Make Your Own Balkan-style Yogurt
Story & Photo by Darina Kopcok
The dish in front of me contained something as thick and creamy as cream cheese. “What’s this?” I asked my mother, spooning it into my mouth and savouring its tart, lemony aftertaste.
“It’s yogurt,” she said. “Real Balkan-style yogurt.”
It was my first morning at my parents’ new home in rural Serbia, where they spend part of every year. We were sharing a pot of linden tea and looking out at the garden dotted with fig and plum trees and raspberry bushes. A platter of late-season figs sat on the counter—with a dollop of that yogurt and a drizzle of golden honey, they were the perfect cure for jet lag.
You may have had Balkan-style yogurt (often called Greek yogurt). The production of this yogurt is different from other varieties in that the cultured milk product is set in individual cups instead of a large vat, adding to its flavour and texture to produce a thicker consistency. But the Balkan yogurt available in Vancouver is still not as thick as the stuff I had in Serbia. Obsessed by that rich and creamy breakfast, I returned home determined to re-create it.
In an attempt to get that super thickness, I began straining commercial yogurt. Straining reduces its water content, and is a good way to make dips, spreads and healthy toppings for baked potatoes. You can use cheesecloth or a coffee filter to line a colander or sieve propped over a large bowl. Simply spoon the yogurt into the sieve and refrigerate for several hours.
Then I decided to try making my own. Commercial yogurts often contain thickening agents, poor microbial cultures, and artificial colours or flavours. And when you eat as much yogurt as I do, it tends to get expensive. Making your own yogurt is inexpensive and easy, requiring only a few basic ingredients.
Using whole milk is the simplest way to get a thick and creamy product. Use only plain yogurt with active cultures as a starter. Bring it to room temperature before introducing it to the heated milk; cold yogurt will cause the temperature of the milk to plummet and the bacteria will not multiply. Similarly, if the milk is too hot, it will kill off the active bacteria and the yogurt will fail to set.
This yogurt will add depth and flavour to a variety of dishes. In Balkan cooking, it is often used as a substitute for sour cream or salad dressing, or as a topping for moussaka and spanakopita. Because yogurt is highly acidic, it’s also great as a low-fat substitute in baking. Cakes made with yogurt are moist and fluffy and very popular in Mediterranean cuisines. Balkan yogurt tastes wonderful just sweetened with honey and served with fruit or a sprinkling of nuts or granola.
Darina Kopcok is a freelance food and travel writer residing in East Vancouver. She eats Balkan-style yogurt on a daily basis.
To make your own yogurt check out the recipe here:
