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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.
 

What's your favorite Greek wine?

I’m looking to expand my Greek wine knowledge and would love your input—what’s your favorite Greek wine?

I’ve tried a few well-known ones like Assyrtiko from Santorini and Agiorgitiko from Nemea, and I really enjoyed them both. But I know there’s so much more out there, from island varieties to mountain-grown grapes and even sweet dessert wines like Vinsanto.

Whether it’s white, red, rosé, or something sparkling or rare, I’d love to hear what you love and why. Do you drink it with certain foods? Buy it locally or abroad?

I’m especially curious about regional wines I may not have heard of—always excited to discover a new favorite! Thanks in advance for your suggestions!

Greek Open-Fire Grilling (Psistaria Style)

Hey all, just wanted to pick your brains a bit about psistaria-style open-fire grilling. I’ve been around it plenty (family feasts, Easter lamb, late-night souvlaki sessions), but lately I’ve been getting more hands-on and want to refine my setup and technique.

I’m curious what others are doing when it comes to charcoal vs wood, managing heat, and what cuts of meat you swear by for the grill. Are you marinating your lamb or pork overnight or keeping it simple with salt, lemon, and oregano? Do you use a rotating spit (souvla) or just go with grills and skewers?

Also wondering what extras you throw on—do you do loukaniko, whole veggies, bread on the coals?

Love hearing how others approach this. There’s nothing like psistaria vibes, especially with friends, cold beer, and that smoky air. Let’s swap notes and maybe inspire each other before summer kicks in!

Different kinds of Greek Olives?

Hi everyone! I’m Greek and absolutely love Kalamata olives—they’ve always been my go-to. But lately, I’ve been thinking about how many other types of Greek olives there must be that I’ve barely explored. I know I’ve tasted different kinds while traveling through various regions of Greece, especially in Crete and the Peloponnese, but I never really paid attention to the names or varieties.

I’d love to learn more about the different types of Greek olives out there—like what they’re called, where they’re from, how they’re cured, and what they taste like. Are there any lesser-known ones I should try? Maybe some that are milder, spicier, or especially good for cooking or snacking?

If you have favorites beyond Kalamata or know of any regional varieties worth seeking out, please share! I'd love to expand my olive knowledge (and my mezze platter). Thanks so much in advance!

Favorite Fresh Herbs for Greek Cooking?

I’m trying to elevate my Greek cooking at home and would love to hear your thoughts on fresh herbs. I know oregano is a staple, but I’m curious—what other fresh herbs do you reach for most often when making Greek dishes?

Do you prefer fresh mint in your dolmadakia? Basil in your tomato sauces? Dill in your spanakopita? I’ve also seen recipes that use parsley, thyme, or even rosemary depending on the region or dish.

I’d especially love any tips on which herbs pair best with fish, legumes, or classic veggie dishes like briam or fasolakia. And if you have a trick for storing or growing your favorite herbs (windowsill gardens welcome!), I’m all ears.

Let’s talk about how these little green powerhouses bring Greek food to life. What are your must-haves? Looking forward to your favorites and any special family tips!

Thanks in advance!

Soutzoukakia - An Easy Dinner?

I’ve been thinking about trying my hand at making soutzoukakia (those delicious Greek meatballs in tomato sauce), and I’m wondering—would you consider it an easy dinner to make on a weeknight?

From what I’ve read, the meat mixture is flavored with garlic, cumin, and sometimes cinnamon, then seared and simmered in a rich tomato sauce. Some recipes call for baking, others for pan-frying or simmering directly in the sauce. I’ve also seen versions with wine or bay leaves added for extra flavor.

I’d love to hear how you make yours—do you prep anything in advance to save time? Do you serve it with rice, potatoes, or just bread? Any shortcuts or tricks that make it faster but still flavorful?

I’m aiming for something comforting but not too labor-intensive for a busy evening, and soutzoukakia seems like a good option. What do you think?
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