Compare Yogurts
What's the Difference?
Every product we make starts the same way — fresh milk, live cultures, and time. What changes is the culture used, how long it ferments, and whether — and how much — it is strained. Those three variables produce very different results in texture, tang, and cultured complexity.
Bulgarian Yogurt
Strained · Clean · Gently tangy
Made using traditional yogurt cultures — Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus — then gently strained to achieve a thick, creamy texture while preserving a clean, rounded tang.
Softer and less acidic than Greek Yogurt, with a balanced cultured flavour that makes it easy to enjoy every day. Straining concentrates the texture and reduces excess lactose without overpowering the natural character of the milk.
One of the oldest cultured dairy traditions. Valued for its simplicity, cultured depth, and approachability.
Greek Yogurt
Strained further · Thick · More tangy
Begins with the same traditional yogurt cultures as Bulgarian, but is strained longer to remove more whey. The additional straining results in a denser, more spoonable texture and a sharper, more pronounced tang.
Noticeably more acidic than Bulgarian, with a bold cultured profile and higher protein concentration. The heavier body and concentrated flavour make it well suited for those who enjoy a robust yogurt or use it in cooking and savoury dishes.
Kefir
Multi-cultured · Lively · Lightly effervescent
Made by fermenting milk with kefir grains — a diverse community of bacteria and yeasts. After fermentation, it is gently strained to create a thick, spoonable texture while retaining kefir's naturally lively character.
Compared to yogurt, kefir has a broader cultured profile, subtle natural effervescence, and layered acidity. It sits between yogurt and fresh curd in texture — versatile for eating by the spoon, layering into bowls, or using in both sweet and savoury applications.
Curds
Unstrained · Soft-set · Loose whey
Bulgarian, Greek, and Kefir are also available as curds. The cultures and fermentation are identical to their strained counterparts — the difference is texture. Curds retain their whey, giving a softer, looser set with a fresher, milkier character.
Some prefer curds eaten straight from the jar. Others use them in cooking, baking, or as a base for dressings where a lighter texture works better than a thick strained yogurt.
In Short
- Bulgarian Yogurt → strained, thick, clean, gently tangy
- Greek Yogurt → strained further, denser, more tangy, higher protein
- Kefir → strained, lively, multi-cultured, lightly effervescent
- Curds → unstrained, soft-set, fresh, milky
All four are made with the same foundation — fresh milk, live cultures, and time. The difference lies in how fermentation and straining are balanced, not in added ingredients.
Comparison Table
| Bulgarian Yogurt | Greek Yogurt | Kefir | Curds | |
|---|---|---|---|---|
| Cultures | L. bulgaricus & S. thermophilus | Same yogurt cultures | Kefir grains (bacteria + yeasts) | Same as parent product |
| Straining | Strained | Strained further | Strained | Unstrained |
| Texture | Thick, creamy, smooth | Very thick, dense, spoonable | Thick, softly set, spoonable | Soft, loose, with whey |
| Tang | Gently tangy | More tangy, sharper acidity | Lively, layered, lightly effervescent | Clean, fresh, milky |
| Protein (per 100g) | ~6.5–8.5g | ~8–9g | ~6.5–7.5g | ~5–7g |
| Cultured complexity | Focused, classic | Focused, concentrated | Broad, multi-cultured | Same as parent product |
| Lactose | Reduced | Further reduced | Naturally reduced | Reduced |
| Best for | Everyday eating, balance | High-protein meals, bowls, cooking | Bowls, fermentation lovers | Eating fresh, cooking, baking |
Not sure where to start?
If you're new to cultured dairy, Bulgarian Yogurt is the easiest entry point — mild, versatile, and approachable every day. If protein and bold flavour matter to you, Greek is the stronger choice. If you want the broadest range of live cultures, Kefir is worth exploring. And if you've never tried a curd, it's the closest thing to yogurt straight from the jar — before straining changes it.