Nazko Stamanov

Nazko Stamanov, a Bulgarian science teacher and communicator, dives into the fascinating world of yogurt and fermentation. He discusses whether the ‘live’ cultures in yogurt are still alive when consumed and the health benefits of traditional foods vs. processed options. The conversation explores the cultural pride of Bulgarian yogurt, the risks associated with eating moldy cheese, and how a simple drop of vanilla can flavor an entire liter of milk. Expect delicious insights and a humorous take on food science!