Artisanal Yogurt
Bulgarian Yogurt
Bulgarian Yogurt
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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)
| Nutrient | Amount |
|---|---|
| Energy | ~80–90 kcal |
| Carbohydrates | ~4 g |
| — of which Sugars (natural) | ~4 g |
| Total Fat | ~4 g |
| — of which Saturated Fat | ~2.5 g |
| Protein | ~6.5–8.5 g |
| Calcium | ~140 mg |
Sugars are naturally occurring from milk lactose. No added sugar.
Storage Keep refrigerated at 1–4°C at all times.
Shelf Life Best before 3 weeks
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