Kiselo Mlyako (Bulgarian Homemade Yoghurt)
Thick, tangy yoghurt made from just milk and a spoonful of live yoghurt. Warm, patient and very rewarding.
- Time10 hr
- LevelMedium
- Costabout £0.23 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 88kcal
- 8.4gcarbs
- 8.4gof which sugars
- 3.2gfat
- 2gsaturates
- 6.1gprotein
- 0gfibre
- 0.2gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Wash a 1 litre glass jar and its lid in very hot soapy water and rinse. Warm a towel and a bowl or flask big enough to hold the jar.
- 2
Heat the milk in a pan on a medium-low heat until it just steams and bubbles round the edge (about 85 C). Stir so it does not catch. Hold it there for 2 minutes.
2 min - 3
Take off the heat and let it cool to a comfortable warmth, about 45 C. A drop on your wrist should feel warm, not hot. This takes 20 to 30 minutes.
25 min - 4
Whisk the yoghurt with a ladle of the warm milk, then stir it back into the pan. Pour into the jar and close the lid.
- 5
Wrap the jar in the warm towel and keep it somewhere warm and undisturbed, such as an airing cupboard or a closed oven with the light on, for 8 hours.
480 min - 6
Do not shake it. Chill in the fridge for at least 4 hours until set firm. Save 2 tablespoons to start your next batch, and eat within 1 week.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
