Compare Yogurts
What's the Difference?
Every product we make starts the same way — fresh Australian free-range whole milk, heirloom live cultures, and time. What changes is the culture used and how long it ferments. What doesn't change is the straining — all our yogurts are pot-set slowly and gravity-strained to the same thick, creamy consistency, concentrating both protein and nutrients and making them more suitable for those with lactose sensitivity.
Bulgarian Yogurt
Clean · Balanced · Higher probiotic count
Made using two of the world's most studied probiotic strains — Lactobacillus bulgaricus and Streptococcus thermophilus — sourced as heirloom cultures from ecologically preserved areas in Bulgaria. These two strains work together symbiotically: Streptococcus thermophilus creates the conditions for Lactobacillus bulgaricus to thrive, producing a yogurt with a clean, rounded tang and a balanced cultured profile.
Pot-set and gravity-strained to achieve a thick, creamy texture with naturally concentrated protein and reduced lactose. Of the two yogurt styles, Bulgarian carries a higher probiotic count — the result of a more active bacterial culture during fermentation. Approachable and versatile — easy to enjoy every day, straight from the jar or in cooking.
Protein: ~7–8.5g per 100g · Higher probiotic count
Greek Yogurt
Thick · Bold · Higher protein
Made with the same heirloom Lactobacillus bulgaricus and Streptococcus thermophilus cultures as Bulgarian, fermented for longer to develop a sharper, more pronounced tang. Pot-set and gravity-strained to the same consistency as Bulgarian — the difference is in fermentation time, which produces a bolder cultured flavour and slightly higher protein concentration.
Greek leans higher in protein while Bulgarian carries a greater probiotic count — two different strengths, depending on what you're looking for. A natural choice for those with fitness or high-protein dietary goals, and equally well suited to cooking, bowls, and savoury dishes.
Protein: ~8–9g per 100g · Slightly higher protein than Bulgarian
Kefir
Multi-cultured · Lively · Lightly effervescent
Made using kefir grains — a diverse community of bacteria and yeasts that produces a broader, more complex probiotic profile than yogurt cultures alone. Where Bulgarian and Greek yogurt rely on two primary strains, kefir fermentation involves multiple strains of lactic acid bacteria and beneficial yeasts working together, resulting in a wider diversity of live cultures in every jar.
Pot-set and gravity-strained after the kefir grains are removed, achieving a thick, spoonable consistency while retaining kefir's naturally lively, lightly effervescent character. Layered acidity, broader cultured complexity, and a texture that sits between yogurt and fresh curd.
Protein: ~7–8g per 100g · Broadest probiotic diversity
Curds
Unstrained · Soft-set · Fresh
Bulgarian, Greek, and Kefir are also available as curds. The cultures and fermentation are identical to their strained counterparts — the difference is that curds retain their whey, giving a softer, looser set with a fresher, milkier character. Because they are not strained, curds have a lighter texture and slightly higher lactose content than their strained equivalents.
Eaten straight from the jar, spooned over fruit, or used as a lighter base in dressings and cooking where a soft curd texture works better than a thick strained yogurt.
Protein: ~5–7g per 100g
Probiotic & Protein Comparison
| Bulgarian Yogurt | Greek Yogurt | Kefir | Curds | |
|---|---|---|---|---|
| Cultures | L. bulgaricus & S. thermophilus | L. bulgaricus & S. thermophilus | Kefir grains — bacteria + yeasts | Same as parent product |
| Probiotic profile | 2 primary strains — higher probiotic count | 2 primary strains — slightly higher protein concentration | Broad multi-strain, includes yeasts — widest diversity | Same as parent product |
| Straining | Pot-set, gravity-strained | Pot-set, gravity-strained | Pot-set, gravity-strained | Unstrained |
| Texture | Thick, creamy, smooth | Thick, creamy, smooth | Thick, creamy, lightly lively | Soft, loose, with whey |
| Tang | Gently tangy | More tangy, sharper | Layered, lightly effervescent | Clean, fresh, milky |
| Protein per 100g | ~7–8.5g | ~8–9g | ~7-8g | ~5–7g |
| Lactose | Reduced by straining | Reduced by straining | Reduced by straining | Reduced by fermentation |
| Best for | Everyday eating, probiotic support | High-protein goals, cooking | Probiotic diversity, fermentation lovers | Eating fresh, cooking, baking |
Not sure where to start?
If you're new to cultured dairy, Bulgarian Yogurt is the most approachable entry point — mild, balanced, and easy to enjoy every day, with the highest probiotic count of the two yogurt styles. If protein and bold flavour matter most, Greek is the stronger choice. If you want the broadest range of live cultures and probiotic diversity, Kefir offers the widest cultured profile. And if you've never tried a curd, it's the closest thing to yogurt before straining changes it — soft, fresh, and delicate.