The rich history of yogurt in Bulgaria lends pride to these healthy people. Bulgaria’s long and affectionate relationship with yogurt dates back to the Thracians, ancient inhabitants of the Bulgarian lands, when stock-breeders placed sheep’s milk in lambskin bags around their waists, and fermented yogurt using their own body heat. Being credited as the inventor is not Bulgaria’s only source of yogurt pride; it also produces the healthiest yogurt in Europe, thanks to unique bacteria native to the country.
For yogurt to be considered of the Bulgarian variety, it needs to be made with two specific starter bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus. Lactobacillus bulgaricus can be found naturally in the gastrointestinal tract of mammals living in Bulgaria, but one specific strain, Lactobacillus bulgaricus GLB44, is extracted from the leaves of the Galanthus nivalis (snowdrop flower) in Bulgaria as well.
For the people around the world yogurt is a delicacy and for Bulgarian people it is part of their daily menu, which is always present on the table. Bulgarian people use yogurt to make many dishes. The yogurt is included into the composition of recipes for soups, salads, desserts, garnishes, etc. Yogurt can be made at home as long as you follow certain basic rules.
Bulgaria has a stake of about 60% of the Japanese yogurt market, where 40 million people regularly consume the product.
Yogurt is tied to longevity, and Bulgaria – a country with more people aged 100 years and older – is a major consumer. Bulgarian yogurt is one of the best probiotics.
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Madjarov Cheese
