Traditional Greek yogurt is made of pure sheep's milk strained in a muslin cloth bag to remove the whey (the liquid byproduct). This process gives it a much thicker, creamier consistency compared to natural, unstrained yogurt, and a much richer, tangier taste.
The higher protein and lower sugar content in Greek yogurt come from the straining process. The high protein content can help you feel fuller for longer, and also makes the strained yogurt a good source of protein for vegetarians. It's also packed with probiotics, which help with digestion.
Greek yogurt isn't a location-dependent product. It's not even really Greek. What Americans know as Greek yogurt is a yogurt with most of the whey strained out, making it thicker. In Greece, it's called straggisto (which simply translates to strained yogurt).
They have seasoned salty pies, while their offspring, made with garlic and cucumber, is famous worldwide as tzatziki. In some areas of Greece, yoghurt is served for fresh summer soups. Sweet and tender as it is, it has seduced honey, spoon sweets, fresh and dry fruits with its divine taste and special texture.
It's an old yogurt, a nutritious and delicious yogurt, an insanely popular yogurt, and not even Greek at all! Records of yogurt in Greece begin in the 5th century BCE with the writings of Herodotus, but in reality, the process of straining yogurt (making it “Greek”) began somewhere in the Middle East.
Chobani is an American food company specializing in strained yogurt. The company was founded in 2005 by Hamdi Ulukaya, a Turkish Kurd businessman. Chobani sells thick, Greek yogurt with a higher protein content than traditional yogurt and is one of the main companies to popularize this style of yogurt in the US.
The name "Greek" yogurt was first used to describe products manufactured by Fage, a company in Athens, Greece. However it became popular after Chobani, a company created in the US by a Turkish man, started using the term too.
Traditional Greek yogurt is made of pure sheep's milk strained in a muslin cloth bag to remove the whey (the liquid byproduct). This process gives it a much thicker, creamier consistency compared to natural, unstrained yogurt, and a much richer, tangier taste.
The main foods the Ancient Greeks ate were bread, made from wheat, and porridge, made from barley. They used lots of olive oil to cook and add flavor to dishes. They also ate a range of vegetables, including chickpeas, olives, onions, garlic, and cabbage.
Bulgarian yogurt – the best yogurt in the world!
Bulgarian yogurt is the most popular variety of yogurt in the world and is one of the things that make Bulgarians proud to call themselves Bulgarians; it is their exclusive invention and heritage that dates back many centuries.
Ulukaya said the name Chobani comes from the Greek word chopani, which means shepherd in multiple countries near where he grew up. “Shepherd is a very pure word,” he said. Ulukaya associates the word with the term “shepherd's gift,” which means a gift given without expecting anything in return, he said.
Whole grain breakfast cereal, Greek yogurt, and 100% whole wheat bread have more in common than being part of a “balanced breakfast”—they can all be classified as “ultra-processed” foods.
Low-fat, and fat-free dairy foods like Chobani® yogurt are part of a recommended healthy eating pattern that provides an excellent source of protein, a balance of good fats, and a host of naturally occurring essential vitamins and minerals.
Consuming one to two cups of lowfat Greek yogurt daily can be a healthy addition to your diet without making it difficult to maintain your weight.
Old-fashioned Greek yogurt is made with goat's milk while American yogurt, and many of the American-made “Greek-style” products, are made from cow's milk. (“Greek-style” yogurts may also contain thickening agents like condensed milk or gelatin.) All yogurt starts out the same, with milk and live cultures.
The Greeks invented bread and soon contrived a hundred different kinds. They developed wine as none had before, evolving varietals and marking each amphora, the clay vessels used for storing the drink, with year and origin.
Gyros — the most popular Greek dish
It consists of pieces of meat (usually chicken, pork, lamb or beef) cooked on a rotisserie and wrapped in a flatbread or pita along with salad, onions and a variety of sauces.
Greek diet mostly relies on its produce of the country: fresh, seasonal fruits, vegetables, grains, pulses, legumes, goats, sheep, fresh fish, and, of course, the ever present olive oil. Cheeses and yogurts are also fundamental. Eating is focal in Greek culture. It is around the dining table everything is shared.
Olympiana is the only authentic Greek Yogurt sold in America. None of the “Greek” yogurt sold by US companies is made in Greece. Most of them use additives to thicken the yogurt, and factory machines, rather than straining the yogurt in a fabric bag like we do.
Greek yogurt is made by straining out the extra whey in regular yogurt, which makes the yogurt thicker, creamier and tangier than regular yogurt. While plain Greek yogurt has less sugar and more protein than regular yogurt, the latter delivers almost twice the bone-strengthening mineral calcium.
It's creamy, and wonderfully natural. European yogurt also lacks the artificial sweeteners and preservatives found in processed American yogurt. Making your own yogurt, using the ingredients of your choice, is easy.
Chobani produces all of its Greek yogurt with milk from conventionally raised cows.
Chobani has transformed one of Greece's signature dishes into a staple of the American diet, establishing a hip, health-conscious image for the dairy product that rings true to the yogurt's ingredients. Ulukaya is a Turkish businessman who launched the company in 2005 in upstate New York.
Hamdi Ulukaya (born 26 October 1972) is a Turkish billionaire businessman, activist, and philanthropist of Kurdish ethnicity based in the United States. Ulukaya is the owner, founder, chairman, and chief executive officer of Chobani, the #1-selling strained yogurt brand in the US.