Before you cook
Background Recipe story & origin
Greek yogurt (straggisto in Greek) has been made in Greece and the Balkans for millennia. Traditional preparation strains regular yogurt through cloth, removing whey and concentrating the milk solids to create thick, tangy results. Greek shepherds made yogurt from sheep's milk; the straining method developed to extend shelf life in warm climates. The 'Greek yogurt' marketed globally since the 2000s typically uses cow's milk and mechanical straining. Fage (founded 1926 in Athens) pioneered commercial Greek yogurt; Chobani (2007) and others brought it mainstream in America. Traditional Greek preparation serves yogurt with honey and walnuts, as a meze with olive oil and herbs, or in cooking (tzatziki, as tenderizing marinade). The straining process doubles the protein content and creates distinctive creamy texture. Greek yogurt's popularity represents global interest in high-protein foods and Mediterranean diet trends.
Safety Safety & allergen notes
- Follow standard kitchen safety practices.
Non-negotiables Rules for success
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Assemble to serve
Divide yogurt among bowls. Drizzle with honey. Top with walnuts.
Prep Get set first
About 5 min of prep
- Gather all ingredients
- Read through recipe steps
This recipe takes about 0 minutes total.
Ingredients
Instructions
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Assemble to serve
Divide yogurt among bowls. Drizzle with honey. Top with walnuts.