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"Our yogurt is made the old fashioned way. The milk is first heated to about 80 °C (176 °F) to kill any undesirable bacteria and to denature the milk proteins so that they set together rather than form curds. After pasteurizing the milk we add a bacteria culture that is full of probiotics."
" We incubate our yogurt in a vat and then the next day we strain it in cloth bags and let the whey drip out naturally. After the whey is out we package it into small size containers for you to enjoy. Bulgarian yogurt contains the Bulgaricus strand of live culture which originated in Bulgaria. We use Bulgaricus strand combined with Acidophilus, Thermophilous & Bifidum Bacteria, which is the most beneficial in supporting one's health. Yogurt is nutritionally rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12."
In Bulgaria, yogurt is a staple food. Bulgarians consume it like ketchup and eggs in the US and use it for everyday cooking. Additionally, Europeans understand the power of good bacteria, known as probiotics. They believe that these powerful microbes are essential for supporting one's digestive system, increasing vitality, and flushing out bad bacteria from the body therefore supporting the immune system.