Bulgarian yoghurt is one of the most iconic foods of Bulgaria, with deep roots in the history of the Balkans. Even the ancient Thracians, who once inhabited these lands, recognized the benefits of fermented milk, as it lasted longer than fresh milk. This tradition has been passed down through the centuries, with the ancient Bulgarians continuing to make yoghurt using fermented milk.

A key milestone in the history of Bulgarian yoghurt occurred in 1905, when Dr. Stamen Grigorov discovered the two main microorganisms responsible for fermentation - Lactobacillus bulgaricus and Streptococcus thermophilus. This discovery laid the scientific foundation for the product and cemented its uniqueness. Shortly thereafter, Russian scientist Ilya Mechnikov linked the consumption of yoghurt to the longevity and good health of the Bulgarian people, sparking international interest in the product.

Over the centuries, Bulgarian yoghurt has remained a staple in daily life, preserving its unique properties due to the specific microflora of the region. This microflora, in which Lactobacillus bulgaricus plays a central role, not only imparts the yoghurt’s distinct taste but also contributes to its exceptional health benefits.

Today, Bulgarian yoghurt is recognized worldwide for its antimicrobial properties, ability to lower cholesterol, and its positive effects on the digestive system. It continues to be an integral part of Bulgarian culture and culinary traditions - an enduring symbol of health and longevity.