Bulgarian Yoghurt - No taste like homemade
I can’t remember a time when there wasn’t a jar of yoghurt (kiselo mliako) on our family table! However, I don’t think we ever bought yoghurt from the supermarket, as we always used the cultures from our previous batch of homemade yoghurt to make more. As a kid I used to love visiting the little family farms in the local villages of the Rhodope mountains. There, we would buy some fresh (so fresh it was still warm!) milk from the happy cows (well, they always looked they were smiling to me when I was small!), who graze freely around the village pastures all day long. My mum would then heat the milk on low temperature until boiling, to pasteurise it. We would then use some of the milk to make our handmade yoghurt.
Bulgarian yoghurt is unique as it is the only one of its sort that contains these two types of good gut bacteria: #Lactobacillus #Bulgaricus
These two bacteria work together, in perfect harmony, causing the fermentation process by feeding on lactose, the sugar in the milk, and producing lactic acid. This gives the yoghurt its thick, creamy and full-bodied texture. Scientific research suggests that the resulting good lactic acid bacteria deters the growth of proteolytic bacteria, which can produce toxic substances and cause ageing. As a child I heard a lot of stories about elderly people in their 90s, still living actively and happily in the Bulgarian mountains. I now wonder whether their longevity and great health are due to the miracles of the natural homemade yoghurt.
Lactobacillus Bulgaricus was first discovered by the Bulgarian scientist Dr Stamen Grigorov in 1905. This bacteria strain originates and multiplies in Bulgaria only, as the country seems to be the only environment in which it can maintain its unique qualities through future generations. The bacteria is exported and can exist in other countries too, however it’s qualities diminish overtime, when living outside its own ambience.
Bulgarian yoghurt is a great addition to a healthy and sustainable diet. We love it with porridge oats, some crushed walnuts, and #HONEY
for breakfast or a healthy afternoon snack.