.
You are doing this because the milk in the cup will cool down faster than the rest of the milk and by adding your starter to it, you are giving it time to thaw, basically giving the incubation process a head start.
Then when the rest of your milk has cooled down to the introducing temperature, add the cup of milk with the starter to it and gently stir it in. At no time whisk. Whisking introduces air bubbles into the milk and that slows down incubation.
DON’T CLOSE YOUR CULTURING CONTAINER TIGHT
Cover your culturing container but leave a way for air to get in. The bacteria need air in order to procreate and do its magic. Closing your container with an air-tight lid will only leave it so much air that is in your container. Covering it with a towel or leaving the lid slightly open does a better job. If you are using an yogurt making container, there is usually plenty of air under its lid so that should be perfectly ok.
MAINTAIN THE TEMPERATURE CONSTANT, OR DROPPING EVER SO SLIGHTLY
It is important to maintain about 110°F (43°C) degrees temperature throughout the entire incubation process in order to provide the perfect environment for the yogurt making bacteria to do their job.
Maintaining a constant temperature when manually making yogurt could be a challenging task without the proper tools but the good news is that even if you can’t do that, you can also get great results if you manage to keep the environment warm for as long as possible, with temperature dropping ever so slightly during the process.
Luckily, you already have all the tools you need for this – a microwave or an oven and some towels or blankets. Read my fail proof method for making yogurt below to see how to do it.
MAKE MANUALLY OR USE A MACHINE?
OK, that one surely is not a best practice that has been in my family for generations, as yogurt making machines are fairly new but I thought mentioning it here in case you are wondering which way you should go.
Generally speaking, yogurt making machines are perfectly fine to use. It really is just an incubator that maintains a fairly constant temperature. So if you have one, use it. And just follow the directions that came with it.
The problems with using yogurt making machines come when you need to troubleshoot the process if the yogurt doesn’t turn out as expected. And while they are fairly simple pieces of equipment, they come in all different shapes and makes, so pinpointing the issue is often a difficult task.
So my advice for using a machine is – use it if it works for you. The minute you start having problems with your yogurt turning out not as you expect it – go back to the old, faithful and fail proof manual way of making yogurt.

TROUBLESHOOTING YOUR YOGURT MAKING METHOD

Making yogurt is easy. So is making kefir, Skyr, Viili, and all the rest of our wonderful products.
Fermenting is a natural process in which lactic acid bacteria ferments milk to create yogurt. So your yogurt will always naturally set under the right conditions.
Sometimes you might need some help in order to make the perfect yogurt. Especially if this is your first time making yogurt or if you have used a different type of culture before.
Generally, problems with yogurt making come from:

• Using too little culture for your volume of milk,
• Introducing the starter or incubating at temperature that is too high for it (different starters have different incubating temperatures so check their labels),
• Introducing the starter or incubating at temperature hat is too low. Once temperature falls under the minimal recommended temperature, it will take much longer for the yogurt to set,
• Not giving the incubation enough time to finish. Usually, yogurt will set around 6-8 hrs but that depends on other factors in your environment and method too and sometimes it may take longer.

