It is an easy guess to trace the history of Greek yogurt to Greece. However, who started it and how it blossomed into a world-recognized and admired dairy meal is not popular knowledge. Greek Yogurt was first called “oxygala” in Greece thousands of years ago, which means “sour milk” in Greek.

Greek Yogurt was usually processed by straining fermented milk so as to separate the whey from the curds, to produce a thick and creamy dairy product with a highly peculiar tangy and sour flavor. The yogurt was left to ferment for a few hours, after which it was strained in a cloth bag to reduce the whey in the yogurt and retain the curd which is highly proteinous and free of sugar. The final processed milk is regarded as plain Greek yogurt.

History of Greek Yogurt – Ceremonial and Religious Use

Apart from being a remarkable and admired delicacy, the history of Greek Yogurt reveals that it was also regarded as a cultural food eaten in ceremonial and religious activities. Greek athletes are mandated to consume it during their training period as it is believed to increase their strength and stamina.
However, as technological advancement began to happen and the world started to evolve, the popularity of Greek yogurt began to spread beyond Greece, and people began to adopt different production methods. Although countries around the Middle East and the Mediterranean seemed to have the same culture of straining yogurt at the time.

The first commercial yogurt processing factory was opened in Greece in the early 20th century. Thereby leading to the mass production and distribution of yogurt within and beyond Greece. This was a major highlight in the history of Greek yogurt.

Some Greeks permeated other countries and began to spread this Greek yogurt culture broadly. However, in 1990, yogurt began to gain recognition in the United States and other European countries as it was found to be a healthier and creamier alternative than regular yogurt. Also, its thickness and tanginess made it very versatile to be used alongside several meals.

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History of Greek Yogurt – Production Quality

Today, there are a lot of people around the world who are sincerely obsessed with this delicacy. Different dairy brands have come up with their own variety of flavors available worldwide. Modern methods of production have been adopted to meet up with consistent demands and distribute widely on a large scale.

Alas, these mass-production strategies usually interfere with the originality of the straining process, hence affecting the level of nutrients available in every product.
However, some reputable brands have risen and are committed to the cause of producing quality over quantity.
Zayith yogurt as one of such brands adopts the small-batch and traditional greek yogurt making process from the early history of greek yogurt. Our process prioritizes quality and authenticity over mass production. We source high-quality ingredients from accredited supplies and strain our yogurt traditionally to create a creamy, nutrient-packed Greek yogurt with a very thick texture – The Best Greek Yogurt in Nigeria.

Conclusion: Tracing the epic history of Greek Yogurt to its roots will help you adore the richness and uniqueness of this ancient delicacy. From being a ceremonial meal in the distant lands of Greece to becoming an everyday culinary delight meal for several families around the world, Greek Yogurt has indeed come a long way. We hope this article increases your adoration for this creamy delight and stirs your indulgence.
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