Being of Greek lineage, this made me smile. The passion of Antonis for his craft and the pride he takes in his quality is very evident, and reminds me of my great grandfather and the other Greek nationals I know. They always want to explain everything to you, and are so happy when you notice the little things. Thanks for this episode!
How authentic is Fage it’s the only yogurt that claims to be “Greek yogurt” as apposed to Greek “style” yogurt (these sneaky food labelling loopholes 😅)
@@imputinandihaveasmallpeepe9165 I'm unfamiliar, but a quick look at the website says that they use cow milk, so it's not the "authentic" experience if that's true!
@@imputinandihaveasmallpeepe9165 It's one of the most popular brands in Greece as they are indeed a Greek company. However during the financial crisis they moved their headquarters in Luxemburg. that's how they became an international brand. I guess their recipe hasn't changed significantly.
If you've been following her videos from Greece you'll see that she doesn't speak Greek in her videos...! Still the best food journalist of our time though
I visited Crete some time ago with colleagues of mine and I remember one of them surprising me one morning in the cafeteria with yogurt in a packaging very similar to this. I am Bulgarian so I know what real yogurt is supposed to taste like and I have to say the one I tried that morning was heavenly ! All my respect to the producers that still try to make authentic yogurt for all of us to enjoy ! Lovely video as always !
@@supermavro6072 all the Muslim Cretans were sent to Turkey and are now Turks .......Crete is the oldest civilization in Europe and had the Micenean civilization and the Minoan civilization. Zeus the father of the Gods in Greek Mythology had Crete as his base. The minotaur story was also in Crete....but yea turko Egyptians....when these story's were been written There was no 'Turks" only Turkic and Mongolian people in Central Asia with Asian features...
@@supermavro6072 turkic peoples did not migrate west until much later... they have a very rich and varied history of their own, i do not understand the need to try and steal other people's history
@@mateohyland4089 Sorry mate, you are Egyptian !! There is no need to fool your self thinking about ancient Greek. You have nothing to do with it, so are majority of modern Greeks.
True, It's called " BENGALI BHAR DOI" or Bengali earthern pot curd.. It's Commonly enjoyed as Regular, Condensed, "MISTHI DOI" in all over Bengal, Orissa, Assam and Bangladesh
The liquid is very, very nutritious! It is full of proteins but also, due to how Greek yoghurt is produced (avoiding extreme temperatures and UHT milk for instance), there's a lot of gut bacteria in it that helps with digestion and provide a lot of nutrients for your body. It is easily absorbed and utilized by the gut so even people with intestinal issues can have it (unless, of course, they have acid reflux issues in their stomach or lactose intolerance). Same thing for the liquid produced from any kind of cheese (such as anthotyros or myzithra). Those of us who live close to a cheesemaker often drop by and request just that liquid, still warm from production! The reason it gets strained, I think, is because this liquid makes using it in some recipes a lot more annoying. Can't make tzatziki when it is that watery, for instance. And some people don't appreciate the sour taste that comes from the yeast (even though it's, in my opinion, proof of quality).
The word yogurt in English comes from Turkey and refers to a tart, thick milk. However, the origin of yogurt is not singular. Yogurt can be found in nearly every culture that has kept animals for milk and it was likely discovered in similar ways in each region.
What a sweet memory to see yoghurt in these earthenware dishes. I used to buy them at the grocery store in Athens when I spent a summer there in 1992. I had never seen fresh yoghurt sold this way or made from sheep’s milk. I still have those dishes!!!
In Crete, the biggest island of Greece, yogurt is mainly produced by sheep and/or goat milk, as seen in this video. However, it is also very common to have strained yogurt (called “stragistó” or “surotó”) made out again of sheep and/or goat milk. I have the impression that cow milk was traditionally used for making yogurt in the northern regions of Greece, such as Macedonia, where there are larger fields and thus cattle breeding, but its use for yogurt making was generalised with the industralisation of the country, especially after WW II.
Been craving for this yoghurt since I saw it the firs time on tv. It was served with honey and walnuts and looked like heaven. Never knew yoghurt could be so dense. It looked like cheesecake 😋 I am from a Balkan country too, but can't find this greek yoghurt anywhere. Do you even export it??
In Turkey, 1, 2, 5, 10, 20 kg yoghurts are always sold in the market. Fruity, lactose-free, goat, cow and buffalo yoghurts have been available in markets for years.
*In India.....we are making yogurt this way since thousands of years* , we preserve little bit of yougurt everytime for making next batch of homemade yogurt From that we make Desi butter (culture butter) buttermilk (more like sour buttermilk), srikhand, lassi, and many more things, ....
There is a broad variety of yogurts in Greece that differ in the process and type of milk used. People know of the strained Greek yoghurt that has the most Keto profile and minimal lactose of cow milk yoghurts. But goat milk yogurt has no lactose at all and because it is grass fed, it is rich in vitamins. When travelling to Greece, walk into a supermarket and browse the Yogurt section. Try all types!
Here how it goes: Goat milk is too lean for a "proper" unstrained,it gives no "bite". Mixed in small percentage(no more than 10%)with sheep milk it is OK. The one true unstrained yoghurt is 100% sheep milk. Cow is for strained only.
In Turkey, 1, 2, 5, 10, 20 kg yoghurts are always sold in the market. Fruity, lactose-free, goat, cow and buffalo yoghurts have been available in markets for years.
@@maria369 it has nothing to do with the origins, yogurt was created by nomadic tribes, Greeks were never nomads, so it's safe to say Greeks didn't invent it, it doesn't matter who did.
