Artisanal Yogurt
Greek Curd
Greek Curd
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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).
Nutrition Information (per 100g, approximate)
| Nutrient | Per 100g | Per 200g serving |
|---|---|---|
| Energy | 406kJ / 97kcal | 812kJ / 194kcal |
| Carbohydrates | ~4g | ~7g |
| — of which Sugars (natural) | ~4g | ~7g |
| Total Fat | ~5g | ~10g |
| — of which Saturated Fat | ~3g | ~6g |
| Protein | ~9g | ~18g |
| Dietary Fibre | 0g | 0g |
| Sodium | ~44mg | ~88mg |
| Calcium | ~140mg | ~280mg |
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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