History

Stamen Grigorov isolated Lactobacillus bulgaricus in 1905 at a Geneva laboratory, and the bacterium gives Bulgarian yoghurt its characteristic tang and texture. Bulgaria built a yoghurt export industry on the discovery; the country's centenarians were once attributed to daily yoghurt consumption, and the live-culture pots remain a fixture on every Plovdiv breakfast table.

Common allergens: Dairy

Make it at home

Yield 1Hands-on 15 minTotal 8 hrDifficulty Easy

Ingredients

  • 1 litre full fat cow's milk
  • 2 tablespoons live Bulgarian yoghurt (starter culture)

Method

  1. Heat the milk to 85 degrees Celsius in a heavy pan, stirring to prevent skin.
  2. Cool the milk to 45 degrees Celsius.
  3. Whisk in the starter yoghurt until smooth.
  4. Pour into a clean glass jar. Cover with a lid.
  5. Wrap the jar in a towel; place in an oven with only the light on, or in a warm spot at 40 to 45 degrees Celsius for 8 hours.
  6. Refrigerate when set. The yoghurt thickens further as it cools.
  7. Save two tablespoons as starter for the next batch.

Tip from the editors. Don't disturb the jar during fermentation; movement breaks the curd. Use a thermometer; temperature is everything for the Bulgarian culture.

Where to eat bulgarian yoghurt

Bulgarian yoghurt in Plovdiv

Aylyakria ★ 4.4

$$ 20-35 BGNBrunchModern Bulgarian and gluten-free brunchKapana

Aylyakria runs an early-Kapana brunch in a Revival-era room. Banitsa, shopska, mish-mash and gluten-free options listed, alongside Bulgarian wines.

OrderBanitsa with sirene, shopska salad, glass of Bulgarian wine

Directions

Hemingway ★ 4.0

$$ 30-55 BGNBrunchRefined garden brunchCentre

Hemingway's Gurko Street garden runs a slow Bulgarian brunch through summer. Refined room, seasonal salads and grilled plates, glass of Bulgarian wine.

OrderBulgarian breakfast plate, glass of Mavrud

Directions

Pavaj ★ 4.6

$$ 25-45 BGNBrunchModern Bulgarian late brunchKapana

Pavaj opens at noon as Kapana's late-brunch stop. Farm-driven Bulgarian small plates with house bread; weekend afternoons settle into long tables and Mavrud.

OrderFarm vegetable plate with Mavrud glass

Directions

Hali Banitsa Counter ★ 4.6

$ Eastern EuropeanCentre

The old banitsa counter beside Hali sells phyllo pastry under 4 BGN. Marmalade banitsa is the local favorite; queue early, gone by lunch most weekdays.

TryBanitsa with sirene or marmalade

Directions

All Plovdiv signature dishes →

More cities are in research. Want bulgarian yoghurt covered somewhere specific? Tell us where you want to eat.

Browse all dishes →