Greek yogurt + 1 teaspoon honey 🍯 😋 I learned it from my santorini guesthouse host. I also try to buy the clay container yogurt and keep the container as Suveniers
Yoğurt is Turkish not Greek. Turks made too much food/drink with milk such as Kumis, Ayran, Yoghurt, Cacık. Kumis is also Turkish word but its real word is Kımız, English can not pronounce ı letter so they say Kumis. Also Ayran is a Turkish drink close to yoghurt but more liquid, it is not made with putting water to yoğhurt. it is made as yoghurt but little different. Also we have Cacık (jajik) this is made with putting cucember and garlic and salt into yoghurt. Divan Lugat Türk is first Turkish dictionary and it was written in 1072 . Mahmud Kashgari said he did not add any loan words but only Turkish words. so here he explains Yoğurt word. Yoğurt is Turkish Yoğur = verb t makes it noun. Turkish grammar is very consistent , if there is a rule then it is true for everything. Kımız is also written in Divan lugat Türk, it mentions sour food made of mare milk. we have proofs about it. if others claim else, then just show us your proof. Greeks says dolmaki :D to make our food as if theirs. they learnt it from Turks in Ottoman time. but they can not claim these Turkish foods as if theirs. also Armenians claim that dolma is Armenian food :D Also dolma, Sarma etc foods are Turkish food. dol=fill, sar=Wrap dolma=filling sarma=wrapping. dolma is made with filling pepper etc. sarma is made with wrapping leaves (of grape leaf etc). with rice etc. ofcourse there are other things in it , not only rice,
I follow Greek chef Akis Petreztikis English TH-cam channel, very easy to follow I made phyllo pastry with spinach and feta cheese 🧀 😋 He was the first Greek master chef competition winner
Yoğurt is Turkish not Greek. Turks made too much food/drink with milk such as Kumis, Ayran, Yoghurt, Cacık. Kumis is also Turkish word but its real word is Kımız, English can not pronounce ı letter so they say Kumis. Also Ayran is a Turkish drink close to yoghurt but more liquid, it is not made with putting water to yoğhurt. it is made as yoghurt but little different. Also we have Cacık (jajik) this is made with putting cucember and garlic and salt into yoghurt. Divan Lugat Türk is first Turkish dictionary and it was written in 1072 . Mahmud Kashgari said he did not add any loan words but only Turkish words. so here he explains Yoğurt word. Yoğurt is Turkish Yoğur = verb t makes it noun. Turkish grammar is very consistent , if there is a rule then it is true for everything. Kımız is also written in Divan lugat Türk, it mentions sour food made of mare milk. we have proofs about it. if others claim else, then just show us your proof. Greeks says dolmaki :D to make our food as if theirs. they learnt it from Turks in Ottoman time. but they can not claim these Turkish foods as if theirs. also Armenians claim that dolma is Armenian food :D Also dolma, Sarma etc foods are Turkish food. dol=fill, sar=Wrap dolma=filling sarma=wrapping. dolma is made with filling pepper etc. sarma is made with wrapping leaves (of grape leaf etc). with rice etc. ofcourse there are other things in it , not only rice,
As a food historian, let me end this discussion. Yogurt was most likely first made in the Mesopotamian region. In addition, the word itself comes from ancient Turkic languages. The ancient Greek people also had a yogurt-like food called oxygala, but it was different from yogurt.
When the Turks arrived from Central Asia in to Anatolia The Christians in Anatolia were calling the Turks Yogurt eaters. Yogurt and Strained yogurt is traditionally made by nomadic Turkic people for over a thousands years.
It is the same method we use in the manufacture of yogurt in Egypt and in the same clay vessels, which unfortunately became extinct in exchange for plastic containers.. Greetings from the heart to the people of Greece, who are closer to the Egyptian culture and traditions in the Mediterranean basin
Es asombroso, me siento realmente triste porque ahora sé con certeza que jamás he comido yogurt griego verdadero y probablemente nunca lo haga, aún así adoré ver este proceso, muchas gracias!
I had no idea Greek Yogurt is traditionally made from sheep's milk. It looks so yummy tho especially for someone like me who likes a day or two old curd because its bit sour that way 🤭. This is tart and fresh!
Greece has a lot of rocky terrain. Plus, fresh water can sometimes be scarce during summer. These conditions make it difficult for large animals like cows to live there. We raise sheep and goats instead, which don't require much food and water, and they can climb up mountains no problem.
The vast majority of yogurt sold in Greece is from cow's milk. Sheep yogurt is a specialty that most people don't really like because it's sour and has a distinct smell. Also production is quite limited because it's mainly made from small farms like the one in the video. For example in any major super market you can find like 50 brands of cow's yogurt and like 2 or 3 made from sheep.
Feta is supposed to be made with sheep's milk too. Real feta made with sheep's milk is infinitely better than any "feta" made with cows milk. Much more velvety and sweet to perfectly match the sour and salty
@@cbarak72 If this in the video is actually oxygala, then it is basically native to Balkans... It isn't yogurt, it is called "sour milk" in other Balkan Slavic states (all of Ex-Yugoslavia, and Bulgaria).
@@urosmarjanovic663 it is not sour milk but unstrained sheep yoghurt(the "true" yoghurt for many),it does need a couple of days though to rest before consumption. They go in too early. Sour milk is also a staple here,and kefir too,brought by former sov blockers like russians,georgians etc. I love kefir!
Dear lady, when Antonis add grape jam at 6:32 it bring me almost to tears, remembering my late mother that she was from Trikala and master chef for marmalades, the so called in Greece "spun sweats" and pies like all old ladies from around this area. I bet you taste something heavenly for some of us. Keep up the good work. !!!
Wow! I’m so surprised that Greek yogurt is made with sheep’s milk! My family is from the Balkans and I wonder if historically their milk products were sheep as well.
Yes, traditionally in the Balkans most milk comes from sheep and in fact most yogurt originates from bacteria only discoverable there. You can check the ingredients of any decent brand in the grocery store and will see all of them have bacteria with the name Bulgaria (or variations of it) in them.
The unstrained "true" greek yoghurt is made with sheep milk,or more rarely with a sheep/goat combo. Goat alone is too lean for unstrained,and cow milk is anathema,only for strained. My mother's family were all herders and thought that sheep only unstrained yoghurt is proper yoghurt,the rest are subpar.
If it’s imported from Greece- Greek yogurt If it’s imported from Turkey- Turkish yogurt If it’s imported from Bulgaria- Bulgarian yogurt So damn simple.
To everyone who sees this comment, keep pushing in life and never give up. Can't wait to see you successful one day and May God bless you!!! ❤️❤️❤️❤️❤️
For the Turks in the comment section: the word might be Turkish in origin, but the product itself and the way it's made is 100% Greek. The product was called "οξύγαλα" (oxygala) in ancient Greek, and the way it's produced is almost the same as today.
