Cucumber Yogurt Salad (Tzatziki) Recipe | SimplyRecipes.com Cucumber Yogurt Salad (Tzatziki) Recipe 2 cucumbers, peeled, quartered lengthwise, then sliced Plain yogurt, about 1 cup 1 teaspoon dried dill, or a couple of teaspoons of fresh dill Sprinkling of salt and pepper Method First taste the cucumbers to make sure that they are not bitter. Depending on the variety of cucumber you are using, and many other factors, you may find a cucumber that is distinctly bitter in taste. If this happens, soak the cucumber slices in salted water for half an hour, or longer, until the bitterness is reduced, then rinse and drain before using. To make the salad, simply gently mix together the ingredients. Salt and pepper to taste. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Cucumber Yogurt Salad (Tzatziki) on Simply Recipes. Thank you!

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram , Facebook , & Twitter ! Links: Nana's Cucumers with Sour Cream from Alanna of A Veggie Venture You might also enjoy... Showing 4 of 32 Comments Madhumeeta I forgot to mention the name of this dish in India. It is known by the name “Cucumber Raita” or “kakdi chi Koshimbir”.Fresh cilantro sprinkled on the top adds up to the taste and gives nice garnishing effect. Madhumeeta This dish with a slight variation is very common in India with a different name though. I would like to share that variation , you can give it a try. Cut the cucumber into small pieces add yogurt to it and a pinch of sugar and salt to taste. Take a small pan and pour some oil in it add Cumin seeds then a pinch of asafoetida and a small green chilly ( remove the seeds) put this on that cucumber yogurt mixture. Brewnette I make a variation of this as well.

I use the greek yogurt, but also add a tablespoon of mayonaise to the dressing, a dash of garlic salt, and a squeeze of lemon juice. I use a mandolin to slice the cucumbers thin and also slice some red onion the same way. I put the cucumbers in layers in a bowl and salt each layer to help draw out the water. I sprinkle with a little white vinegar each time as well. (The vinegar seems to help take some of the edge off of the red onion) I let this sit for about an hour and then drain for about a half hour. This salad is a favorite in our house and I make it at least once a week. Abeer You can also cut the cucumber into smaller pieces and add a little bit more of yogurt. This would give it an amazing taste with rice also. Sam I. Am This looks wonderful for summer. I make a similar salad but always grate the cucumbers first. I also tend to use greek or strained yogurt instead of plain. The combination is fantastic!

Traditional Greek food in Corfu island DISCOVER THE TRADITIONAL CUISINE OF CORFU During a holiday in Corfu island, no one can miss to taste the most famous Greek dishes and some traditional food of Kerkyra. During all day and night the marvelous smell of food that fills the streets will take you for sure into a traditional restaurant, where you will discover an unforgettable Mediterranean cuisine. The Greek and Corfu’s cuisine is dominated by local products as meat, fish, olive oil, vegetables and cheese that will surprise you day by day for their quality. In all Corfu island are very important some traditional products as local honey, extra virgin olive oil and sheep yoghurt, but also some local recipes like “Pastitsada” and “Sofrito” are really excellent. We also describe the most important traditional dishes and some local recipes. STARTERS The Greek cuisine has so many tastes and so many choices that you can really start and finish your meal only with starters! Some traditional starters are Melitzanosalada, Taramosalda and Tzatziki that are creams made of eggplants, egg fish and Tzatziki, the most famous, of yoghurt, garlic and cucumber.

Avgolemono is a sauce used with meat and soup and the main ingredients are eggs and lemon. You can also taste many different small meatballs prepared with potatoes, courgettes, fish and spices, or fried mixed vegetables, or for who love new tastes we recommend stuffed octopus and Dolmadakia (wine lives filled with rice and minced meat). Finally we suggest you to try the Tyropithakia, a sort of salad pie filled with the traditional Feta cheese. There are also a couple of delicious starters which are traditional of Corfu island: Numbulo and Burduni. Numbulo is a particular ham that you can find only in Kerkyra island and it is prepared with smoked pork fillet. Burduni looks like a sausage, made with pork blood, livers, onions and spices, you will eat it fried and cut in small slices. It's not easy to find this starter in the restaurant. Other kinds of cold cuts that you can find in Corfu are the sausages, the bacon and the "salado" that is a salami not smoked. SALADS You can always order a fresh salad as a starter or together with main dishes.

The famous Greek salad (Horiatiki) is prepared with tomatoes, cucumbers, onions, peppers, Feta cheese, black olives and olive oil. You can also find many other kinds of salads made with potatoes, chicken, lettuce or beans. MEAT Greek people love meat and in Corfu’s restaurants you can find a lot of meat dishes. Famous all over Greece, you can not miss to try the “Souvlakia” (meat sticks), the Stifado (veal cooked with onions and tomato sauce) and the delicious Giouvetsi (lamb cooked into a large pot with rice). Traditional dishes prepared with minced meat are the Bifteki (big meat ball filled with cheese, onions and peppers and then grilled), the Mousakas (different layers of potatoes, eggplants and cream) and the Papoutsakia (eggplants cooked in oven and filled with cheese). Traditional dishes from Corfu that we would like to suggest you are Sofrito (veal cooked in wine sauce, garlic and white pepper), grilled lamb, turkey soup Avgolemono and Pastitsada (veal or chicken meat cooked with fresh tomatoes, cinnamon, wine, onions and different spices. It is served with pasta or potatoes).

