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Rich, timeless and very nutritional, made of fresh milk curdled and then fermented by means of bacteria, yoghurt has always been one of the finest products of the Greek farming tradition since the ancient times. Thick, creamy and super tasty, the Greek yoghurt is made of pure sheep’s milk in small dairy units. In larger ones, they usually make yoghurt with fresh cow’s milk, be it skimmed or semi-skimmed. They also add ingredients favoring health and growth for kids, or make it with strained cow’s milk (with the fat included ranging from 0%-10%) and milk cream, or even pair it with fruits and cereals as a desert to boost its nutritional capacity.

It is an easily digestible food with a very high nutritional value.

Greek Yogurt is known from ancient times. It’s process is different from any other yogurt in the ways it made, how much it is strained, consistency and thickness, with no additives, no flavorings, no preservatives and no thickeners and is much more strongly regulated than normal. And this Greek standard is setting itself apart from all other yogurts and is the reason why Greek yogurt is rightly called Greek yogurt.

Traditionally, Greek yogurt is a strained yogurt. It is a concentrated fermented milk as defined by Codex Alimentarius (“Codex standards for fermented milk,” 2003). According to this definition, milk is fermented when the protein content has been raised, before or after fermentation, to at least 5.6%. Concentrated fermented milks include traditional products such as Stragisto (strained yogurt).

Greek yogurt has a specific composition and texture.

The straining process involves removing the lactoserum or “whey”, which consists primarily of water and lactose, the sugar in milk. As a result, the yogurt acquires a thicker texture, because it is more concentrated than normal yogurt. As the lactose content is reduced, it becomes more digestible for those that have problems digesting lactose.

Greek yogurt is much richer in proteins than other yogurts. Greek yogurt consists of 9–10 grams of proteins per 100 grams while other yogurts including Turkish yogurt have 3.5 grams of proteins per 100 gram. Therefore, it is highly popular for people who gym or do sports for their muscle growth as it’s an excellent source for proteins . Greek yogurt is lower in carbohydrates than other yogurts.