Is Greek Yogurt Made From Sheep? The Authentic Truth

January 7, 2026 •

4 min read

Greek culinary tradition reveals that authentic yogurt is not always made from cow's milk, with traditional village recipes using nutrient-rich sheep's milk. While most supermarket Greek yogurts are cow-based, genuine versions often rely on the milk of sheep and goats, which roam the rugged terrain of Greece.

Quick Summary

Authentic, traditional Greek yogurt is primarily made from sheep's or goat's milk and is often naturally thick due to the milk's high fat and protein content, not just straining. Modern, commercial 'Greek-style' yogurt often uses cow's milk and relies heavily on straining to achieve its thick consistency.

Key Points

Authentic vs. Commercial: Traditional Greek yogurt is often made from sheep's milk, while most commercial 'Greek-style' yogurt uses cow's milk.
Source of Thickness: The thickness in sheep's milk yogurt is natural due to higher fat and protein, whereas commercial versions achieve thickness by straining cow's milk.
Digestibility Benefits: Sheep's milk yogurt is frequently easier to digest for those with sensitivities to cow's milk due to smaller fat globules and different protein structures.
Nutrient Density: Sheep's milk yogurt offers a denser nutritional profile, containing higher levels of calcium, zinc, magnesium, and protein.
Distinct Flavor Profile: Traditional sheep's milk yogurt has a richer, tangier, and more complex flavor compared to the milder, more uniform taste of commercial cow's milk Greek yogurt.

The Traditional Answer: Yes, But It's Complicated

Historically, in Greece, particularly in smaller villages and for artisan producers, yogurt was almost always made from sheep's or goat's milk. The mountainous landscape of Greece is better suited for grazing sheep and goats than for raising large herds of cattle. This meant that for centuries, yogurt's base was the rich, creamy milk from these animals. This traditional yogurt, known as 'straggisto' (meaning strained), is made using methods passed down through generations, often resulting in a naturally thick, full-fat product with a distinctive tangy flavor.

The Modern Shift to Cow's Milk

However, a significant divergence has occurred with the rise of global food production. The vast majority of Greek yogurt found in supermarkets outside of Greece, and even many brands within the country, are now made from cow's milk. The dairy industry moved towards more commercially available and cost-effective milk, resulting in a product that achieves its characteristic thickness primarily through the straining process. For this reason, many purists argue that commercial Greek yogurt is not truly authentic.

The Making of Authentic Sheep's Milk Yogurt

Producing traditional sheep's milk yogurt is a craft that differs from standard commercial practices. The natural properties of the milk play a significant role. Sheep's milk has nearly double the fat and protein content of cow's milk, which naturally contributes to a much thicker and creamier yogurt.

The traditional production process includes:

Heating the milk: Fresh sheep's milk is gently heated to the proper temperature to prepare it for fermentation.
Culturing: A starter culture, often a small amount of yogurt from a previous batch, is added to the milk.
Incubation: The mixture is incubated in a warm environment, traditionally a covered pot wrapped in blankets, for several hours to allow the bacteria to ferment the lactose.
Natural Setting: Unlike many modern methods that rely heavily on straining, the high-fat and protein content of the sheep's milk naturally creates a thick and creamy texture without extensive drainage.
Cooling: The yogurt is then refrigerated to set completely, often with a distinctive buttery 'skin' forming on top.

Comparison of Yogurt Types


Feature	Authentic Greek (Sheep/Goat Milk)	Commercial 'Greek Style' (Cow Milk)
Milk Source	Primarily sheep's or goat's milk	Primarily cow's milk
Thickness	Naturally thick and creamy due to higher fat and protein content	Achieved through a heavy straining process
Flavor Profile	Rich, tangy, and subtly sweet, with unique notes from local flora	Generally milder and less complex; flavor depends on brand and fat content
Fat & Protein	Higher fat and protein concentration per serving	Varies significantly depending on fat-level claims (e.g., 0%, 2%, full-fat)
Production Method	Traditional, small-batch, often requires less straining	Mass-produced, industrial-scale, heavily strained
Digestibility	Often easier to digest for those sensitive to cow's dairy, due to different protein structure and smaller fat globules	May be harder to digest for those with cow's dairy intolerance

Exploring the Health Benefits of Sheep's Milk Yogurt

Beyond its authentic flavor and texture, sheep's milk yogurt offers several nutritional advantages that set it apart. It is packed with a dense concentration of beneficial nutrients, making it a highly valued food in many Mediterranean cultures.

Here's what makes it so healthy:

Easier to Digest: The fat molecules in sheep's milk are smaller than those in cow's milk, which makes it easier for the human digestive system to process.
Rich in Nutrients: It is a superior source of certain vitamins and minerals, including higher levels of calcium, zinc, magnesium, and phosphorus compared to cow's milk yogurt.
Higher Protein: With its higher protein content, sheep's milk yogurt can contribute more effectively to muscle repair and a feeling of fullness.
Contains MCTs: The high level of medium-chain triglycerides (MCTs) in sheep's milk provides a quick and efficient source of energy for the body.

Sourcing Authentic Greek Yogurt

If you want to experience authentic sheep's milk yogurt, you'll need to look beyond the mainstream grocery store offerings. Some specialty European or Mediterranean food stores may carry traditional brands, or you can check local farmers' markets for artisanal dairy producers. The texture is often described as richer and denser than commercial Greek-style yogurt.

Conclusion: A Tale of Two Yogurts

The answer to "is Greek yogurt made from sheep?" is both yes and no. The authentic, traditional yogurt of Greece was and often still is made from sheep's milk, celebrating its natural richness and flavor. However, the modern commercial version ubiquitous on store shelves is typically made from cow's milk and relies on straining for its thick consistency. Appreciating the difference allows consumers to make an informed choice based on their preferences for flavor, texture, and nutritional profile. For those seeking the true taste of Greek tradition, the rich, creamy yogurt from sheep's milk is an experience worth seeking out.

Note: For more information on the regional variations and traditions of Greek food, consider visiting the official Visit Greece tourism website.

Frequently Asked Questions

Not all, but historically and traditionally, a great deal of authentic Greek yogurt is made from sheep's milk, and sometimes goat's milk or a combination of the two.

Sheep's milk contains a significantly higher percentage of fat and protein than cow's milk. This higher solid content naturally results in a thicker, creamier yogurt without requiring extensive straining.

For some, yes. Sheep's milk yogurt is richer in protein, calcium, zinc, and other minerals. It is also often easier to digest due to smaller fat globules and a different protein profile, making it a good option for those sensitive to cow's milk dairy.

Always check the ingredients list on the packaging. An authentic version will specify 'sheep's milk' or 'ewe's milk'. Most widely available commercial products made from cow's milk will not list the animal source unless it is an artisanal or specialty brand.

Contrary to some misconceptions, pure sheep's milk yogurt does not have a strong or gamey taste. It is known for a clean, mildly sweet, and pleasant flavor that many find more appealing than cow's milk yogurt.

Authentic Greek yogurt is made using traditional methods, often with sheep's milk, while 'Greek-style' yogurt is typically mass-produced with cow's milk and achieves its texture artificially, often through additives or straining.

Not necessarily. While the term 'Greek yogurt' is often associated with straining, traditional sheep's milk yogurt is so naturally thick and creamy due to its fat content that it may not require extensive straining, unlike thinner cow's milk yogurts.