FISH Come on, Corfu is an island, so... a lot of fish for any age and pocket! Together with the classic fresh fish that can be grilled or cooked in the oven and beside seafood there are some local recipes that are famous all around the island of Corfu. The Bourdeto is a sort of fish soup in a spicy sauce made with red pepper, onions, salt and extra virgin olive oil. Another fish course that we would like to suggest you is the Bianco that consists of different kinds of fish cooked with wine, lemon juice, garlic and vinegar. Finally the Savuri consists of fried fish served with a garlic sauce, rosemary, vinegar and raisin. VEGETABLES The vegetables are not only served together with main courses, but very often they are the main ingredient of special dishes. Some very famous and delicious dishes are the Imam eggplants (eggplants filled with onions, tomatoes and baked into the oven), the Briam (potatoes, eggplants, zucchini and tomatoes cooked in the oven), and stuffed tomatoes and peppers (they’re filled with rice and tomatoes).

Local people like also very much wild herbs like Tsigareli that are fried with garlic and pepper or Agriolachana that is boiled and served with olive oil and lemon. LOCAL CHEESE All over Greece there’s a great production of cheese and in Corfu island you have the opportunity to taste most of them. The most common cheeses that you can find in every restaurant are the Feta cheese (prepared of goat milk and with a hot spicy version), the Manuri (white and tasteful also made of goat milk), the Kefalotiri (a particular hard paste cheese that is ideal to be grated on top of spaghetti) and the two traditional cheese: Tirokafteri and Ladotiri. The first one is a soft kind of cheese with pepper good to be smeared on the bread. The second one is a hot spicy cheese that is also used for preparing some other dishes. SNACKS If you don’t want to seat down in a restaurant, you can taste many kinds of traditional pitas. The most famous one is called Tiropita, a sort of puff pastry filled with Feta cheese, but are delicious also other pitas filled with spinach, ham and cheese or minced meat.

GYROS For those who still don’t know it, the Pita Gyros is a strange kind of sandwich you can find everywhere in Greece! The "pita gyros" consists of a pita filled with pork or lamb roasted meat, French fries, fresh tomatoes, onions and the Greek sauce called Tzatziki that is a great combination of yoghurt, cucumbers and garlic. CAKES If you give a look into a pastry shop here in Corfu island you realize that you can find everything you like with cream, chocolate or fruit. Anyhow if you’re searching something traditional it will be easy to find it, just pay attention when you see a cake with nuts, almonds and cinnamon. The most famous are the Kataifi and the Baklavà. There’s also a puff-paste covered with sugar and cinnamon and filled with a special cream named Bougatsa. If you come here in Corfu you have to taste the famous Sicomada, a kind of cake prepared with dried figs, almonds, orange skin, pepper, cinnamon, wine and Ouzo.

Some other traditional sweets that you can find only in Corfu are the Tsaletia (kind of bread with raisin and corn that is fried and covered with sugar), the Fogatsa (kind of croissant) and the Tzintzola, made with dried jujubes, raisin and sesame. DRINKS, COFFEE & LIQUEURS Easy Greek Yogurt Cucumber Sauce Recipe - Allrecipes.com E.H.H 3/20/2008 The secret to the perfect tzatziki is home made yogurt/sour cream because the real greek sour cream is much more sour than the american sour cream which is actually very mild and sweet. This rec... SLJ6 6/11/2008 I loved this recipe!.....I used Fage Greek yogurt (non-fat), low fat sour cream......and made this sauce the day before I served it......The flavors and texture of the cucumber were excellent. I... Sarah Jo 3/29/2009 This is INCREDIBLE. I made this last night before bed and had it to snack on today. WOW. I just can't get enough. I did add a couple more chopped green onions.

That's the only change I made. Thi... cheyenne 11/14/2008 Last night, I made a special trip to the grocery store for the few ingredients I didnt have for this dip. I read the other reviews and its so funny how our taste buds "read" different foods. I t... Jephy's Mom 5/15/2010 Why didn't I make this sooner? Easy and very tasty. Served with Abby Benner's Souvlaki. I thought maybe all the good reviews were because 5th Sister is a beloved member of A/R but no it's just... lovestohost 1/24/2009 I made this for the first time to serve with snacks for overnight guests. It was really yummy; my only 2 *issues* w/it were my fault (and I'm sharing so others can take my experience into consi... lyndeymilan.com – Duo of Greek dips 1 onion, quartered Olives 1. Place split peas, water and garlic, if using, in a large saucepan.

Bring to the boil, partly cover, reduce heat and simmer for one hour, stirring from time to time, until the peas are soft and have formed a puree. 2. Season to taste with salt. 3. Serve warm or at room temperature with a drizzle of olive oil, quartered onion and olives. Tzatziki Tzatziki is a Greek meze or appetiser, and is also used as a sauce for souvlaki and gyros. Tzatziki is made of strained yoghurt (usually sheep’s milk or goat’s milk in Greece and Turkey) mixed with cucumbers, garlic, salt, usually olive oil, pepper, sometimes dill, sometimes lemon juice and parsley and sometimes mint. The cucumbers are either pureed and strained, or seeded and finely diced. Olive oil, olives, and herbs are often used as garnishes. In Cyprus, the dish is known colloquially as talattouri, and recipes often include less garlic and include the herb mint, unlike the Greek counterpart. Tzatziki is always served cold.

