When and where was yogurt discovered

The discovery of yogurt

How long is yogurt actually made?

When yogurt production first began and who is still unclear today. The nomadic Turkic peoples of Central Asia are considered to be the original cultures, but the Thracians - the indigenous people of the Balkan Peninsula - are also associated with the art of yoghurt production. Sheep breeding was very common among the Thracians. In the Thracian language, the word "jog" meant firm, thick, and the word "urt" meant milk. Hence the word yogurt came about.

There is evidence that the Thracians (6th to 4th centuries BC) wore an elongated sack made of lambskin around their belts - filled with milk. The body temperature and the microflora in the lamb sack caused lactic acid fermentation. They tied such sacks of lamb with milk around the horses' bodies.

Explorer Metschnikow

The spread of yoghurt can be clearly linked to 1906. The bacteriologist Ilya Ilyich Metschnikow (French: "Elie Metchnikoff") suspected a connection between the high life expectancy of Bulgarian farmers and their everyday food. In this yoghurt he isolated the "Bacillus bulgaricus" and linked its consumption with the probability of long life.

The public and academia received this promise enthusiastically. Yoghurt was produced in the German Reich since 1907 on the one hand as yoghurt in urban dairies and on the other hand it was sold in the form of dry ferments through special mail order shops and health food stores.

End of the line gastric acid

The limited cooling options in shops and households, however, limited sales, especially since US researchers were able to prove in 1918 that the Bacillus bulgaricus does not improve the intestinal flora because it is first destroyed by stomach acid.

In the 1920s, however, the "acidophilus milk" was newly developed, the bacterial culture of which can positively influence the intestinal flora. Yoghurt consumption rose sharply in Germany, particularly in the 1930s and the war years. However, it only broke through its image as a diet food in the late 1960s, when the fruit yoghurt, which is now common to us, became common.

Since then it has been a common everyday product consumed by women above average. In 2008 the “per capita consumption” was around 13 kg.