No Bull...
It's YoBul!

Our yogurt starts with a passion for purity!

YoBul! Blend is a exiting yogurt that has true Bulgarian flavor characteristics like nothing else on the US market today! Our special blend creates the best possible combination of smooth silky texture and balanced refreshing flavor. We make our yogurt in small batches with 100% grass-fed sheep and organic cow milk, organic flavor extracts, and sweetened with 100% Stevia, using specifically selected strains of bacteria from Bulgaria. Naturally creamy and delicious with refreshing tart taste, rich in Calcium and Vitamins high in Protein and low in Lactic Acid. Two cups of our yogurt provide 70% of the daily calcium need for most adults.

It's No Secret...We Love Sheep!

Two cups of sheep milk will provide the daily minimum requirement for the average person of 800mg of calcium, whereas it takes three cups of cow's milk to provide the same nutrition. Sheep milk contains approximately 75% to 100% more protein than cow milk. It is an excellent source of B vitamins, including B12, as well as calcium and riboflavin.
In Bulgaria we called yogurt "Kiselo Mliako", which means "sour milk" What Distinguishes Bulgarian Yogurt! Our milk is from Sheep raised on herb rich pastures and their yogurt is naturally Rich and Creamy with a Refreshing Tart Taste! Highly nutritious Sheep milk is highly nutritious, richer in vitamins A, B, and E, calcium, phosphorus, potassium, and magnesium than cow's milk. It contains a higher proportion of short- and medium-chain fatty acids, which have recognized health benefits. For example, short-chain fatty acids have little effect on cholesterol levels in people. They make milk easier to digest. According to a German researcher, sheep milk has more conjugated linoleic acid (CLA) than the milk from pigs, horses, goats, cattle, and humans. CLA is a cancer-fighting, fat-reducing fat. The fat globules in sheep milk are smaller than the fat globules in cow's milk, making sheep milk more easily to digest . Lactobacillus bulgaricus is one of several bacteria used for the production of yogurt is first identified in 1905 by the Bulgarian doctor Stamen Grigorov and name after Bulgaria, the bacterium feeds on lactose to produce lactic acid, which is used to preserve milk.
This specific strains of bacteria "Bulgaricus" can grow only in Bulgaria elsewhere it mutets.
In Bulgaria we called yogurt "Kiselo Mliako", witch means "sour milk"
Sheep milk yogurt is has naturally creamy texture and very reach flavor. Benefits Two cups of our yogurt provide 70% of the daily calcium need for most adults.
Additionally, it is great for lactose intolerant people. It helps promote the growth and the forming of children’s bones system. It is also recommended for developing good muscularity. It has been promoted as keeping blood pressure and cardiac rhythm at their normal levels. It has a very positive influence on the normalization of the intestinal peristalsis. * Supporting Immune System * Contributes of Health and Longevity * Reducing Cholesterol * Reducing High Blood Pressure * Producing Cancer-Suppressing Components * Increasing Calcium Level for Healthy Bones * Diminish Risk of Developing Osteoporosis * Low on Lactic Acid makes it easy to digest * They restore fast the gastric-intestinal eco-system after prolonged treatment with antibiotics and acute infectious diseases * Contains active cultures L.bulgaricus, S. themophilus, L. acidophilus, and Bifidus which are all very good for the body’s proper functioning.
* It is an excellent source of B vitamins, including B12, as well as calcium and riboflavin. * Sheep milk contains approximately 75% to 100% more protein than cow milk. * Relative to cholesterol, there is growing evidence that medium chain length fatty acids in sheep milk, which are different than those in cow milk, might aid cholesterol metabolism. Cholesterol level in sheep milk is 11mg/100g compared to 13mg/100g in cow milk. Deposition is inhibited by medium chain – length fatty acids and sheep milk uniquely contains 25% of its fat in this form. The high solid content of sheep milk enables production of superior yogurt. Cow milk yogurt requires firming agents, which increase the lactose content to undesirable levels for individuals concerned about lactose. Proto-Bulgarians discovered a miraculous remedy against aging more then thirteen centuries ago. They handed down from generation-to-generation the recipe for health and longevity – the preparation of yogurt. Sheep Milk Yogurt has been made by the Proto-Bulgarian tribes even before Bulgarian country was founded back in 681AD and we that is the year True Bulgarian yogurt was born. How many countries can claim that? As a Bulgarian tradition, many households still make their own yogurt. Bulgarians are with the highest percentage of Centenarians on the Planet.

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