In touristy restaurants, and outside Greece and Cyprus, tzatziki is often served with bread (loaf or pita) as part of the first course of a meal. Greeks, Cypriots and those from all over the Middle East use this dish as a side dish to a meal with meat. The acidity cuts the fat, thus tzatziki is also used as a sauce for souvlaki and gyros, in which case it may be called cucumber sauce. 2½ cups (700g) Greek yoghurt 1 telegraph or 2 medium sized cucumbers, unpeeled 1 teaspoon salt 1/3 cup (80ml) olive oil 1 tablespoon (20ml) lemon juice or vinegar Pita or other flat bread, to serve 1. Spoon yoghurt into fine strainer (or piece of muslin) placed over a larger bowl and refrigerate overnight to drain. 2. Grate cucumber finely, place in a strainer and sprinkle with salt. Squeeze the cucumber, removing as much liquid as possible. 3. Combine yoghurt, cucumber, garlic, olive oil and lemon juice or vinegar and mix well.

Place remaining ingredients in a bowl and beat them with a fork to mix well. 4. Serve as a dip with pita bread or as a sauce for dolmades (stuffed vine leaves) and grilled meats. Project Details What is Greek Yogurt? (with pictures) What is Greek Yogurt? Last Modified Date: 19 December 2016 Copyright Protected: Top 10 unbelievable historical concurrencies Greek yogurt is a type of yogurt that is celebrated for its very thick and creamy texture. The process for making it includes extra steps that result in its thickness. It has about the same creamy texture as sour cream , and provides an excellent substitute. It has recently become more increasingly available in the US, because the taste and the lack of bitterness make it a wonderful treat. Typical Greek yogurt made in Greece may use either sheep or cow’s milk. Imports to the US tend to stick with cow’s milk variants, since sheep’s milk has a tangier taste and may be disliked by those unfamiliar to it. Most US made versions of Greek yogurt use only cow’s milk.

The principal difference in creating the yogurt is that after the milk is heated and cultured, it is allowed to sit in muslin or cheesecloth bags, so that the whey filters out of the yogurt. You’ll note that some yogurts have an almost runny texture, or have liquid on the top when you open them. Greek yogurts don’t have this liquid because of the straining process. Ad The results tend to be superior when whole milk, or a combination of whole milk and cream are used to produce Greek yogurt. Companies like Fage®, which produces its yogurt in Greece and exports to the US, use milk and cream. The result is some of the most wonderfully creamy yogurt on the market, though you aren’t eating low fat food. A container, 7 ounces (approximately 200 g) of Fage® Total Classic has a whopping 260 calories, and about 30% of the recommended daily allowance for fat. Nevertheless, this yogurt can prove quite addictive (as this wiseGEEK writer can attest), especially the Fage&; varieties that come with small compartments of honey or fruit which can be spooned over the yogurt.

Fage® does make skim milk , 2% and 5% versions, but they are not as creamy in taste. Greek yogurt is an essential ingredient in the yogurt dips so loved by the Greeks and gaining popularity elsewhere. The traditional Tzatziki dip which combines yogurt with spices, cucumber , and garlic is that much better when you use Greek varieties rather than more standard US yogurts. You can even find some premade Tzatziki dips on the market, made in the traditional way, though it’s also quite easy to make your own. Do expect to pay more for this yogurt, even if they’re made in the US. The straining of whey means that more milk is needed to produce the same volume of yogurts that include whey. One good place to look for this style of yogurt — that may also save you a little money if you become a fan — is Trader Joe’s, which makes its own brand and also imports less expensively other brands.

In a grocery or natural foods store, you can expect to pay anywhere from $1.50-3.00 US Dollars (USD) for an individual-sized container of yogurts imported from Greece, but though this luxury is a little pricey, it’s still less expensive than some of the Brand name ice creams, and many claim, even more tasty. Ad CBGreek Post 84 I just finished making a batch of yogurt- and I made it the same way my yiayia taught me 40 odd years ago -- very low tech! I use cow's milk, since finding sheep's milk is difficult in the middle of Ohio (although I love the different taste and texture the sheep's milk gives and always overindulge when I'm in Greece and my 80 year old aunts make me a huge bowl.) We've never used a thermometer while making it, and never used a yogurt maker. We just stuck a clean finger into the hot milk and counted to ten. When it became too hot to keep in the milk after 10 seconds we know it's ready for the malya (starter )!

I usually use 2% milk since my pups get a measured serving with their daily kibble too (I try to keep their diet lower fat and higher protein). I usually have starter on hand from a previous batch, but I always turn to Fage regular yogurt as my base if I didn't think ahead and save some. By far, Fage is the best commercially available yogurt. Whether it's homemade or Fage, I have to have a little sweet added. On this I'm pretty traditional -- cherry preserves made by my mom swirled into a creamy bowl of yogurt. Perfection! anon341327 Post 83 I was very upset to see the writer say that sheep milk is tangier than cow's milk. I have been driving a truck that picks up sheep milk from Wisconsin farms and taking it to the creameries. I find it to be more mellow and a tiny bit sweeter than cow's milk. I think he is confusing it with goat's milk, which does tend to have a bit stronger flavor. I would like to see someone else write who is familiar with sheep milk (not goat milk) products. Sheep milk products are a bit higher priced but well worth it.

anon328442 Post 82 Chobani yougurt is great! However, be aware of the vanilla flavored chobani yogurt. For whatever reason, this flavor is awful. It has zero vanilla flavor and straight up tastes like sour milk. I found that very odd seeing as I've tried almost all of their other flavors and the vanilla one is the only awful one like this. All other flavors are great except the vanilla! anon326239 Post 81 Re: Post 15 I lived in Athens 30 years ago and we used to get fresh (warm) yogurt daily from the dairy shop. What you describe is traditional and most of these shops are gone now with Greeks resorting to pre-packaged Fage, etc., which is not the same taste at all. anon318825 Post 79 How can so many people be sheep? Has no one in these posts ever had Greek Gods? anon318765 Post 78 You need to try Easiyo. It's a product from New Zealand and it couldn't be easier. It is a system for making your own yogurt.

