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toniiv

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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.
 

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

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?
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