Yesterday we worked on a recipe for salad dressing which called for Bulgarian buttermilk. None of us had heard of it before, so we sent out our test kitchen assistant in hopes that she’d return with a pint or two. No such luck. This piqued my curiosity even more, and after a few moments on Google, I found the California milk advisory board, where I found a rundown of the differences between regular buttermilk and Bulgarian. Apparently, Bulgarian-style is thicker and tangier. Bulgarian buttermilk is to regular buttermilk as Greek yogurt is to regular yogurt.
It was actually not so surprising that this info came from California: the recipe’s author also hails from California. So I’m curious—is this something that all you Californians see on a daily basis? Can you pick it up in your supermarket? And, more importantly, has anyone outside of California heard of, tasted or bought Bulgarian buttermilk, and if so, can you recommend where to get it in our neck of the woods (Connecticut)?