I like the plain yogurt and the Greek yogurts: low fat Greek, Greek and Greek and Honey. You buy the refill packets with everything in it. Bed Bath and Beyond has the starter kits. It is wonderful, although I am not one to care for the flavored packets, as good as they are. greeknothx Post 76 Greek yogurt is a piece of crap! It's thick and has much less useful bacterias than the real yogurt made, for instance, in Bulgaria or other Eastern European countries. Those who are claiming that the Greek yogurt is great have probably never, ever eaten real yogurt. anon290053 Post 73 Has chobani grown too fast to keep up its quality? Lately I find more and more samples are runny or have loose liquid on top. anon285049 Post 72 There is no greek yogurt. What you love and eat is Turkish Yoğurt. Another Turkish food stolen by greeks. anon260703 Post 71 Cabot of Vermont Greek Yogurt is the best Greek Yogurt in the U.S. market. It has that genuine slight sour taste of good yogurt and the texture is so rich.

Try it with muesli in the morning and honey in the afternoon. anon258656 Post 70 To 16oz Chobani low-fat plain yogurt, add 1 1/2 tsp Bakto key lime extract and two or three tiny scoops of Kal stevia, Mix and you have the best low-fat, low-cal (sugar-free) healthy key lime masterpiece. anon247369 Post 69 Is Cabot Greek-style yogurt really authentic, if they add things like whey protein and milk protein concentrate to it? I asked my mother to buy Greek yogurt in the supermarket and she came back with Cabot Greek-style yogurt, but having read the ingredients, I would say that probably this is really a far cry from the real thing! anon239918 Post 68 I stopped buying yogurt when I learned how incredibly easy it is to make. I add skim milk powder while I'm mixing in the starter, which makes it thicker and also increases the calcium and protein. You get the same volume of yogurt as the milk that you use, so it's a lot less expensive.

anon228753 Post 67 Being Greek, I am very picky about my yogurt. I disagree with those who claim that Cabot Greek yogurt is terrible. It actually is very similar to yogurt that I have had in Greece. I find Trader Joe's quite tasteless and runny. I have had issues with Chobani - missing fruit, spoiling, container was bloated, before the due date etc. I will not buy it again! Most importantly, always read ingredients. The cheaper brands have added thickeners. Fage does not - it is the best quality - well worth the money. anon225095 Post 66 You can definitely tell the guys over at Chobani yogurt came across this article and took it upon themselves to self advertise. anon224766 Post 65 I agree with the posters who say Cabot Greek Yogurt is horrible, at least the lowfat version. don't even know how they managed to make it taste so terrible. Fage is the best. Chobani is very good and can be cheaper. Both taste great and have creamy textures even with the non-fat versions.

What more could you want--delicious, low fat, and very high protein! anon210282 Post 64 Cabot's Greek yogurt is sour and awful. I'm going to try to mask the flavor by blending it into smoothies or else I would throw it out. Anyone posting that it's good must work for the company because it is awful and nothing like Fage. I tried it because it was cheaper but Fage is worth it. Disappointed. anon196182 Post 63 Fage full fat is by far as close to real Greek yogurt as you can get. My father has been making greek yogurt at home for 40 years so I know what it's supposed to taste like. All those fruits and other flavors added in are so not what greek yogurt is about. As for Cabot greek yogurt, it is the absolute worst. Tastes like sour cream. Greek yogurt is also a great source of protein for your toddler or child. anon191480 Post 62 I like Greek yogurt, but have to have something to sweeten it a little. It is pretty tangy, for sure.

But yogurt is an awesome substitute for mayonnaise in chicken salad. I don't care for mayo, but I love the taste plain yogurt gives. I mix in a little mayo, for smoothness, but I'd way rather have chicken salad made with plain yogurt. anon185617 Post 61 I tried yoplait greek yogurt in place of sour cream for a cucumber salad. It tastes awful! anon168953 Post 60 I love greek yogurt. Oikos, Brown Cow and Chobani have all been good. Just tried Dannon and not happy at all. I poured an eighth of a cup of fluid from the container and the leftover yogurt was very thin and runny. Almost looked curdled. Not what Greek yogurt should look like. anon166304 Post 59 I tried Chobani Vanilla Non-Fat, it's not supposed to expire for another month but it smells like sour milk and it tastes like it is sour as well, not like sour cream but like it has gone bad. Is this normal? All three that I have opened taste and smell like this.

anon165913 Post 58 I like the thick texture, but the taste was challenging to overcome. I found for a low glycemic taste boost, try a teaspoon of Agave nectar or a rounded teaspoon of honey (I use raw honey myself) changes this to my new favorite after dinner, or breakfast on the go treat. anon162420 Post 57 are you people nuts? this stuff tastes like joint compound with few berries thrown in. is that what greek yogurt is supposed to taste like? anon161576 Post 56 I live in Canada and where I live the only place we could get Greek yogurt was the health food store for about 6-7 bucks for 500g (2 cups). Then came LIBERTE about three months ago! Full fat, 2 percent or fat free in plain and flavors for only 4.99! I was in heaven. Coffee flavored and a date and honey flavored, etc, etc. Now, the superstore has brought in President's Choice Greek yogurt for about $3 for 2 cups! It's great.

anon160953 Post 55 I just tried greek yogurt a few days ago. It's Dannon. And Brown Cow brand. I really like the Dannon Honey greek yogurt. I didn't like the vanilla Brown Cow yogurt. It didn't have a vanilla taste at all. Just tasted like sour cream. I love sour cream but not when I expect a vanilla taste. Someone here mentioned dipping cucumbers in plain greek yogurt. I can't wait to try that since I always liked cucumbers and sour cream. anon160017 Post 54 If you strain nonfat plain yogurt you get a yogurt that has the consistency of Greek - is it the same quality as Greek? anon156887 Post 53 This crap is horrible. My wife with big arms made me try it. Wow, worst food I've ever tasted. I could eat a dog turd and I couldn't finish my yogurt. It was like eating straight from a chunk of cream cheese. Terrible. I'll die happy eating food with flavor. anon155888 Post 52 Chobani is not Greek yogurt!

