Bulgarian yogurt is world famous. True. But sadly some years ago the true authentic taste and the traditional recipes that used to be passed down from one generation to the next got lost somewhere in the dairy factories. What we had in stores were bad imitations of the once creamy, healthy and tasty Bulgarian yogurt.

So we decided to make a change and started making authentic yogurt from 100% organic milk with no extras or additives. Yogurt was the first harmonica product and since 2007 we’ve been making it, with lots of love, respect and enthusiasm. We are still improving its quality and experimenting with new varieties and flavours.

Our yogurt is non-homogenised (it has bits of butter in it). Its taste differs, depending on the different seasons, due to the herbs our free-range cows are grazing on. But the most important part is that harmonica yogurt has nothing but organic milk and traditional Bulgarian starter culture.


Organic from Bulgarian free-range cow farms
Color white
Taste sweet twist
Appearance yogurt with a butterfat on top
Homogenisation none, we keep the natural structure of the milk
Shelf life two weeks in the fridge

What's in it

Organic cow milk, healthy microorganisms Lactobacillus bulgaricus and Streptococcus thermophilus. Rich in proteins and calcium.

How's it made

We pasteurise the cow milk at 93-96 degrees for 30 minutes. Then we cool it down to 43,5 degrees and add the starter culture. We pour the milk into plastic tubs and leave it like this for 6 hours. Finally, it rests for half an hour at room temperature and then goes in the fridge, in order for the fermentation process to cease and the yogurt to keep its sweet-sour taste.

Nutritional facts

in 100 g


62 kcal / 259 kJ


3.6 g

- of which saturated fat acids

2.3 g

Carbohydrates (лактоза)

4.2 g


3.2 g

Salt (sodium)

0.04 g
  • Certified Organic
  • Gluten Free
  • GMO Free
  • Pesticide Free
  • BG-BIO-02


- 400 g
- whole fat (3,6%) and low fat (2%)


Harmonica yogurt can be enjoyed as a drink, a side dish, a breakfast, a snack, a dinner, a topping - you name it. But most often it is eaten plain as it is, directly from the tub.

From free-range cows.




Plastic tub.

Since we do not homogenise the milk, the yogurt is more sensitive to shaking and it may not be as thick and firm when you bring it home from the store.

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