Went to a “health food” store over the weekend to get a few things. Got beef heart and beef liver from grass-fed cows.
But I saw A2/A2 “Bulgarian” yogurt. Since I’ve never heard of Bulgarian yogurt, I got a container.
My impressions: not as thick as “Greek” yogurt, but thicker than “normal” US-style yogurt; more tart than most yogurts. I liked it.
I have no idea what makes it “Bulgarian” though.
If you know anything more about it, let me know.
Came across it years ago when I was learning how to make yogurt when William Davis’ SIBO yogurt was getting super popular more because of skin benefits than SIBO.
From what I saw, it’s just that it always uses whole milk, they always brought up how it was fermented (like all yogurt) but not strained, so the thickness is just from the whole milk. I looked into some starters for it and it was the same exact strain that literally everything used including the Fage I was buying at the time, so seems more of marketing thing, I (think) it’s just fermented for a lot longer, the SIBO yogurt goes for 36hrs, which make it very tangy, so I figured that Bulgarian must ferment for a few extra hours vs normal yogurt. Never tried making it though.
Interesting. From my perspective, I like it. It’s probably my second favorite yogurt, after sheep’s milk yogurt, which is waaaaaaaay too expensive for normal use. I also like that is has a more “acidic” (not sure that’s the best word to describe this) flavor.
Since I often use yogurt to take creatine, collagen peptides, l-citrulline, etc., I like the thinner yogurts a little better. Those powders don’t mix well with the thicker yogurts.
I probably won’t get it that often, since the only time I’ve seen it has been at a store I rarely make it to.