Recently, there was an article in our local newspaper (click here) about a Moldovan woman who is making yogurt here in the United States the way she did in Eastern Europe. The article (by Richie Davis) contains a lot if interesting information about how she makes Lapte Acru. It even includes a video.
The main difference between this yogurt and the yogurt you would make with our cultures, is that she uses sour cream as her starter. This can be tricky, because the amount of cultures varies considerably with brands of sour cream. To alleviate that variable, you might want to make your own sour cream from our cultures (click here). That way, you are controlling the process from start to finish.
For detailed information about making yogurt, go to the recipe section of our website (click here).
This is a summary of the Moldovan method and we hope you will let us know in the comments how it worked for you:
- 1/2 gallon milk, raw or pasteurized
- 3 or 4 tablespoons sour cream
- Heat milk to almost boiling (around 180F).
- Take off heat and cool down to 110F (you may speed up this process by putting the pot in a sink full of cold water).
- Slowly stir in the sour cream.
- Pour it into a large jar and let set at room temperature for 6-8 hours. (In the winter, you may have to put it next to a heater or in the stove with only the pilot on.)
- If you do put it in the stove, be sure to tape a note on the stove so nobody forgets it's there and preheats the oven!