Summary

Traditional Greek Yogurt: A Time-Honored Process

Traditional Greek yogurt is made with full-fat sheep’s milk, not cow’s milk, and is not strained to achieve its thick and creamy consistency. The process starts with fresh sheep’s milk, which is heated and then transferred into small pots, where a small amount of “powder” made from old, broken yogurt is added to ferment the mixture.

The pots are left to sit for three hours at a warm temperature, allowing the yogurt to form a crust on the surface. This traditional method has been passed down through generations and is still used today in small villages, such as Flokas near Olympia, where Antonis and his technician, Thanasis, make authentic Greek yogurt using a combination of time, temperatures, and traditional techniques.

The Delicate Process of Yogurt Making

The process of making yogurt is delicate, as the butterfat and liquid whey must remain separate until they slowly combine as the yogurt ferments at room temperature. The yogurt maker, Antonis, carefully handles the pots to avoid spoiling the yogurt, and notes that the whey is sour while the butterfat is sweet.

Unique Taste and Texture

The resulting yogurt has a unique taste, with a tart and creamy texture, and a high fat and protein content of 6% each, which can rise to 8% depending on the weather and the sheep’s diet. The yogurt is left to rest at room temperature for an hour before being refrigerated, giving it a 15-day shelf life, and its taste changes when cold, with a distinct crust on top and a creamy part below.

Appreciating the Natural Ingredients

Antonis and Claudia discuss the unique taste of the yogurt, describing it as slightly sweet but not sugary. To enhance the sweetness, Antonis offers Claudia a try with grape jam made by his mother, which they also spread on bread. They appreciate the natural ingredients and variability of the yogurt, which depends on the type of milk used, resulting in different strengths and protein content.

This approach allows them to work with nature and create a distinct product, making the most of what they have. The traditional method of making Greek yogurt is a testament to the importance of preserving traditional techniques and appreciating the unique characteristics of natural ingredients.

Key Vocabulary

Term	Definition	Example Usage
Full-fat sheep’s milk	Milk from sheep that contains a high amount of fat.	Traditional Greek yogurt is made with full-fat sheep’s milk, not cow’s milk.
Fermentation	A process in which microorganisms like bacteria or yeast convert sugars into acids, gases, or other compounds.	The mixture is left to ferment for three hours at a warm temperature, allowing the yogurt to form.
Butterfat	The fatty part of milk, which is high in fat and calories.	The butterfat and liquid whey must remain separate until they slowly combine as the yogurt ferments.
Whey	The liquid part of milk that separates from the curd during cheese or yogurt production.	The whey is sour while the butterfat is sweet, and they must remain separate during fermentation.
Tart	Having a sharp, sour taste.	The resulting yogurt has a unique taste, with a tart and creamy texture.
Protein content	The amount of protein present in a food or substance.	The yogurt has a high protein content of 6%, which can rise to 8% depending on the weather and the sheep’s diet.
Shelf life	The length of time that a food or product remains safe and suitable for consumption.	The yogurt is left to rest at room temperature for an hour before being refrigerated, giving it a 15-day shelf life.
Natural ingredients	Ingredients that are derived from nature and have not been heavily processed or modified.	Antonis and Claudia appreciate the natural ingredients and variability of the yogurt, which depends on the type of milk used.
Traditional techniques	Methods or practices that have been passed down through generations and are still used today.	The traditional method of making Greek yogurt is a testament to the importance of preserving traditional techniques.
Yogurt maker	A person who produces yogurt, often using traditional methods and techniques.	Antonis, the yogurt maker, carefully handles the pots to avoid spoiling the yogurt.

Watch The Video

How Authentic Greek Yogurt Is Made | Regional Eats

Vocabulary Quiz

1. Which word means ‘a natural process in which microorganisms like bacteria break down substances’?

A) Fermenting
B) Spoiling
C) Refrigerating
D) Combining

2. What does ‘butterfat’ refer to in the context of yogurt making?

A) The liquid part of the milk
B) The solid part of the milk that is sweet
C) The type of milk used for yogurt making
D) The temperature at which yogurt is made

3. What is the result of the yogurt being left to rest at room temperature for an hour before being refrigerated?

A) A 30-day shelf life
B) A 15-day shelf life
C) A change in taste when warm
D) A decrease in fat and protein content

4. What is ‘whey’ in the context of yogurt making?

A) The sweet part of the milk
B) The sour liquid part of the milk that separates from the butterfat
C) The type of bacteria used for fermentation
D) The equipment used for yogurt making

5. What is the significance of preserving traditional techniques in yogurt making?

A) To increase the production rate and reduce costs
B) To create a uniform taste and texture
C) To appreciate the unique characteristics of natural ingredients and work with nature
D) To use more modern and efficient equipment

Answer Key:

1. A
2. B
3. B
4. B
5. C

Grammar Focus

Grammar Focus: The Use of the Present Simple and Present Continuous Tenses to Describe Habits and Ongoing Actions

The present simple and present continuous tenses are used to describe habits, routines, and ongoing actions. In the context of traditional Greek yogurt making, the present simple is used to describe the general process and habits of the yogurt makers, such as “The process starts with fresh sheep’s milk” and “Antonis and his technician, Thanasis, make authentic Greek yogurt.” On the other hand, the present continuous is used to describe actions that are currently in progress, such as “The pots are left to sit for three hours” and “The yogurt is left to rest at room temperature for an hour.” This distinction is crucial in understanding the nuances of the yogurt-making process and the habits of those involved.

Grammar Quiz:

1. The present simple tense is used to describe:

A) Actions that are currently in progress
B) Habits and routines
C) Completed actions in the past
D) Predicted actions in the future

2. Which of the following sentences uses the present continuous tense?

A) The yogurt maker adds a small amount of powder to the milk
B) The pots are being left to sit for three hours
C) The yogurt has a unique taste and texture
D) The process starts with fresh sheep’s milk

3. What is the purpose of using the present simple in the sentence “Antonis and his technician, Thanasis, make authentic Greek yogurt”?

A) To describe a completed action in the past
B) To describe a habit or routine
C) To describe a predicted action in the future
D) To describe an action that is currently in progress

4. Which of the following sentences uses the present simple to describe a general truth?

A) The yogurt is being made with full-fat sheep’s milk
B) The process of making yogurt is delicate
C) The pots are being left to sit for three hours
D) The yogurt will be ready in an hour

5. What is the effect of using the present continuous in the sentence “The yogurt is left to rest at room temperature for an hour”?

A) It emphasizes the completion of the action
B) It describes a habit or routine
C) It highlights the ongoing nature of the action
D) It predicts a future action

Answer Key:

1. B) Habits and routines

2. B) The pots are being left to sit for three hours

3. B) To describe a habit or routine

4. B) The process of making yogurt is delicate

5. C) It highlights the ongoing nature of the action