For Canadians, I've found that Pinehedge Farms (http://pinehedge.com/ http://pinehedge.com/) make the closest yogurt I've found to Bulgarian yogurt. It's pricy

For Canadians, I've found that Pinehedge Farms (http://pinehedge.com/ http://pinehedge.com/) make the closest yogurt I've found to Bulgarian yogurt. It's pricy and hard to find, but its thick, tastes right and even has that fatty layer on top that's a mark of using non-homogenized milk. First timers might be put off by it, but think of it as free clotted cream or light butter and use it! Personally, I started making my own yogurt after getting an InstantPot and a packet of Bulgarian starter culture. It's very easy, tastes great and is cheaper than even the cheapest yogurt you can buy at the store. You can also control if it comes out fresh/sweet and the degree of sourness. Another thing I've experimented with is making yogurt cheese. Regular fermentation requires 6-8hrs at 40C (depending on how sour you want it), but I started fermenting for 60hrs. At that stage, it's so sour, it's not edible, but once it's strained most of the acidity is gone and you're left with incredibly thick, flavourful yogurt. I use it instead of sour cream, for tzatziki, with jam, etc.