Long live with Lactobacillus Bulgaricus

vor 2 Wochen

Genf, Genf, Schweiz iliana Genkova Vollzeit
Long live [with] Lactobacillus Bulgaricus

Travel Through Food Destination: Bulgaria

Today's Google Doodle (above) celebrated the birthday of Bulgarian scientist Stamen Grigorov who in 1905, while working in Geneva, Switzerland, discovered the bacteria responsible for making yogurt. Yogurt had been around long before but only when Grigorov looked at the homemade yogurt under a microscope he discovered a previously unknown bacteria, now called Lactobacillus Bulgaricus.

Stamen Grigorov, in the middle, as a student in Geneva, Switzerland (credit Planet Lactose)

I do not know a Bulgarian who does not like yogurt. We grow up with it, we eat it on its own, we add it to our food, we cook with it, we drink it, we have it as a desert. And we don't shy on the amounts Yogurt is notorious for its health benefits and longevity, and has been a staple food in Bulgaria for centuries. It promotes healthy digestive track, it is high in protein, aids weight loss, is good for your bones, and the list goes on. As a Bulgarian, it tickles me that yogurt containers around the world have Lactobacillus Bulgaricus stamped on them.

Curious Fact No 1

What many may not know is that most Bulgarians prefer their yogurt rather sour or tangy. Also, we like our yogurt light, with no thickeners. Some yogurt makers use pectin, gelatin, corn or tapioca starch to give low fat yogurt the sensory equivalent to thick whole milk yogurt. That, however takes away from the goodness of yogurt. See, fruits, nuts and honey we happily add to our yogurt for extra Yum

Curious Fact No 2

What most people know as Greek yogurt is actually strained plain yogurt. It may appeal with its thickness, however by straining it you remove some of the most beneficialingredients, the whey. The whey fraction contains the highest qualityprotein in milk, along with a number of essential minerals, likecalcium.

I chuckled at the Google Doodle today because it reminded me of me. I have lived in four countries and every time I have crossed borders the same yogurt tasting ritual takes place. I buy as many different brands of yogurt as I can find (remember, their label should indicate live Lactobacillus Bulgaricus and no additives), I open them all up, take a spoonful of each, looking for the one that taste like a true Bulgarian yogurt - light, tangy, silky smooth. Once the winner is identified, that's the brand I buy going forward. I love yogurt

In the United States, where I currently live, my favorite yogurt brands are Maple Hill and Brown Cow . If however I could find Trimona yogurt, that would be my first pick. Its founder, very much like Stamen Grigorov, used homemade yogurt (imported from Bulgaria), to start his yogurt business. It doesn't hurt that it is named after the old Roman name of my home town - Trimontium, now Plovdiv .

Travel Through Food Destination: Bulgaria Today's Google Doodle (above) celebrated the birthday of Bulgarian scientist Stamen Grigorov who in 1905, while working in Geneva, Switzerland, discovered the bacteria responsible for making yogurt. Yogurt had been around long before but only when Grigorov looked at the homemade yogurt under a microscope he discovered a previously unknown bacteria, now called Lactobacillus Bulgaricus.
Stamen Grigorov, in the middle, as a student in Geneva, Switzerland (credit Planet Lactose)
I do not know a Bulgarian who does not like yogurt. We grow up with it, we eat it on its own, we add it to our food, we cook with it, we drink it, we have it as a desert. And we don't shy on the amounts Yogurt is notorious for its health benefits and longevity, and has been a staple food in Bulgaria for centuries. It promotes healthy digestive track, it is high in protein, aids weight loss, is good for your bones, and the list goes on. As a Bulgarian, it tickles me that yogurt containers around the world have Lactobacillus Bulgaricus stamped on them. Curious Fact No 1 What many may not know is that most Bulgarians prefer their yogurt rather sour or tangy. Also, we like our yogurt light, with no thickeners. Some yogurt makers use pectin, gelatin, corn or tapioca starch to give low fat yogurt the sensory equivalent to thick whole milk yogurt. That, however takes away from the goodness of yogurt. See, fruits, nuts and honey we happily add to our yogurt for extra Yum Curious Fact No 2 What most people know as Greek yogurt is actually strained plain yogurt. It may appeal with its thickness, however by straining it you remove some of the most beneficialingredients, the whey. The whey fraction contains the highest qualityprotein in milk, along with a number of essential minerals, likecalcium. I chuckled at the Google Doodle today because it reminded me of me. I have lived in four countries and every time I have crossed borders the same yogurt tasting ritual takes place. I buy as many different brands of yogurt as I can find (remember, their label should indicate live Lactobacillus Bulgaricus and no additives), I open them all up, take a spoonful of each, looking for the one that taste like a true Bulgarian yogurt - light, tangy, silky smooth. Once the winner is identified, that's the brand I buy going forward. I love yogurt
In the United States, where I currently live, my favorite yogurt brands are Maple Hill and Brown Cow . If however I could find Trimona yogurt, that would be my first pick. Its founder, very much like Stamen Grigorov, used homemade yogurt (imported from Bulgaria), to start his yogurt business. It doesn't hurt that it is named after the old Roman name of my home town - Trimontium, now Plovdiv .

If you are more adventurous you could make your own home made yogurt . I have tried, it works

One of my favorite ways of eating yogurt is with honey and walnuts. Scoop some chilled yogurt into a small bowl, drizzle honey and sprinkle chopped walnuts on top. It is crunchy, delicious and so healthy

Long live [with] Lactobacilus Bulgaricus

Iliana, thank you for the interesting article. I'll be sure to try the Trimona yogurt although there are only two places in WA state where it is sold and they are both in Seattle.

'No man is an island, entire of itself; every man is a piece of the continent, a part of the main.' (John Donne) 'Every man is an island. But clearly some men are island chains. Underneath, they are connected. ' ('About a boy') I'm blogging because I enjoy reaching out and stirring a conversation, sharing thoughts, hearing back from you, if in any way I'm able to ease your day, or simply entertain the better And don't be afraid to leave a comment. Enjoy iliana

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