THE BULGARIAN BUG.
PROPER CONCOCTION
A correspondent writes to the Christchurch Press as follows: " The Bulgarians would ibe greatly amused if they could see the concoction which so many Christchurch people are now drinking for Bulgarian sour .milk. The Bulgarian sour milk is 'firmer than junket when made properly; they do not drink it. For the benefit of those who wish to try to make Bulgarian sour milk, the following are the directions: Boi'l one quart of new milk; let it cool to blood heat, rub smooth with a little of the warm milk one large tablespoonful of sour milk, and add it to the quart of warm :mi'lk. Put the basin in a warm place, and cover with a warm cloth to keep it cool. The milk is ready for use as soon as it is firm. Keep sufficient of the sour milk between two plates for use next day. Sour milk can be dried on a piece of flannel in the sun; the powder will keep fresh for a fortnight. ' The Bulgarian " bug " now being used in Christchurch will make quite good Bulgarian sour milk if these directions are carried out. The Bulgarians, Servians, Greeks, and Turks all make sour milk from the above directions.
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Bibliographic details
Waipa Post, Volume XX, Issue 1243, 16 May 1922, Page 6
Word Count
207THE BULGARIAN BUG. Waipa Post, Volume XX, Issue 1243, 16 May 1922, Page 6
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