Greek Yogurt















Greek yogurt typically made in Greece uses either sheep or cow’s milk. Yogurt imported to the United States is usually cow’s, as sheep milk is tangier in taste and may be disliked by Americans who aren’t used to it.


Athens - Attica - Greece
Athens - Attica - Greece

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Black, Stuart
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The main difference in making Greek yogurt is that after the milk is heated and then cultured it’s allowed to sit in muslin or cheesecloth bags, which filters out the yogurt. This strains out the liquid that sits on top of regular yogurt. This is what makes Greek yogurt so creamy.

The superior Greek yogurt is produced when whole milk or a combination of whole milk and cream are used. Fage©, a Greek company, uses milk and cream when making their yogurt. They do make yogurt using skim milk, 2% and 5% milk but they aren’t as creamy.




Parga, Greece
Parga, Greece

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Miller, John...
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According to George Moudiotis, author of Traditional Greek Cooking: The Food and Wines of Greece (Garnet Publishing, Ltd.) Greek yogurt is "probably superior to any other obtainable in Europe." Greek yogurt with ewe’s milk contains about 5% milk fat, and 9% for cow’s milk. Other whole milk yogurt in the USA has about 3.5% milk fat. Therefore, if you substitute American whole milk yogurt in your Greek recipe it won’t be quite as good.


Mykonos, Greece
Mykonos, Greece

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Greek yogurt has become increasingly more available in the United States and you should be able to find it at your local market. If not, you can make your own.

It's the essential ingredient in the yogurt dips loved by the Greeks. These dips are increasing in popularity elsewhere. The traditional Tzatziki dip is made with yogurt, cucumber, garlic and other spices. It’s so much more delicious made with Greek yogurt. It’s so popular you can even find it ready made at markets.




_Greek Yoghurt with Honey and Almonds
Greek Yoghurt with Honey and Almonds

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Thiel, Tim
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