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toniiv

Active member
I'm looking for some advice on how to buy good Greek yogurt. I know there are a lot of options out there, but I want to make sure I'm choosing the best one.

What should I look for in terms of texture, flavor, and ingredients?

Are there any specific brands that you recommend? I've heard that authentic Greek yogurt is thicker and creamier, but I'm not sure how to tell if what I'm buying is the real deal.

Should I be looking for any particular labels or certifications? Also, if you have any tips on the best ways to enjoy Greek yogurt, I'd love to hear them!

I tend to cook with Greek yogurt and I love to eat it for breakfast with honey and walnuts.
 
My hunch is if you're buying it in the US and not Greece, it's not authentic Greek yogurt, despite label claims. My understanding is that most yogurt in Greece is made from sheep's milk, which makes it more thick, less tangy, and more smooth and filling, more like sour cream than the thin runny stuff. My favorite way to enjoy it is plain. It's not supposed to be sweet or nutty, but one can certainly eat it any way they like best.
 
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My hunch is if you're buying it in the US and not Greece, it's not authentic Greek yogurt, despite label claims. My understanding is that most yogurt in Greece is made from sheep's milk, which makes it more thick, less tangy, and more smooth and filling, more like sour cream than the thin runny stuff. My favorite way to enjoy it is plain. It's not supposed to be sweet or nutty, but one can certainly eat it any way they like best.
This is very insightful - I agree with this! The exception being if you buy it in a Greek store and they made it themselves, properly, from sheep's milk. Most American style "Greek yogurt" has a bunch of fillers, too, and that is just not how Greeks make it. That being said, if you don't have access to the real Greek stuff, the American style "Greek Yogurt" is good enough and better than other American yogurt.
 

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.
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