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14 July 2026 · 9 min read

Sourcing Greek Yoghurt: a buyer's guide from theGreex

Authentic strained yoghurt. Thick, creamy, genuinely Greek. A practical, category-deep guide to sourcing greek yoghurt from Greek producers: origin, production, certifications, packaging, applications and buyer tips.

Thick Greek strained yoghurt with drizzled honey, walnuts and figs in a rustic ceramic bowl on a linen napkin.

Overview

'Greek yoghurt' is one of the great category creations of the last twenty years, and one of the most abused terms on shelf. Authentically Greek strained yoghurt, produced in Greece with Greek milk, is a different product from the strained cow-milk yoghurts marketed under the same name elsewhere.

For a serious retailer or distributor the opportunity is precisely that gap: a genuinely Greek origin story, in formats built for modern retail.

History

Strained yoghurt has been part of Greek and wider Balkan food culture for centuries. Its global commercial breakthrough came in the 2000s, when Greek dairies exported both the product and the format, alongside expat producers who did the same in the US market.

Origin

Cow-milk strained yoghurt is produced across Greece; goat-milk and sheep-milk lines cluster in mountain regions, Epirus, Thessaly and Central Greece where small ruminant farming remains strong.

Production

Milk is pasteurised, fermented with live cultures, then mechanically strained to remove whey. The result is roughly twice as concentrated as unstrained yoghurt, hence the characteristic thickness. Fat variants (10%, 5%, 2%, 0%) and fruit or honey preparations are formulated on top.

Varieties and signature products

Strained Cow's Milk: Strained Yoghurt 10% fat, Strained Yoghurt 5% fat, Strained Yoghurt 2% fat, Cream Top Yoghurt. Flavoured (Cow's Milk): Strawberry, Blueberry, Raspberry, Peach, and more. Goat's Milk & Functional: Goat's Milk Yoghurt, Plain, Goat's Milk Yoghurt, Biscuit, Goat's Milk Yoghurt, Banana, Goat's Milk Yoghurt, Strawberry, and more. Strained Yogurt with Donkey's Milk: Strained Yoghurt with Donkey's Milk.

Certifications

Depending on the sub-range we work with producers holding IFS, BRCGS, ISO 22000 and FSSC 22000 food-safety certifications, alongside PDO, PGI, Organic (BIO) and Halal / Kosher where relevant to your greek yoghurt programme. Certificates and specification sheets are shared before order confirmation, not after.

Packaging formats

Retail cups, tubs and vacuum blocks in a full weight range · Catering pails and bulk formats for HoReCa · Private-label lids, sleeves and secondary packaging · Cold-chain logistics from Greece to your central warehouse

Retail

Consumer-ready greek yoghurt in shelf-ready formats: glass jars, PET, tins, cups or vacuum packs depending on the sub-range. Suitable for supermarkets, delis, specialty grocers and gourmet gift channels across Europe, the UK, the GCC and beyond.

Foodservice (HoReCa)

Chef-grade greek yoghurt in catering formats for hotels, restaurants, caterers and central kitchens. Balanced flavour profiles, consistent supply and specification sheets that make menu planning straightforward.

Bulk

Bulk greek yoghurt for repackers, blenders, industrial users and downstream processors. Tank, drum, IBC and food-grade bag-in-box options where available, with certificates of analysis and traceability to the producer.

Private Label

Full private-label programmes for greek yoghurt: recipe fine-tuning, packaging artwork coordination, label compliance for EU, UK, GCC and other target markets, plus MOQs that work for growing brands rather than only for the largest importers.

Export information

We export greek yoghurt from Greece to buyers across the EU, the United Kingdom, the GCC (Saudi Arabia, UAE and neighbours), with active projects in Japan and North America. Shipments run ex works, FCA, FOB or CIF according to your Incoterms preference, consolidated with other Greek products where a full container is not yet on the table.

Buyer tips

Ask whether the yoghurt is authentically Greek origin (relevant for labelling in the EU and several export markets), whether straining is mechanical or centrifugal, and what the cold-chain plan looks like. Chilled logistics quality determines shelf life at your DC more than any product spec.

Related products in our range

Signature greek yoghurt lines currently on our offer include Strained Yoghurt 10% fat, Strained Yoghurt 5% fat, Strained Yoghurt 2% fat, Cream Top Yoghurt, Strawberry, Blueberry. Each has its own dedicated sourcing page with production notes, packaging options and FAQs.

Frequently asked

Buyer questions we hear most often

When can a product legally be called 'Greek yoghurt' in your market?
In the EU and UK, 'Greek yoghurt' is protected: it must be made and strained in Greece. Product strained elsewhere is labelled 'Greek-style' or 'strained yoghurt'. In the US, 'Greek yoghurt' is a style term. We advise on the correct front-of-pack claim per destination market before artwork is signed off.
What protein content should we expect from authentic Greek strained yoghurt?
Typical protein content is 8.5–10 g per 100 g at 5% and 10% fat, and 8–9 g per 100 g at 2% fat, achieved through mechanical straining rather than added milk protein concentrate. Every specification sheet lists protein, fat, carbohydrate and salt in EU nutrition-declaration format.
How is authentic Greek yoghurt strained and does it use protein powders?
Our producers use traditional bag or centrifugal straining that removes whey to concentrate solids naturally. No milk protein concentrate, skimmed milk powder or thickeners are added to standard lines. Recipes using added dairy solids exist only where a customer explicitly requests a cost-optimised specification.
What retail and foodservice formats are available?
Retail: 150 g, 170 g, 200 g single cups; 400 g, 500 g and 1 kg family tubs; multipacks 4×150 g. Foodservice: 5 kg and 10 kg HDPE pails for kitchens and bakeries. Flavoured lines share the same cup formats plus 4×110 g fruit-corner packs where the market prefers them.
What is the shelf life of Greek yoghurt and how does it ship?
Plain strained yoghurt carries 30–45 days from production at 2–4°C, flavoured lines 25–35 days. Sea freight in a +2°C reefer with a data-logger works within Europe and the Mediterranean; for longer routes we plan around 4-week production cycles and confirm arrival dating before dispatch.
Do you offer sheep's-milk or goat's-milk yoghurt alongside cow's-milk?
Yes. Goat's-milk strained yoghurt is a permanent line in plain and fruit variants. Sheep's-milk yoghurt is available on scheduled production runs, mainly for niche premium and health-store retail. Blends with donkey milk are produced in small batches as a distinctive innovation for specialty channels.
Can flavoured Greek yoghurt recipes be adapted for our market?
Yes. We adjust sugar level, fruit content, and stevia or no-added-sugar recipes to your local regulations and taste preference. Halal-suitable gelling agents are used where required, and colour comes from natural fruit concentrate, not from synthetic dyes.
Is your Greek yoghurt suitable for halal and kosher consumers?
Plain strained yoghurt is halal by default (dairy only, no alcohol carriers). Selected producers hold formal halal certification for GCC retail. Kosher-certified productions with dairy (Chalav) or Chalav Yisrael status are arranged on a project basis with the appropriate rabbinical authority.
What private-label options exist for Greek yoghurt at moderate volumes?
Cup private label typically starts at 15,000–25,000 units per SKU (one production shift) with IML or wrap-around labelling. We coordinate cup and lid artwork, protein and sugar targets, and case configuration for European supermarket DCs.

Explore the range

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See all Greek Yoghurt →Request a quotation

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