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Yoghurt - Bulgarian yoghurt | | Yoghurt - Bulgarian yoghurt: Encyclopedia II - Yoghurt - Bulgarian yoghurt | | Bulgarian yoghurt is popular for its specific taste, aroma, and quality and is commonly consumed plain. The qualities are specific to the particular culture strains used in Bulgaria, Lactobacillus bulgaricus and Streptococcus thermophilus bacteria. Bulgarian yoghurt producers are taking steps to legally protect the trademark of Bulgarian yoghurt on the European market and distinguish it from other pro ...
See also:Yoghurt, Yoghurt - History, Yoghurt - Presentation, Yoghurt - Dahi yoghurt, Yoghurt - Bulgarian yoghurt, Yoghurt - Greek yoghurt, Yoghurt - Lassi yoghurt, Yoghurt - Kefir, Yoghurt - Home-made yoghurt | | | Yoghurt, Yoghurt - Bulgarian yoghurt, Yoghurt - Dahi yoghurt, Yoghurt - Greek yoghurt, Yoghurt - History, Yoghurt - Home-made yoghurt, Yoghurt - Kefir, Yoghurt - Lassi yoghurt, Yoghurt - Presentation, Greek products, Cuisine of Greece, Fruit bottom, Ayran, Cheese and Sirene, Kefir, 'Yoplait' brand yoghurt, Bulgarian cuisine, YoGo, Cacık, Danone | | |
| | | Yoghurt: Encyclopedia II - Yoghurt - Bulgarian yoghurt
Yoghurt - Bulgarian yoghurt
Bulgarian yoghurt is popular for its specific taste, aroma, and quality and is commonly consumed plain. The qualities are specific to the particular culture strains used in Bulgaria, Lactobacillus bulgaricus and Streptococcus thermophilus bacteria. Bulgarian yoghurt producers are taking steps to legally protect the trademark of Bulgarian yoghurt on the European market and distinguish it from other product types that do not contain live bacteria.
Bulgarian yoghurt is often strained by hanging 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 overnight is sometimes employed to make a concentrated yoghurt similar to cream cheese. Yoghurt is also used for preparation of Bulgarian milk salad (also known as Greek tzatziki sauce). Commercial versions of strained yoghurt are also made.
A cold soup (called tarator in Bulgaria and cacık in Turkey) made of yoghurt is popular in Turkey and Bulgaria in the summertime. It is made from Ayran, cucumbers, garlic and ground walnuts.
Other related archives'Yoplait' brand yoghurt, 1900s, 1919, 1933, 2002, 4500 years ago, Armenia, Armenian, Ayran, Barcelona, Bulgaria, Bulgarian, Bulgarian cuisine, Bulgars, Cacık, Caucasus, Central Asia, Central Europe, Cheese, Cuisine of Greece, Dahi, Danone, Doogh, Fruit bottom, Greek products, Ilya Ilyich Mechnikov, India, Iran, Isaac Carasso, Kefir, Lactobacillus bulgaricus, Lassi, Lebanon, Mongolia, Prague, Russian, Sirene, South Eastern Europe, Turkey, Turkish, Western Asia, YoGo, back vowels, bacterial, biologist, cacık, chile peppers, chocolate, cow, cream, cream cheese, cumin, dairy product, entrepreneur, fat, fermentation, fruit, fruit bottom, gel, gelatin, goat, gyros, honey, jam, kumis, lactic acid, lactose, lemon, mango, mare's, marmalade, mildew, milk, milk salad, mint, pectin, pronounced, rosewater, seltzer water, sugar, tarator, television commercials, texture, tzatziki, vanilla, voiced velar fricative, ğ
 Adapted from the Wikipedia article "Bulgarian yoghurt", under the G.N U Free Docmentation License. Please also see http://en.wikipedia.org/wiki |
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