Greek Yogurt

Greek yogurt is a thick, strained cultured dairy product with a creamy, white appearance. It tastes tangy and rich, resists gentle heat better than regular yogurt, and adds body to dips, dressings, marinades, and batters. Use it to dollop on soups, swirl into sauces, bake into cakes and quick breads, or blend into smoothies. This record reflects full-fat (whole-milk) Greek yogurt.

Strained yogurt traditions developed across the Eastern Mediterranean and Middle East, prominent in Greek, Turkish, and Levantine cuisines. Modern producers strain cow's milk yogurt via centrifugation or filtration to remove whey, a technique popularized globally in the late 20th century.