Organic, probiotic, unhomogenized, real Bulgarian cow yoghurt.
Our yoghurt is basically harmonica’s flagship product. This is how and why our story as organic producer with a mission to change the food system in Bulgaria started. Our yoghurt is non-homogenized (you can find pieces of butter in it), its aroma and flavor vary depending on the season and the grazing of the cows, but one thing stays constant at all times – it is always made only from fresh organic milk and traditional Bulgarian live cultures. Our milk comes only from two certified organic cow farms situated in the Trojan Balkans – the village of Belish and the village of Dobrodan.
What determines how sour our yoghurt would be?
Probably you are already aware that harmonica yoghurt is made with live starter cultures from two common strains of lactic acid bacteria (Lactobacillus Bulgaricus and Streptococcus thermophilus) in Bulgaria. They are responsible for the amazing qualities of our yoghurt – its flavor, texture and acidity. The balance between the two bacteria in the yoghurt depends on the temperature and the fermentation period. For example, the Lactobacillus likes warmer temperatures and grows faster at higher degrees. Even just a small rise in temperature can affect the balance in favor of the Lactobacillus. What happens is that the milk becomes sourer like our milk with the purple cap. The Streptococcus gives a milder aroma and a sweeter lighter taste. An example for this is our yoghurts with the green and blue cap. The reason behind this distinct taste lies in the secret of fermentation. We offer different types of milk for every taste preference – either sourer or moderately sweeter, we have something for everyone to enjoy and benefit of.
Why are our yoghurt caps made out of paper?
Because they are fully recyclable. The caps of our yoghurt packaging are made of two layers – outer paper and inner – polyethylene. We have chosen this combination of materials because is much more environmentally friendly compared to aluminum caps. Although it is harder to open, it is worth the effort, we believe.
What's in it
Organic cow milk, beneficial microorganisms Lactobasillus Bulgaricus and Streptococcus thermophilus. Our yogurt is a rich source of protein and calcium.
How it's made
For this product namely, we skim our milk firstly- a harmless mechanical process in which the milk passes through a drum that rotates at 6,000 rpm. The centrifugal forces help the low-fat milk to go at the bottom and the fat to go at the top. Thanks to this process we also can produce the harmonica sour cream.
In 100 g
|62 kcal / 259 kJ|
- of which saturated fats acids
- plastic cup 400 g