Gastronomy Category For Visit my Bulgaria


Bulgarian yogurt, known as Kiselo mlyako in the native tongue, is a beloved dairy product that has achieved international recognition for its exceptional taste, creamy texture, and impressive health benefits.
This cultured yogurt, rooted in centuries of tradition, holds a special place in Bulgarian cuisine and culture.

Bulgarian Yogurt

How yogurt was DISCOVERED

The discovery of Bulgarian yogurt, particularly the specific strain of bacteria Lactobacillus bulgaricus used in its fermentation, is deeply rooted in Bulgaria’s ancient history, making it challenging to attribute to a single individual or a specific moment in time. It evolved as a result of centuries of traditional yogurt-making practices in the region. 

However, one of the most influential figures associated with the popularization of Bulgarian yogurt was Dr. Stamen Grigorov, a Bulgarian physician and microbiologist.

The discoverer of the Bulgarian Yogurt, Stamen Grigorov
Dr. Stamen Grigorov

The yogurt MUSEUM

The Studen Izvor Yogurt Museum may be found in the town of Trun. It took place at a two-story house in the heart of the village, not far from Dr. Stamen Grigorov’s childhood home.

A utility room, characteristic of a Bulgarian home built in the middle of the nineteenth century, occupies the first floor. On the upper level, you’ll find the library and the exhibition space. The walls are covered in informational boards detailing the origins of yogurt, the processes involved in making it at home or in an artisanal setting, the industrial methods used to obtain yogurt, and the health benefits and nutritional worth of Bulgarian yogurt.

Yogurt Museum
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Important culinary INGREDIENT

Bulgarian yogurt is a versatile ingredient that can be incorporated into a wide range of dishes. It is commonly enjoyed on its own, with honey and fresh fruit for a simple and healthy breakfast or snack. In the kitchen, it serves as a base for various culinary creations, including smoothies, salad dressings, marinades, and desserts. In Bulgarian cuisine, it is used in traditional dishes such as “tarator,” a cold cucumber-yoghurt soup, and “banitsa,” a savoury pastry.

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Even if you’re not an avid foodie, you could easily pinpoint your next culinary adventure with a little more insight into the origins and ingredients. We’ve done the research for you so all you have to do is grab a plate and dig in.

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