Mesophilic yogurts for example make take about 3 days to set when using the traditional tabletop fermentation method.
Luckily, you are not alone in your yogurt making! Simply reach out to us if you ever need help with your yogurt making or troubleshooting your method and we will be quickly come to the rescue.
Here is a list of the most common yogurt making issues alongside the reasons why they might be happening and some helpful suggestions on what to do and how to avoid them.
YOGURT DIDN’T TURN OUT
You did not use enough starter amount for your volume of milk. Each starter is different so best to check how much starter your need for the volume of yogurt you are making. Don’t try to calculate it by using simple division or multiplication – these are live organisms making your yogurt and the formula of starter to volume is more likely exponential than linear.
You introduced your starter or incubated at temperature that is too high for the bacteria.
Higher temperatures will scold the bacteria and it will likely die before it can ferment your milk into yogurt.
Different starters have different incubating temperatures so check their labels to find out the correct temperature.
You introduced your starter or incubated at temperature that is too low. Once temperature falls under the minimal recommended temperature, it will take much longer for the yogurt to set.
You did not give the incubation enough time to finish. Usually, yogurt will set around 6-8 hrs but that depends on other factors in your environment and method too and sometimes it may take longer.
Mesophilic yogurts for example make take about 3 days to set when using the traditional tabletop fermentation method. Simply wait more next time.
YOGURT THIN OR RUNNY
Likely your yogurt has not set yet. Let it sit and check again in 2 hours. Then again.
Give the yogurt more time to set, then pop it in the fridge. Usually yogurt will fully set in about 6-8 hours but giving it a bit more time will give it a nice tangier taste and will also make it a bit thicker. Once it is ready, move the yogurt to the fridge for at least 2 hours – that will ensure the incubation process has finished and will further thicken it.
Could it be that you are making a mesophilic yogurt? These are thinner than you might expect.
Did you use lactose-free milk? Lactose free milk has no lactose and lactose is the source of food for the lactic-acid bacteria, so by using a lactose-free milk you basically starved the little guys to death, so your yogurt didn’t thicken. Use regular milk instead (see A Word about Lactose Free Yogurts section above) Did you use non-dairy or vegan milk and didn’t use a thickener? See the Vegan and Non-Dairy Yogurts section above about using non-dairy and vegan milk.
Did you use goat milk? Goat milk is trickier. It makes great yogurt, however it has type of fat molecules and proteins that are a bit harder for the lactic acid bacteria to break down, so if you are using goat milk, then allow for a couple of more hours incubation time. Consider using more starter than recommended as well.
Avoid UHT milk. It makes thinner and blander yogurt in general. UHT milk is ultra-pasteurized and that process usually breaks down the proteins that the lactic bacteria needs in order to produce a nice thick yogurt.
Use milk with higher fat content. The greater the fat content in the milk, the thicker the yogurt. You can either use whole milk or add half-and-half (sweet cream) to your milk to make it even fatter. Many people recommend adding dry milk powder, which would also work, however I am personally a fan of simply using a fatter milk or cream.
Try starting by heating the milk up. This helps break down milk proteins so they coagulate better, which helps yogurt thicken. Read more about this in the Yogurt Making Best Practices section above.
YOGURT LUMPY
Lumps in yogurt are usually clumps of bacteria stuck together. This might happen if you used too much starter or didn’t dissolve the starter well enough in the milk.
Introducing temperature too warm? This can cause the yogurt to slightly curdle and become lumpy before it separates fully. If that’s happening usually it’s simply enough to stir it to make it to a smooth consistency. Next time, make sure you check that the introducing and culturing temperature is the right one for your starter.
Did you use yogurt to make yogurt? Strains that are too old can also cause this problem. The strains in the starter are freeze-dried so they don’t age but the ones in your yogurt do. When using yogurt as yogurt starter, make sure you use yogurt that is 3-4 days old for best results.
YOGURT STRINGY OR ROPEY
Your yogurt hasn’t set fully yet. Stringy means that the fermentation process has already started working and is under way. Simply wait longer for it to finish.
Are you making a mesophilic yogurt? These are stringy and ropey by design. Viili is my favorite, it’s like liquid string cheese
Did you sterilize your equipment? In same rare cases, this issue could be caused by crosscontamination from other strains or yeasts. To avoid this problem, sterilize and clean all equipment – see yogurt making best practices above.
YOGURT TASTING TOO BLAND
Your yogurt just turned out and hasn’t developed taste yet. Next time, leave it incubating a little longer. Then make sure you move your yogurt to the fridge and keep it there for at least 2 hours before eating it. Cooling the yogurt will help it thicken and it also improves its taste.
Did you use an ultra pasteurized (UHT) milk? Often that could result in making bland yogurt.
YOGURT TOO SOUR
You incubated it too long. pH (the acidity levels) of the yogurt is a function of incubation time. The longer you ferment your yogurt, the tarter (sourer, more acidic) it will get. Next time, just incubate it less.
You might have used too much starter. This may result in overcrowding of the bacteria and changing the balance of the strains, thus changing the final flavor of the yogurt.
WHEY IN YOGURT
Whey is a natural by-product of yogurt making. It’s a clear or slightly yellowish liquid that forms on top of your ready yogurt. It usually depends on the type of milk you are using. Sometimes introducing the starter and incubating at higher temperatures can result in producing more whey. Simply discard it or use it (drink it, cook with it, etc.) – it’s nothing more than water with proteins.
YOGURT HAS MOLD
That can only happen when your yogurt had come to its end of life. It should never happen unless you had kept your yogurt in the fridge for weeks. Yogurt will then naturally mold. If it happens at any other time, something in your process is off or contaminated and you need to revisit it. Discard everything and begin fresh with new milk and new starter. Make sure all equipment and utensils are clean and sterile. Do not culture near food leftovers, compost bins, garbage cans, etc.

MAKE YOUR OWN YOGURT – METHODS AND RECIPES

TRADITIONAL YOGURT MAKING INSTRUCTIONS
This is the traditional method to make dairy yogurt. This method works for Bulgarian yogurt, Greek yogurt, and Skyr, i.e. for thermophilic yogurts.
If you are using a yogurt-making machine, just follow the instructions that came with the machine (see my notes in the Make manually or use a machine section above).
If you are having issues with the traditional method or would like to a fail proof method that I personally like to use, then find it below this one.
The instructions below are for a quart/liter of milk and if you need to make more than that simply adjust for your volume.
INGREDIENTS

• 1 quart/liter of milk
• 1 gram of Bacillus Bulgaricus yogurt starter (that’s about a quarter of a teaspoon)

INSTRUCTIONS

1. Bring the milk to a gentle boil. Milk boils at about 212°F / 100°C. Be careful not to burn it, otherwise your yogurt will inherit the burnt taste.
   Note: You are doing this in order to kill any existing bacteria in the milk, which could react with the starter strains. You are also doing it because heating the milk denatures its proteins and realigns its fat molecules in a way that makes a more superior yogurt.

