Tag: Dodoni

Historically, traditional Greek yogurt was made with sheep's milk and strained for a uniquely thick and flavorful texture. This practice has evolved, but the country's preference for thick, strained 'yiaourti' remains a culinary cornerstone. But what kind of yogurt do they eat in Greece today, and how does it compare to the product sold globally as "Greek yogurt"?

Globally, over half the population has some degree of lactose malabsorption. Individuals with lactose intolerance can still enjoy Greek cuisine; finding lactose free cheese in Greece is possible with both dedicated products and naturally low-lactose options available. Brands like Kourellas specifically produce lactose-free feta cheese.