The Origins and Differences Between Bulgarian Sour Milk and Greek Yogurt
When it comes to the origins of yogurt, you might be surprised to learn that it wasn't just Bulgarian or Turkish. This beloved dairy product has a rich history with complex roots. In this article, we delve into the fascinating tale of Bulgarian sour milk versus Greek yogurt—two distinctly different products with their own unique characteristics.
The Disappearance of the Word “Yogurt” in Bulgaria
As a Bulgarian residing in the country, I can confirm that the term ‘yogurt’ doesn’t even exist in our native language. We use ‘sour milk’ or “kiselo mliako”. This is not a product we typically have in Bulgaria, unless imported from elsewhere. Often, these imported products are artificially flavored milk. Personally, I avoid them, as they are quite different from the authentic Bulgarian sour milk called “kiselo mliako”.
Bulgarian sour milk and sour milk are two different and distinct products that taste quite differently. The main difference lies in the local conditions and the traditional recipe that gives them their unique flavors and health benefits.
Unique Conditions and Bacterial Ecology in Bulgaria
Everywhere you go in the world, as long as you have a cow, you can produce milk-derived products, but their nutritional values vary based on the climate, geography, and the variety of cows available. Additionally, the method of preparation significantly affects the end result.
In Bulgaria, particularly in the Shopski region, which includes parts of Bulgaria, Serbia, and North Macedonia, and the Balkan Mountains region, which is more specifically within Bulgaria, the unique climate and geographical conditions, along with the variety of cows, create the ideal conditions for a unique type of bacteria to develop in the cows' stomachs. This bacteria is then transferred to the milk produced by these cows, resulting in the Lactobacillus Bulgaricus, a lactic bacteria that was first identified by Bulgarian scientist Dr. Stamen Grigorov in 1905 from a sample of Bulgarian sour milk/ “kiselo mliako”.
Interestingly, the same bacteria can also be found in the leaves of the snowdrop flower in Bulgaria, indicating that the bacteria is not only present in the cows but also in the surrounding environment.
The Importance of Lactobacillus Bulgaricus
The presence of Lactobacillus Bulgaricus is crucial for longevity and good gut health. An old saying goes, “every illness in the human body starts in the stomach.” This means that having good gut health is essential for maintaining a strong immune system. This is why Bulgarian people love to consume sour milk/ “kiselo mliako” from a young age.
Differences Between Bulgarian Sour Milk and Greek Yogurt
When it comes to comparing Bulgarian sour milk and Greek yogurt, the differences lie in the recipes and preparation methods. Greek yogurt is often strained to remove the liquid whey, which gives it a creamier texture and higher protein content but also higher fat and carbohydrate levels. On the other hand, Bulgarian sour milk/ “kiselo mliako” is not strained, resulting in a lower fat content and fewer carbohydrates while still maintaining a high level of protein.
Moreover, the bacterial content in Bulgarian sour milk is significantly higher, with a colony forming unit (CFU) count of 90 billion, compared to the 25-30 billion CFU found in Greek yogurt. This higher bacterial content further enhances the gut health benefits of Bulgarian sour milk, making it a more nutritious choice for those looking to maintain good gut health.
In conclusion, while anyone can produce milk-derived products in different forms, the unique environment of Bulgaria, with its climate, geography, and cow variety, plays a crucial role in the nutritional value of these products. The traditional recipe and preparation methods further enhance the distinctiveness and health benefits of Bulgarian sour milk/ “kiselo mliako”.