When the Turks arrived from Central Asia in to Anatolia The Christians in Anatolia were calling the Turks Yogurt eaters. Yogurt and Strained yogurt is traditionally made by nomadic Turkic people for over a thousands years.
@@kentishtowncomputer The first yogurt that has been documented was in ancient Mesopotamia. And there is thorough documentation of a product almost exactly the same as yogurt being made in ancient Greece, as I mentioned it. But this particular variety of yogurt is made just in Greece. This is what you don't understand. Only the word is Turkish, but the product itself is anything but that.
@@Pan472 Strained yogurt is made everywhere in Turkey and Central Asia. There was no such identity as Greek for over a thousand years. Modern day Greece is a melting point of Christian Albanian, Macedonian, Slav and Roman Christians. The Greek identity was resurrected by Western powers in the 1800s against Muslim Ottomans. Its not just Yogurt The whole modern day Greek culture and cuisine is a 1 on 1 copy of Turkic cuisine. Most of dishes have their roots in Central Asia. Borek Sarma Yufka Kebab Doner Baklava etc etc.
Cold, Sheep milk yougurt can be used to cure sunburns. I learned this as a child in the 80s while vacationing in Greece, sunscreens were not very popular or available.
Thank you good insider for showing the world how REAL Greek yoghurt looks like. If you want to eat youghourt for healthy eating you should chose like these traditional yoghurt
@@talialee6364 That's your proof?In Greek language is called oxygala (sourmilk) and is mentioned in ancient greek and roman texts.Can you say how many Turkish are descendants from central asian Turks and how many from devshirme system?
@@ApaleutosMits i said millions of time and saying again oxygala is a different thing and if this is it why didn't you guys and we don't call it like that? Devşirme was only for palace not for people dma**😂. Turks kept their language and genetics on central northern and southern anatolia. That's why i have %90 Turkic, %10 Turanic DNA and i have almond shape eyes like all of my family. Even eastern anatolia, my mother is from Erzurum and she is Terekeme. From both side i'm Turk no devşirme. You greekfreaks and others only know the history of sultans and palace and istanbul etc. Rest of the Anatolia is Turk AF same as the food you eat with THAT name! Sorry for you. Oxy thing can be Greek but Yoğurt is Turkic. Deal with it.
I don't know why people are so surprised for this, in India everyone make the yogurt in this same process from thousands of years and still today! This is very common thing happens in every home in India
Hmm...who sprays the starter into the yogurt containers in India? And is the starter/jamun upto 20 days old? Everything everywhere is not the same as in India, sorry... 🙄
Origins and Historical Development of Yogurt Yogurt holds an important place among fermented dairy products and has been consumed in various forms across many cultures throughout history. The origins and historical development of yogurt are well-documented, with evidence suggesting its strong ties to Turkish culture. The most compelling evidence includes its mention in the "Divanü Lügati't-Türk" and the success of Turkish entrepreneur Hamdi Ulukaya in popularizing yogurt in the United States. Pliny the Elder and Fermented Milk Products Pliny the Elder (Gaius Plinius Secundus), a Roman naturalist and historian, lived in the 1st century AD. In his work "Naturalis Historia," he discusses how various cultures processed milk and the health benefits of fermented milk products. While Pliny refers to fermented milk products that resemble modern yogurt, it is not certain if he was describing yogurt as we know it today. He specifically mentions the "Scythians" consuming fermented milk products (Pliny the Elder, "Naturalis Historia," Book 28, Chapter 9). Divanü Lügati't-Türk and Yogurt One of the earliest written references to the word "yogurt" is found in "Divanü Lügati't-Türk," written by Kaşgarlı Mahmud between 1072 and 1074. This work is considered the first dictionary of the Turkish language, and it defines yogurt as "Yōġurt: Solidified milk; yogurt." (Kaşgarlı Mahmud, "Divanü Lügati't-Türk"). This definition shows that yogurt has been known and consumed by Turks for a long time. French King and Turkish Yogurt The introduction of yogurt to Europe dates back to the 16th century. French King Francis I consumed yogurt sent by the Ottoman Empire to treat his stomach ailments. This event contributed to yogurt's recognition and spread in Europe (Rodinson, M. (2006). "Food in the Muslim World." In K. C. Chang (Ed.), "Food in Chinese Culture." New Haven: Yale University Press). Yogurt Consumption in Turkey Throughout history, yogurt has been a staple in Turkish cuisine. It is commonly consumed with various dishes and sold by the kilogram. Traditionally, yogurt was homemade and has been an integral part of the daily diet. Hamdi Ulukaya and the Success of Chobani A key figure in introducing and popularizing yogurt in the United States is Turkish entrepreneur Hamdi Ulukaya, the founder of Chobani. Ulukaya founded Chobani in 2005 after purchasing a defunct yogurt plant in New York. His brand quickly achieved significant success. Hamdi Ulukaya, born and raised in Erzincan, Turkey, later immigrated to the United States. In 2005, he bought a yogurt plant that Kraft Foods had decided to shut down and started his own yogurt brand. Under the Chobani label, he produced Greek-style yogurt, known for its thick texture and high protein content. Chobani launched its first products in 2007 and rapidly gained popularity. With the increasing demand for healthy and high-protein products among American consumers, Chobani's success soared. Today, Chobani is one of the largest yogurt producers in the United States. Sources Pliny the Elder. "Naturalis Historia." (77-79 AD). Kaşgarlı Mahmud. "Divanü Lügati't-Türk." (1072-1074). Rodinson, M. (2006). "Food in the Muslim World." In K. C. Chang (Ed.), "Food in Chinese Culture." New Haven: Yale University Press. Tamime, A. Y., & Robinson, R. K. (1999). "Yogurt: Science and Technology." CRC Press. Katz, S. H., & Weaver, W. W. (2003). "Encyclopedia of Food and Culture." Scribner. Chobani Official Website: Chobani Forbes Article: "Hamdi Ulukaya: The Founder of Chobani" (Forbes, 2017) Bloomberg Interview: "Hamdi Ulukaya's Journey from Turkish Immigrant to Yogurt Mogul" (Bloomberg, 2016)
I'm not Greek and I have never tried "Greek" yogurt, but I was certain that the supermarket concoctions of skimmed milk + powdered milk + gelatin + cultures + sweeteners and a few chemicals was *not* real Greek yogurt. Now I know how it is, at least virtually. Very interesting. 🇨🇱🇬🇷
@@emaarredondo-librarian what kind of yogurt are you buying? Gelatin? Geez. You do know you can buy full fat stuff and it doesn’t have all that garbage, right?
