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Bulgarian Yoghurt Foodways

ะบะธัะตะปะพ ะผะปัะบะพ

Specialised

Soured milk as the centre of a food culture: eaten plain, drunk as ayran, cooled into tarator, stirred into soups and baked into banitsa. Fermented by Lactobacillus delbrueckii subsp. bulgaricus with Streptococcus thermophilus โ€” the organism was named for where it was first isolated, which is not the same as a claim that Bulgaria invented yoghurt.

Atlas โ€” where and when

Where in the world

What is recorded

  • Lactobacillus delbrueckii subsp. bulgaricus was named for Bulgaria because Stamen Grigorov first identified it in Bulgarian soured milk in 1905. That is a documented fact about a naming. It is not evidence that yoghurt originated in Bulgaria, and this dataset makes no such claim. documented
  • The popular claim that Bulgaria invented yoghurt, or that Thracians made it, is recorded as a folk claim. Soured milk is documented across a very wide pastoral world long before any of the modern national cuisines existed. folk claim

Related foodways

This foodway relates to

  • part of Bulgarian Cheese Foodways possible

    Both are soured-milk traditions from the same dairies; the link is the dairy, not a hierarchy.

Recipes

No recipes are filed under this cuisine yet.