Bulgarians have always been famous for their excellent health. As they themselves believe, all this is due to natural dairy products, in the preparation of which Bulgarian stick is traditionally used. However, in the production of classic yogurt using this bacterium as a starter culture, there are a number of features that will be useful for those who want to learn how to cook this healthy product on their own.
What is a Bulgarian wand? Origin history
The bacterium Lactobacterium bulgaricum (Lactobacterium bulgaricum), which has been used for fermenting milk and making yoghurt for more than 100 years, is called the Bulgarian stick. Residents of Bulgaria are proud that it was opened exactly in their country and with special trepidation concern the process of preparing natural products based on it.
The Bulgarian microbiologist Stamen Grigorov discovered the wand in 1905. However, the bacterium received its name Lactobacterium bulgaricum only after 2 years. Translated from Latin, it means "Bulgarian wand."
The young student was fully supported and repeated by his discovery by the Soviet immunologist I. Mechnikov. In his studies, he paid special attention to aging and longevity. The scientist noted that among the inhabitants of different countries the Bulgarians live the longest, in the diet of which fermented milk products were necessarily present. The immunologist himself regularly consumed natural yoghurt and a Bulgarian stick in its pure form.
Bulgarian stick and thermophilic streptococcus
When conducting his research, I. Mechnikov noted that milk requires one more pure culture - thermophilic streptococcus (Streptococcus thermophilus). It is already present in the human body and helps in the assimilation of dairy products by the body. Using it in production makes it possible for milk to curl up to form a clot. Unlike the rod-shaped Bulgarian bacterium, it has a spherical shape.
It is a mixture of
pure cultures of Lactobacterium bulgaricum and Streptococcus thermophilus that gives a positive result when fermenting milk. In the description of his research, S. Grigorov considered these two types of sour milk bacteria to be a Bulgarian bacillus, and only I. Mechnikov singled it out in a separate row.
Composition of Bulgarian sourdough
Bulgarians believe that real healthy yogurt is produced only in their home country. All other fermented milk products that are imported from other countries, they do not take seriously, consider it useless and refuse to eat.
The composition of natural yogurt contains cow's milk and sourdough, which contains thermophilic streptococcus and Bulgarian bacillus. And nothing more. No stabilizers, flavorings or preservatives. Please note that there is no sugar in Bulgarian yogurt. If desired, it can be made sweet or salty to your taste. If any additional ingredient is added to the fermented milk product, then this will not be Bulgarian yogurt, and it will not bring any benefits to the body.
Scope of use. Natural yogurt
The bacterial bacillus discovered in Bulgaria was used to ferment milk. The product that was formed as a result of this process was called yogurt (from the Bulgarian "yogurt"). In many countries, in the production of this dairy product, they learned to use a different microflora. And only in Bulgaria, yogurt is still sour milk with the addition of bacteria Lactobacterium bulgaricum and Streptococcus thermophilus. That is, real natural yogurt can only be obtained from sourdough with a Bulgarian stick. Otherwise, it will be a different product.
In addition to yogurt, Bulgarian stick is used in the manufacture of Mechnikovsky curdled milk. Immunologist I. Mechnikov recommended this product for daily use. It differs from ordinary sour milk in that it contains a Bulgarian stick. To taste, the Mechnikovsky curdled milk is more acidic, useful and has a number of medicinal properties, therefore it is sold in a pharmacy as a medicine.
All lactic acid products containing live bacteria have one common feature: their shelf life is limited.
How to make yogurt on your own at home
To prepare yogurt at home, you need sourdough, a Bulgarian stick and thermophilic streptococcus, which, at a certain temperature, will make the prepared milk thick and sour in a few hours.
So, to make natural yogurt at home, you need 1-3 liters of milk, a starter, a yogurt maker or a sterilized glass jar with a lid.
The sequence of actions is as follows:
- Ultra-pasteurized milk (not requiring boiling) is heated to a temperature of 40 degrees. Boil fresh homemade or pasteurized milk and cool to the indicated temperature.
- Next, proceed in accordance with the manufacturer's instructions for the starter culture. It can be sold in special sealed bags or in bottles. In the first case, the contents of the package must be completely poured into milk. In the second case, add a little milk to the bottle, mix thoroughly and only then send it to the container with the rest.
- Pour milk into glasses, if a yogurt maker is used, or cover the jar with a lid, wrap it and place it in a place where heat will remain.
- After 6-10 hours, the product will become thick. This indicates the readiness of yogurt.
- Send it in the refrigerator for 2 hours - and you can enjoy the amazing taste of natural yogurt. Store the finished product for no more than 5 days.
Benefits for the body
The benefits of natural yogurt, the manufacture of which uses Bulgarian milk stick, have been known for a long time. According to I. Mechnikov, his main advantage is the fight against aging and self-poisoning of the body. But the Bulgarian stick in yogurt also has other useful properties.
Firstly, regular use of natural yogurt helps to cleanse the body of pathogenic microflora, to get rid of toxins and toxins.
Secondly, the functioning of the gastrointestinal tract has a positive effect on the human immunity as a whole. It is proved that the presence of beneficial bacteria in the intestine allows you to delay the aging process, while their absence is the main cause of atherosclerosis.
Thirdly, natural Bulgarian yogurt is perfect for those people who have lactose intolerance. Sour milk protein is absorbed much better than milk.
Fourthly, Bulgarian stick also contributes to weight loss for those who want to lose weight. The benefit of yogurt in this case is to cleanse the body of toxins. Yogurt can be consumed in pure form, added as a dressing in salads and served as a sauce for meat or fish.
Healthy Bulgarian yogurt has a mild, delicate taste, so children eat it with pleasure even in its pure form, without the addition of sugar. It can be served at the children's table as complementary foods from 8 months.
Is Bulgarian sour milk stick harmful?
When pronouncing “bacterial bacillus,” associations immediately arise with some kind of harmful pathogen. But sour-milk Bulgarian stick does not have bad qualities. Its benefits and harms for the body are constantly being studied by microbiologists and immunologists.
To date, only the beneficial qualities of the bacterium Lactobacterium bulgaricum have been recorded. This is especially true of the aging of the body and strengthening immunity.
Bulgarian Yogurt Reviews
Unlike sweet yogurts with preservatives and stabilizers, Bulgarian yogurt has no artificial taste. In structure, it is thick, soft and delicate. This is a great alternative to sour cream. According to customer reviews, it makes tasty and healthy cream for cakes. And by adding greens, you can prepare a spicy sauce for the main dish from yogurt.
Among those people who have tried natural Bulgarian yogurt, there is not a single person who would leave a negative review about his taste or useful qualities. In the form of medicine, in the preparation of dishes, for feeding children, in the manufacture of nourishing face and hair masks - its scope is quite wide.
How to choose?
On the shelves are presented yogurts in bright beautiful jars. In such a variety, it is easy to get confused and choose a low-quality product.
First of all, you need to pay attention to the expiration date. It is advisable that he be no more than a week. If the shelf life is longer, but the composition on the label is indicated that meets the requirements, it is better to choose a jar made earlier. Otherwise, instead of a healthy product, you can buy yogurt with non-living bacteria.
In addition, the composition of the product is important. Only milk, Bulgarian bacillus and thermophilic streptococcus should be contained in high-quality yogurt.
To get a truly useful product, it is better to purchase a starter in a pharmacy and prepare yogurt yourself. And then good health, strong immunity and healthy digestion will not take long.