Bulgarian YoghurtBulgarian Yoghurt In Bulgaria they know it as "Ayrian" or prounounced "eye-ri-ann". It is part of the staple diet, and an essential hangover cure if you ask the Bulgarians.
Made from sheeps milk, the yogurt has a milky type consistancy, and is often drank with salt added to it in a glass. It has similar taste to "Keifer". Some historians have believed yoghurt was part of the diet of the most ancient Bulgarians, also knows as the Thracians. The Tracians were experts at breeding sheet. In Thracian language, "yog" meant "thick" and "urt" was to mean "milk". These are the origins of the word "yoghurt" appeared. Bulgarian yogurt is an national product and the pride of Bulgaria.The rise in demand of the product is mostly due to it's sheep breeding program set up by the Traceans. Yoghurt is made by making lactic acid ferment in fresh sheep milk at the temperature of 40-45C.Then the lactose turns into lactic acid, which then changes the consistency of the fresh milk. Bulgarian yogurt is produced by fresh milk, skimmed milk and bacterial leaven from Lacto bacterium Bulgaricum andStreptococcus Thermophilus. The correlation between these two bacteria affects yoghurt’s consistency, and it is different in diverse seasons (in winter it is 1:2 and in the summer 1:4).
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