Full-fat Yogurt

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 flavors.

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.

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.

Full-fat Yogurt
  • Био сертифициран
  • Без глутен
  • Без ГМО

What's in it

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

How it's made

Pasteurize fresh milk at 95-96 o C for 30 minutes. Then cool to about 43.5 °C, add the starter. We pour into buckets and so stands 6 hours at this temperature. Then we let it rest at room temperature for about half an hour and refrigerate it to stop the fermentation process.

Nutrition facts

per 100 g


62 kcal / 259 kJ

Total fat

3.6 g

- of which saturates

2.3 g


4.2 g
- of which sugars 4.2 g


3.2 g


0.04 g


А 400 g cup

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