MEET A BULGARIAN TREASURE, LACTOBACILLUS BULGARICUS

Have you ever wondered why the bacteria used to make yogurt is called Lactobacillus bulgaricus?
There are yogurts on the market that claim originality, but the origins of yogurt are loud and clear in the Bulgarian countryside, and in the health and longevity of the Bulgarian people. In 1905, a Bulgarian scientist, Dr. Stamen Grigorov, discovered Lactobacillus bulgaricus, the bacteria essential to the yogurt fermentation process. Soon thereafter, Dr. Ilya Mechnikov showed that fermented milk was responsible for the hardiness of the Bulgarian people, won a Nobel Prize for his work, and spent his days touting Bulgarian yogurt as a medicine throughout Europe.

Nutritionally rich in vitamins, minerals, good fats and protein, yogurt has been a traditional Bulgarian food associated with good health for thousands of years

 

HOW IS BULGARIAN YOGURT DIFFERENT FROM OTHER YOGURTS?

Bulgarian Yogurt is NOT strained, whereas ALL Greek yogurt is. Why should YOU care? Well, by straining it you remove some of the most beneficial ingredients: the WHEY. The whey fraction contains the highest quality protein in milk, along with a number of essential minerals, like calcium.  Strained and discarded, acid whey also becomes an environmental issue.

Also, Bulgarian Yogurt has a distinctly tangy taste and is therefore very low in sugar. Of course, our yogurt is Organic, Non-GMO Verified, Gluten-free, Kosher and A2/A2 tested.

What is A2A2 milk and why should you care?

A2A2 tested milk is milk that contains the A2 type of β-casein protein rather than the more prevalent A1 protein. Research has shown that many people have difficulty digesting milk that contains A1 beta-casein. A2A2 milk on the other hand, does not have these adverse effects. In fact, consuming organic cultured dairy products like our A2A2 tested Bulgarian Yogurt will not only provide you with much needed vitamins, good fats, proteins and enzymes, but will also supply you with beneficial probiotics, excellent for your immune system and digestive tract.
As a result, at Trimona, we decided to use milk from A2A2-tested cows. Now, you can go back to enjoying dairy.

OUR STORY

Atanas Valev developed Trimona Bulgarian Yogurt after making it at home for nearly 20 years. Everything began with two jars of a homemade yogurt brought over from Bulgaria in 1991. For years, Atanas made his yogurt at home using the same mother culture. Eventually, the demand from friends and neighbors led him to offer it to local health food stores and farmers' markets. Commercial production started not long thereafter.

Foundation in help of children with special needs! YOU CAN TOO!