Bulgarian Yoghurt

Bulgarian yoghurt differs from ordinary yoghurt in several ways. First, the bacterium Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp. bulgaricus) is used to sour the milk. The bacterium was first officially identified in 1905 by Stamen Grigorov, who brought yoghurt from a village into the laboratory. Bulgarian yoghurt is also made from only two ingredients: milk that meets the relevant regulations and complies with European legislation, and a starter culture. Products containing other additives such as powdered milk, soya, starch or preservatives intended to stop fermentation cannot be considered authentic Bulgarian yoghurt.