i love tzatziki. but i also love yogurt in general. living in bulgaria i developed a taste for natural yogurt. in almost every suburb of Sofia there is places where people set up a little market stall selling their home produced goods, usually villagers from nearby areas. a very common offering is spring water bottles full of their own home made yogurt. idk where the milk comes from though. cows are not a common sight along the roads of rural areas, but dairies have to be everywhere considering how much yogurt they consume.
Discussion
Since they have yoghurt in bottles, it should be by goats. Yoghurt from goats is kind of watery.
Btw i just ate yoghurt (homemade by us) with local honey and nuts (my nuts). Very good... 😋
nah, yoghurt from goats is exactly the same as cow or sheep in accordance with the amount of time it has fermented, which is a factor of temperature, as well (heat*time=fermentation rate, within the bounds of the viability of the microbes)
but you could be right, these bottles could have contained goat yogurt. i just never saw any dairy animals around me at the time. presumably they lived off on the margins of the settlements i saw them in. you can ferment milk in any container. spring water bottles were just a very common utility item available. there is jokes on the internet about it.
here's one:
schliva is the slavic word for "plum" and this would imply the fluid in the bottle is plum brandy.
idk why but recycling plastic bottles for all kinds of uses is normal in eastern europe. i've even seen it used for ad-hoc repairs on traffic lights to protect wires from the rain.
No. Yoghurt from sheeps is more fatty. In a bottle it would be unusable. Cow's yoghurt also. Maybe you could mean something else like kefir, which is also fermented milk. In fact this seems more possible
Ayran is also possible.
you haven't seen what happens when you ferment yoghurt for 3-4 days. it gets quite liquid enough. 2 days, sure, you can barely pour it out.
in serbia the most common form of yoghurt packaging is bottles with about 1" diameter openings. it pours out freely. typical ferment time is 2 days.
the fermentation process goes through two stages, the first stage it sets like a gel, but once it runs a bit longer, the protein is broken down more and it loses its cohesion.
it's actually better for you to drink yoghurt when it has been fermented like this but it is very sour. there is a lot less lactose and casein remaining in it after 3-4 days.
when i was a kid there was a brand of yogurt that was sold in giant 2L tubs, and it also was not very thick.
I make yoghurt regularly. What you describe sounds like the process didn't go well. Except they do that on purpose for some reason to make something else. Which is ok. But real yoghurt is like a gel indeed
there's a lot of variations and it does depend on the culture. but definitely 1-2 days produces a more sour and i wouldn't call it thicker, it tends to separate more into curds and whey, and the curds are not really fluid, but if you shake it up it's still more liquid than 12 hour fermented.
24 hours is definitely better. more bacteria, less casein and less lactose.
Sour is fine. In fact it means it is better, because of what you said. More bacteria, because these are good bacteria for our body. Traditional yoghurt is sour too. It is the last 20 years or so that big companies that sell yoghurt made their yoghurt less sour because they wanted to sell abroad, where yoghurt is not a traditional and well known food. Still what you describe sounds more than kefir or ayran than yoghurt. Which is perfectly fine. I like all of these things