Artisanal Yogurt
Bulgarian Curd
Bulgarian Curd
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Bulgarian Curd
Lightly set with a texture somewhere between yogurt and fresh bean curd — soft, delicate curds suspended in a thin layer of translucent whey. Pot-set slowly and left completely undisturbed, never strained. Less dense than Greek or Bulgarian yogurt, with a clean, gently tangy flavour that's mild enough for everyday eating.
Made from Australian free-range whole milk using the same traditional cultures as our Bulgarian Yogurt. The difference is in how it's set — pot-set undisturbed rather than strained, which gives it that distinctive soft curd texture.
Eat it straight from the jar, spooned over fruit, or use it anywhere you'd use a light fresh cheese.
Ingredients
Pasteurised whole milk, live yogurt cultures (Lactobacillus bulgaricus, Streptococcus thermophilus).
Nutrition Information (per 100g, approximate)
| Nutrient | Per 100g | Per 200g serving |
|---|---|---|
| Energy | ~250kJ / ~60kcal | ~500kJ / ~120kcal |
| Carbohydrates | ~4.5g | ~9g |
| — of which Sugars (natural) | ~4.5g | ~9g |
| Total Fat | ~3g | ~6g |
| — of which Saturated Fat | ~2g | ~4g |
| Protein | ~5–6g | ~10–12g |
| Dietary Fibre | 0g | 0g |
| Sodium | ~44mg | ~88mg |
| Calcium | ~110mg | ~220mg |
Sugars are naturally occurring from milk lactose. No added sugar. Values are approximate.
Storage
Keep refrigerated at 1–4°C at all times.
Shelf Life
Best before 3 weeks.
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