It definitely is a lot more healthier for you too

Yes of course guys, hope you are all good now and hope all went well with the house move. I will spread the love of course

Totally different taste, you’ll love it 😉😁

The legend of the yogurt stenches all the way over to Southeast Asia, when I was in Vietnam they were sell yogurt that said “Bulgarian Yogurt”

@A Taste of Bulgaria Wow 😳

I know….Petya was amazed too

I was sooooo surprised how easy it is

this would be an interesting experiment. hehehehe

With homemade fig Jam would be outrageously good. These Japanese they know about good food. If I get to a hundred on this stuff I’ll be happy, but I guess it the reason the village Babas are still going

That’s and interesting fact about the Chinese, I know that the Bulgarian Yogurt is quite well known in South East Asia, they had it in some of the supermarkets in Vietnam and Thailand

That’s a great idea, if I’d of know there was someone the in Elena making it I would of tried it for sure, next time

Eh...not a problem I will try it when I go over Sofia direction

Hehehe…yes it was

Yeah, Petya has a contact through FB. He delivers every few days, sees contact with all these guys.

The French or other country yogurts (and even the Greek yogurt you find in a supermarket) is like thicken cream with a little sour kick. The really Bulgarian yogurt (homemade) or even the supermarket one has the texture like the softest creme brûlée you ever tasted without the vanilla and egg taste. And has a super sour kick. I can’t say much for the Northern Greek homemade Version as they most likely have the same bacteria that exist in Bulgaria to make the original

@@ATasteofBulgaria so using the Bulgarian yogurt sold at WholeFoods which is very much what I want will I be able to reproduce it as you described it to me? Your description of the Bulgarian yogurt is exactly what I got at wholefoods. The Bulgarian yogurt is the best qualitywise because of the acidophilus content and for all the other reasons that in detail you responded. Thanks a lot.

Yes if you use the wholesale Bulgarian yogurt. But I can not guarantee anything if you don’t use fresh fresh milk. I mean the unpasteurised straight from the goat or cow….I have never made this stuff with shop bought milk so I don’t know the quality. In Bulgaria it is very easy to find super fresh milk

@@ATasteofBulgaria which kind of milk ideally shall I used? Raw sheep, cow, goat? or good quality pasteurized milk? Thanks again.

Sheep is not working so well…but cow and goat is the best…and yes I mean Raw. You can try it with a good quality pasteurised one but I have never tried. I guess if you know a good dairy and you take it from there. Where are you based?