2. Let the milk cool down on its own to 110°F / 43°C. You can process it in the same container or move it to separate containers for incubation. One-quart/liter mason jars work best.
   Note: The easiest way to test for the right temperature is to dip your pinky finger in the milk – if you can comfortably hold it in for 5 seconds, then the milk is just right.

3.  Add the starter from the pack to the milk and gently stir until it dissolves.
   Note: At no time whisk. Whisking introduces air bubbles into the milk and that slows down incubation.

4. Cover your containers loosely with their lids or a towel. Do not close them air-tight. Towel is better to use because it allows air to still go in, which speeds up activation a bit.

5. Cover and wrap the containers in blankets well to minimize heat loss. Make sure there is blanket underneath them as well. Keep out of draft.
   Note: During incubation, the temperature should ideally remain unchanged at 110°F / 43°C or very slowly decrease over time.

6. Yogurt will take about 6-8 hours to set.
   Note: Yogurt has set when it separates cleanly from the sides of the jar when you tilt the jar. Keep in mind that the colder the environment, the longer your yogurt will take to set.

7. Move the yogurt to the fridge and keep it there for at least 2 hrs before eating it. Cooling the yogurt will help it thicken and improve its taste.

8. Enjoy!

Do not forget to save a cup of the ready-made yogurt to use for making your next batch!
Keep that in the fridge and make sure you use it to make your new yogurt within 3-4 days to ensure all bacteria is viable and in great condition.
FAIL PROOF YOGURT MAKING INSTRUCTIONS
Use this method if you have difficulties getting good results with the traditional method.
This method will guarantee that you will always get the best results when making yogurt. It is designed to outline the small pitfalls in the yogurt making process and to make it easier for you to avoid them.

1. Bring the milk to a gentle boil. Milk boils at about 212°F / 100°C. Be careful not to burn it, otherwise your yogurt will inherit the burnt taste.
   Note: You are doing this in order to kill any existing bacteria in the milk, which could react with the starter strains. You are also doing it because heating the milk denatures its proteins and realigns its fat molecules in a way that makes a more superior yogurt.

2. Set aside a cup (200ml) from the milk.
   Note: You are doing this because the milk in the cup will cool down faster than the rest and you will be able to give the starter more time to thaw and start the incubation process.

3. Keep the rest of the milk in the container you heated it (or distribute it to the culturing containers – 1L mason jars work the best).

4. When the milk in the cup is at 86-90ºF / 30-32ºC (it will feel lukewarm to the touch), add the starter from the pack to it then gently stir it until it dissolves, about a minute.
   Note: You are adding the starter to the milk in cup, not to the milk in the containers!

5. When the rest of the milk (in the containers) is ready, at 108-110ºF / 42-43ºC (you should be able to hold your pinky finger in it comfortably for five seconds), distribute the milk from the cup (the one with the starter) to the jars, proportionally to their volume.

6. Gently stir the milk in the jars.
   Note: At no time whisk. Whisking introduces air bubbles into the milk and that slows down incubation.

7. Place a blanket in your microwave (or oven).
   Note: Microwaves and ovens are thermo-insulated. By incubating inside them, you make sure you minimize heat loss.

8. Place the jars in the microwave on the blanket.

9. Loosely cover the jars with their lids or a towel.

10. Cover with and wrap around another blanket or a large towel. Make sure the blankets are covering the jars from all directions to minimize heat loss. This will make sure jars stay warm all throughout the incubation process.

11. Leave overnight (about 8 hours). Check to make sure yogurt has set, if it hasn’t, leave it longer and check every couple of hours, until it sets.

12. Move to the fridge and keep there for at least 2 hrs before eating it. Cooling the yogurt will help it thicken and improve its taste.

13. Enjoy!

MESOPHILIC YOGURT MAKING INSTRUCTIONS
Making mesophilic yogurt is different than the above yogurt making method. Mesophilic yogurts contain types of cheese cultures and can be made at room temperature, basically on your countertop.
This is the traditional method to make mesophilic yogurts.
I, frankly, prefer the quick and fail proof method that I’ve outlined right after it, but the beauty of the traditional way is that you don’t really need to do much – just wait. So it’s ideal for people who like handsoff cooking
The traditional method consists of two parts:
PART I. THE ACTIVATION

1. Let a cup (200 ml) of milk warm up to room temperature (around 76°F / 24°C) on its own, if using pasteurized milk, or if using raw milk, bring the milk a boil then let a cup of it cool down to room temperature on its own.