@@MichelleObamasBBC Sometimes I do. I really need to get a big insulated food thermos but I broke it. Mine always splits too even when I add extra powdered milk. Still, it's delicious! :)
Yogurt is 100% Turkish. The word Yogurt is also Turkish. When the Turks arrived from Central Asia in to Anatolia The Christians in Anatolia were calling the Turks Yogurt eaters. Yogurt and Strained yogurt is traditionally made by nomadic Turkic people for over a thousands years. The Greek identity was resurrected in the 1800s to create a nation/identity for ex Ottoman Christian Orthodox Romans, Albanians and Macedonians.
Actually, there are strands of cultural continuity from the Greeks of antiquity to Greeks of modern day. Language and religion, and even some traditions. The Albanians at that time were never a significant minority. There are elements of Ancient Greek traditions in orthodoxy even. The term “Romans” was used among Greek speaking people who converted to Christianity because of the force the Roman Empire was putting on them. Hellene was still used among those who were pagan. It’s not worth it to even mention “Macedonians”. Their identity wasn’t created until the 40s officially.
That's how yogurt (Turkish word btw) is made all over The Balkans as well. But the bacteria that makes the yogurt is called Lactobacillus Bulgaricus, which means the Bulgarian lacto bacteria. This product is called "sour milk" in Bulgarian.
This is so wholesome. He clearly has a passion for his work and is eager to share the traditions of his culture.
Now Turks on the other hand
@@cocoduck7745 different yogurt
Being of Greek lineage, this made me smile. The passion of Antonis for his craft and the pride he takes in his quality is very evident, and reminds me of my great grandfather and the other Greek nationals I know. They always want to explain everything to you, and are so happy when you notice the little things. Thanks for this episode!
How authentic is Fage it’s the only yogurt that claims to be “Greek yogurt” as apposed to Greek “style” yogurt (these sneaky food labelling loopholes 😅)
Hey just to let you know, someone copied your comment word for word the day after you posted it
@@imputinandihaveasmallpeepe9165 I'm unfamiliar, but a quick look at the website says that they use cow milk, so it's not the "authentic" experience if that's true!
Claudia makes me smile!🙂
@@imputinandihaveasmallpeepe9165 It's one of the most popular brands in Greece as they are indeed a Greek company. However during the financial crisis they moved their headquarters in Luxemburg. that's how they became an international brand. I guess their recipe hasn't changed significantly.
Was half expecting Claudia to bust out some fluent Greek lol
She's the best food journalist going around at the moment!
If you've been following her videos from Greece you'll see that she doesn't speak Greek in her videos...! Still the best food journalist of our time though
@Z T lol same
What a generic and idiotic statement.
@@Stoney-Jacksman thanks for replying with something equally idiotic and generic!
Well she's fluent in multiple romance languages but Greek is in a different language branch and very different
I visited Crete some time ago with colleagues of mine and I remember one of them surprising me one morning in the cafeteria with yogurt in a packaging very similar to this. I am Bulgarian so I know what real yogurt is supposed to taste like and I have to say the one I tried that morning was heavenly ! All my respect to the producers that still try to make authentic yogurt for all of us to enjoy ! Lovely video as always !
Cretans are Turko-Egyptians. There not Greeks or part of Greek cuIture.
@@supermavro6072 all the Muslim Cretans were sent to Turkey and are now Turks .......Crete is the oldest civilization in Europe and had the Micenean civilization and the Minoan civilization. Zeus the father of the Gods in Greek Mythology had Crete as his base. The minotaur story was also in Crete....but yea turko Egyptians....when these story's were been written There was no 'Turks" only Turkic and Mongolian people in Central Asia with Asian features...
@@supermavro6072 turkic peoples did not migrate west until much later... they have a very rich and varied history of their own, i do not understand the need to try and steal other people's history
@@mateohyland4089 Sorry mate, you are Egyptian !! There is no need to fool your self thinking about ancient Greek. You have nothing to do with it, so are majority of modern Greeks.
@@supermavro6072 hey im not egyptian im south brazili
That's how we make regular curd here in India. We don't take away the liquid. That's actually very good for health. Good for heart.
Yeah, it's whey protein, really great for muscle gain
True, It's called " BENGALI BHAR DOI" or Bengali earthern pot curd.. It's Commonly enjoyed as Regular, Condensed, "MISTHI DOI" in all over Bengal, Orissa, Assam and Bangladesh
The liquid is very, very nutritious! It is full of proteins but also, due to how Greek yoghurt is produced (avoiding extreme temperatures and UHT milk for instance), there's a lot of gut bacteria in it that helps with digestion and provide a lot of nutrients for your body. It is easily absorbed and utilized by the gut so even people with intestinal issues can have it (unless, of course, they have acid reflux issues in their stomach or lactose intolerance). Same thing for the liquid produced from any kind of cheese (such as anthotyros or myzithra). Those of us who live close to a cheesemaker often drop by and request just that liquid, still warm from production!
The reason it gets strained, I think, is because this liquid makes using it in some recipes a lot more annoying. Can't make tzatziki when it is that watery, for instance. And some people don't appreciate the sour taste that comes from the yeast (even though it's, in my opinion, proof of quality).
and the fermenting makes it better for the gut
My friend i ve been to Coimbatore, tasted milk curd in the morning. It was not youghurt, but curd.
The word yogurt in English comes from Turkey and refers to a tart, thick milk. However, the origin of yogurt is not singular. Yogurt can be found in nearly every culture that has kept animals for milk and it was likely discovered in similar ways in each region.
Greeks are indigenous to the Western part of Modern day Turkey. And yogurt is Greek
@@mansoura.6586 No it isn't
here we go, the great debate!
average balkan debate
Word yoghurt is Turkish, coming from word 'yogmak'. Every nation has their own way of making it. That's why it's called Greek yoghurt.
What a sweet memory to see yoghurt in these earthenware dishes. I used to buy them at the grocery store in Athens when I spent a summer there in 1992. I had never seen fresh yoghurt sold this way or made from sheep’s milk. I still have those dishes!!!
