Bulgarian yoghurt 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 yoghurt.
So we decided to make a change and started making authentic yoghurt from 100% organic milk with no extras or additives. Yoghurt 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 flavors.
Our yoghurt 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 yoghurt has nothing but organic milk and traditional Bulgarian starter culture.
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.
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, 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.
in 100 g
|62 kcal / 259 kJ|
- of which saturated fat acids
- 400 g
- whole fat (3,6%) and low fat (2%)