Bulgarian Yogurt (Kiselo Mlyako) – A National Treasure
1. What Makes Bulgarian Yogurt Unique?
Bulgarian yogurt, known as Kiselo Mlyako (кисело мляко), is famous for its thick texture, tangy taste, and probiotic properties. It is considered one of Bulgaria’s national symbols and is different from regular yogurt due to the presence of a unique bacterium called Lactobacillus bulgaricus. This bacterium, found naturally in Bulgaria’s climate and environment, plays a crucial role in giving the yogurt its distinctive flavor and health benefits.
2. The Science Behind It – The Magic of Lactobacillus Bulgaricus
- The Lactobacillus bulgaricus strain was first identified in 1905 by Bulgarian scientist Dr. Stamen Grigorov.
- It ferments milk naturally, creating the perfect balance between acidity and creaminess.
- It works together with Streptococcus thermophilus, another beneficial bacterium, to break down lactose, making it easier to digest.
- Bulgaria is the only place in the world where Lactobacillus bulgaricus grows naturally in the environment. When taken to other countries, the strain weakens over time, which is why Bulgarian yogurt remains unique.
3. Health Benefits of Bulgarian Yogurt
- Rich in Probiotics: Supports gut health and digestion.
- Boosts Immunity: Helps maintain a strong immune system.
- Aids Lactose Digestion: Many lactose-intolerant people can digest it more easily.
- High in Protein and Calcium: Promotes bone and muscle health.
- Potential Longevity Connection: Some studies suggest that the high consumption of Bulgarian yogurt contributes to the long life expectancy of people in rural Bulgaria.
4. Traditional Production Process
- Traditionally made from fresh cow, sheep, or buffalo milk.
- The milk is heated to kill unwanted bacteria and allow the fermentation process to work properly.
- Lactobacillus bulgaricus and Streptococcus thermophilus cultures are added, and the mixture is left to ferment at around 43–45°C (110–113°F) for several hours.
- The yogurt thickens naturally without additives or artificial thickeners.
5. How Bulgarian Yogurt Became Famous Worldwide
- In the early 20th century, Nobel Prize-winning scientist Élie Metchnikoff linked the long lifespan of Bulgarian villagers to their consumption of yogurt.
- This sparked global interest in probiotics and fermented dairy products.
- Today, Bulgarian yogurt is exported worldwide, but the original taste and probiotic strength remain strongest in Bulgaria.
6. How to Enjoy Bulgarian Yogurt
- Plain: The most traditional way, with its natural tangy taste.
- With Honey and Nuts: A classic Bulgarian breakfast or dessert.
- Tarator (Cold Yogurt Soup): A refreshing Bulgarian dish made with yogurt, cucumbers, garlic, and dill.
- Ayran (Salty Yogurt Drink): A popular cooling beverage made by mixing yogurt, water, and a pinch of salt.
- In Cooking: Used in Bulgarian dishes like banitsa (cheese pastry) and kachamak (cornmeal dish).
7. Where to Find Authentic Bulgarian Yogurt
- Best in Bulgaria: If you visit Bulgaria, try yogurt from small local dairies, often found in rural villages.
- Internationally: Some brands export authentic Bulgarian yogurt, but always check for Lactobacillus bulgaricus in the ingredients to ensure authenticity.
Bulgarian yogurt is more than just food—it’s a symbol of health, tradition, and national pride. During our tour, we will make sure that you taste the best yogurt in your life!
