Artisanal Yogurt
Greek Curd
Greek Curd
Couldn't load pickup availability
Greek Curd
Spoonable and delicately set, with a soft curd-like texture that sits between yogurt and fresh cheese. Pot-set slowly and left completely undisturbed — never strained. Richer and slightly more acidic than Bulgarian Curd, with the denser body that comes from Greek yogurt cultures.
Made from Australian free-range whole milk. Clean, versatile, and satisfying — good on its own, layered in breakfast bowls, or used as a fresh cheese substitute in both sweet and savoury dishes.
Ingredients Pasteurised whole milk, live yogurt cultures (Lactobacillus bulgaricus, Streptococcus thermophilus).
Allergens Contains milk.
Made in a kitchen that also handles milk, eggs, peanuts, tree nuts, soy and oats.
Nutrition Information (per 100g, approximate)
| Nutrient | Per 100g | Per 200g serving |
|---|---|---|
| Energy | ~270kJ / ~65kcal | ~540kJ / ~130kcal |
| Carbohydrates | ~4.5g | ~9g |
| — of which Sugars (natural) | ~4.5g | ~9g |
| Total Fat | ~3.5g | ~7g |
| — of which Saturated Fat | ~2.5g | ~5g |
| Protein | ~6–7g | ~12–14g |
| Dietary Fibre | 0g | 0g |
| Sodium | ~44mg | ~88mg |
| Calcium | ~120mg | ~240mg |
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.
Share
