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Greek yoghurt is usually made from sheep's milk, although cow's milk is also common. It has strong flavour, it is rich in fat and thick in texture. Greeks eat great quantities of yoghurt. They eat it plain, they mix it with honey and nuts or with sugar and spoon sweets. In greek cuisine yoghurt is used as a sauce on top of meat (like in a version of moussaka, which has a layer of yoghurt on top). It is also used as a dip, mixed with herbs and vegetables, like in tzatziki, the famous greek side dish, which is made out of strained yoghurt.
If you travel around Greece you may notice that in villages yoghurt is sold in clay pots or in goatskin bags. Of course, those who produce large quantities of yoghurt deliver it in plastic containers. Nowdays big food industries produce yoghurt, which does not look like traditional home made yoghurt. It is more thick in texture and more sweet in taste.
| | What is really yoghurt? One can say that yoghurt is a kind of cheese. Both cheese and yoghurt are considered thickened milk. The difference between them is that yoghurt holds most of the milk's moisture, which makes it more watery than cheese and slighlty sour in taste. If you strain a yoghurt for 24 hours you will notice that most of its moisture will be lost and it will look like a cheese. Yoghurt is very healthy and rich in nutrients. It is the perfect substance for those who cannot drink milk.
| Check these Yoghurt recipes: Yoghurt dip | Yoghurt Cake | Lamb with Strained Yoghurt Sauce | Souvlaki with ostrich meat and herbs | Garlic mushrooms with yoghurt | Cucumber with yoghurt and herbs | Spaghetti with yoghurt | Yoghurt pie | Tzatziki with no garlic | Sole in cream and yoghurt sauce | Yoghurt fritters | Cheese and yoghurt pie with no eggs | Flour pie from Yiannena | Zucchini pie with no filo | |
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