What is FAGE Yogurt Made From? The Simple Ingredients and Straining Process

January 7, 2026 •

4 min read

Since its founding in Greece in 1926, FAGE has become a global leader in high-quality strained yogurt. The simple answer to what is FAGE yogurt made from involves just two key components: milk and live active cultures, which are transformed through a traditional and meticulous process.

Quick Summary

FAGE yogurt's primary components are milk and beneficial bacteria cultures. The yogurt's signature texture and high protein content are achieved through a time-honored straining method that naturally removes excess whey, resulting in a clean and simple final product.

Key Points

Milk and Cultures: FAGE yogurt is made primarily from pasteurized milk (skimmed, cream, or both) and a blend of live active yogurt cultures.
Authentic Straining: Its signature thick texture comes from a traditional straining process that removes excess whey, rather than using thickeners.
High in Protein: The straining process naturally concentrates the protein, resulting in a protein-rich yogurt that promotes satiety.
Probiotic Benefits: The live active cultures contribute to a healthy gut microbiome, aiding digestion and immune function.
Clean Label: Plain FAGE yogurt contains no added sugar, thickeners, stabilizers, or preservatives, emphasizing its natural composition.
Lactose Reduction: The straining process reduces the yogurt's lactose content, making it a good option for those with mild lactose intolerance.

The Core Ingredients of FAGE Yogurt

At its heart, the ingredient list for FAGE yogurt is remarkably short, reflecting the company's commitment to natural, clean products. The foundation is dairy, consisting of pasteurized skimmed milk and sometimes cream, depending on the variety. For instance, FAGE Total 0% uses only skimmed milk, while FAGE Total 5% includes cream for a richer flavor and texture. These premium dairy bases come from cows fed non-GMO feed.

The second, equally crucial component is the blend of live active yogurt cultures. These are specific strains of beneficial bacteria added to the milk to initiate the fermentation process. FAGE uses a proprietary combination of cultures, often listed as L. Bulgaricus, S. Thermophilus, L. Acidophilus, Bifidus, and L. Casei. These probiotics are responsible for thickening the yogurt and providing its characteristic tangy taste, as well as contributing to digestive health. FAGE does not add thickeners, preservatives, or artificial sweeteners to its plain varieties, relying solely on these natural ingredients and its unique process.

The Unique Greek-Style Straining Process

The main secret behind FAGE's exceptionally thick and creamy texture is its authentic Greek straining method, a process it has used for generations. Unlike some Greek style yogurts that use additives to create a dense consistency, FAGE's is achieved entirely naturally. The process requires a significant amount of milk—roughly four times the amount used for standard yogurt—to produce a single pot of strained yogurt.

The process begins with pasteurization and the introduction of the live cultures, which ferment the milk for a set period. After this, the yogurt is strained. Traditionally, this was done using cloth sacks, but modern facilities replicate this process meticulously. The straining removes the watery whey, leaving behind a dense, concentrated yogurt. This removal of whey does more than just thicken the product; it also increases the protein content and reduces the sugar (lactose) content, which is why FAGE is so often recommended for high-protein diets and for those with mild lactose intolerance. The result is a velvety-smooth, protein-rich product that is a staple in many cuisines.

What Sets FAGE Apart from Other Yogurts?

While many yogurt brands are on the market, FAGE's focus on traditional methods and simple ingredients gives it a competitive edge. Here's a quick comparison:


Feature	FAGE Total Plain Greek Yogurt	Standard Yogurt (non-Greek)
Ingredients	Milk, live active cultures	Milk, sweeteners, fruit, stabilizers, thickeners
Straining Method	Traditionally strained to remove whey	Not strained; contains more whey
Texture	Exceptionally thick, creamy, and smooth	Thinner, looser consistency
Protein Content	Significantly higher due to straining process	Lower than Greek yogurt
Added Sugars	None in plain varieties	Often contains added sugars and sweeteners
Carbohydrates	Lower overall, as lactose is strained out	Higher due to added sugars and un-strained whey
Flavor	Naturally tangy and rich	Can be sweet, bland, or heavily flavored

Health Benefits Beyond the Ingredients

The simple composition of FAGE yogurt leads to a host of nutritional benefits that contribute to its popularity among health-conscious consumers. The high protein content promotes satiety, helping to keep you full longer and aiding in weight management. This makes it an ideal snack or meal component for active lifestyles.

Benefits of Choosing FAGE Yogurt

High in Protein: The straining process naturally concentrates the protein, a vital nutrient for muscle repair and growth.
Source of Probiotics: The live cultures included in FAGE yogurts are beneficial for promoting a healthy gut microbiome, which is linked to improved digestion and immune function.
Excellent Source of Calcium: As a dairy product, FAGE is rich in calcium, a mineral essential for strong bones and teeth.
Naturally Low in Sugar: Plain FAGE yogurt contains only naturally occurring sugars (lactose), with no added sweeteners, making it a lower-sugar option than many flavored varieties.
Versatile Culinary Ingredient: Its thick texture allows it to be used as a healthier substitute for sour cream, mayonnaise, or cream cheese in both sweet and savory dishes.

Conclusion

When you ask "what is FAGE yogurt made from?", the answer is a testament to quality and tradition. It is the simple, honest combination of high-quality milk and live active cultures, meticulously transformed through a time-honored straining process, that defines its exceptional character. FAGE eschews the use of artificial thickeners and additives, relying instead on a process that naturally creates a product that is not only rich, creamy, and tangy but also nutritionally dense. This commitment to purity is what has made FAGE a trusted choice for consumers seeking a clean and delicious yogurt experience.

For more information on the company's long history of making quality products, visit the official FAGE website's "Our Story" page at home.fage/our-story.

Frequently Asked Questions

The main difference is the straining process. FAGE is a strained Greek yogurt, which removes most of the whey, resulting in a much thicker texture, higher protein content, and less sugar compared to unstrained, regular yogurt.

Plain FAGE yogurt contains no added sugar. Its sugar content consists of naturally occurring lactose from the milk. Flavored versions, however, will contain additional sugar, often from fruit or honey.

FAGE yogurt contains a blend of live active cultures, including L. Bulgaricus, S. Thermophilus, L. Acidophilus, Bifidus, and L. Casei, which are beneficial for gut health.

The thick texture is achieved through a traditional straining method where the watery whey is drained away from the fermented milk, naturally concentrating the solids and resulting in a rich, creamy consistency.

Yes, FAGE is an excellent choice for a high-protein diet. The straining process concentrates the protein, making it a great food for muscle building and satiety.

Most FAGE yogurts contain some lactose, though the amount is reduced by the straining process. FAGE does offer a specific lactose-free product, FAGE BestSelf, which contains a lactase enzyme to break down the lactose.

Yes, due to its thick and creamy consistency, plain FAGE yogurt is a versatile and healthier alternative to sour cream, cream cheese, or mayonnaise in many recipes, from dips to sauces.