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Deep-frying is not common, but grilling - especially different kinds of sausages - is very prominent. Russian Nobel Prize laureate in Physiology and Medicine, Ilya Metchnikoff, inspired by Grigorov’s findings, would later conclude that the regular consumption of natural Bulgarian sour milk increases the average life expectancy and slows the process of ageing. Read more by Mary Neuburger on Not Even Past: Cold War Smoke: Cigarettes Across Borders, From Feasts to Feats (or Feet) on the Coals, Posted September 19, 2016 More 1800s, 1900s, 2000s, Blog, Europe, Food/Drugs, Museums, Science/Medicine/Technology, All content © 2010-present NOT EVEN PAST and the authors, unless otherwise noted, Sign up to receive the monthly Not Even Past newsletter. In part, what makes it so delicious is that you taste the terroir (as the French would say of wine, cheese and other products), that is the soil, air, plants and general characteristics of the locale where the product originates. Image: Wikimedia Commons. I was not disappointed, as I had come to look more than taste and there was no lack of yogurt at any and every shop or restaurant in Bulgaria. We had lingered too long over a meal in a traditionally themed restaurant on the edge of Sofia, the Bulgarian capital, where I had ordered a rather salty filet of “brain” in the interest of culinary adventure.

It is a source of healthy proteins, making it a recommended part of any balanced diet. It shares characteristics with other Balkan cuisines. The particular variety of bacteria was named Lactobacillus bulgaricus in his honor, often followed by (Grigorov) in early scientific references.
Additionally, he managed to isolate two other bacteria, non-existent in the human intestinal tract, but very beneficial when introduced to it. Moreover, it has low fat compared to regular milk … Stock-breeders would carry lambskin bags of sheep’s milk around their waists, which would ferment from their body heat. Ilya Mechnikoff in 1908 (via Wikimedia Commons). A Bulgarian microbiologist and physician, Dr Stamen Grigorov, first examined the bacterial contents of Bulgarian natural yoghurt in the early 1900s. Grigorov is remembered by few people inside or outside of Bulgaria, but his name does come up frequently in histories of yogurt and probiotics—from Wikipedia to a plethora of books on the subject. The western world calls it Bulgarian yogurt but in its homeland, it is called Bulgarian sour milk.

He is also credited with popularizing yogurt in turn of the century Europe and the US.

With choices commonly available of cow, goat, sheep, or water buffalo—the consumer is usually choosing by the distinct flavors of region, season, or animal rather than added fruit or other flavors. Mechnikoff became famous for his work on immunology and aging and was awarded the Pulitzer Prize in 1908. Black History Month 2020 – Why it means the world now more than ever! kashkaval Vitosha is made from cow's milk, while kashkaval Balkan is made from ewe's milk; Kiselo mlyako (literally "sour milk)—Bulgarian yogurt, produced using Lactobacillus delbrueckii subsp.

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