What is bulgaros?

Bulgaros, also known as Tibetan mushroom, milk kefir grains or water kefir grains, are a type of symbiotic culture of bacteria and yeast (SCOBY) used to ferment various types of beverages, such as kefir and kombucha.

Bulgaros are small, gelatinous grains that can vary in size and color. They have a distinctive texture and appearance, resembling small translucent jelly-like blobs. They are typically used to ferment milk or sugar water, resulting in a tangy, probiotic-rich drink.

Bulgaros are believed to have originated in the Caucasus region and have been used for centuries in traditional medicine and culinary practices. They are known for their probiotic properties, which can help support gut health, boost immunity, and improve digestion.

To make a fermented drink using bulgaros, the grains are typically added to a liquid base, such as milk or sugar water, and allowed to ferment at room temperature for a period of time. The resulting beverage is then strained to remove the grains and can be consumed either plain or flavored with fruits or herbs.

Bulgaros can be easily propagated and shared with others, making them a popular choice for home fermentation enthusiasts. They require regular feeding and care to maintain their health and fermentation activity.

Overall, bulgaros are a versatile and beneficial culture that can be used to create a variety of flavorful and nutritious fermented beverages.