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Why Bulgarians are so proud of their yogurt

Why Bulgarians are so proud of their yogurt

There are many things that Bulgarians are proud of, and yogurt is at the top of this list. Bulgarian yogurt has long been considered the secret to longevity and good health, it is part of the traditional Bulgarian cuisine, a cure for hangovers and even sunburn. Read on to find out what makes Bulgarian yogurt unique and why Bulgarians are so eager to share it with the world.

The scientist who discovered the yogurt bacterium

One of the main points of national pride of the Bulgarians is the fact that the bacteria that causes milk to naturally turn into yogurt was discovered by a Bulgarian scientist and named after their country. In 1905 Dr. Stamen Grigorov discovered Lactobacillus delbrueckii subsp. bulgaricus, which until 2014 was known simply as Lactobacillus bulgaricus. Today in the village of Studen Izvor there is a small museum dedicated to Dr. Grigorov and his discovery.

How Bulgarian yogurt differs from yogurt in other countries

The bacterium, discovered by Dr. Stamen Grigorov, is found naturally in Bulgaria and throughout the region, so milk left on the street can turn into yogurt by itself, without any special treatment. If you try traditional Bulgarian yogurt, you will also notice a difference in its taste: it is sour, unlike yogurt sold in other countries, which often has a little sugar or a neutral taste. It is also not so creamy, but more jelly-like. In fact, in Bulgarian "yogurt" means anything foreign or prepared in an unconventional way, while Bulgarian yogurt is called "sour milk" (sour milk).

In 1972, when Bulgaria was a communist country, Japan acquired the technology and samples of yogurt to produce Bulgarian yogurt (and is still producing it). This fact has been publicly acknowledged by national propaganda and even today every Bulgarian will tell you that Bulgarian yogurt is so good that it has even reached the distant land of Japan.

Homemade yogurt

About 20 years ago, many Bulgarians made yogurt at home. The process is easy and understandable. You will need one or two tablespoons of yogurt, which you put in jars of fresh milk and put in a warm place. After a few hours, the yogurt is ready. Homemade yoghurt tastes sour and spoils after a few days, whereas industrial yoghurt in Bulgaria today is not as sour and has a longer shelf life.

The Best Ways to Taste Bulgarian Yogurt

Yoghurt is one of the typical Bulgarian culinary masterpieces that you should try while traveling to the Balkan state. Many Bulgarians eat it on its own or add it to traditional dishes such as stuffed peppers with rice or stewed green beans. One of the favorite local dishes is a cold summer soup tarator made from yogurt, dill, diced cucumbers and garlic. If you dilute yogurt and add a little salt to it, you get ayran, a popular drink that can be found in almost every restaurant in the country, as well as in every supermarket and bakery. Airan is also considered one of the best Bulgarian hangover cures. The yogurt is also strained, and the thick creamy result is used as a base for Snezhanka salad (the same ingredients as for tarator) and desserts with blueberry or green fig jam.

25-01-2023

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