Besides the modern machines and technology we use for preparing our yoghurt we follow the same home recipe used for centuries by the Bulgarians. These recipes can be traced back to 3000 years B.C. Bulgaria’s climate makes it perfectfor growing the bacteria used for souring milk, hence the name – Lactobacillus Bulgaricus.  The natural yoghurt that we prepare, contains beneficial bacteria to support digestion and is suitable for a lot of people, even those who might be sensitive to dairy.

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