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यूरोपीय व्यंजनEuropean Dishes

Bulgarian Yoghurt (Kiselo Mlyako)

↳ from Rhodope mountains, Bulgaria

The tangy, thick yoghurt made with the bacterium Lactobacillus bulgaricus, discovered by a Bulgarian scientist in 1905.

History

Stamen Grigorov, a Bulgarian student in Geneva, identified the bacterium in 1905. Ilya Mechnikov later linked yoghurt to long life.

Ingredients

  • Whole milk
  • Lactobacillus bulgaricus
  • Streptococcus thermophilus

How it's made

  1. Heat milk close to boiling
  2. Cool to 45 °C
  3. Add a spoon of live yoghurt culture
  4. Keep warm for 6-8 hours
  5. Chill

Famous brands & makers

  • Vereia
  • LB Bulgaricum

Ratings & notes

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वहीं सेSame place

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