ReceptnaptárKiselo mlyako s med i orehi (Bulgarian yogurt with honey and walnuts)
Kiselo mlyako is Bulgaria's traditional yoghurt. It is no accident that one of yoghurt's main bacteria is called Lactobacillus bulgaricus, as a Bulgarian researcher was the first to describe it in the early 20th century. With honey and walnuts, this thick, tangy yoghurt makes a simple but substantial breakfast or dessert in five minutes.
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Ingredients
Method
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- Divide the yogurt between two bowls.
- Drizzle with honey.
- Scatter the walnuts and cinnamon on top.
- Decorate with fresh fruit.
- Serve immediately. It is the simplest healthy dessert.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Check the label to see that the yoghurt contains live cultures, and ideally no starch or gelatine.
- Put the walnuts in a dry frying pan for 3-4 minutes, because toasting gives them a deeper, less bitter flavour.
- If the yoghurt isn't thick enough, strain it for a few hours in the fridge in a muslin-lined sieve.
Frequently asked questions
Can I make it without added sugar?
Yes, you can leave out the honey. A ripe fig or a few sweet grapes are enough on their own.
How long does it keep?
This dish is meant to be eaten fresh, because the walnuts soften on the yoghurt. The yoghurt alone keeps for as long as the packaging says.
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