What's the Difference?

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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.

Compared to Greek Yogurt, Bulgarian is softer and less acidic on the palate, 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 yogurt.

Often regarded as the original style of yogurt. Valued for its simplicity, cultured depth, and approachability.

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Greek Yogurt

Strained · Thick · More tangy

Begins with the same traditional yogurt cultures as Bulgarian, but is strained further 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 Yogurt, with a bold cultured profile and higher protein concentration. The heavier body and concentrated flavour make it ideal for those who enjoy a robust yogurt or use it in cooking and savoury dishes.

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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.

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In Short

• Bulgarian Yogurt → thick, clean, gently tangy
• Greek Yogurt → thick, creamy, more tangy
• Kefir → thick, lively, multi-cultured

All three 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.

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Comparison Table