Rather than being made in a single large vat, as other yoghurt is, Balkan Style is made in smaller bins.
Many people can’t see any difference worth mentioning, though, between it and plain yoghurt, either in texture or flavour, and there’s none in terms of creaminess or fat content.
The Elite Dairy in Mississauga, Ontario claims to have been the first to develop it for the Canadian consumers.
It is not the same as Greek Yoghurt.
Cook with as you would any yoghurt, which is to say, see main Yoghurt entry for cautions.
Store as you would any yoghurt.
Literature & Lore
“Now you can make the cultured milk of the Balkans right at home in the kitchen and serve it fresh as this morning. A scientifically made incubator has been developed which will turn any type of fresh milk into that custardy food of the refreshing clean taste that the world knows as yogurt…
In Europe this milk product was sold originally at the pharmacist’s on a doctor’s recommendation. But users soon came to have such a yen for the curd that various firms began manufacturing it in volume. Before the war everyone in Europe was eating yogurt as we eat ice cream.
Twenty years ago the product was introduced as a health food in New York, and slowly but surely it’s catching on here. Now one firm alone is selling 60,000 jars weekly. Some eat it for health reasons but mostly it’s eaten to pleasure the palate.”
— Paddleford, Clementine (1898 – 1967). Food Flashes Column. Gourmet Magazine. August 1946.