Quark is a dairy product said to have originated as far back as the 14th century in Central Europe, and is made by fermenting milk, souring it until it curdles, then straining it. Quark is somewhat similar to the French fromage blanc, a soft white cheese made from milk and cream, however Quark is usually […]
I had a cup of peanuts sitting on my counter for a week without anyone eating them so I decided to transform them into something that I was sure everyone would like. I blended the peanuts in my kitchen robot for 5 minutes to make peanut butter, whipped in some of my sourdough discard and […]
Sometimes, when you make yogurt (and every time when you make cheese), you end up with some leftover whey. Now, if you want to get less or no whey, look in the Yogurt Maker’s Handbook pdf, which you get with your order, for tips about how to do that. But in case you have leftover […]
Making homemade cottage cheese is easy with Bacillus Bulgaricus starters! Unlike feta cheese, homemade cottage cheese takes just minutes, and you can eat it right away without aging it first. Home made cottage cheese generally costs about the same as the store bought one but after once reading the ingredients on one from the grocery […]
Boza is sweet, viscous and mildly fizzy fermented drink. Making and drinking boza is deeply routed in the Balkans’ history. Boza is still a very popular drink in Bulgaria and the surrounding countries to this day. Boza has many nutritional and healthy benefits as well as other rumored positive effects on the human body. Boza […]
I often receive your photos and sometimes movies of the great products that you make with Bacillus Bulgaricus starters. I think that your creations deserve a special place of their own, so I created this post solely for the purpose of publishing photos of creations that Bacillus Bulgaricus clients have made. If you would like […]
Ingredients 3/4 cloves crushed garlic 2 large eggplants, roasted and cut in slices ½ kg strained Bulgarian yogurt 1 tablespoon extra virgin olive oil Black pepper Apple cider vinegar salt Preparation 1. Roast the eggplants and cut them in slices. 2. Mix the yogurt, garlic, salt, vinegar, pepper and a bit of water. Whip the […]
Pickled veggies go well with many dishes and they would certainly bring a nice touch to your table. They are delicious, colorful, and because they have gone through fermentation, they are healthy too. This is a quick fermentation recipe that you can make today (or over the weekend) and your pickled vegetables will be ready […]
This recipe is great if you are just starting your sourdough-making experience. Once you’ve mastered it, then you really won’t need a recipe to follow — you’ll know what to do at each step. Ingredients 500 g / 17.64 oz flour (see notes on flour below) 325 g / 11.46 oz warm water (see notes […]
Water kefir, very much like kefir, is super easy to make with our Bacillus Bulgaricus kefir starter. All you need is water, sugar, our kefir starter and some flavoring if you prefer your water kefir flavored. In your culturing container (we prefer using 1L mason jars) add 1/4 cup of sugar (that’s about 50 grams) […]
Tarator is a cold soup made of yogurt and cucumbers. It is excellent in the summertime and helps cool your parched self and quench your thirst better than anything else. You can of course eat it any other time too but you will appreciate its icy chill more when the temperatures around you increase. So when […]
Fermenting is a great and tasty way to get some healthy and yummy probiotics in you! When fermenting your vegetables, fruits or condiments, you probably use just salt, and maybe some spices for flavor. That is great and I’m sure it makes some tasty fermented veggies! Salt helps promote fermentation by inhibiting the growth of […]
Ingredients 1 jar of sheep’s milk 50 gr feta cheese Salt Preparation Boil the milk at low heat (it should take you around an hour). Pour it into a jar and add the chopped feta and the salt. Close the lid of the jar and let it sit in a cold place until it […]
Ingredients 1 cup Bulgarian yogurt 3 tsp Dijon mustard 3 finely diced dill pickles 3 tsp lemon juice Salt and pepper Preparation Combine all ingredients in a food processor. Refrigerate until ready to use. Serve with fishsticks
Ingredients 2 cups yogurt 1/2 cup boiled (or steamed) and pureed pumpkin 2 tsp honey a pinch of vanilla, cinnamon and nutmeg Preparation Combine all ingredients in a jar, mix together until smooth and enjoy. You can top up with more honey and mixed nuts or granola if you’d like.
Prep time: 10 mins Ingredients: • 1 onion • 1 cup broccoli • 1 carrot • 1 cup mushrooms • A pinch of salt • 1 cup flour • 1 cup Bulgarian yogurt Method: • Put the onion, broccoli, carrot, mushrooms and salt in the processor mixing ball (with metal blade). • Blend until smooth. […]
Prep time: 20 mins Ingredients: • 1 kg of pumpkin • 1 onion • 1 carrot • 500 ml water • 1 vegetable broth • 50 gr butter Method: • Slice the pumpkin in small cubes • Slice the onion and soften it in a pan with little vegetable oil; • Slice the carrot in […]
Ingredients • 1 peeled garlic clove (=1/2 tsp of minced garlic/1 tsp chopped garlic); • 1 teaspoon parsley • 100 gr feta cheese • 1 roasted paper • 2 cups Bulgarian yogurt • A kitchen robot Preparation 1. Add garlic, parsley and cheese in a medium blender bowl and mix well until smooth and creamy 2. Add pepper and mix with blender (1 […]
