Bulgarian Yogurt 3.6%, 530g

Bulgaria’s long and affectionate relationship with yogurt dates back to the Thracians, ancient inhabitants of the Bulgarian lands, when stock-breeders placed sheep’s milk in lambskin bags around their waists and fermented yogurt using their own body heat. The word ‘yogurt’ is derived from the words for ‘thick’ and ‘milk’ in ancient Thracian. But being credited as the inventor is not Bulgaria’s only source of yogurt pride; it is also credited with producing the healthiest yogurt in Europe, thanks to a unique bacteria native to the country. In the early 1900s, a Bulgarian scientist called Dr. Stamen Grigorov, found an agent causing Bulgarian yogurt fermentation – a specific bacillus. Grigorov went on to pinpoint two more bacteria: a Streptobacillus and a harmful Streptoccus thermophilus which coexisted with that Lactobacillus in what appeared to be a perfect symbiosis. He also discovered that these two bacteria are not part of the micro-flora that exists in the human intestinal tract; however, they turn out to be very beneficial to it when introduced in it.