Welcome to the flavorful world of Bulgarian cuisine! Today, we embark on a culinary journey to discover the secrets of making a traditional Bulgarian delicacy - Kiselo Mlyako, a refreshing yogurt drink that has been cherished for generations. Bursting with probiotics and a tangy goodness, this iconic beverage not only tantalizes the taste buds but also reflects the rich cultural heritage of Bulgaria. Join us as we unravel the simple yet delightful recipe that brings the authentic taste of Kiselo Mlyako right to your kitchen. Get ready to savor the creamy, probiotic goodness that defines Bulgarian gastronomy with each sip of this beloved yogurt drink.


  • 1 quart (about 1 liter) of whole milk
  • 2 tablespoons of plain, full-fat Bulgarian yogurt with live active cultures (as a starter culture)


  • Saucepan
  • Thermometer
  • Whisk
  • Glass or ceramic container with a lid for fermentation
  • Clean kitchen towel or cheesecloth


Heat the Milk:Pour the whole milk into a saucepan and heat it gently over medium heat. Use a thermometer to monitor the temperature. Heat the milk until it reaches around 185°F (85°C), then remove it from the heat.

Cool the Milk:Allow the milk to cool down to around 110°F (43°C). You can speed up the cooling process by placing the saucepan in a cold water bath.

Inoculate with Yogurt Culture:In a small bowl, mix 2 tablespoons of plain, full-fat Bulgarian yogurt with a small amount of the cooled milk to create a smooth mixture. Add this mixture back into the cooled milk and whisk thoroughly.

Incubate the Mixture:Pour the milk and yogurt mixture into a clean glass or ceramic container with a lid. Cover the container with a clean kitchen towel or cheesecloth and secure it with a rubber band or string. Place the container in a warm environment to allow the fermentation process to take place. Ideal temperature for incubation is around 110°F (43°C).

Fermentation:Let the mixture ferment for about 6-8 hours, or until it thickens and reaches the desired tanginess. You can adjust the fermentation time based on your taste preferences.

Refrigerate:Once the yogurt has reached the desired consistency, transfer the container to the refrigerator. Let it chill for at least 2-3 hours before serving.

Serve and Enjoy:Your homemade Bulgarian Kiselo Mlyako is now ready to be enjoyed! Serve it plain or with your favorite toppings like honey, fruit, or nuts.

Note: Save a small amount of your homemade yogurt to use as a starter for your next batch. This way, you can continue making fresh, probiotic-rich Bulgarian yogurt at home.

Nutritional Values

Nutritional values for the ingredients can vary based on the specific brands and types of products used. Here are approximate values for the common ingredients:

Whole Milk (1 quart/1 liter):

  • Calories: Around 600-700 kcal
  • Protein: Approximately 32g
  • Fat: Around 32g
  • Carbohydrates: About 48g
  • Calcium: Approximately 1200mg


  • Calcium: Essential for bone health and plays a crucial role in muscle function, nerve signaling, and blood clotting.
  • Protein: Important for the growth, repair, and maintenance of tissues in the body.
  • Fat: Provides a source of energy, aids in the absorption of fat-soluble vitamins (A, D, E, K), and supports overall cellular function.
  • Carbohydrates: Serve as a source of energy for the body.

Plain, Full-Fat Bulgarian Yogurt (2 tablespoons):

  • Calories: Around 50-60 kcal
  • Protein: Approximately 3g
  • Fat: About 4g
  • Carbohydrates: Around 2g
  • Calcium: Approximately 150mg


  • Probiotics: Live active cultures in yogurt, such as Lactobacillus bulgaricus, contribute to the gut microbiome, promoting digestive health and a strong immune system.
  • Protein: Supports muscle health and provides a feeling of satiety.
  • Calcium: Important for bone health and muscle function.
  • Healthy Fats: Contributes to the overall balance of dietary fats and supports various bodily functions.

Keep in mind that these values are estimates and can vary based on the specific products you use. Additionally, the nutritional content of homemade yogurt can be influenced by factors like fermentation time and temperature. If you have specific dietary concerns or requirements, it's recommended to check the nutrition labels on the products you purchase for the most accurate information.


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