They are still the classic non strained yoghurt pot,and can be found everywhere.
In Crete, the biggest island of Greece, yogurt is mainly produced by sheep and/or goat milk, as seen in this video.
However, it is also very common to have strained yogurt (called “stragistó” or “surotó”) made out again of sheep and/or goat milk.
I have the impression that cow milk was traditionally used for making yogurt in the northern regions of Greece, such as Macedonia, where there are larger fields and thus cattle breeding, but its use for yogurt making was generalised with the industralisation of the country, especially after WW II.
Pavlos Melas
Claudia is a great host ! Love her accent 😊
Cheers from San Diego California
I agree sir. Cheers from London, UK!
It’s the Italian accent. But she’s very good at speaking english and french
Love, love, love watching the artisans make their products. The pride in their work. It's pure joy. 🧡🧡
I can see how the guy is passionate about the yogurt and that's the secret ingredient that makes it perfect.
In India this is how we've been making yogurt for thousands of years as well! And we don't throw away the whey, ever.
This is the whey.
@@ibec69 I understood that reference.
you're so lucky Greece isn't your neighboor.
@@zekisolak4141 your ancestors chose to be our neighbors. So deal with it.
I've been making yogurt at home for awhile, what do you do with the extra whey? I've just been drinking it lol
In sweden we solved the greek vs turk debate by calling it turkish yogurt and having a greek man on the packaging.
Trolling surely 🤣🤣🤣🤣
@@wagwanbennydj6003 Well the greek guy got mad for being called a turk and sued the company for millions🤣
@@bontskubrothers2049 lol. for real?
can you link an article?
Lol
In sweden you are so racist even they yogurt have to search and if it’s not from your country you can’t eat it
Amazing. I love Antonis, his passion says it all.
I'm so jealous of her. What an amazing job
Been craving for this yoghurt since I saw it the firs time on tv. It was served with honey
and walnuts and looked like heaven. Never knew yoghurt could be so dense. It looked like cheesecake 😋
I am from a Balkan country too, but can't find this greek yoghurt anywhere. Do you even export it??
@@darthvader1793 countries in the Balkan region in the eastern part of Europe including countries such as Slovenia romania Croatia etc
@@lsdaukul2945 Greeks eat yogurt and honey as well.
In Turkey, 1, 2, 5, 10, 20 kg yoghurts are always sold in the market. Fruity, lactose-free, goat, cow and buffalo yoghurts have been available in markets for years.
I love how much we all love Claudia
*In India.....we are making yogurt this way since thousands of years* , we preserve little bit of yougurt everytime for making next batch of homemade yogurt
From that we make Desi butter (culture butter) buttermilk (more like sour buttermilk), srikhand, lassi, and many more things, ....
Nobody asked
@@SLBikers i did
ım sure you did
It’s fine. They won’t listen if you try to say they weren’t the first to think of it .
There is a broad variety of yogurts in Greece that differ in the process and type of milk used. People know of the strained Greek yoghurt that has the most Keto profile and minimal lactose of cow milk yoghurts. But goat milk yogurt has no lactose at all and because it is grass fed, it is rich in vitamins. When travelling to Greece, walk into a supermarket and browse the Yogurt section. Try all types!
Yea there's a lot of variety. My grandpa strains it . And i myself prefer for it to be like 10% fat not 6
Here how it goes: Goat milk is too lean for a "proper" unstrained,it gives no "bite". Mixed in small percentage(no more than 10%)with sheep milk it is OK. The one true unstrained yoghurt is 100% sheep milk. Cow is for strained only.
In Turkey, 1, 2, 5, 10, 20 kg yoghurts are always sold in the market. Fruity, lactose-free, goat, cow and buffalo yoghurts have been available in markets for years.
Only reason to watch video Claudia ❤️
Same here bro 🤣
I think someone has crush
I love her accent
I'm from Greece and I make homemade yogurt. I use a traditional yogurt like this ones as a starter culture.
Where can I learn to make yogurt?
@@kittykat717
....emmm on the internet!!!
Turkey makes better yoghurt
@@doopclann3428
Yeah that's why the entire world calls it GREEK yogurt
@@maria369 it has nothing to do with the origins, yogurt was created by nomadic tribes, Greeks were never nomads, so it's safe to say Greeks didn't invent it, it doesn't matter who did.
I really like her videos. Very informative
Mucho respeto para Antonis, su herencia y arte, saludos desde 🇺🇲
Really like this series. But I would like to see also some more focused on desserts. Claudia I know you can do it..
Greek yogurt + 1 teaspoon honey 🍯 😋 I learned it from my santorini guesthouse host. I also try to buy the clay container yogurt and keep the container as Suveniers
Love your videos - as always, Claudia!
Learning how Greek yogurt is made makes me feel more cultured ;)
Best show in Foodinsider regional food 😇😇😇
Gorgeous! I love Greek yogurt.
I also love these videos. Keep up the great work.
Yoğurt is Turkish not Greek. Turks made too much food/drink with milk such as Kumis, Ayran, Yoghurt, Cacık. Kumis is also Turkish word but its real word is Kımız, English can not pronounce ı letter so they say Kumis.
Also Ayran is a Turkish drink close to yoghurt but more liquid, it is not made with putting water to yoğhurt. it is made as yoghurt but little different.
Also we have Cacık (jajik) this is made with putting cucember and garlic and salt into yoghurt.
Divan Lugat Türk is first Turkish dictionary and it was written in 1072 . Mahmud Kashgari said he did not add any loan words but only Turkish words. so here he explains Yoğurt word. Yoğurt is Turkish Yoğur = verb t makes it noun. Turkish grammar is very consistent , if there is a rule then it is true for everything.
Kımız is also written in Divan lugat Türk, it mentions sour food made of mare milk.
we have proofs about it. if others claim else, then just show us your proof.
Greeks says dolmaki :D to make our food as if theirs. they learnt it from Turks in Ottoman time. but they can not claim these Turkish foods as if theirs. also Armenians claim that dolma is Armenian food :D
Also dolma, Sarma etc foods are Turkish food. dol=fill, sar=Wrap dolma=filling sarma=wrapping. dolma is made with filling pepper etc. sarma is made with wrapping leaves (of grape leaf etc). with rice etc. ofcourse there are other things in it , not only rice,
Great feature. Would love to see even more on Greek cuisine.
