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 whole milk, live yogurt cultures. (Lactobacillus bulgaricus, Streptococcus thermophilus) Nutrition Information (per 100g, approximate) Nutrient Amount Energy 356kJ / 85kcal Carbohydrates ~4g — of which Sugars (natural) ~4g Total Fat ~4g — of which Saturated Fat ~3g Protein ~7–8.5g Dietary Fibre 0g Sodium ~44mg Calcium ~140mg 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.