0% fat is an americanized version, when in fact full fat is better for you. Go with 10 percent greek yogurt for the real deal, the others are just posers! anon154270 Post 51 I make my own yogurt and then strain it for Greek style. First I stir and boil 1/2 gallon whole milk in a stainless steel pot on the stove. Then I cool it down to about 115 in a sink of cold water. I stir in 1/2 cup room temperature Stonyfield plain whole milk yogurt. Then I wrap it up in a wool blanket and set it on my microwave. Overnite it's done.(Sometimes in only five or six hours.) Then I put some coffee filters in a strainer and let it drain in the fridge. Yum! There's also a blog about using the crock pot to make it. anon153989 Post 50 Chobani tastes very good. But, it is not made in Greece. I am sure of that. It needs to be strained to become as thick as fage. Dannon greek, yoplait greek, please stick to your own culture.

Just do not cut it either. They are simply cheap imitations. The best is the original. anon153700 Post 49 have been eating Greek yogurt since I was a kid, topped with honey and almonds/walnuts. Also, Greek yogurt made from sheep's milk is even better! anon153247 Voskos Greek Yogurt is great. anon148674 Post 47 I just tried Dannon Greek yogurt and it is insanely delicious! I had been a fan of Oikos, but compared to Dannon the Oikos is thin and runny. Now I know why. Dannon does use cornstarch to thicken the yogurt so they can make it with non-fat milk. If you want true Greek yogurt without the added thickeners, you have to buy full-fat Fage. I may try that next, though I'm very happy with the Dannon! anon148555 Post 46 SO addicted to The Greek Gods brand honey flavor. I could eat an entire quart in a sitting if I didn't have my lovely husband to pry it out of my hands. It's especially wonderful topped with granola.

anon140167 Post 45 I just tried the Dannon greek yogurt for the first time a couple days ago. I am hooked! I love the vanilla. The plain has less sugar but tastes bitter unless you add a little splenda. Going to try it with raspberries next time. muddyrunrgrl Post 44 I can attest too, that Greek yogurt is very addictive! With the plain-flavored, fat-free varieties, you get a rich protein source that is non-fat and low in carbohydrates. The Fage brand is my favorite - and I love to eat it plain and dip cucumber slices into it - a great snack for the office that doesn't make you crash out later on! anon132542 Post 43 Once you taste Greek yogurt, you will never eat regular yogurt again. My advice is you skip the flavored yogurts and add your own good quality honey and fresh fruit. My favorite and most available brand is Chobani. (Stonyfield is awful, and I usually love organic brands) anon127531 Thanks for the review, WiseGeek!

Best, Emily, Communications Manager, Chobani anon122563 Post 41 Dannon makes a great Greek yogurt. The Honey variety if certainly my favorite. It is a little more than regular yogurt varieties, but if you try the Dannon website, there are often times coupons that can help bring the cost down a bit, or try to sites of your favorite grocery chains. ~Rebekah in Florida anon119020 Post 40 I have tried Chobani and found it okay but if you really want a wonderful Greek yogurt try OIKOS greek yogurt made by Stoneyfield Farm (a name one always trusts for organic, healthy food). It is more expensive but you can get coupons on the Stoneyfield site and use codes on the foil lids to get points for coupons for free yogurt, milk etc. I eat a cup a day with 1 tablespoon honey and 1/2 tsp. cinnamon and it has increased my general health immensely. anon118801 Post 39 Yogurt is much easier to make than many people seem to think.

I have a Salton yogurt maker that, once you've scaled the milk and brought it back to 100-110 degrees, does all the work for you overnight while you sleep. Drain it with a strainer and paper towels for a few hours and, opa! Greek yogurt at about 50 cents a cup and with none of the odd ingredients I've seen listed on yogurt containers, like gelatin and cornstarch. anon116243 Post 38 I am in cheesemaking, and whey (in its native state.) is cloudy and is spun off in a separator to separate the whey into lots of stuff like sweet whey powder, lactose, whey protein powder, etc. However, with Greek yogurt, it's made in cheesecloth bags, allowing the whey to separate slowly and keep the whey solids with the yogurt, allowing for a lot more good stuff to stay in your food, rather then processing it into whey powder. Great idea. (But they can't sell the by-products, so it will be more expensive.) Look at it this way, you don't have to add protein powder to it.

anon114335 Post 37 Whey is only one type of protein in milk. Caseins are another type, separate from whey, and they are the ones that account for the high protein in greek yogurt. They are a very high quality protein source, very rich in amino acids and highly digestible, more so than whey. anon111081 Post 36 My sister was telling me to try Chobani, but I was a little hesitant because there was not a yogurt out there that impressed me at all, it was all either too sweet or had artificial sweetener. When I tried Chobani greek yogurt I was amazed! finally someone got it right! perfect taste, perfect texture and not a lot of sugar, and the other yogurts out there no longer exist for me, thank you wonderful Greek people. kisses Roni anon110667 Post 35 I haven't tried Greek yogurt before today, but I bought store brand from Fry's, and loved it. It's non-fat, sweetened with Stevia, and absolutely delicious! I might need to make the switch to Greek.

