Dairy
Cow Greek Yoghurt
Cow Greek yoghurt is strained cow’s-milk yoghurt concentrated to a dense, high-protein gel. It is the global Greek yoghurt default—tangy, spoon-thick, and widely used in breakfasts, baking, and dips when sheep milk is not specified. Full-fat cow Greek is best for tzatziki and warm sauces; low-fat versions still offer body. Strain further for labneh-like thickness. Temper into hot dishes to reduce splitting.
Track this ingredient
Unit
Characteristics
Preparations
ChilledFreshLow FatPlainStrainedWhole
Traits
Cow MilkCreamyHigh ProteinProtein RichStrainedTangyThick
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
Cow Milk Commercial
Sheep Milk
Traditional Strained
Nonfat
Drinkable
Lowfat
Whole Milk
Greek / Strained
History
GR
Greek dairies strained cow milk yoghurt for domestic and export markets.
US
Cow Greek yoghurt became a US high-protein breakfast phenomenon.
Cow Greek remained the volume leader among strained yoghurts worldwide.