Yoghurt of Bulgaria - Gastronomical Pride of the Nation
The yoghurt of Bulgaria (kiselo mlyako) is a particular national variety. The ruts of production of Bulgarian yoghurt are far a way beck to the Thracian time, when sheep breeding was the main source of livelihood of the people. The shepherds processed huge quantities of milk and produced different products from it like yoghurt, cheese, curds, and butter.
Bulgarian yoghurt is produced from warmed milk that has endured lactic acid fermentation at 40-45C. The fermentation is caused by bacteria called “Lactobacillus bulgaricus,” which is found only on the territory of Bulgaria and this is the reason our yoghurt to have unique taste.
Depending on the milk it is produced from, the yoghurt could be sheep yoghurt, cow yoghurt, buffalo yoghurt, and mixed. The buffalo yoghurt is the fat richest yoghurt having 7.5% fat content, the next in the row is the sheep yoghurt with 6.5%, the mixed with 5% fat, and the cow yoghurt with 3.6% fat. I highly recommend the Bulgarian yoghurt - it is must try.
Do you want to prepare yoghurt at home? Not a problem. You can do it, but the taste will be different and specific for the region you are living in. Below, you can find a recipe of how to prepare yoghurt at home.
Ingredients:
1 liter of fresh milk 1 spoonful of sour milk to start fermentation
Boil the milk and let it cool to 40-45C (it should be a little warmer than your hand).Pour 1/4 teacupful of it on the portion of sour milk required to start fermentation and mix well. Then add this mixture to the fresh milk. Stir well, cover the pot with a lid, wrap it with a woolen blanket and leave it in a warm premise. The temperature of 40-45C should be maintained for three hours, while the sour milk fermentation develops. The ready yoghourt should be kept in the refrigerator.
It might be interesting for you, dear my fried, to see how Bulgarians prepare their famous yoghurt of Bulgaria:
