The same traditional Greek strained yoghurt by Kostarelos, made with a combination of strained sheep's and goat's milk, but with only 2% fat. A lighter alternative but still full of flavour.
The milk all comes from the island of Evia and specifically from the south, in the area around Karystos. It is a remote and wild region, with very little human intervention. The flocks are made up of indigenous breeds, which are adapted to the rugged terrain and are, therefore, small-bodied and low-yielding, but produce far-superior quality milk, full of the flavours of the Greek countryside on which they roam. All the flocks are free range and are organic in practice and in the process of certification. The milk is then completely hand-made into strained yoghurt using traditional methods and absolutely no additives or preservatives.
The Kostarelos family have been producing cheese and yoghurt for three generations, since 1937. The respect and dedication to traditional ways of making, along with the family's know-how and sourcing milk exlusively from small Greek farms are the secretes to their success and quality of their products.