anon109081 Post 34 anon69422: I don't know about Greek style yogurt whey but in Mozzarella cheese they save the whey, boil it, add lemon juice and salt and the remaining solids coagulate to form Ricotta cheese. In Italian "Ricotta" means "re-cooked." In Parma, the whey from Parmesan cheese is fed to pigs because of its nutrition and those pigs are raised for Prosciutto ham. Nothing is wasted. anon109009 Post 33 I have tried many brands of greek yogurt and can't get past the sour taste and way it feels in my mouth. Maybe the ones I tried were made with cornstarch or a thickener. My niece just told me about the Chobani brand but I have not tried that one. Have to try that one. I like fruit with my yogurt as I like a little sweet with it so I could not eat plain. I have eaten Stoneyfield 2 percent vanilla for years and love it. anon106168 Post 32 whey is the protein part of milk and if that is strained out where is the double protein coming into Greek yogurt?

I agree about Dannon brand Greek stuff. It tastes awful. i am right now sitting with it for the past 30 minutes, trying to finish it. So again, no one has an answer to origin of protein in Greek yogurt. Any takers? anon104479 Post 31 OK, so if they make Greek yogurt by removing the whey, which is high in protein, why does Greek yogurt have more protein than regular yogurt? anon103278 Post 30 I wish I had read the comments on yoplait Greek yogurt. I love Fage and Chobani yogurt. Yoplait is nasty. It is terrible. anon100448 Post 29 I recently tried chobani greek yogurt, and I will never go back to traditional yogurt again! I was surprised to find the lack of a sour taste like other yogurt. anon100166 Post 27 I make my own Greek yogurt at home and it is as good as Fage (the best in my opinion). It is hard for some folks to believe, but you will lose more weight with whole milk yogurt than the non-fat and 2 percent.

Read the book, 'Eat Fat, Lose Fat', but what do I know is I have only lost 75 pounds in a year and a half, mainly from making and eating my whole milk Greek yogurt. anon94876 Post 26 I am a Weight Watchers member, and first heard of Greek yogurt at WW meetings. Since then, it is my breakfast staple, with fruit, or a granola bar - the non-fat kind gives you 20+ grams of protein for about 100 calories. I did "accidentally" eat a full-fat Fage tub - it was like whipped cream! anon92107 Post 25 chobani is so good that I have trouble stopping with just six ounces. Fage is good also. anon91361 Post 24 Chobani non fat yogurt is absolutely delicious. They have a variety of flavors with real fruit. It is delicious, thick and creamy. I can't imagine going back to thin, too sweet, unsatisfying regular yogurt. anon89976 Post 23 Fage is delicious, especially with honey! I tried 2 percent only, but I love it.

I always heard that Greek yogurt is "good" for you, but I don't really know if it is. anon89364 Post 22 I bought a small Dannon's Greek yogurt just to try it and see how it was different than the regular yogurt. I found it bland, more almost chalky tasting. I looked at the ingredients after eating it and was surprised to find that it was thickened with cornstarch. That was a turn off and seems like a bogus way to make it thick. I won't be buying any more of it, at least not that brand. anon87808 Post 21 I love Voskos Greek Yogurt. It's delicious and it tastes even better when I dip blueberries in it! Yum! Twenty Twenty Post 20 If you love Greek yogurt, you can make something very similar at home called kefir. Kefir is much easier to make than yogurt, and you can drain the whey from the kefir to make it just like Greek yogurt. anon80723 Post 19 I am so glad I found this article, mainly because of the comments!!

I decided to buy Yoplait's Greek yogurt because I'm pregnant and it has twice the protein. Well the stuff tastes awful! So I looked up "what is greek yogurt" to see if I could find out why it had such a gritty feel and weird taste to it. Lo and behold, someone else commented that Yoplait's is awful and to try Fage instead. So now I know that what I'm eating is not authentic Greek yogurt. Good grief, I usually love Yoplait because they don't use food colorings in their main yogurt flavors but this Greek stuff is just yuck! So now I need to find some Fage so I can try the real thing. anon79784 Post 18 This item is new for me and I love it! I mix a little honey and 1/2 cup flax seed and pumpkin seed granola with 1/2 cup of yogurt and it makes a great filling breakfast! anon77435 Post 17 I've tried both the Face and Cabot Creamery brand Greek Yogurts - they're amazing! The Cabot is so creamy, it's insane, but I like the taste of Fage better.

I'll get the seven oz Fage tubs and bring them to work for lunch - just put some chopped walnuts and honey over top - mmm! So much better than ice cream, and not a bad meal! anon77186 Post 16 Honestly, Greek yogurt tastes like sour cream to me. I'm not really into it. But I eat it for the protein punch. I have to mix four oz with about a tsp of honey. anon75886 Post 15 I live in Greece and I buy sheep's milk yogurt from an old guy with a little dairy shop. This stuff comes with a thick "skin" on top. Can anyone tell me if this "skin" is mostly fat? His yogurt is full-fat (6.5 percent) and I could live without that. But the other health benefits are so obvious that I'll eat it if it has any value besides fat. anon75405 Post 14 Whey has tons of nutritional value. It is used by concentrating it and drying it into whey protein powders that they sell at places like GNC. anon72179 Post 13 Cabot of Vermont makes an incredible Greek yogurt.

