Bulgarian Yogurt

Bulgarian Yogurt

Softer and less acidic than Greek, Bulgarian Yogurt is traditionally cultured using Lactobacillus bulgaricus and Streptococcus thermophilus — the original yogurt cultures — pot-set slowly and gravity-strained to achieve a thick, creamy texture while preserving a clean, rounded tang. Naturally thick from time and process, not thickeners or shortcuts.

Often regarded as the original style of yogurt. Approachable, versatile, and easy to eat every day — on its own, with granola, blended into smoothies, or spooned over fruit.

Made from Australian free-range whole milk. No added sugar, no preservatives, no stabilisers.

Ingredients Pasteurised Australian free-range whole milk, live yogurt cultures. (Lactobacillus bulgaricus, Streptococcus thermophilus)

Nutrition Information (per 100g, approximate)

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.