Greek style yoghurt is basically a cream yoghurt that contains less whey. This gives it a compact, creamy, firm consistency. The separation of the whey also increases the proportion of the valuable milk protein it contains. The typical fat content is 10 %. The relatively high fat content gives Greek-style yoghurt products a very full-bodied and creamy taste. As the name suggests, this speciality originally comes from Greece and is traditionally used to make tzatziki, cold sauces and dips. For desserts it is often combined with honey, nuts and fruit in the Mediterranean area. 

In recent years, this yoghurt variant has become increasingly popular throughout Europe.  On the one hand because of its creamy, intensive taste, on the other hand because of the continuing trend towards protein-enriched products for end consumers.  From a purely legal point of view, only products manufactured in Greece may be called Greek yoghurt, which is why most European manufacturers use the Greek-style designation. 

By adding starch or gelatine as a thickener, we can adjust the viscosity to suit the individual application. The addition of stabilizers is also possible. The fat content is adjusted at the beginning of the production process by adding cream to skim milk. 

Our range of ingredients for bulk consumers and food manufacturers includes yoghurts of all fat levels as well as other milk products such as delicatessen cream, sour cream and crème fraîche.