How is kiselo mlyako made?

What is kiselo mlyako?

Kiselo mlyako (kiselo mlyako means “sour milk”) is the Bulgarian word for yogurt. It is a thick, tangy yogurt that contains live bacteria. Recipes vary in the kind of milk used.

Which bacteria make it?

• Lactobacillus delbrueckii subsp. bulgaricus, which gives the sour taste and helps thicken the milk.
• Streptococcus thermophilus, which starts working first and prepares the milk so the other bacterium can grow.

Together they ferment milk sugar (lactose) into lactic acid, which sours and sets the milk.

How is it made, step by step?

1. Heat the milk. Many recipes bring it to a gentle simmer so it thickens a little, then cool it.
2. Cool to warm. The milk must be comfortably warm, not hot, when the culture goes in. Hot milk kills the bacteria. Follow the temperature on your starter’s instructions; these bacteria prefer warmth, not heat.
3. Add the starter. Stir in a spoonful of a previous batch, plain live-culture yogurt, or a Bulgarian starter culture.
4. Keep it warm and still. Cover and leave it undisturbed in a warm place for several hours until set.
5. Chill. Refrigerate to stop fermentation and firm the texture.

Tips for a good batch

• Use clean jars and utensils.
• Do not stir or move the jar while it sets.
• Save a spoonful of your yogurt as the starter for the next batch; if it turns runny or smells bad over time, begin again with fresh culture.
• Set times vary with temperature, milk and culture, so judge by texture and tang rather than the clock.

Is Bulgarian yogurt different from regular yogurt?

It uses the same family of bacteria as most yogurt. Flavor and thickness depend on the milk, the culture and the time. Fermentation breaks down some lactose, which is why some people with lactose intolerance tolerate yogurt, but it does not remove it entirely. Ask a health professional if unsure.