In Bulgaria, yoghurt is everywhere. You’ll find it dolloped on falafel wraps, slathered on moussaka and lined up in supermarket refrigerators. It is the basis of traditional Bulgarian dishes such as tarator, a cold soup made of yoghurt, water, cucumber, walnuts and herbs; and snezhanka, a salad consisting of yoghurt, cucumbers, garlic and dill. People sip yoghurt drinks in the streets and dip fried courgette slices into yoghurt in eateries.
“We put yoghurt on everything,” Sofia native Nikola Stoykov told me. “I eat three pots a day. One in the morning, one as a snack during the day and one before I go to bed at night.”
It was a Bulgarian scientist who first broke down the composition of yoghurt. Shortly after his wedding in 1904, Dr Stamen Grigorov returned from the region of Trun in Bulgaria to the Medical University of Geneva, where he was studying. He brought a traditional clay pot, called a rukatka, containing homemade yoghurt back to his lab to examine as part of his studies. A year later, he had identified the essential bacterium that caused milk to ferment and turn into yoghurt. The microorganism became known as lactobacillus bulgaricus as a nod towards the country of yoghurt-eaters, forever linking the Bulgarian nation to yoghurt production. In honour of his discovery, the Trun village of Studen Izvor, where Grigorov was born, now houses the only yoghurt museum in the world.
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