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Fermented milk from Bulgaria
Kiselo mlyako is Bulgarian set yoghurt, made only with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Under its protected designation, Bulgarian milk is pasteurised hot, cooled to 42–45 °C, seeded, and left to set in the pot it is sold in until it sours to pH 4.7–4.5, then chilled. At home a little of yesterday's yoghurt seeds boiled milk.
| Raw milk from sheep, cows, buffalo or goats, or a mix | Produced in Bulgaria; whole or partly skimmed[bkm-sd2023][bkm-spec] |
| Symbiotic starter of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus | Made in Bulgaria and not genetically modified[bkm-sd2023] |
| Nothing else | No preservatives, stabilisers or emulsifiers[bkm-spec] |
| Starter | defined starter (PDO) or backslop at home: a little of the previous days' yoghurt |
Total time across the recorded steps: 2.3 h – 2.5 h
What changes: Starting material: raw milk, filtered and kept cold
The specification lets the raw milk be stored for no more than 12 hours, or up to 24 hours if it is thermised at 63–65 °C for 15–20 s. Output: clean chilled milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kiselo mlyako is Bulgarian set yoghurt, made only with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Under its protected designation, Bulgarian milk is pasteurised hot, cooled to 42–45 °C, seeded, and left to set in the pot it is sold in until it sours to pH 4.7–4.5, then chilled. At home a little of yesterday's yoghurt seeds boiled milk. Made in 6 steps over 2.3 h – 2.5 h. The longest step, chill in the pot, takes 2 h (Ministry of Agriculture) and runs at 2–20 °C (Ministry of Agriculture). Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus do most of the fermenting.
| Main step | 2 hSet[bkm-spec] | Chill in the pot |
|---|---|---|
| Temperature | 2–20 °CSet[bkm-spec] | Chill in the pot |
| Acidity | pH 4.2–4.4Set[bkm-spec] | Chill in the pot |
Kiselo mlyako is made with only the two classic yoghurt bacteria, from a Bulgarian-made starter, and it must still hold at least 10 million L. bulgaricus and 100 million S. thermophilus per gram at the end of its shelf life. It sets in the pot it is sold in, and it is sourer than similar yoghurts.
The milk is pasteurised at 93–95 °C, the yoghurt reaches about pH 4.2–4.3 and it is kept at 2–6 °C for no more than 30 days. No preservatives are allowed.
Every number is labelled with how it is known. How this atlas is made
The PDO single document says that in 1905, at the University of Geneva, Dr Stamen Grigorov found a rod-shaped bacterium in Bulgarian yoghurt; in 1907 it was named Bacillus bulgaricus, now Lactobacillus delbrueckii subsp. bulgaricus. Ilya Mechnikov confirmed the discovery and developed a theory of ageing linked to the yoghurt. Bulgarian starter cultures were created in the second half of the 20th century, from strains selected from home-made yoghurt and natural sources, and the name was registered as a PDO in 2023 (OJ L 186, 25.7.2023).
