Is Greek Yogurt Made From Goat or Sheep?

January 11, 2026 •

3 min read

While many store-bought varieties of Greek yogurt are made with cow's milk, authentic, traditional Greek yogurt is more commonly made from sheep's or goat's milk. This reflects the pastoral history of Greece, where sheep and goats were historically more prevalent than dairy cows.

Quick Summary

Authentic Greek yogurt originates from sheep's or goat's milk, yielding a rich and creamy texture. Today, commercial 'Greek-style' yogurts often use cow's milk and thickening agents. Different milks produce varied flavors and textures.

Key Points

Authentic vs. Commercial: Authentic Greek yogurt is traditionally made from sheep's or goat's milk, whereas most commercial 'Greek-style' products use cow's milk.
Milk Source Determines Flavor: The type of milk used profoundly affects the yogurt's final taste and texture, from the familiar mildness of cow's milk to the tangy richness of sheep's milk.
Straining is the Key Process: The defining characteristic of all Greek yogurt is that it is strained to remove liquid whey, resulting in its thick, creamy texture and higher protein content.
Digestive Differences: Goat's milk yogurt can be easier to digest for some individuals due to smaller fat globules and different protein structures compared to cow's milk.
Additives in Commercial Products: Many commercial Greek-style yogurts use thickening agents instead of or in addition to the traditional straining process.
Traditional is Not Always Strained: In some parts of Greece, yogurt made from sheep's milk is so naturally thick it doesn't require extra straining.

The Traditional Roots of Greek Yogurt

Historically, in Greece and the wider Balkan region, yogurt was made using the milk from animals most suited to the local terrain. For Greece's rocky, mountainous landscapes, this meant flocks of sheep and goats, which could easily graze where dairy cows could not. Consequently, traditional Greek yogurt—known as straggisto, meaning 'strained'—was and is frequently made from sheep's milk, and sometimes goat's milk or a combination of both. This practice explains why the authentic product has a different flavor and texture profile from the mass-marketed versions found elsewhere.

The Shift to Cow's Milk for Commercial Production

The rise in Greek yogurt's popularity in the United States and other Western markets saw a shift in production methods. Large-scale commercial companies primarily use cow's milk due to its wider availability and lower cost compared to sheep's and goat's milk. The characteristic thick texture is achieved not by the traditional, long straining process, but by other methods. These can include using centrifuges to concentrate the milk or adding thickening agents and milk solids. This difference is why many refer to store-bought varieties as 'Greek-style' yogurt rather than authentic Greek yogurt.

The Role of Straining

Regardless of the type of milk used, the defining feature of 'Greek' yogurt is the straining process. This step removes the majority of the liquid whey, concentrating the yogurt and resulting in a product that is:

Significantly thicker and creamier than regular yogurt.
Higher in protein and lower in sugar and carbohydrates.
Tangier in flavor.

It is important to note that some authentic, unstrained sheep's milk yogurt in Greece can be naturally thick and creamy without the extra straining step.

Comparison of Different Milk Types in Yogurt

Let's compare the characteristics of yogurt made from the different milk types to better understand the impact of the starting ingredient.


Feature	Cow's Milk Yogurt	Sheep's Milk Yogurt	Goat's Milk Yogurt
Flavor	Milder, less tangy, and more familiar to most consumers.	Rich, creamy, and more earthy with a distinct flavor.	Tangier and sometimes described as having a unique "goaty" flavor.
Texture	Varies widely, from thin to thick and stiff, depending on processing and additives.	Luxuriously thick and dense due to its high fat content.	Thinner and runnier than sheep or cow yogurt, with a softer curd.
Fat Content	Moderate fat content, which can be adjusted during processing.	Very high fat content, contributing to its creamy consistency.	Higher in fat than cow's milk but with smaller fat globules.
Protein Content	A good source of protein, especially in strained varieties.	High in protein and often considered nutritionally superior.	Lower in protein compared to sheep's milk and can be harder to thicken.
Digestibility	Contains alpha S1 casein, which can be harder to digest for some.	Highly digestible for most, with different protein structures.	Often easier to digest for those with cow's milk sensitivities due to different protein structure and smaller fat globules.

Health Implications and Authenticity

The milk source has a significant impact on the final product's nutritional profile and allergenic potential. For instance, goat's milk yogurt is often recommended for individuals with sensitivities to cow's milk. The fat content and protein structure differ between the milk types, leading to variations in texture and flavor that define the yogurt. While many modern yogurts are fortified with additional cultures, the core benefits of probiotics are present regardless of the milk source, as long as it contains live active cultures. The debate over authenticity highlights the difference between a traditional, small-batch product and a mass-produced, commercially optimized one. You can learn more about Greek yogurt production and tradition by referencing a source like this article from OliveTomato.com.

Conclusion

In summary, Greek yogurt is not made exclusively from goat or sheep milk, nor is it strictly from cow's milk. The answer lies in its authenticity. Traditionally, in Greece, it was made with milk from sheep and goats, which provided a particularly rich and creamy product. The modern, commercial market, however, predominantly uses cow's milk for production. While the straining process is the consistent characteristic, the milk source is the primary determinant of the final flavor, texture, and nutritional properties. Understanding this distinction allows consumers to make an informed choice based on their preferences for flavor, texture, and origin.

Frequently Asked Questions

Most commercial Greek yogurt brands in the United States and other Western countries use cow's milk for production.

Historically, sheep and goats were more common in the mountainous terrain of Greece than dairy cows, making their milk the most available source for yogurt production.

Sheep's milk yogurt is typically thicker and creamier than goat's milk yogurt due to its significantly higher fat content.

Goat milk yogurt has a distinct, tangy flavor that some people may find unique. While different from cow's milk yogurt, it is not necessarily described as tasting like cheese.

Nutritionally, both sheep's and goat's milk yogurts offer health benefits. Goat's milk yogurt may be more easily digestible for some, while sheep's milk yogurt is notably high in fat and protein.

'Greek-style' yogurt is a term used for yogurts that mimic the thick texture of authentic Greek yogurt but may use cow's milk and additives or different production methods rather than traditional straining.

Some individuals with cow's milk sensitivities find goat milk yogurt easier to digest due to different protein structures. However, those with severe allergies should consult a doctor before trying it.