Have you heard of Bulgarians? These small white nodules, a community of bacteria and lactic yeast, are the key to emake your own homemade yogurt and enjoy its numerous health benefits. If you're interested in diving into the world of home fermentation, read on to find out how to grow Bulgarians in the comfort of your home.
ItBulgarians, by feeding on the lactose present in milkbegin a fermentation process that results in a delicious drink known as kefir.
Unlike yogurt, kefir requires a longer fermentation time, 14 to 19 hours, which gives it a greater amount of probiotics, essential for strengthening the immune system, improving calcium absorption and regulating intestinal transit.
How to grow milk Bulgarians at home?
Contrary to popular belief, Bulgarians cannot be safely “made” from scratch. However, it is possible to purchase a culture of Bulgarians in local markets, health food stores, or online communities specialized in preserving these microorganisms.
Fermentation milk bulgarians, also known as “Bulgarian yogurt” or “milk kefir”, is a process similar to fermenting Bulgarians in water, but using milk as a fermentation medium. Here are the basic steps:
Preparation of the initial culture: As with water Bulgarians, you will need to get good quality Bulgarians. You can get them from someone who already grows them or buy them from specialty stores. Make sure they are fresh and in good condition.
Preparation of the fermentation medium: To ferment milk bulgarians, you will need fresh milk. You can use cow's milk, goat's milk, sheep's milk, or even plant milk, such as coconut or almond milk. Make sure the milk is raw or pasteurized but not homogenized, as this will facilitate the fermentation process. If you use pasteurized milk, make sure it is at room temperature.
Add the Bulgarians to the milk: Place the Bulgarians in a clean glass container and then pour the milk over them. The typical proportion is about 1-2 tablespoons of Bulgarians for every liter of milk. Stir gently to distribute the Bulgarians in the milk.
Cover and let ferment: Cover the container with a loose lid or clean kitchen towel and secure with a rubber band. This will allow air to circulate while preventing contamination. Leave the container in a warm, dark place (approximately 20-25°C) for 12-24 hours to allow the Bulgarians to ferment the milk. Fermentation time may vary depending on your flavor preferences and room temperature.
Taste and adjust fermentation time: After 12 hours, test the yogurt to see if it has reached the desired level of fermentation. It should taste slightly sour and have become thicker. If you prefer a more sour flavor or thicker texture, you can let it ferment longer, but be sure to taste it regularly to prevent it from becoming too sour.
Refrigerate and store: Once you have reached the desired level of fermentation, remove the bulgarians from the milk using a plastic or stainless steel strainer and store the resulting yogurt in the refrigerator to stop the fermentation process and maintain its freshness.
Restart the process: You can use the Bulgarians again to ferment another batch of milk following the same steps.
Remember that fermentation is a natural process and may vary slightly depending on environmental conditions and ingredients used. Experiment with different types of milk and fermentation times to find the flavor and texture you like best.
Crop care and maintenance
To ensure the health of your Bulgarians and the quality of the kefir they produce, it is important to follow some recommendations.
Change the milk every 24 to 36 hours and avoid contact with metal utensils, as this could contaminate the culture.
Also, be sure to uncover the jar at least twice a day to allow fermentation gases to escape and rinse the Bulgarians with drinking water weekly.
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