Most typical food Bulgarian Yogurt. In the beginning of this century, West European scientists (physicians and chemists) made a large study of Bulgarian food, motivated by the long average lifetime of people in Bulgaria. At that time Bulgaria was the country with the biggest number of people over 100 yrs old in the world! Their hypothesis was that this is due to the local yogurt (Lactus Bulgaricus) consumed in big amounts. These results drove attention in West Europe to this type of food and yogurt came in vogue. In this sense Bulgaria can be considered as the homeland of yogurt (though the name is turkish). Bulgarian yogurt is exported in many countries in the world, and is especially well known for example in Japan.

 

Bulgarian yoghurt, commonly consumed plain, is popular for its taste, aroma, and quality. The qualities arise from the Lactobacillus bulgaricus  and Streptococcus thermophilus culture strains used in Bulgaria. This yogurt is often labelled and sold as Greek yoghurt, especially in British and American markets. Bulgarian yoghurt producers are taking steps to protect the Bulgarian yoghurt trademark in Europe and to distinguish it from other products that do not contain live bacteria.

Bulgarian yoghurt is often strained by hanging it in a cloth for a few hours to reduce water content. The resulting yoghurt is creamier, richer and milder in taste because of increased fat content. Hanging it overnight creates a concentrated yoghurt similar to cream cheese. Yoghurt is also used to prepare Bulgarian milk salad. Commercial versions of strained yoghurt exist.

A popular cold soup made from yogurt is popular in the summertime in Bulgaria and Turkey. Called tarator and cacık, respectively, it is made with Ayran, cucumbers, garlic and ground walnuts.