What exactly is Greek yogurt and where did it get its name?
Greek yogurt is thicker and creamier than other types because the yogurt is strained, removing most of the whey. The result is a thicker, higher-protein, and less acidic product.
The first company to produce and sell strained yogurt under the label 'Greek yogurt' in the United States was Fage of Greece. In order to differentiate their strained yogurt from their competitors, Fage ingeniously used its origins and called its product Greek yogurt. One of the most well-known strained yogurt brands sold in the United States is Chobani, which was started by a Turkish entrepreneur, but instead of calling it Turkish yogurt or simply strained yogurt, the company decided to also call its brand Greek yogurt. Fage tried to sue Chobani for using the term "Greek yogurt" but lost the case, paving the way for the widespread use of the term for strained yogurts, regardless of where the company (and the yogurt) originated.
What is yogurt like in Greece?
When traveling to Greece, don't be surprised if not all yogurts look like the Greek yogurt we know. Traditionally made yogurt in Greece is fermented in clay pots and can be made from goat's or sheep's milk. It is used in both sweet and savory dishes.
Yogurt making methods in some cultures:
Turkey: Turkish yogurt, or yoğurt, has a texture similar to Greek yogurt, but is less thick. It is often used in cooking and salad dressings, as well as soups and sauces. The yogurt is also strained here to achieve a creamier consistency.
India: Indian yogurt, or "dahi," is usually made from cow's milk and is used in many Indian dishes. Indian yogurt is less thick than Greek yogurt and is often used in appetizers, curries, and drinks such as lassi.
Bulgaria: Bulgarian yogurt, or kiselo mlyako, is famous for its special bacterial culture, Lactobacillus bulgaricus. This yogurt is smooth and slightly sour, and is an important food for the Bulgarian population.
Middle East: Middle Eastern yogurt, or labneh, is very thick and creamy, often almost cheesy in texture. Labneh is often eaten with olive oil and spices, or with bread and vegetables.
Caucasus: Caucasian yogurt, or matsoni, is also very popular. This yogurt is made with a special bacterial culture and is often used in various drinks and dishes.
How is yogurt made?
Making yogurt follows similar steps in different cultures, but the different types of milk, bacterial cultures, and fermentation methods result in different flavors and textures.
- Heating milk: Milk is first heated to kill unwanted bacteria.
- Milk cooling: The milk is cooled to the right temperature for adding the rennet.
- Adding bacterial cultures: Yogurt cultures are added to the cooled milk, which initiates fermentation.
- Fermentation: The milk is kept warm until the bacteria multiply and begin fermentation, which takes several hours.
- Straining (optional): The yogurt is strained to remove the whey and achieve a thicker consistency than Greek yogurt.
