Bulgarian yoghurt is an original national product. Probably its rise is connected with the sheep breeding that existed on these lands at the time of the Thracians. The shepherds made various kinds of products from big amounts of fresh milk.

Yoghurt is made by producing lactic acid fermentation in the fresh milk at the temperature of 40-45C and thus the lactose turns into lactic acid, which changes the consistency of the fresh milk. Bulgarian yoghurt is produced by fresh milk, skimmed milk and bacterial leaven  from Lacto bacterium Bulgaricum and Streptococcus Thermophilus. The correlation between these two bacteria affects yoghurt’s consistency, and it is different in diverse seasons (in  winter it is 1:2 and in the summer 1:4).

Depending on the fresh milk from which it is made, yoghurt can be: Cow, sheep, water-buffaloes or mixed. Buffalo youghurt contains most fat -7.5%, after that is the sheep's-6.5%, the mixed with 5% and the lowest amount of fat has the cow's youghurt-3.6%. The amount of carbohydrates is the biggest compared to that of fats and proteins.

Yoghurt is extremely healthy for all ages. It contains some anti-cancer and anti-arthritis factors, which are considered to help for pro-longing people's life. It also contains all kinds of mineral salts and vitamins. Yoghurt is very tasteful and low-calorie, too.

Yoghurt is widely used in Bulgarian cooking. Many people like eating it in its natural state and it's also used for making buttermilk and some meals. The most famous meal made of yoghurt is TARATOR. That is a kind of soup that does not need boiling. It's consumed in summer and people just love it.