Greek Yogurt

Greek yogurt has become one of the country’s most successful exports. It is renowned the world over for its thick creamy texture and deliciously sour flavor. Traditionally, Greek yogurt was set in clay bowls and made from either sheep’s or goat’s milk. It was and is especially sharp, with a thick creamy “skin” on the surface. There are several basic types of Greek yogurt distinguished by the kind of milk with which they are produced (sheep’s, goat’s, and, today, cow’s), and there thickness, which is determined by whether or not the yogurt has been strained, usually in muslin bags, until it is the consistency of sour cream. Greek yogurt is the ingredient that gives tzatziki (the yogurt-cucumber-garlic dip) its tang. It is used as a condiment for spicy meat dishes and some savory pie. It is also used in lieu of béchamel in some baked meat dishes. But best of all it is a classic breakfast item, mixed with Greek honey, or the traditional light evening meal, served plain with a little bread.