I follow Greek chef Akis Petreztikis English TH-cam channel, very easy to follow I made phyllo pastry with spinach and feta cheese 🧀 😋
He was the first Greek master chef competition winner
Yoğurt is Turkish not Greek. Turks made too much food/drink with milk such as Kumis, Ayran, Yoghurt, Cacık. Kumis is also Turkish word but its real word is Kımız, English can not pronounce ı letter so they say Kumis.
Also Ayran is a Turkish drink close to yoghurt but more liquid, it is not made with putting water to yoğhurt. it is made as yoghurt but little different.
Also we have Cacık (jajik) this is made with putting cucember and garlic and salt into yoghurt.
Divan Lugat Türk is first Turkish dictionary and it was written in 1072 . Mahmud Kashgari said he did not add any loan words but only Turkish words. so here he explains Yoğurt word. Yoğurt is Turkish Yoğur = verb t makes it noun. Turkish grammar is very consistent , if there is a rule then it is true for everything.
Kımız is also written in Divan lugat Türk, it mentions sour food made of mare milk.
we have proofs about it. if others claim else, then just show us your proof.
Greeks says dolmaki :D to make our food as if theirs. they learnt it from Turks in Ottoman time. but they can not claim these Turkish foods as if theirs. also Armenians claim that dolma is Armenian food :D
Also dolma, Sarma etc foods are Turkish food. dol=fill, sar=Wrap dolma=filling sarma=wrapping. dolma is made with filling pepper etc. sarma is made with wrapping leaves (of grape leaf etc). with rice etc. ofcourse there are other things in it , not only rice,
@@PimsleurTurkishLessons You do realize other cultures had forms of yogurt right?
@@TheReal_GMan yes for example Mongolians have Tarag (it s actually Yoghurt but they use their own Mongolian word for it not Turkish word
@@TheReal_GMan also Mongolians have kumiss (kımız) drink but they have their own Mongolian word for it too, Airag
As a food historian, let me end this discussion. Yogurt was most likely first made in the Mesopotamian region. In addition, the word itself comes from ancient Turkic languages. The ancient Greek people also had a yogurt-like food called oxygala, but it was different from yogurt.
I never thought I’d see the day a Turk admits that yogurt might not be Turkish in origin. 😮
@@TheBLGL literally. i cannot believe my eyes-his ancestors have got to be bosnians, albanians, bulgarian muslims instead of the ones from anatolia
@@TheBLGL similarly, never seen a greek not take what is clearly of turkic origin
When the Turks arrived from Central Asia in to Anatolia The Christians in Anatolia were calling the Turks Yogurt eaters. Yogurt and Strained yogurt is traditionally made by nomadic Turkic people for over a thousands years.
oxygala translates as sour milk, growing up Greek we used to call it both names, though on the packaging it's always printed as yogurt
Look's really tasty and yummy😋💛
Yes she does,
😂
Watching this while eating greek yogurt
Nice video about yogurt
Dunno about yoghurt, she is absolutely beautiful!!
PS: These people are passionate about their work. Love it.
Love authentic food
I eat chobani yogurt and its sooo good, and ive been studying and learning about Greece
This process seemed to me really beautiful
It is the same method we use in the manufacture of yogurt in Egypt and in the same clay vessels, which unfortunately became extinct in exchange for plastic containers.. Greetings from the heart to the people of Greece, who are closer to the Egyptian culture and traditions in the Mediterranean basin
greek yoghurt and feta cheese most insane food on planet
Ty, I love the hell outta this show. Especially when Claudia is hosting, she's pretty and her voice is beautiful and I love the accent.
Peace.
Love authentic Greek yogurt, I always go to my local "foreign" food store and buy yogurt from Greece, if they have it.
Beautiful, a yogurt, some honey and fresh white Bread - IMPECCABLE,
Es asombroso, me siento realmente triste porque ahora sé con certeza que jamás he comido yogurt griego verdadero y probablemente nunca lo haga, aún así adoré ver este proceso, muchas gracias!
I had no idea Greek Yogurt is traditionally made from sheep's milk. It looks so yummy tho especially for someone like me who likes a day or two old curd because its bit sour that way 🤭. This is tart and fresh!
Greece has a lot of rocky terrain. Plus, fresh water can sometimes be scarce during summer. These conditions make it difficult for large animals like cows to live there. We raise sheep and goats instead, which don't require much food and water, and they can climb up mountains no problem.
The vast majority of yogurt sold in Greece is from cow's milk. Sheep yogurt is a specialty that most people don't really like because it's sour and has a distinct smell. Also production is quite limited because it's mainly made from small farms like the one in the video. For example in any major super market you can find like 50 brands of cow's yogurt and like 2 or 3 made from sheep.
Feta is supposed to be made with sheep's milk too. Real feta made with sheep's milk is infinitely better than any "feta" made with cows milk. Much more velvety and sweet to perfectly match the sour and salty
@@cbarak72 If this in the video is actually oxygala, then it is basically native to Balkans...
It isn't yogurt, it is called "sour milk" in other Balkan Slavic states (all of Ex-Yugoslavia, and Bulgaria).
@@urosmarjanovic663 it is not sour milk but unstrained sheep yoghurt(the "true" yoghurt for many),it does need a couple of days though to rest before consumption. They go in too early. Sour milk is also a staple here,and kefir too,brought by former sov blockers like russians,georgians etc. I love kefir!
Dear lady, when Antonis add grape jam at 6:32 it bring me almost to tears, remembering my late mother that she was from Trikala and master chef for marmalades, the so called in Greece "spun sweats" and pies like all old ladies from around this area. I bet you taste something heavenly for some of us. Keep up the good work. !!!
Love the animated presentation and Claudia narrating them.
Food Insider should definitely visit Bulgaria and check its culinary traditons!
Wow! I’m so surprised that Greek yogurt is made with sheep’s milk! My family is from the Balkans and I wonder if historically their milk products were sheep as well.
Yes, traditionally in the Balkans most milk comes from sheep and in fact most yogurt originates from bacteria only discoverable there. You can check the ingredients of any decent brand in the grocery store and will see all of them have bacteria with the name Bulgaria (or variations of it) in them.