2. Add the starter from the pack to the milk and stir until it dissolves.
   Note: Do not whisk. Whisking introduces air bubbles into the milk and that slows down incubation.

3. Cover the jar with a lid or a towel to keep the milk clean from dust and air-borne particles. Towel is maybe better because it allows air to still go in, which speeds up activation a bit.

4. Let the milk sit for about 24 hours and then check if it has set (firmed up).
   Note: Milk has set if it separates somewhat cleanly from the sides of the jar when you tilt the jar.
   Some mesophilic yogurts will be slimy so separation might look messy but you will clearly notice change in consistency.

5. If it hasn’t set in 24 hours, then keep it going and check every 2-4 hours until it sets. Some mesophilic cultures may take up to 72 hours to set depending on the ambient temperature and other conditions in your environment.

6. Congratulations, you know have an active mesophilic yogurt, which you will use as a starter in the next step.
   Note: You can also choose to eat it but be careful, it might be tarter than you expected, especially if it took too long to set – some of the strains might be past their prime and even smell funny.

PART II. THE FERMENTATION (THE ACTUAL YOGURT MAKING)

1. Add your activated starter (the cup of yogurt from the previous step) to a liter (or up to 4 litters) of milk. Do this in a single container so all the starter can mix evenly with all the milk. The milk can be room temperature or cold, straight from the fridge.

2. Stir gently until the active starter dissolves.
   Note: Do not whisk. Whisking introduces air bubbles into the milk and that slows down incubation.

3. Distribute the milk into culturing containers (1L mason jars work best).

4. Cover the jars, the same way as in the activation step, and leave at room temperature for 12-48 hours until the yogurt has set. It will now set much faster than before. It will also be much yummier!
   Note: If your environment is warmer, the yogurt will set faster. So check it after 12 hours then check every 2-4 hours to make sure it has set. As in the previous step, the yogurt is set if it separates somewhat cleanly from the sides of the jar when you tilt the jar. Some mesophilic yogurts will be slimy so separation might look messy but you will clearly notice change in consistency. Also, keep in mind that mesophilic yogurts are naturally thinner than thermophilic yogurts so be prepared for a viscous or slimy consistency.

5. Move it to the fridge and keep it there for at least 2 hrs before eating it. Cooling the yogurt will help it thicken and improve its taste.

6. Enjoy!

Advice for your peace of mind: If at any point during the later stages of activation or fermentation you are in doubt that the process is working, simply dip a knife straight down into the milk and take it out. if it’s slimy then things are already happening, if it’s clean, then incubation hasn’t started yet and you’ll need to wait a bit longer to test again.
FAIL PROOF MESOPHILIC YOGURT MAKING INSTRUCTIONS
This is a fail proof manual method that you can use with mesophilic cultures to get your yogurt to turn out faster compared to when using the traditional mesophilic method.
This method relies on keeping the milk warm during incubation, which speeds up the process by making the culturing environment more beneficial to the development and procreation of the lactic acid bacteria.

1. Heat up the milk to just over 167°F / 75°C

2. Set aside a cup from the milk

3. Keep the rest of the milk in the container you heated it (or distribute it to the culturing containers – 1L mason jars work best)

4. When the milk in the cup is at 86°F / 30°C (it will feel lukewarm to the touch), add the starter from the pack to it then gently stir it until it dissolves, about a minute
   Note: You are adding the starter to the milk in cup, not to the milk in the containers!

5. When the rest of the milk (in the containers) is ready, at around 90°F / 32°C, distribute the milk from the cup (the one with the starter) to the jars, proportionally to their volume.

6. Gently stir the milk in the jars.
   Note: At no time whisk. Whisking introduces air bubbles into the milk and that slows down incubation.

7. Place a blanket in your microwave (or oven). Microwaves and ovens are thermo-insulated and minimize the loss of heat.

8. Place the jars in the microwave on the blanket.

9. Loosely cover the jars with their lids or a towel.

10. Cover with and wrap around another blanket or a large towel. Make sure the blankets are covering the jars from all directions to minimize heat loss. This will make sure jars stay warm all throughout the incubation process.

11. Leave overnight (about 8 hours). Check if yogurt has set, if it hasn’t (different mesophilic strains have different incubation times so some may take twice that time), leave it for a couple of more hours, and keep checking a couple of hours apart, until it sets.
    Note: The yogurt is set if it separates somewhat cleanly from the sides of the jar when you tilt the jar. Some mesophilic yogurts will be slimy so separation might look messy but you will clearly notice change in consistency. Also, keep in mind that mesophilic yogurts are naturally thinner than thermophilic yogurts so be prepared for a viscous or slimy consistency.

12. Move to the fridge and keep there for at least 2 hrs before eating it. Cooling the yogurt will help it thicken and improve its taste.

