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Milk warmed, inoculated with a starter, and set overnight — Bulgaria's tangy homemade yogurt.
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Kiselo mlyako means 'sour milk' and is Bulgarian yogurt. Bulgaria is so closely tied to yogurt that a yogurt bacterium bears its name, and many families have long made their own. It's eaten plain, as a dessert with honey and walnuts, or used in cooking.
Heat the milk in a pot until just before boiling and hold on low for 5 minutes (it thickens).
Turn off the heat and cool to about 45°C, slightly warmer than body temperature.
Thin the starter yogurt with a little milk, then mix it into the rest.
Transfer to a container, cover, wrap in a towel, and leave in a warm place for 8–10 hours.
Once set, chill in the fridge.
Spoon into bowls and top with honey and crushed walnuts.