The harmonic teamwork of Lactobacilus bulgaricus and Streptococcus thermophilus leads to the creation of yoghurt with special qualities, aroma, texture and acidity.
It was time for something new and better (or a well forgotten past) – a rougher version of the classic yoghurt, especially suitable for “hardcore” fans. We firmly believe that you will fall in love immediately because of its specific, bold and real flavor.
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 certified whole yoghurt with probiotic cultures: Lactobacillus bulgaricus and Streptococcus thermophilus
How it's made
We ferment our yoghurt with the help of two bacteria - Lactobacillus bulgaricus and Streptococcus thermophiles that stimulate each other in the fermentation process. There are hundreds of different types of the two bacteria, each of which gives a different and characteristic taste to the yoghurt depending on the proportion and balance they maintain.
Lactobacillus bulgaricus is cold-blooded and likes to be kept warm - even a few degrees above during the fermentation process, and this bacterium will give the yoghurt a sour taste. While on the contrary, the Streptococcus will give a mild aroma and a sweet and light taste. Therefore, when we make the whole yoghurt, we let it ferment a little longer in a warmer environment than the classic one (with the green cap).
In 100 g
|Energy||62 kcal / 259 kJ|
|- of which saturated fats acids||2.3 g|
|Carbohydrates (lactose)||4.2 g||4.2%|
Salt (Sodium from the milk)
- Plastic cup 400 ml.