13. Enjoy!

MAKE YOUR OWN YOGURT – VEGAN AND NON-DAIRY METHODS AND RECIPES

SOYMILK YOGURT
As the most common non-dairy alternative, soymilk is easy to find and soy yogurt is easy to make. Soy yogurt contains the same beneficial probiotics as dairy yogurt. The one big difference between soy yogurt and dairy yogurt is that soy yogurt won’t get as thick as dairy unless you add something to it for thickening.
For best results, select a brand of soymilk that is not fat-free.
INGREDIENTS

• 1 quart/liter plain soymilk

• 1 teaspoon agar agar powder

• 2 grams of Bacillus Bulgaricus yogurt starter (that’s about half a teaspoon)
  INSTRUCTIONS

• Add half of the soymilk to a pot, add the agar powder, allow it to soften for a few minutes and bring the milk to a boil. Stir every minute until it reaches a boil.

• When the soymilk reaches a boil, remove it from the heat and add the remaining soymilk. Add the remaining agar powder. Stir well.

• Let the milk cool down to 110°F (43°C). Continue stirring the soymilk to keep the agar from gelling.

• Add the Bacillus Bulgaricus yogurt starter. Stir well for about 5 minutes.

• Transfer the milk to your culturing container.

• Cover the container loosely with a lid. Don’t close it completely, the bacteria needs air in order to proliferate.

• Wrap the container well in a blanket or cover with a tea cozy and let it sleep. Keep out of any draft.
  You can use other ways to keep the milk warm while culturing – yogurt maker, oven, etc. (see my notes about this in the fail proof yogurt making method above)

• Let it ferment for about 8 hours. Usually, soymilk will take about 8 hours to reach the right tartness but check it and leave longer if you want it tarter. When it is as tart as you would like it, move it to the fridge and keep it there for at least 2 hours before consuming – that improves its taste and consistency.

ALMOND MILK YOGURT
Almond milk is the second-most popular dairy alternative. Yogurt made with almond milk contains more natural nutrients than soymilk yogurt. Almonds have been praised for its health benefits, containing healthy fats and important nutrients such as magnesium and vitamin E. Almond milk yogurt is mild with a slight tang.
INGREDIENTS

• 2 cups raw almonds (to make the almond milk). If you are using ready almond milk, then use 1 quart/liter of ready almond milk
• 1 teaspoon agar agar powder
• Filtered water
• 2 grams of Bacillus Bulgaricus yogurt starter (that’s about half a teaspoon)

INSTRUCTIONS
To make the almond milk (skip this step if you are using a ready-made almond milk):

• Soak almonds in filtered water for about 10 hours. Rinse well and drain.
• Transfer almonds to a blender. Add 3 cups of filtered water and blend until smooth for about 4 minutes and then 1 more minute on high.
• Drape a large bowl with straining bag. Pour nut milk in the bowl and squeeze as much milk of the bag into the bowl as possible. Do not throw away the pulp, set it aside and use for cooking.

To make yogurt:

• Add 3 cups of filtered water to a pot. Add the agar powder and stir well until it dissolves. Bring to a gentle boil while stirring to keep the agar from gelling.

• Add the almond milk into the boiling water and agar mixture. Return to simmer, stirring occasionally. Watch it carefully not to boil. This can happen very quickly! As soon as it starts to simmer, remove it from the heat.

• Let the milk cool down to 110°F (43°C). Continue stirring occasionally to keep the agar from gelling.

• Add the Bacillus Bulgaricus yogurt starter. Stir well for about 5 minutes.

• Pour it into your culturing container and cover the container loosely with a lid. Don’t close it completely, the bacteria needs air in order to proliferate.

• Wrap the container well in a blanket or cover with a tea cozy and let it sleep. Keep out of any draft.
  You can use other ways to keep the milk warm while culturing – yogurt maker, oven, etc. (see my notes about this in the fail proof yogurt making method above)

• Let it ferment for about 8-10 hours. Yogurt will continue to set as it cools in the fridge.

Note: If while making the yogurt some parts of the surface dry to a pale yellow color that is ok. However, if there are any hints of pink, gray or black on the surface of the yogurt, throw the batch out and start again.
This suggests the equipment was not thoroughly sterilized and that foreign bacteria got involved while making the batch.
COCONUT MILK YOGURT
Coconut milk is high in lauric acid, an excellent nutrient. Coconut yogurt has many of the same benefits as dairy yogurts – probiotic ability to heal digestive issues, anti-fungal properties (due to the effect of lauric acid) and much more.
INGREDIENTS

• 1 quart/liter unsweetened coconut milk
• 2 grams of Bacillus Bulgaricus yogurt starter (that’s about half a teaspoon)

INSTRUCTIONS

• Heat milk in a pot until a temperature of is 180°F (82°C) degrees. Do not bring it to a boil.

• Let the milk cool down to 110°F (43°C). If it forms a skin on top, remove the skin. Keep on stirring often to prevent the agar from gelling.

• Add the Bacillus Bulgaricus yogurt starter. Stir well for about 5 minutes.

