Bulgarian yogurt is a tart, European-style yogurt made with live cultures and the nutrients linked to the health and longevity of the Bulgarian people.

The active bacterial cultures are essential to the yogurt-making process — the primary species is Lactobacillus bulgaricus, discovered by the Bulgarian microbiologist Dr. Stamen Grigorov in 1905.

Trimona uses special strains of this species to create its distinctive tangy taste and homemade-yogurt aroma.

Lactobacillus bulgaricus is a beneficial lactic acid bacteria essential to the yogurt-making process. It was discovered by Bulgarian microbiologist Dr. Stamen Grigorov in 1905 and named bulgaricus in honor of his home country.

Trimona tastes like the original old-time yogurt of the ancient Bulgarians who lived in the Rhodope Mountains. Not all strains of this species are the same — there are many in use around the world — but L. bulgaricus is the culture behind yogurt everywhere.

Bulgarian yogurt is never strained. Straining — the step that defines Greek and Icelandic yogurt — removes the whey, and with it a good share of the protein and minerals milk naturally contains.

Leaving the whey in keeps Trimona whole and nutritionally intact, with a natural balance of both milk proteins rather than just one.

Our fermentation starts with a 6–8 hour fast fermentation in an incubator, followed by roughly 20 hours of slower post-fermentation — about 30 hours in total.

The finished yogurt reaches an acidity level (pH) of 3.7–3.8, which is quite low for yogurt; most commercial yogurts sit at 4.2 or higher. That small difference matters: a lower pH means less sugar and lactose, which is exactly what we aim for. Many lactose-intolerant customers, as well as those following the Specific Carbohydrate Diet (SCD), have safely enjoyed Trimona.

Yes. Raw milk is rarely available in stores, and many states require pasteurization of dairy for public safety. Pasteurization removes unwanted pathogens and milk spoilers.

The live active cultures are added afterwards — so they can grow without competition and deliver the digestive and anti-inflammatory benefits eastern European people have appreciated for millennia.

Most likely, yes. Trimona is naturally very low in lactose. During our two-phase fermentation — first an intensive active fermentation, then a slow post-fermentation — most of the lactose is broken down.

On top of that, the five yogurt cultures produce lactase, the very enzyme that helps digest lactose. Together this makes Trimona much easier to tolerate for people who are sensitive to lactose.

The two main proteins in milk are casein and whey. The difference between A1 and A2 milk lies in their beta-casein protein. Around 8,000 years ago, a mutation in the beta-casein protein appeared in Holstein and Friesian cows — at position 67, one amino acid (proline) was replaced by histidine. The original form became known as A2 beta-casein; the mutated form, A1.

That small change weakens a bond in the protein, making it more susceptible to digestion in a particular way. Milk from 100% A2A2-tested cows has been associated with improved digestive health, with consumers reporting fewer complaints — which is why we use only A2A2 milk in Trimona.

Very little. Our plain varieties have just 5–6g of sugar per serving — and it's all naturally occurring. There are no added sweeteners and no sweetener tricks. The long fermentation lets the cultures consume most of the milk's natural sugar, which is also what gives Trimona its clean, tangy taste.

Yes. We don't add additives, artificial preservatives, sweeteners, or gluten thickeners to our yogurt.

There are six beneficial bacteria in our yogurt: Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus paracasei, and Bifidobacterium.

Our manufacturing process guarantees eleven weeks of shelf life for these species, and their count stays in the billions even at the end of the product's shelf life.

The protein in Trimona comes naturally from unadulterated dairy — 6 grams per serving, a healthy amount as part of your daily diet.

When protein comes from dairy, its type and balance matter. Whey is fast-digesting, breaking down into amino acids within 15–20 minutes; casein digests slowly, releasing amino acids gradually and helping promote satiety. Trimona keeps both in natural balance, so you get the benefit of each.

Trimona is a whole dairy product that retains all of its natural fat — and because the milk is grass-fed and organic, that makes a real difference in nutrition.

A serving has 5g of saturated fat and 1g of polyunsaturated fat in the form of Omega-3 and Omega-6 fatty acids. Grass-fed milk provides a higher content of these essential fatty acids, including CLA (conjugated linoleic acid).

The cholesterol in Trimona is similar to that in any whole-milk dairy product. Scientists consider cholesterol from food a minor component of blood cholesterol — and in our yogurt it comes packaged alongside an abundance of healthy fats. Grass-fed yogurt is, in fact, one of the few foods shown in clinical trials to reduce the risk of type 2 diabetes.

No. We use only whole milk from grass-fed, organic cows. The fats in whole, grass-fed milk are increasingly appreciated for their health benefits — we're happy to share supporting documents and trusted sources on request.