Very tasty and thick. I love that it's a small company owned by a dairy farmer co-op and they give all profits back to the farms. Good company, great yogurt! anon69422 Post 12 Does anyone know what they do with the whey that is left after making Greek style yogurt? Does it have any nutritional value? Thanks, Schoolmarm. anon68795 Post 11 I love fage and chobani greek yogurts so much! Both of them are really good. I recently discovered that my local grocery also carries Yoplait Greek yogurt - beware. It is terrible, and contains gelatin to thicken it, which just leaves it with a very bad texture. This yogurt may be slightly cheaper but not as good as the real thing! I still love the other actual kinds of Greek yogurt out there though. anon65737 Post 9 I just discovered Greek yogurt myself. It tastes so good compared to the traditional American yogurt. I got bored of the typical yogurt so I decided to try Greek Yogurt. I tried Voskos Greek yogurt and now love it because they have yummy flavors and lots of protein for when I work out. Thanks for the article.

now I understand the difference between Greek yogurt and American yogurt. anon62935 Post 8 I just recently discovered Greek yogurt. I love it! I've eaten US yogurt on and off for years, but never loved it. I've tried several different brands and Fage Total Classic is by far the best! There's nothing like it. I tried it because Target put it on clearance and now they only carry the 0 percent and 2 percent versions. :( I'm now on the hunt. Thanks for the article. anon62226 Post 7 I'm from Canada and I bought Greek yogurt as an ingredient in a low-fat version of Hollandaise sauce. It was a good recipe that I would make again. I'm using the rest of the yogurt with blueberries and blackberries. This is pretty good but I think I will use a little honey for a little more flavor. Will buy this more often in cooking because it has much more protein than sour cream or even the commercial brand yogurts. The brand I am using is Liberte. anon60323 Post 6 I am a yogurt lover since i was a kid.

I never tried greek style yogurt until one day a saw a chobani brand on display at my local supermarket and decided to give it a try. I will never go back to the horrible tasting us style yogurt! anon36217 Post 5 I like the Chobani brand of non-fat yogurt. I am in love with the Greek yogurt. anon32378 Post 4 I think the 0% Fage is absolutely delicious! I love the thickness and I always drizzle honey over the top. It's my favorite breakfast: 150 calories for the whole thing. 15G of protein! anon28037 Top 20 Foods You Must Eat In Greece Top 20 Foods You Must Eat In Greece Home » Destinations » Greece » Top 20 Foods You Must Eat In Greece Share with friends Greek food rapidly moved into number one position for my husband and came close to my undeniable adoration of Mexican . What was it exactly that made us fall in love? Well massive apologies in advance, but this is going to make your mouth water. Big time!

There were a few foods in Greece that had strange names for our English tongues, but were so delicious we made a point to remember the name. I decided to compile a list for you so when you are relaxing by the sparkling waters of a Greek island your tummy won’t feel left out. Or if you can't make it - at least cook it! 1. Gyro In Greece they have Gyros, Souvlaki and Kebab, which where I am from is pretty much the same thing so we asked our guide to explain the difference to us. A Gyro is when the meat is roasted vertically turning on the spit. Slices of it are then placed in pita with typical accessories – sauce (tzatziki), tomatoes, onions, lettuce and often french fries/chips. They are cheap and so yummy! But very messy for kids, try the alternative. We stayed at the Oscar Hotel Athens which was just around the corner from a Stathmos Larisis metro station and walking distance to street vendors selling delicious gyros. Read more reviews... 2. Souvlaki Means a skewer, so this is anything grilled on a skewer (lamb, chicken, pork, etc). These are great for the kids (and adults too).

Sometimes these can be served in a similar style to a gyro, wrapped in pita bread with sauce and garnish. Other times just the meat on a stick. Sorry, I ate it before I could take the picture. Here's a stock photo for you. 3. Kebab A kebab is an elongated piece of meat, kind of like a burger patty. It’s meat all minced and squished together into a sausage-look-alike. These are great for the kids. A good kebab will pack a lot more flavour than you may expect. Sorry, I ate it before I could take the picture. Here's a stock photo for you. 4. Saganaki Deep fried cheese. Need I say more? This photo was taken on the island of Kythnos , one of our absolute favourite islands of all time. 5. Tirokroketes/Sfougata Golden melt-in-your mouth fried cheese balls. I definitely don’t need to say more! (From the expert - Sfougata is made with local cheese, while Tirokroketes usually has mixed cheese.) 6.

Revithokeftedes Similar to a Middle Eastern falafel , this is a fried chickpea ball packed with a spice blend unique to Greece. 7. Feta Me Meli Feta wrapped in filo pastry oven baked and then drizzled with honey. A dessert or an entrée, who knows? This is Josh’s favourite. The delicate balance between the salty feta and sweet honey makes for an unforgettable party in your mouth. 8. Mousakka It’s like a pasta-free lasagne. Sautéed eggplant, minced meat, tomato, onion, garlic, potato, béchamel sauce and grilled cheese, layered and usually covered with cheese. 9. Tiropites Triangle pastries made up of filo pasty and filled with a delicious mixture of Greek cheese. So simple, yet so delicious. 10. Tzatziki This has been my favourite dip since I can remember and the Greek do it so well with their awesome Greek yoghurt. Basically it is yoghurt and cucumber seasoned with garlic. Goes great with meat, vegetables, pita, or just by itself with a spoon. 11. Greek Salad Famous all over the world, but the Greeks still do it better.