• Pour the milk into your culturing container and cover the container loosely with a lid. Don’t close it completely, the bacteria needs air in order to proliferate.

• Wrap the container well in a blanket or cover with a tea cozy and let it sleep. Keep out of any draft.
  You can use other ways to keep the milk warm while culturing – yogurt maker, oven, etc. (see my notes about this in the fail proof yogurt making method above)

• Leave to ferment for 12 hours. You can tell when the yogurt is ready by the thin layer of water that will appear on the top.

• Move the yogurt to the fridge. It will continue to thicken as it cools down.

Homemade coconut yogurt will be thinner than commercial brands due to absence of gums, thickeners and stabilizers. The longer it ferments at room temperature (up to 12 hours), the thicker it gets.
There is no thickener used in the recipe above because coconut yogurt is naturally fatty and will thicken on its own but if your coconut yogurt turns out too thin to your taste, then simply thicken it by adding agar agar, pectin or gelatin, in a similar way as with the other recipes in this book that call for it.
CASHEW MILK YOGURT
Cashew milk is one of the best alternatives to dairy milk for making yogurt. It makes yogurt that is thick and creamy and tangy. It preserves the probiotic powers of the yogurt starter and adds to it all the beneficial nutrients of the cashew nuts.
INGREDIENTS

• 2 cups cashews (to make your own cashew milk). If you are using ready-made cashew milk, then use 1 quart/liter of cashew milk
• 1 teaspoon agar agar powder (chia seeds also give great results as a thickener)
• 3 cups filtered water
• 2 grams of bacillus bulgaricus yogurt starter (that’s about half a teaspoon)

INSTRUCTIONS
To make the cashew milk (if you prefer, you can use ready-made cashew milk instead):

• Soak the cashews in the filtered water overnight. Drain and rinse the cashews.
•  Add to the blender with 3 cups of filtered water. Blend until liquid for 5 minutes and then on high for another minute.

To make yogurt:

• Add this cashew milk to a large pot. Warm it up until it is 110°F (43°C) degrees. Do not boil it.

• Add the agar powder (or the chia seeds). Keep at this temperature for about 10 mins while stirring often to prevent the agar from gelling.

• Add the Bacillus Bulgaricus yogurt starter. Stir well for another 5 minutes.

• Pour the milk into your culturing container and cover the container loosely with a lid. Don’t close it completely, the bacteria needs air in order to proliferate.

• Wrap the container well in a blanket or cover with a tea cozy and let it sleep. Keep out of any draft.
  You can use other ways to keep the milk warm while culturing – yogurt maker, oven, etc. (see my notes about this in the fail proof yogurt making method above)

• Let it ferment for 10-12 hours.

• Move the yogurt to the fridge. It will continue to thicken as it cools down and will also improve its taste.

Note: If while making the yogurt some parts of the surface dry to a pale yellow color that is ok. However, if there are any hints of pink, gray or black on the surface of the yogurt, throw the batch out and start again.
This suggests the equipment was not thoroughly sterilized and that foreign bacteria got involved while making the batch.
RICE MILK YOGURT
Rice milk usually is made with brown rice. It’s thinner in consistency than soymilk and whiter in color. It resembles cow’s milk in appearance more than other forms of nondairy milk. Rice milk has a mild flavor and produces milder tasting yogurt.
INGREDIENTS

• 1 cup uncooked organic long grain brown rice (to make your own rice milk). If you are using readymade rice milk, then use 1 quart/liter of rice milk
• 1 teaspoon agar agar powder
• 8 cups water for cooking
• 2 grams of Bacillus Bulgaricus yogurt starter (that’s about half a teaspoon)

INSTRUCTIONS
To make rice milk (if you prefer, you can use ready-made rice milk instead):

• Thoroughly wash the rice.
• Put 8 cups of water in a large pot and bring it to a boil.
• When boiling, pour in the rice, cover the pot and lower the heat. Let it simmer for 3 hours.
• Place the cooked rice and water in a blender. Blend for 4 minutes and then 1 more minute on high.
  You have rice milk now.

To make yogurt:

• Heat the rice milk in a large pot up to 180°F (82°C) degrees to kill any residual bacteria.
• Add the agar powder.
• Let the milk cool down to 110°F (43°C). Stir often to prevent the agar powder from gelling.
• Add the Bacillus Bulgaricus yogurt starter and mix thoroughly for 4 minutes.
• Transfer milk to your culturing container.
• Wrap the container well in a blanket or cover with a tea cozy and let it sleep. Keep out of any draft.
  You can use other ways to keep the milk warm while culturing – yogurt maker, oven, etc. (see my
  notes about this in the fail proof yogurt making method above)
  • Leave to ferment for 8-10 hours.
  • Move yogurt to the fridge and let it sit for at least 6 hours to firm up and improve its taste.

