VIVO Greek Yogurt

The VIVO Greek Yogurt starter is intended for homemade Greek yogurt. Strained Greek yogurt contains a high amount of calcium, about 10% of a person's daily requirement. Its protein content is 30–50% higher than regular yogurt because during straining, moisture is removed while protein remains, increasing proportionally. The live beneficial bacteria in Greek yogurt help restore intestinal microflora, normalize digestion, and strengthen immunity. The high protein content, combined with beneficial bacteria, accelerates metabolism, making this yogurt great for weight loss. Greek yogurt has a richer tangy flavor and thicker consistency, and special bacteria make it thicker without stickiness, so it's best eaten with a spoon. The tangy flavor is more pronounced compared to regular yogurt. For a softer, milder yogurt, make classic VIVO Yogurt. Greek yogurt can be consumed immediately after fermentation, but filtering makes it even thicker. After fermentation, chill the yogurt in the fridge, then strain for several hours using a fine sieve, cheesecloth, or multiple layers of gauze. This removes excess liquid (whey) and thickens the yogurt. Strained Greek yogurt has more protein, calcium, and other nutrients than regular yogurt. Homemade Greek yogurt contains no harmful additives like thickeners or preservatives, ensuring freshness and naturalness. In the Mediterranean, yogurt is not only a dessert but served with meat for digestion and used in sauces for salads, soups, and other dishes. Tzatziki, a traditional Greek appetizer sauce, is made with Greek yogurt. To prepare it, grate and drain cucumber, add cucumber, chopped garlic, and dill to Greek yogurt, season with salt, pepper, and olive oil, mix well, and let infuse. Serve with meat, fish, bread, or as a dip. Tzatziki is a healthy, natural alternative to store-bought sauces. Enjoy!

MAKING GREEK YOGURT Prepare Greek yogurt using the standard yogurt recipe, but for really thick yogurt, follow an extra step below.

"GREEK" METHOD — STRAINED YOGURT After making the yogurt, chill it in the fridge for several hours. Pour the cold yogurt into a yogurt strainer and let it strain for 1–3 hours. The longer it strains, the thicker it becomes.