Name: How Authentic Greek Yogurt Is Made | Regional Eats
Uploaded: 2022-04-26T03:25:24.000Z
Duration: 7 min 16 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Claudia: When it comes to Greek yogurt, we may think

that the authentic version is made of cow's milk

to reach the perfect thick and creamy consistency.

Real Greek yogurt, of the kind made not in factories

but in villages, like here, in Flokas near Olympia,

has never been strained and probably never will.

Here, yogurt is made with full-fat sheep's milk.

This rich milk, together with a combination

of time and temperatures, is going to give us a yogurt

that is already tart and creamy in its own pot,

It all starts with that fresh sheep's milk.

Antonis: Drink some of it. Claudia: Smells strong, huh?

Claudia: It has a little bit of tanginess.

His technician, Thanasis, heats it up to 90 degrees Celsius,

waits one hour, and then transfers it into small pots.

Although it looks simple, gauging your strength

with this pump is actually very difficult.

Claudia: Like that? Antonis: Good, press it.

It's not, you know, it's the same yogurt.

Claudia: If you look carefully, you will notice

that Thanasis is not filling the pots to the brim.

It's added to ferment the yogurt, a bit like sourdough.

Thanasis uses an even smaller pump to add the powder.

Thanasis has to put only 5 milligrams in every pot,

He adds the powder from the side of the pot

is the same way that my mother, my wife's mother

it already formed a little bit of a film,

even though it's been here only for, like, 10 minutes.

And we are going to let it, for three hours.

a crust is formed on the surface of the yogurt.

That is the butterfat present in the milk,

whereas the liquid whey now sits at the bottom.

Antonis: It's ready. How strong we want for the time.

In this one here, the powder didn't work.

As Antonis moves the pots out of the fridge,

he has to be careful not to move them too much,

because the liquid whey from the bottom of the pot

The only one that can handle a bit of wiggling

and the liquid whey at the bottom stay separate,

The whey is sour, and the butterfat is sweet.

As the yogurt keeps fermenting at room temperature

Antonis: We open the window, we open the door,

and all this fresh air works like a natural air condition.