Greek Yoghurt
Strained yogurt · yogurt grec · Griechischer Joghurt
Greek Yoghurt: what every chef needs to know
Greek yoghurt (Greek: strangisto) is strained yoghurt from which the whey has been removed by filtration, resulting in a thicker product with 8–10% protein (versus 3–5% in regular yoghurt) and a lower carbohydrate content. Authentic Greek yoghurt is produced in Greece from Greek cow's milk, sheep's milk or a blend. Outside Greece, products labelled "Greek-style" are not protected and may contain thickeners. EFSA has partially approved health claims for probiotic cultures under EU Regulation 432/2012. The high protein content makes Greek yoghurt useful as a meat marinade base: the enzymes and acids break down protein structures. Store at 0–4°C (32–39°F) and use before the expiry date.
Greek Yoghurt: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023.
Greek Yoghurt: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Greek Yoghurt: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Mix yoghurt with garlic, lemon, oregano, and olive oil; marinate chicken or lamb for 4–24 hours; enzymes and acids tenderise the meat.
Use Greek yoghurt (not regular): squeeze out the cucumber, mix with yoghurt, garlic, and dill; allow to infuse for at least 30 minutes.
Serve in a bowl with Greek honey and walnuts; the tart yoghurt balances the sweetness of the honey.
Mix with lemon, garlic, and olive oil for a Caesar-style dressing; provides creaminess without egg.
Greek Yoghurt: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Greek Yoghurt: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round; more popular as a cooling product in Mediterranean summers.
Greek Yoghurt: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Greek Yoghurt
What makes Greek yoghurt thicker than regular yoghurt?
Whey filtration removes the liquid from the yoghurt. This concentrates the proteins to 8–10% (versus 3–5% in regular yoghurt) and gives the characteristic thick texture.
Is "Greek-style" yoghurt the same as real Greek yoghurt?
Not always: products labelled "Greek-style" outside Greece may contain thickeners and are not thickened by filtration. Real Greek yoghurt is always obtained through whey filtration.
Can Greek yoghurt be heated?
Yes, but carefully: above 75°C (167°F) it curdles due to protein denaturation. Use on a very low heat or stir in off the heat; a bain-marie is the most controlled method.
At what temperature should you store Greek Yoghurt?
Store Greek Yoghurt at 0-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Greek Yoghurt professionally?
The primary professional technique for Greek Yoghurt is as marinadebasis for meat at 4°C mariafterting for 4-24 hours. Always verify core temperature with a calibrated probe thermometer.
Does Greek Yoghurt contain allergens?
Greek Yoghurt contains: Milk. Declaration required under EU Regulation 1169/2011 Annex II.
Alternatives for Greek Yoghurt
Professional substitutes for greek yoghurt in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Uitgelekte yoghurt, dikker and rijker. perfect for Middle Eastern dips and marinades.
Lager eiwitgehalte, zuurder. Goedkoper alternatief as sausbasis of dressing.
Dunner, probiotisch. can as lactosearm alternatief dienen in marinades.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
