Straining Method

Originally, the characteristic texture of Greek yogurt was obtained by straining. Inspired by this method, the separation technique we use today allows us to make a yogurt with a thick and creamy consistency.

Only three ingredients are needed to make plain-flavoured Greek yogurt: milk, cream and an active culture. Since the separation process removes the liquid from the yogurt (commonly known as “whey”), we are required to use approximately three times more milk when making Greek yogurt than we would when preparing regular yogurt. Thanks to this important quantity of milk, we obtain a yogurt with a higher concentration of protein.