Note: Rice yogurt can be made without using a thickener and results in a thin somewhat watery yogurt.
Using a thickener makes a great thick rice yogurt.
HEMP MILK YOGURT
Hemp milk is another great source for making a vegan yogurt. The hemp milk yogurt is sweet much like the hemp milk itself, with just the slightest touch of tartness, like a real yogurt.
INGREDIENTS

• Half a cup hemp seeds (hulled) (to make your own hemp milk). If you are using ready-made hemp milk, then use 1 quart/liter of hemp milk
• 4 cups water
• 2 teaspoons pectin powder (pectin reacts better with hemp milk so we recommended using that instead of agar agar here)
• 2 teaspoons calcium water. Calcium water is a solution of calcium powder. Calcium water is necessary to activate the gelling properties of pectin (sources that sell pectin would usually also sell calcium water). If you are having problems finding that, then use agar agar as a thickener.
• 2 grams of Bacillus Bulgaricus yogurt starter (that’s about half a teaspoon)

INSTRUCTIONS
To make hemp milk (if you prefer, you can use ready-made hemp milk instead):

• Blend hemp seeds in water until smooth for about 4 minutes. Then blend another minute on high.
• Drape a large bowl with straining bag. Pour hemp milk in the bowl and squeeze as much milk of the bag into the bowl as possible. Do not throw away the pulp, set it aside and use for cooking.
• Add pectin powder with only 1 cup milk in a blender. Blend until smooth.

To make yogurt:

• Heat remaining hemp milk in a pot with calcium water to 150°F (65°C)

• Add the blended milk and pectin.

• Return milk to 150°F (65°C) and remove from heat.

• Let the milk cool down to 110°F (43°C).

• Add the Bacillus Bulgaricus yogurt starter and mix thoroughly for 4 minutes.

• Transfer milk to your culturing container.

• Wrap the container well in a blanket or cover with a tea cozy and let it sleep. Keep out of any draft.
  You can use other ways to keep the milk warm while culturing – yogurt maker, oven, etc. (see my notes about this in the fail proof yogurt making method above)

• Leave to ferment for 8 hours.

• When the yogurt is ready transfer it to the fridge and refrigerate for at least 6 hours before consuming it.

SUNFLOWER SEEDS MILK YOGURT
Sunflower milk is an excellent vegan, dairy-free, soy-free, and nut-free milk. It results in a yummy creamy slightly tart yogurt.
INGREDIENTS

• 1 cup raw, unsalted sunflower seeds (to make your own sunflower milk). If you are using readymade sunflower seeds milk, then use 1 quart/liter of that
• 4 cups filtered water
• 2 tablespoons tapioca starch. This works better than agar agar for this recipe.
• 2 grams of Bacillus Bulgaricus yogurt starter (that’s about half a teaspoon)

INSTRUCTIONS
To make sunflower seeds milk (if you prefer, you can use ready-made sunflower seeds milk instead):

• Place sunflower seeds in a glass container and cover with water. Cover and soak for 8 hours. Drain water and rinse well.
• Add to your blender along with 4 cups of filtered water. And blend for 5 minutes, last minute on full power.
• Drape a large bowl with straining bag. Pour milk in the bowl and squeeze as much milk of the bag into the bowl as possible. Gently pulse the seed bag with your hands until all liquid has been strained out. This is your milk. Set pulp aside you don’t need it for this recipe, but you can find plenty other ways how to use that too.
• Combine sunflower seed milk in a large pot with tapioca starch, stirring well.

To make yogurt:

• Heat the milk until it reaches 180°F (80°C) stirring often to prevent lumping.

• Let milk cool to 110°F (43°C).

• Add the Bacillus Bulgaricus yogurt starter and mix thoroughly for 4 minutes.

• Add the mixture to your culturing container. Cover, but don’t seal tightly. Your yogurt needs air to grow.

• Wrap the container well in a blanket or cover with a tea cozy and let it sleep. Keep out of any draft.
  You can use other ways to keep the milk warm while culturing – yogurt maker, oven, etc. (see my notes about this in the fail proof yogurt making method above)

• Let it ferment for 18 hours. This yogurt takes longer to ferment. After 18 hours, taste your yogurt. It should be nice and tart. You can leave it more for a tarter taste.

• Move yogurt to the fridge to set for a few more hours. Keep the container closed for best storage.

