Fermented Bulgarian wand - good and bad

Bulgarians have always been famous for their excellent health. As they themselves believe, all this is thanks to natural sour-milk products, in the preparation of which the Bulgarian stick is traditionally used. However, in the production of classic yogurt using this bacterium as a starter there are a number of features that will be useful to learn to those who want to learn how to prepare this useful product yourself.

What is a Bulgarian wand? History of origin

Bacteria Lactobacterium bulgaricum (Lactobacterium bulgaricum), which has been used for more than 100 years for milk ripening and yoghurt production, has been called Bulgarian bacillus. Residents of Bulgaria are proud that it was opened in their country and with special trepidation refers to the process of cooking natural products based on it.

The Bulgarian microbiologist Stamen Grigorov discovered the wand in 1905. However, the bacterium obtained its name Lactobacterium bulgaricum only after 2 years. In translation from Latin it means "Bulgarian wand".

The young student was fully supported and repeated by his discovery of Soviet scientist-immunologist I. Mechnikov. In his research he paid special attention to the issues of aging and longevity. The scientist noticed that Bulgarians live the longest among the inhabitants of different countries, in the diet of which there were necessarily fermented milk products. The immunologist regularly used natural yoghurts and a Bulgarian stick in his pure form.

Bulgarian bacillus and thermophilic streptococcus

In carrying out his research I. Mechnikov noted that for milk fermentation, another pure culture is needed - 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 allows milk to curdle up to the formation of a clot. In contrast to the rod-shaped Bulgarian bacteria, it has a spherical shape.

It is the mixture of pure cultures of Lactobacterium bulgaricum and Streptococcus thermophilus that gives a positive result when milk is fermented. In describing his research S. Grigorov considered these two types of fermented bacteria a Bulgarian stick, and only I. Mechnikov singled it out in a separate row.

The composition of the Bulgarian starter

Bulgarians believe that real yogurt is produced only in their home country. All other sour-milk products that are imported from other countries, they do not take seriously, they consider useless and refuse to eat.

As part of natural yogurt, there is cow's milk and leaven, which contains thermophilic streptococcus and a Bulgarian stick. And nothing more. No stabilizers, flavors and preservatives. It should be noted that there is no sugar in the Bulgarian yoghurt. If desired, you can make it sweet or salty to your taste. If any additional ingredient is added to the fermented milk product, then it will not be Bulgarian yogurt, and it will not benefit the body.

Scope of use. Natural yoghurt

The bacterial rod discovered in Bulgaria was used for milk ripening. The product, which was formed as a result of this process, was called yogurt (from the Bulgarian "yogurt"). In many countries in the production of this sour milk product learned to use another microflora. And only in Bulgaria yogurt is still sour milk with the addition of bacteria Lactobacterium bulgaricum and Streptococcus thermophilus. That is a real natural yogurt can be obtained only from the starter with a Bulgarian stick. Otherwise it will be another product.

In addition to yogurt, the Bulgarian wand is used in the manufacture of swine yogurt. This is the product of the immunologist I. Mechnikov recommended for daily use. From the usual sour milk, it differs in that it has a Bulgarian wand in its composition. To taste, swine sour milk is more acidic, useful and has a number of medicinal properties, therefore it is sold in the pharmacy as a medicine.

All lactic acid products containing living bacteria have one common feature: they have a limited shelf life.

How to make yogurt yourself at home

To make yogurt at home, you need leaven, a Bulgarian stick and thermophilic streptococcus, which at a certain temperature will make the prepared milk thick and sour for a few hours.

So, for the preparation of natural yogurt at home, you need 1-3 liters of milk, leaven, yogurt or sterilized glass jar with a lid.

The sequence of actions is as follows:

1. Ultra-pasteurized milk (not requiring boiling) is heated to a temperature of 40 degrees. Fresh homemade or pasteurized milk boil and cool to the specified temperature.
2. The next step is to follow the manufacturer's instructions. It can be sold in special sealed bags or in vials. 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 to the container with the rest.
3. Spread the milk in glasses if a yogurt is used, or cover the jar with a lid, wrap it and put it in a place where the heat will be stored.
4. After 6-10 hours the product will become thick. This indicates the readiness of yogurt.
5. Send it to the refrigerator for 2 hours - and you can enjoy the amazing taste of natural yogurt. Store the finished product no more than 5 days.

Benefits for the body

The benefits of natural yogurt, which is used in the production of Bulgarian lactobacillus, has been known for a long time. According to I. Mechnikov, its main advantage is the struggle against aging and self-poisoning of the organism. But the Bulgarian wand in yogurt has other useful properties.

First, the regular use of natural yogurt helps to cleanse the body of pathogenic microflora, getting rid of toxins and toxins.

Secondly, the established work of the gastrointestinal tract positively affects the immunity of the person as a whole. It has been proven that the presence of beneficial bacteria in the intestine can delay the aging process, whereas their absence is the main cause of atherosclerosis.

Thirdly, natural Bulgarian yoghurt is perfect for those people who have lactose intolerance. Sour milk protein is much better absorbed in milk.

Fourth, the Bulgarian wand also contributes to weight loss for those who want to lose weight. The use of yogurt in this case is to cleanse the body of toxins. Yogurt can be consumed in its pure form, added as a dressing in salads and served as a sauce for meat or fish.

Useful Bulgarian yogurt has a soft delicate taste, so children eat it with pleasure even in pure form, without the addition of sugar. It can be served to the children's table as a complementary meal from 8 months.

Is the Bulgarian fermented milk dough harmful?

When pronouncing "bacterial rod" immediately there are associations with some harmful pathogen. But the sour-milk Bulgarian bulb does not possess bad qualities. Benefits and harm to the body are constantly being studied by microbiologists and immunologists.

To date, only the beneficial qualities of the bacterium Lactobacterium bulgaricum have been documented. This is especially true of the aging of the body and the strengthening of immunity.

Reviews of Bulgarian yogurt

Unlike sweet yogurt with preservatives and stabilizers, Bulgarian yogurt does not have artificial taste. Its structure is dense, soft and delicate. This is an excellent alternative to sour cream. As evidenced by customer feedback, it produces delicious and useful cream for cakes. And adding greens, yogurt can be prepared spicy sauce to the main dish.

Among those people who have tried natural Bulgarian yogurt, there is not a single person who would leave a negative feedback about his taste or useful qualities. In the form of medicine, in the preparation of dishes, for complementary foods for children, in the production of nourishing face masks and hair - the scope of its use is quite wide.

How to choose?

On store shelves yoghurts are presented in bright beautiful jars. In such a variety, it's easy to get confused and choose a poor-quality product.

First of all, you need to pay attention to the expiration date. It is desirable that he was not more than a week. If the storage period is longer, but the composition on the label is indicated to meet the requirements, it is better to choose a jar made earlier. Otherwise, instead of a useful product, you can buy yogurt with non-living bacteria.

In addition, the composition of the product is important. Only milk, a Bulgarian stick and thermophilic streptococcus should be contained in quality yoghurt.

To get a really useful product, it is better to buy a starter in the pharmacy and prepare the yogurt yourself. And then good health, strong immunity and healthy digestion will not take long.