Even though the method for making yogurt was discovered way over 4,000 years ago, Lactobacillis Bulgaricus wasn't discovered until a man named Stamen Grigorov came along.

He looked like this:

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He was born on October 27, 1878, in Bulgaria.

In 1905, when he was 27, he discovered the bacteria crucial for the fermentation of yogurt, L. Bulgaricus, named for his homeland.

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