This yogurt is slightly thinner than a regular yogurt. It gets thicker in the fridge so it will gradually become thicker in a day or two.
PUMPKIN SEEDS MILK YOGURT
As with the sunflower seeds milk, pumpkin seeds milk can also be used to make a great tasting vegan yogurt. The yogurt is thinner with a mild fruity taste.
INGREDIENTS

• 1 cup raw pumpkin seeds (to make your own pumpkin seeds milk). If you are using ready-made pumpkin seeds milk, then use 1 quart/liter of that
• 4 cups filtered water
• 1 teaspoon agar agar powder
• 2 grams of Bacillus Bulgaricus yogurt starter (that’s about half a teaspoon)

INSTRUCTIONS
To make pumpkin seed milk (if you prefer, you can use ready-made pumpkin seed milk instead):

• Soak 1 cup pumpkin seeds overnight for 8 hours. Drain water and rinse well.
• Add to your blender along with 4 cups of filtered water. And blend for 5 minutes, last minute on full power.
• Drape a large bowl with straining bag. Pour milk in the bowl and squeeze as much milk of the bag into the bowl as possible. Gently pulse the seed bag with your hands until all liquid has been strained out. This is your milk. Set pulp aside you don’t need it for this recipe, but you can find plenty other ways how to use that too

To make yogurt:

• Heat the milk until it reaches 180°F (80°C) stirring often to prevent lumping.

• Add the agar agar powder

• Let milk cool to 110°F (43°C). Stir continuously to prevent the agar powder from gelling.

• Add the Bacillus Bulgaricus yogurt starter and mix thoroughly for 4 minutes.

• Add the mixture to your culturing container.

• Wrap the container well in a blanket or cover with a tea cozy and let it sleep. Keep out of any draft.
  You can use other ways to keep the milk warm while culturing – yogurt maker, oven, etc. (see my notes about this in the fail proof yogurt making method above)

• Let it ferment for 12 hours.

• Move yogurt to the fridge to set for a few more hours. Keep the container closed for best storage.

OATS MILK YOGURT
Oats milk is a bit unusual but a great choice to make vegan yogurt while providing you with more options for your diet. The yogurt made with oats milk has a nice smooth consistency and tastes a little bit like oats itself. Of course it contains all the nutrients that oats come with.
INGREDIENTS

• 2 cups of rolled oats (to make your own oats milk). If you are using ready-made oats milk, then use 1 quart/liter of that
• 5 cups filtered water
• 2 grams of Bacillus Bulgaricus yogurt starter (that’s about half a teaspoon)

INSTRUCTIONS
To make oats milk (if you prefer, you can use ready-made oats milk instead):

• Soak 2 cups oats in 5 cups of water for 8 hours. Shake them vigorously together after combining. Drain water and rinse well.
• Add to your blender along with 4 cups of filtered water. And blend for 5 minutes, last minute on full power.
• Drape a large bowl with straining bag. Pour milk in the bowl and squeeze as much milk of the bag into the bowl as possible. Gently pulse the seed bag with your hands until all liquid has been strained out. This is your milk. What you have left is soaked oats which you can simply eat.

To make yogurt:

• Pour milk into a large pot and heat up to 180°F (80°C) degrees. Make sure that it doesn’t boil.

• Let milk cool to 110°F (43°C).

• Add the Bacillus Bulgaricus yogurt starter and mix thoroughly for 4 minutes.

• Add the mixture to your culturing container.

• Wrap the container well in a blanket or cover with a tea cozy and let it sleep. Keep out of any draft.
  You can use other ways to keep the milk warm while culturing – yogurt maker, oven, etc. (see my notes about this in the fail proof yogurt making method above)

• Let it ferment for 10-12 hours. The longer it sits, the tarter it will get.

• Move yogurt to the fridge to set for a few more hours. Keep the container closed for best storage.

BONUS AND A SPECIAL FEATURE – POTATO YOGURT
I can’t remember the last time I found ready-made potato milk in the natural foods aisle at the store.
Actually, potato milk isn’t even a liquid. It is typically sold powdered. So if you find that, get it, then just add water, stir, and you’re on your way to make one of the rarest yogurts out there and a real special treat – potato yogurt.
INGREDIENTS

• 4 cups of potato milk
• 2 grams of Bacillus Bulgaricus yogurt starter (that’s about half a teaspoon)

INSTRUCTIONS

• Pour milk into a large pot and heat up to 180°F (80°C) degrees. Make sure that it doesn’t boil.

• Let milk cool to 110°F (43°C)

• Add the Bacillus Bulgaricus yogurt starter and mix thoroughly for 4 minutes.

• Add the mixture to your culturing container.

• Wrap the container well in a blanket or cover with a tea cozy and let it sleep. Keep out of any draft.
  You can use other ways to keep the milk warm while culturing – yogurt maker, oven, etc. (see my notes about this in the fail proof yogurt making method above)

• Leave to ferment for at least 10 hours. The longer it sits, the tarter it will get but don’t let it overstay because it may get bitter. As soon as it gets as tart as you’d like it, move it to the fridge.

• Keep for at least 6 hours in the fridge to let it fully set and improve its taste.

ENJOY!
COPYRIGHT NOTE
Copyright © Bacillus Bulgaricus. All rights reserved.
No part of this book may be reproduced, distributed, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without the prior explicit written permission of the author.

For permissions contact info@bacillusbulgaricus.com.
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References

• Bacillus Bulgaricus - The Best Yogurt in the World.

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