In Bulgaria, yoghurt is said to be everywhere as reports say yoghurt is added to every thing!.
You’ll find it dolloped on falafel wraps, slathered on moussaka and lined up in supermarket refrigerators.
It is the basis of traditional Bulgarian dishes such as tarator, a cold soup made of yoghurt, water, cucumber, walnuts and herbs; and snezhanka, a salad consisting of yoghurt, cucumbers, garlic and dill.
People sip yoghurt drinks in the streets and dip fried courgette slices into yoghurt in eateries.
Yoghurt has a long history in this country.
Many Bulgarians claim it was accidentally discovered here around 4,000 years ago when nomadic tribes roamed the land.
The nomads carried their milk in animal skins, creating a ripe environment for bacteria to grow and cause fermentation, producing yoghurt.
In all likelihood, yoghurt was discovered in this way in different places at different times, and probably originated in the Middle East and Central Asia.
However, as Elitsa Stoilova, assistant professor of ethnology at the University of Plovdiv, confirmed, “It’s true that yoghurt was part of people’s diet for centuries in the Balkan lands. It’s a natural process that people discovered somehow… Indeed, the Balkans is one of the many places in the world which has the specific bacteria and temperature ranges needed to naturally produce yoghurt.”
Read more – BBC.COM