Tuesday, January 18, 2011

The Yogurt from Upstate, the Culture of Bulgaria

When I was approached about bringing in Bulgarian Yogurt, I didn't undertand. I wondered, "was this like skyr? Does every country have it's own yogurt?" Well, I can't answer that question. But Bulgaria certainly does have a style of yogurt - and it's in the culture.

Atanas Valev of Trimona Foods brings Bulgarian Yogurt to us here at the Park Slope Food Coop. He went to Bulgaria to fetch the live active cultures that now flourish in the containers of yogurt on the shelves of our very own yogurt cooler. And let me tell you, Bulgaria's got some good culture.

This yogurt is tangy. It's the word I keep saying when I describe it even though I hate saying it. I'm not sure how else to talk about the flavor. It's a bit sour, but more, it has tang. The ph is different from most yogurts, giving it a longer shelf life (naturally) and the distinct flavor that it has. I now eat it for breakfast everyday and I'm the yogurt buyer (for my family and the Coop).

But you needn't stop there. This yogurt would be fantastic for your savory recipes, too. Tomorrow, I'm using it in Melissa Clark's recipe "Turkish Dumplings, Deconstructed." It'd be great for riata, too.

The yogurt is made upstate at the same creamery where many of our local yogurts are produced with the milk of grass fed, local cows. I like it a lot.

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