One of our favorite aspects of Bulgaria’s tasty cuisine is its yogurt, which is appreciated worldwide due to its health benefits and creamy texture. In Kalofer, a village nestled in the mountains of central Bulgaria, our wonderful hosts, Tony and Stefan, taught us how to make yogurt (Кисело мляко, or kiselo mlyako). The couple’s infant son, Iliya, also lent enthusiasm, in this sleepy town where it’s not uncommon to see sheep, goats, and cows freely grazing among the half-timbered brick barns and wildflowers.
It’s believed that the people of the Balkans have been making yogurt for more than three millennia. Lactobacillus Bulgaricus, the bacteria responsible for making Bulgaria’s prized yogurt, is appreciated as far away as Japan and China. Bulgarian yogurt dominates about 60% of the Japanese market and many believe that the yogurt is rich in probiotics (good bacteria), which aid in digestion.