What Kind of Yogurt Do They Eat in Greece? A Look at Authentic Yiaourti

January 9, 2026 •

3 min read

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"?

Quick Summary

Greeks favor thick, strained yogurt, traditionally from sheep's milk but also cow's milk. The straining process removes whey, concentrating the yogurt for a creamy texture used in savory dishes and desserts with honey.

Key Points

Strained is Key: The hallmark of authentic Greek yogurt (yiaourti) is the straining process, which removes whey to create a thick, concentrated texture.
Traditional Milk Source: While modern versions often use cow's milk, traditional Greek yogurt was made from sheep's milk for its richer, tangier flavor.
Versatile Ingredient: In Greece, yogurt is used for much more than breakfast, serving as the base for dips like tzatziki and as a topping for desserts with honey.
Beware of Imitations: Many commercial "Greek-style" yogurts outside of Greece achieve thickness with additives, not traditional straining.
Look for Greek Brands: For an authentic taste, seek out Greek brands like FAGE, Dodoni, or Stani, which are widely available both domestically and internationally.
Nutritional Value: The straining process concentrates the yogurt, resulting in higher protein and lower sugar content compared to regular yogurt.

Traditional vs. Commercial: The Straining Secret

For many outside Greece, the term "Greek yogurt" refers to a mass-marketed product that is thick and high in protein. However, true Greek yogurt, or yiaourti as it's known locally, is defined by its traditional preparation method: straining. This process involves removing the watery whey from regular yogurt, resulting in a dense, rich, and creamy product. Many commercial "Greek-style" yogurts achieve their thickness by adding milk protein concentrate or thickeners, bypassing the laborious straining process. This makes a significant difference in both texture and flavor.

The Milk Matters: Sheep's, Cow's, and Goat's Milk

Traditionally, Greek yogurt was made from sheep's milk, and this variety is still highly prized for its full-bodied flavor and higher fat content. Sheep's milk yogurt is intensely rich and tangy. However, modern production has also embraced cow's milk, which is often used for the industrial-scale versions made by major Greek brands like FAGE and Dodoni. Goat's milk yogurt is also available, offering a distinct flavor profile that is less common but still traditional.

Versatile Culinary Staple: How Greeks Enjoy Yogurt

In Greece, yogurt is more than just a breakfast item. It's a versatile, essential ingredient used across a wide spectrum of dishes, from simple snacks to complex main courses.

Yiaourti me Meli: One of the most classic Greek desserts, this simple dish combines a generous portion of strained yogurt with a drizzle of rich, local honey. It's often topped with chopped walnuts for added texture and nutrition.
Tzatziki: Perhaps the most famous Greek dish to feature yogurt, tzatziki is a creamy dip made from strained yogurt, grated cucumber, garlic, olive oil, and herbs like dill. It's a staple served with gyros, souvlaki, and other grilled meats.
Savory Applications: Yogurt is used in many savory dishes and sauces. Its tangy flavor cuts through the richness of grilled meats and heavy stews. It can also be used as a marinade to tenderize meat or as a creamy base for salad dressings.
Cooking: In cooking, strained yogurt is preferred because it is less likely to curdle when heated, making it a reliable ingredient for sauces and soups.

Comparison: Traditional Greek vs. Commercial "Greek-Style"


Feature	Traditional Greek Yogurt	Commercial "Greek-Style" Yogurt
Production Method	Yogurt is strained multiple times to remove whey, concentrating the milk solids.	Thickeners like milk protein concentrate, starches, or gums are often added for texture.
Milk Source	Traditionally from sheep's milk, but cow's and goat's milk are also used.	Typically uses cow's milk, with various fat content levels.
Texture	Very thick, dense, and creamy, sometimes described as having a soft cheese consistency after long straining.	Thick, but can sometimes have a gummier or less natural texture compared to the strained product.
Flavor	Tangy, with a rich, complex flavor that varies based on the milk type.	Can be tangy, but often has a simpler, less developed flavor profile.
Nutritional Profile	High in protein and fat (depending on milk type). Naturally lower in sugar.	Varies widely. Higher protein is achieved with additives, and flavorings can increase sugar content.

What to Look for When Visiting Greece

If you're traveling to Greece and want to experience authentic yiaourti, there are a few things to keep in mind. First, look for brands that explicitly state they are "strangistó" (strained). Second, visit local dairies or specialty shops like Stani in Athens, which are renowned for their traditional products. Many supermarkets carry a wide variety of excellent yogurts from Greek producers such as Dodoni and Kolios, often available in cow, sheep, or goat milk versions. You'll find it sold in small containers, ready to be topped with honey or fruit, or in larger tubs for cooking. The rich, creamy experience of authentic yiaourti is a culinary highlight not to be missed. For an authentic Greek recipe, see this Homemade Greek Yogurt recipe.

Conclusion: A Simple Tradition of Rich Flavor

The yogurt they eat in Greece is a testament to the country's simple, yet rich culinary traditions. The secret lies in the centuries-old practice of straining, which creates a concentrated product with a flavor and texture that is distinct from its modern, commercial counterparts. Whether made from sheep's milk for a traditional taste or cow's milk for a more common experience, authentic yiaourti is a versatile and healthy staple enjoyed throughout the day. It is this dedication to natural preparation that makes Greek yogurt, in its true form, so special.

Frequently Asked Questions

The main difference is the straining process. Greek yogurt is strained to remove excess whey, resulting in a thicker, higher-protein, and tangier product with less lactose and sugar than regular yogurt.

No. Authentic Greek yogurt is naturally strained, whereas many international commercial "Greek-style" yogurts use thickeners and additives to mimic the texture, not the traditional process.

Traditionally, sheep's milk is used, giving the yogurt a rich, full flavor. However, many modern and commercial Greek yogurts also use cow's milk.

A very popular and traditional way is Yiaourti me Meli, which is a serving of thick, strained yogurt drizzled with local honey and often topped with walnuts.

The famous Greek dip, tzatziki, is made using a base of thick, strained Greek yogurt combined with grated cucumber, garlic, olive oil, and herbs like dill.

Yes, you can make thick, Greek-style yogurt at home by straining regular plain yogurt through a cheesecloth or a fine-mesh sieve. The longer you strain, the thicker it will become.

Some well-regarded Greek brands include FAGE (a major exporter), Dodoni, and Stani, the latter known for its very traditional Athens location.