The unstrained "true" greek yoghurt is made with sheep milk,or more rarely with a sheep/goat combo. Goat alone is too lean for unstrained,and cow milk is anathema,only for strained. My mother's family were all herders and thought that sheep only unstrained yoghurt is proper yoghurt,the rest are subpar.
WoW this is the best yogurt. I used to eat yogurt that comes in small clay dish every day when I was in Greece. I wish I can have some now :)
Love Greek yogurt!!
If it’s imported from Greece- Greek yogurt
If it’s imported from Turkey- Turkish yogurt
If it’s imported from Bulgaria- Bulgarian yogurt
So damn simple.
Actually Bulgaria is the only country that doesn't call it yogurt, more like "sour milk".
@@stiliyanivanov3076 oh thanks for letting me know
@@stiliyanivanov3076 that's how it's called in Greece too. But global influence has changed that lately. Been called sourmilk since ancient times
@@RealOrbit-Australia oxygala right?
Greek doesn't export ugurt
To everyone who sees this comment, keep pushing in life and never give up. Can't wait to see you successful one day and May God bless you!!! ❤️❤️❤️❤️❤️
Looks delicious!
For the Turks in the comment section: the word might be Turkish in origin, but the product itself and the way it's made is 100% Greek. The product was called "οξύγαλα" (oxygala) in ancient Greek, and the way it's produced is almost the same as today.
When the Turks arrived from Central Asia in to Anatolia The Christians in Anatolia were calling the Turks Yogurt eaters. Yogurt and Strained yogurt is traditionally made by nomadic Turkic people for over a thousands years.
@@kentishtowncomputer The first yogurt that has been documented was in ancient Mesopotamia. And there is thorough documentation of a product almost exactly the same as yogurt being made in ancient Greece, as I mentioned it.
But this particular variety of yogurt is made just in Greece. This is what you don't understand. Only the word is Turkish, but the product itself is anything but that.
@@Pan472 Strained yogurt is made everywhere in Turkey and Central Asia. There was no such identity as Greek for over a thousand years. Modern day Greece is a melting point of Christian Albanian, Macedonian, Slav and Roman Christians. The Greek identity was resurrected by Western powers in the 1800s against Muslim Ottomans. Its not just Yogurt The whole modern day Greek culture and cuisine is a 1 on 1 copy of Turkic cuisine. Most of dishes have their roots in Central Asia. Borek Sarma Yufka Kebab Doner Baklava etc etc.
@@kentishtowncomputer you’re writing this from your apartment in Germany.
shut up yoghurt is turkıc
Best watched while eating yogurt
Cold, Sheep milk yougurt can be used to cure sunburns. I learned this as a child in the 80s while vacationing in Greece, sunscreens were not very popular or available.
We do this in India as well. I come home from work and smear homemade yogurt on sun exposed body parts and the tanning or burn is cured.
That reminded me of my grandma
Love from Hong Kong ❤❤❤
Love from Brazil 🇧🇷, I love Hong Kong, always wanted to visit 🇭🇰
Thank you good insider for showing the world how REAL Greek yoghurt looks like. If you want to eat youghourt for healthy eating you should chose like these traditional yoghurt
Please make a video about Greek Water, Greek Chicken, Greek Egg etc.
😂😂 Dont be jealous. One day she will come to turkey to make a video for the superfood called kebab.
@@Θεϊκός_Άνεμος85 jealous of what honey? The food that your people can't even pronounce the name? Can you say yoğurt without being in pain😅
Lmao
@@talialee6364 That's your proof?In Greek language is called oxygala (sourmilk) and is mentioned in ancient greek and roman texts.Can you say how many Turkish are descendants from central asian Turks and how many from devshirme system?
@@ApaleutosMits i said millions of time and saying again oxygala is a different thing and if this is it why didn't you guys and we don't call it like that? Devşirme was only for palace not for people dma**😂. Turks kept their language and genetics on central northern and southern anatolia. That's why i have %90 Turkic, %10 Turanic DNA and i have almond shape eyes like all of my family. Even eastern anatolia, my mother is from Erzurum and she is Terekeme. From both side i'm Turk no devşirme. You greekfreaks and others only know the history of sultans and palace and istanbul etc. Rest of the Anatolia is Turk AF same as the food you eat with THAT name! Sorry for you. Oxy thing can be Greek but Yoğurt is Turkic. Deal with it.
*As another food channel I can truly say that your videos are so enjoyable and entertaining to watch. Deep relaxation is guaranteed!*
this video gives me a little ooh, ahhh, and wow for all the new knowledge i learned from the guy.
I would love to try this! Well done!
Yogurt nya terlihat segar sekali
can we take a moment to appreciate how much time and effort he puts in the videos for us😇
Just wonderful, wish I could visit. This is living😎
looks lovely
I don't know why people are so surprised for this, in India everyone make the yogurt in this same process from thousands of years and still today! This is very common thing happens in every home in India
Hmm...who sprays the starter into the yogurt containers in India? And is the starter/jamun upto 20 days old?
Everything everywhere is not the same as in India, sorry... 🙄
@@avi2125 yes. The same way.
This is not a surprise. Not unique.
Only the region constitutes its difference because of climate, pasture, weather etc
i wish i can eat greek yoghurt everyday
Origins and Historical Development of Yogurt
Yogurt holds an important place among fermented dairy products and has been consumed in various forms across many cultures throughout history. The origins and historical development of yogurt are well-documented, with evidence suggesting its strong ties to Turkish culture. The most compelling evidence includes its mention in the "Divanü Lügati't-Türk" and the success of Turkish entrepreneur Hamdi Ulukaya in popularizing yogurt in the United States.
Pliny the Elder and Fermented Milk Products
Pliny the Elder (Gaius Plinius Secundus), a Roman naturalist and historian, lived in the 1st century AD. In his work "Naturalis Historia," he discusses how various cultures processed milk and the health benefits of fermented milk products. While Pliny refers to fermented milk products that resemble modern yogurt, it is not certain if he was describing yogurt as we know it today. He specifically mentions the "Scythians" consuming fermented milk products (Pliny the Elder, "Naturalis Historia," Book 28, Chapter 9).
