Balkan yogurt is different from Greek and Swiss-style yogurts because it is made in small and individual batches rather than in large vats. The thickness of balkan yogurt makes it perfect to eat on its own or to use in recipes.

Balkan-style yogurt is made using whole milk and a plain yogurt starter with active cultures. The milk is heated to 180 degrees Fahrenheit, cooled until it's 110 degrees Fahrenheit, then whisked together with the yogurt starter. The mixture is then combined and put back in a 100 degrees Fahrenheit oven for about four hours. It's then strained and put in a sterilized glass jar.

A half cup serving of Balkan yogurt generally has about 100 calories, 7 g of fat, 7 g of carbohydrates and 4 g of protein. It is a good source of probiotics and protein, but does contain a large percentage of your daily fat value so it should be eaten in moderation.

Balkan yogurt is an effective and low-fat ingredient in cooking and baking. It can be used to substitute heavy and sour creams, mayonnaise and salad dressings, or as an accompaniment to granola, crisps and pies.