We culture it with live Lactobacillus bulgaricus and Streptococcus thermophilus, the same strains behind Bulgarian yoghurt. No lactose, no gluten, no thickeners, no starch.
Why “yogurd”? EU law reserves the word “yoghurt” for dairy. Ours is made from nuts, so it carries its own name.
Nuts from suppliers that meet Bulgarian and European quality standards.
Freshly pressed nuts, no concentrates and no powders.
The base is heat treated before culturing.
Live cultures at a controlled temperature until the mass sets.
We work under a HACCP system. Every batch goes through sensory analysis (taste, aroma, colour) and physicochemical analysis. Control samples are kept until the end of shelf life, and the products travel in refrigerated transport.
For years we met people looking for a healthy replacement for yoghurt and finding nothing that was not full of starch and thickeners.
After many attempts we arrived at a recipe of freshly pressed nuts, water and a starter. Today we make yogurd, spreads and firm cultured nut products from it.
We make them in a small workshop, by hand, batch by batch.
No. It is a cultured product made from nuts. In the EU the words "milk" and "yoghurt" are reserved for products of animal origin, so we use a name of our own.
The date is printed on every pack. Keep at 2 to 8 °C and consume within 3 days of opening.
The natural one has no added sugar. The fruit ones contain fruit only. Exact values are in the table on each product.
All except the smoked salmon spread. It is marked separately everywhere on the site.
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