The Bacillus of Long Life A Manual of the Preparation and Souring of Milk for Dietary Purposes, Together with an Historical Account of the Use of Fermented Milks, from the Earliest Times to the Present Day, and Their Wonderful Effect in the Prolonging of Human Existence

At the heart of this work lies the remarkable story of Baba Vasilka, a 126‑year‑old villager, and her 101‑year‑old son, whose daily diet of soured milk is credited with their extraordinary longevity. Their lives open a window onto centuries‑old traditions of fermented dairy across the globe. The author uses their example to weave together folklore and scientific inquiry.

The book proceeds methodically, beginning with a survey of historic dairy practices before turning to the chemistry of milk and the microbiology that drives fermentation. Detailed chapters explain how to handle raw milk, cultivate pure cultures, and produce soured milk both in a modest kitchen and in a commercial dairy. Over sixty clear illustrations, from village scenes to micro‑photographs, support the explanations.

Listeners will come away with a solid grasp of why certain bacteria are considered “beneficial” and how they can be harvested safely for everyday use. Practical recipes and troubleshooting tips empower anyone to experiment with yoghurt, kefir, or traditional Bulgarian curd. The narrative remains grounded, offering both cultural context and hands‑on guidance.