Traditional yogurt is a preserved recipe of Bulgarian and Greek cuisine. Its discovery is due to the Bulgarian Dr. Stamen Grigorov, who discovered the lactic acid bacterium lactobacillus bulgaricus. It helps to preserve the yogurt in its natural form.
The roots of yogurt are still theoretically disputed, and in the modern world the name yogurt is often used, which is believed to come from the Greek language and mean "to mix, to thicken." Today, yogurt, regardless of its name and type, is a widespread product, whose popularity goes around the world.
But what is yogurt and how is it different from regular yogurt?
Yogurt is a particularly popular dairy product in Western cultures. The difference between it and the regular yogurt is mainly rooted in the production method.
Both lactic acid bacteria are used in both dairy products. However, with regular yogurt, fermentation takes place in each separate bucket.
The leaven is added after the product is placed into its final packaging.
For yogurt, however, the leaven is done in one main silo - it is added before the product is placed into the buckets. The fermentation silage is stirred at all times to obtain a creamier and thicker appearance.
If you want to enjoy the taste of yogurt, check out some recipes for Yogurt Ice Cream.
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