Bulgarian Yogurt

Cultured with Lactobacillus bulgaricus and Streptococcus thermophilus, just like Greek — but in a different ratio. That subtle difference? It changes everything. Expect a distinct tang, creamy texture, and a higher probiotic count. Traditionally made with sheep’s milk, it’s considered the original yogurt, known for supporting longevity and gut health.

Greek Yogurt

Also made with the same cultures, but balanced for a mildly tart and ultra-creamy finish. It’s higher in protein — about 8g per 100g, compared to Bulgarian’s 6.8g — thanks to the way we strain it. Aside from the Curds, both Greek and Bulgarian go through the same careful straining process to remove excess lactose, making them gentle on lactose-intolerant tummies.

Kefir

Think of it as yogurt’s wild cousin — pourable, probiotic-rich, and packed with up to 60 strains of beneficial bacteria and yeasts. We also offer a curd version and a strained version for our signature thick and creamy styled texture. Sip it as a drink or enjoy it in a breakfast bowl.