Crunchy cucumber, juicy ripe tomato, olives, red onion and a giant slab of feta on top. Dressed with olive oil, vinegar and lemon juice. It’s a staple with every meal. 12. Olives & Olive Oil Most restaurants on the Greek islands make their own oil from their own olives. Greeks have been cultivating olives for millennia. Local olives accompany most Greek meals and most dishes drizzled with olive oil. Why wouldn’t you? 13. Dolmathakia You saw these on the menu in Israel, stuffed grape leaves. Usually these are stuffed with rice, pine nuts and fresh herbs. I like them warm. 14. Taramosalata This is often referred to as a salad, but is in fact a dip. One that, if I had known beforehand what it was, I wouldn’t have tried. But I absolutely loved it. A creamy blend of pink or white fish roe (fish eggs). If you don’t like things that taste fishy, then fear not – this tastes so good, you’ll be licking the plate. (It's the plate on the right) 16. Spanakopita We were offered these all over Greece.

Filo pastry pies stuffed with spinach and feta cheese. Available in a variety of different shapes and sizes. A Greek favourite. 17. Loukoumades For those who are waiting for the sweets, try these. Basically it’s a Greek fried donut balls soaked in honey or syrup and sprinkled with cinnamon. Josh crammed a fistful of these in his mouth. Irresistible. To go style 18. Vanilla Submarine The name describes this perfectly it’s a spoonful of vanilla fondant submerged in a glass of water. You lick it like a lollipop and then drink the sweetened water that’s left over. Way too much sweetness for me, but Josh and Mia had no trouble polishing theirs off. Tip: Not many folks in Greece have heard of this. We found the Vanilla Submarine in Chora on the island of Sifnos . 19. Glyka Tou Koutaliou (spoon sweets) Traditionally Greek restaurants often give complimentary dessert. We often got Greek yogurt (or crème fraiche) with fruit preserves. The strangest one we tasted was a carrot marmalade, which actually ended up being the sweetest and most delicious of them all. 20.

Halvasi Butter cake of semolina, raisins, almonds, served with alone or with vanilla ice cream and pomegranate syrup. Bonus: Pies of Kythnos A delicious shortbread type pasty filled with a cheese and honey that almost takes like cheesecake combined with a quiche. My description is really not doing it justice. It’s just plain yum! This dish is unique to Kythnos and a must try. Ok, if your keyboard hasn’t short-circuited by now due to your salivation, then well done! It’s easy to see why we now love Greek food so much. Now that you know the lingo, head over to our food tour series of the Greek islands: Kythnos , Sifnos , Milos , Ios and Paros . 5 Greek Islands You Need To Experience Here's what you have to say... "I respond to every comment by private email. So please leave me comments, I love chatting to you" - Erin Bender Posted by Christy Uplifting Families on May 18th, 2014 Yummy, some of these look very good.

:) Posted by Bex on May 19th, 2014 I must admit to never having hear of Vanila submarine, and I live here! Posted by Mike Hinshaw on May 19th, 2014 Erin, Can't wait until #TBEX to try some of these out. I love gyros and have ha a few, but will have to try as many f the others as possible. Thanks for sharing! Mike Posted by admin on May 20th, 2014 Bex - we had it in a very old (1900's), small restaurant in the middle of Chora in Sifnos. You must try! Posted by Michelle on May 23rd, 2014 Well now I'm hungry for Greece. Posted by Michael Orobona on May 25th, 2014 I had some sort of dried, roasted tomato dish in Santorini I'd die for, and for the life of me I wish I could remember its name. Posted by Jamie on Jul 10th, 2014 Mmm, I love Greek (and Mexican) food! I'm intrigued by that vanilla submarine.

Posted by Kathryn Burrington on Sep 15th, 2014 Tried Loukoumades for the first time earlier this year and they were absolutely gorgeous. Going back to another part of Greece in a few weeks and will see how many of these I can find. There are a few old favourites that I know well but many new ones in this list too. Posted by Leslie on Aug 10th, 2015 Going in two weeks....CAN'T WAIT to try all this deliciousness! Posted by Desi on Aug 19th, 2015 that vanilla spoon thing is called mastiha. Comes from the Island of Chios, actually such a hidden gem Posted by Mary-Greece on Jan 13th, 2016 You forrgo these foods: Greek Recipes - All recipes Australia NZ Greek Greek Recipes Try these Greek recipes for spanakopita, avgolemono, souvlaki, dolmades, baklava, haloumi, moussaka, tzatziki and yummy Greek biscuits and cakes. 205 Recipes 35min This is a beautifully tangy and very colourful chicken pasta salad.

You can eat it as a main course by itself, as a side dish at a barbecue or cold the next day. Recipe by: SPHIPPS44 55min This is a Greek entree or meze known as 'Tiropitakia'. They are perfect for entertaining and could not be easier to make. Feta and egg is sealed in a yoghurt based pastry. Recipe by: Diana 1hour20min This is a Greek cheesecake-like tart prepared with honey and unsalted mizithra or ricotta cheese. These are usually prepared during the Easter festivities in the Cycladic islands, especially in Sifnos and Ios. Recipe by: Alexandra S. 4hours20min This version of the traditional Greek beef stew comes from the island of Kefalonia. The spices really make it. It's cooked on the stovetop for 3-4 hours. Recipe by: steveg001 1hour20min A delicious, colourful salad, with artichoke hearts and feta. It's good enough for dinner on a hot night and makes a great salad anytime.

Recipe by: Patrice 45min These lovely crescent biscuits are flavoured with brandy, cloves, almonds and vanilla. They are traditionally served at Christmas. Recipe by: Ceil Wallace 1hour40min This is a Greek summertime vegetable favourite, called Briam, full of the aromas of fresh vegetables and herbs. It is easy to make and you can replace or add any vegetables you like and still get a great dish. You can serve it hot or cold. Recipe by: Aggeliki

Question: In Greece, what is a dish that is mainly cucumber mixed with garlic and yoghurt called?
Answer: Tzatziki