Belica 3
33 (a) e màslo šte si potskvàsiš mlèko š n prèsno kìselo
Ah, [for] butter you’ll put starter into milk, you’ll – either milk or yogurt –
Iskrica 3
85 (c) ml’àkutu nəlì nəpràim sìrni də jədè̝m ml’àku kìselu pr’àsnu
After all, we [need] milk to make cheese to eat, yogurt and fresh milk [to drink].
Kruševo 4
35 (a) icà kvàsenu ml’eč’icè š’e i màlku sòdič’kə š’e spùsneš’
and then eggs, yogurt, and you’ll add a little soda
Malevo/Asg 1
22 (VZh) [Как се казва на гъстото мляко?]
[How do you call “thickened milk” (yogurt)?]
23 (a) čʌ̀stu ml’àku
“Thick” milk.
26 (VZh) [Как се прави?]
[How do you make it?]
27 (a) əmi pràvi se təkà vərìme si ml’àku̥tu pr’àsnu
Well, like this. We boil up fresh milk,
28 (a) ustàim gu màlku də puisc’ìne i pòsle gu putkvàsim
set it aside to cool a bit, and then add starter
29 (a) səs màlku kìsəlu ml’əkò mu slòžim’e vəf ə rəzbìjeme gu
– a bit of yogurt. Then we put it in a – We beat it
30 (a) i gu zəvìjeme vəf sədʌ̀t f kujètu gu kvàsim
and then wrap up the pot in which we will cause it to ferment.
31 (a) i tugàvə si stàvə čʌ̀stu
And then it becomes “thick”.
Malevo/Hsk 1
276 (a) f ədnò gɤ̀rte i kugàt stàn’ nə nə kìs’əlu ml’àku
into a pot, and when it turns into yogurt,
Pavelsko 2
1 (a) č’ʌ̀stu ml’àku
“Chŭsto (thick)” milk (= yogurt).
2 (VZh) àjd da mi kàeš kàg go pràviš
So tell me how you make it.
3 (a) əmi č’ʌ̀stunu ml’àku šə izduìm kràvətə š’ə svər’ìm ml’əkòtu
Well, for yogurt [first] we’ll milk the cow, [then] we’ll boil the milk
4 (a) i də puisc’ìne màlku i š’e gu slòž’im f ədnɤ̀ t’èndžurə li
and when it cools a little, we’ll put it in a pot or something
5 (a) ədnò vr’ème gu slàgəhme fəf gʌ̀rnetə
in the old days we used to put it in earthenware jugs –
6 (a) i gu slò̝ž’im’e i mu slòž’im pò̝tkvəs mu tùrim ut ə
So we put it in [the pot] and we add starter start to it. That’s from
7 (a) drùgu gɤ̀stu ml’àku mu tùrim ednʌ̀ ləž’ìcə pòtkvəs i sə putkvàs’uvə
another [batch] of yogurt. So we put in a spoonful of starter, and it ferments.
Pavelsko 4
31 (VZh) [Как се прави често мляко?]
[How do you make yogurt?]
32 (b) zə čə čʌ̀stunu ml’àku du ìməhme kràvi dujɛ̀hme gi dujɛ̀hme kràvine
For yogurt you – we had cows, we milked them. [First] we milked the cows
33 (b) š’e gi svər’ìme š’e gu ustàim də sə ist’ìn’e màlku
[Then] we boil [the milk] and leave it to cool a bit.
34 (b) š’e bàrəme s prɤ̀stə kɤ̀k se istìnəlu li e ne lì e
We’ll touch a finger to it to see if it’s [sufficiently] cooled or not.
35 (b) pərl’ìvu ku gu slòžiš to e stàne pəràti̥ku n’èmə
If you put [the starter] in when it’s [too] hot, it won’t be good, it won’t –
36 (b) səsìčə sə
It curdles.
37 (b) səsìčə sə i putkvàsiž gu š’e z’èmeš’ fəv burìlutu də sìpež
It curdles. You put the starter in. [Then] you take it and pour it into the churn
38 (b) də gu bʌ̀rkəš maslò š’e iskàrvəš təkà
to mix it up, and get some butter [out of it].
Tihomir 2
113 (a) azàm af parlìva vòda m’ɛ̀tneme atl’èmen mu vadɔ̀ta azàm klad’èmen agùrt’e
Then we put it in hot water, we’d pour out the water and then we’d add yogurt
Trjavna
88 (b) sìrenci ml’àku kvàsim
Cheese, milk [that] we [put culture in to] make it sour.
89 (a) kvàsenu ml’àku
Milk that’s been soured (= yogurt).
Vŭrbina 1
19 (a) i i pr’èsnu i màslu ìmə sìčku ə zbìrəli sme
fresh [milk and yogurt] and butter – there’s everything [you need]; and we gathered
