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Strained Sheep's Yoghurt

Traditional Greek strained yoghurt from 100% sheep's milk.
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.

Net content: 200g-1kg

Packaging: Plastic tub or Glass pot

Suitable for Vegetarians

Ingredients: Sheep's Milk, Starter Culture

Allergens: Milk

Typical ValuesPer 100g
Energy562kJ/
135kcal
Fat10g
of which Saturates6g
Carbohydrate2.2g
of which Sugars2.2g
Protein9.1g
Salt0.24g

Kostarelos, Markopoulos, Attica

The Kostarelos family started making cheese with milk from their own farms in 1937 to serve to guests at their tavern in Markopoulo. By the 1960s production had expanded, and they opened more dairy facilities, creating an integrated, structured production process, while still preserving their traditions. Three generations later, the Kostarelos family continue to collect milk from selected small farms and make cheese, yoghurt, rice puddings and other dairy products. Respect and dedication to tradition, along with the family's know-how in sourcing milk exclusively from small Greek farms, are the secrets to their success and the quality of their products. Their barrel-aged feta is considered one of the very best and few forget the experience of first trying their traditionally strained Greek yoghurt.

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