Divanü Lügati't-Türk and Yogurt
One of the earliest written references to the word "yogurt" is found in "Divanü Lügati't-Türk," written by Kaşgarlı Mahmud between 1072 and 1074. This work is considered the first dictionary of the Turkish language, and it defines yogurt as "Yōġurt: Solidified milk; yogurt." (Kaşgarlı Mahmud, "Divanü Lügati't-Türk"). This definition shows that yogurt has been known and consumed by Turks for a long time.
French King and Turkish Yogurt
The introduction of yogurt to Europe dates back to the 16th century. French King Francis I consumed yogurt sent by the Ottoman Empire to treat his stomach ailments. This event contributed to yogurt's recognition and spread in Europe (Rodinson, M. (2006). "Food in the Muslim World." In K. C. Chang (Ed.), "Food in Chinese Culture." New Haven: Yale University Press).
Yogurt Consumption in Turkey
Throughout history, yogurt has been a staple in Turkish cuisine. It is commonly consumed with various dishes and sold by the kilogram. Traditionally, yogurt was homemade and has been an integral part of the daily diet.
Hamdi Ulukaya and the Success of Chobani
A key figure in introducing and popularizing yogurt in the United States is Turkish entrepreneur Hamdi Ulukaya, the founder of Chobani. Ulukaya founded Chobani in 2005 after purchasing a defunct yogurt plant in New York. His brand quickly achieved significant success.
Hamdi Ulukaya, born and raised in Erzincan, Turkey, later immigrated to the United States. In 2005, he bought a yogurt plant that Kraft Foods had decided to shut down and started his own yogurt brand. Under the Chobani label, he produced Greek-style yogurt, known for its thick texture and high protein content.
Chobani launched its first products in 2007 and rapidly gained popularity. With the increasing demand for healthy and high-protein products among American consumers, Chobani's success soared. Today, Chobani is one of the largest yogurt producers in the United States.
Sources
Pliny the Elder. "Naturalis Historia." (77-79 AD).
Kaşgarlı Mahmud. "Divanü Lügati't-Türk." (1072-1074).
Rodinson, M. (2006). "Food in the Muslim World." In K. C. Chang (Ed.), "Food in Chinese Culture." New Haven: Yale University Press.
Tamime, A. Y., & Robinson, R. K. (1999). "Yogurt: Science and Technology." CRC Press.
Katz, S. H., & Weaver, W. W. (2003). "Encyclopedia of Food and Culture." Scribner.
Chobani Official Website: Chobani
Forbes Article: "Hamdi Ulukaya: The Founder of Chobani" (Forbes, 2017)
Bloomberg Interview: "Hamdi Ulukaya's Journey from Turkish Immigrant to Yogurt Mogul" (Bloomberg, 2016)
Amazing!!!
That one was eye opening!
Now that's Greek yogurt! As a Greek living abroad, it's so sad to see "Greek Style" yogurts misrepresenting this wonderful product.
I'm not Greek and I have never tried "Greek" yogurt, but I was certain that the supermarket concoctions of skimmed milk + powdered milk + gelatin + cultures + sweeteners and a few chemicals was *not* real Greek yogurt.
Now I know how it is, at least virtually. Very interesting. 🇨🇱🇬🇷
Me to, I am confused why they calling it Greek ugurt
Cry about it
@@emaarredondo-librarian what kind of yogurt are you buying? Gelatin? Geez.
You do know you can buy full fat stuff and it doesn’t have all that garbage, right?
Thank you
AWESOME CONTENT
I eat gallons of the stuff every week lol. I love it.
make some at home its cheaper and doesnt take any time
@@MichelleObamasBBC Sometimes I do. I really need to get a big insulated food thermos but I broke it. Mine always splits too even when I add extra powdered milk. Still, it's delicious! :)
@@StanWatt. splitting is natural. try making it with carnation evaporated milk, the unsweetened kind.
AWESOME CONTENTS
The guy's passion for his trade
Claudia is the best!
Yogurt is 100% Turkish. The word Yogurt is also Turkish. When the Turks arrived from Central Asia in to Anatolia The Christians in Anatolia were calling the Turks Yogurt eaters. Yogurt and Strained yogurt is traditionally made by nomadic Turkic people for over a thousands years. The Greek identity was resurrected in the 1800s to create a nation/identity for ex Ottoman Christian Orthodox Romans, Albanians and Macedonians.
People in India have been making yoghurt like this for thousands of years! Get over yourself!
@@Rudromukherjeenerv Indian cuisine is heavily influenced by Turkish cuisine. Turks ruled over the Indian subcontinent multiple times.
@@kentishtowncomputer yogurt was present before Turkic invasion. And turks were nomads with little knowledge of spices used in Indian cooking.
Actually, there are strands of cultural continuity from the Greeks of antiquity to Greeks of modern day. Language and religion, and even some traditions. The Albanians at that time were never a significant minority. There are elements of Ancient Greek traditions in orthodoxy even. The term “Romans” was used among Greek speaking people who converted to Christianity because of the force the Roman Empire was putting on them. Hellene was still used among those who were pagan. It’s not worth it to even mention “Macedonians”. Their identity wasn’t created until the 40s officially.
@@kentishtowncomputer Absolute rubbish, don't be so ridiculous!
Such a nice guy holy I love foreign people proud to be European 🇵🇹
Yoghurt is called ξιγαλα in Pontic
watching the man watch her eat the yogurt and bread reminded me of the scene in Matlida where Ms. Trunchbull watches Bruce eat cake
I wanna try this now.
The less food is messed with, the better it is.
That's how yogurt (Turkish word btw) is made all over The Balkans as well. But the bacteria that makes the yogurt is called Lactobacillus Bulgaricus, which means the Bulgarian lacto bacteria. This product is called "sour milk" in Bulgarian.
I want to try this! I feel like I’m missing out of the 6-8 percent fat.
I love Claudia's curly hair
If you don’t have context, the audio at 1:14 is for a very different kind of video.
very tasty
Wow! I wanna taste real Greek yogurt
I’m a bit confused on the macronutrients of the whey licuad, and Is the same product as the one extracted when using kefir grains?
Greek yogurt ❤️
Good❤❤❤👏
Good video
What a nice man❤
Yes
She is living my life
Mandalorian points to the clear liquid at the bottom: “This is the whey.”
Nice video