I asked my friend from Bulgaria to share with me some authentic recipes from her home country.

She told me that they eat a lot of feta cheese and yogurt.She also informed me that I only need to look at the side of the  yogurt container at the culture to get an idea of how much yogurt they eat. The ingredients list milk and lactobacillius Bulgarius, The bacteria that converts milk into that lovey, sour health-filled treat gets its namesake from the country of Bulgaria.

Homemade yogurt is  simple and easy to make.. There are many turorials but this is the one that I find the easiest and most effictive.

You will need 1 quart of milk and 2 tablespoons of plain commercial yogurt or starter culture.

If you have an insta-pot it could not be easier. Simply pour the milk into the insta-pot and set it to the boil/saute setting. You can also use your stove top, Heat the milk up to 180 degrees and remove from the heat. Allow the milk to cool until it reaches between105 and 110 degrees. When the milk reaches it's target temperature add the yogurt or starter. If you are using the insta-pot then simply press the yogurt button and allow it to sit for 8 hours.

 If you are using the stove top pour the milk into a quart mason jar with  the starter. Keep it in a warm place like the stove on breadproof setting, by a heater or fireplace or wrap it in a warm blanket for 8 hours.

When the yogurt is done culturing you can store it in the refridgerator for up to a month.

Enjoy your yogurt with your favorite recipe, sweetened with a little honey and fresh fruit for breakfast, or on it's own for an anytime snack,