A brief history of Yogurt
Yogurt has been made and eaten for at least 5,500 years. Historians believe yogurt was probably discovered by accident with the first batches born in bags full of goat's milk while they were being carried around by nomadic people. Some brave (or hungry) soul probably tried the dubious substance, thought "This is pretty good!," and decided to try duplicating the results.
Greek Yogurt is one of the world's most premium yogurts. It is thick and rich; not runny or watery as others may be. It is very beneficial to your health, and compared to other yogurt, it has about twice the protein, half the sodium, half the carbohydrates, less lactose, and is a more concentrated source of pro-biotics.
And of couse, it also has a delicious taste! A visit in Fresko Yogurt Bar will definitely convince you.
There are 5 types currently offered at Fresko Yogurt Bar:
- Traditional Greek Yogurt: This is our most popular yogurt. Our traditional Greek strained yogurt is produced in Greece from 100% local cow milk. Rich and velvety in texture, its flavor is well balanced and pairs perfectly with spoon sweets or fresh fruits.
- Traditional Greek Yogurt Light: This has the same authentic, traditional taste as the Traditional Greek Strained Yogurt but is a lighter option with only 2% fat.
- Cow Yogurt: Made entirely from fresh cow milk our Cow Yogurt is an interesting choice for those who wish to further explore Greek cuisine. Slightly less thick than Traditional Greek Yogurt, it has a more milky flavor.
- Sheep Yogurt: An exquisite full-bodied choice that satisfies even the most demanding palate, our sheep yogurt is among the few offered in a "strained" format. Produced from 100% local, fresh Sheep milk, it is very rich in protein and, according to many, the best yogurt Greece can offer.
- Goat Yogurt: Produced in limited quantities and in specific seasons, this is a real connoisseur's yogurt. Is is offered when seasonally available at Fresko Yogurt Bar.
Haven't we misspelled "yoghurt"?
The original English word comes from the Turkish word yoğurt (deriving from an even older Turkish verb meaning "to thicken"). So why "yoghurt"? The Turkish letter "ğ" had been transliterated as "gh" in some English speaking countries in previous decades (based on an early romanization of the Ottoman Turkish [Arabic] alphabet used before 1928) but that letter is now most frequently transliterated as "g" especially by manufacturers, food retailers, the Oxford English Dictionary, and the majority of other English dictionaries. If you are sad to see "yoghurt" disappearing, can you imagine how the "yoghourt" and "yogourt" lovers before you felt? Their transliterations were once popular, too.
In Greece, it is γιαούρτι, but we have chosen our English rendering as "yogurt", which we find simpler, cleaner without any unpronounced letters, closer to the original Turkish, more broadly accepted across all English locales, and easier for our non-native English speaking guests to pronounce phonetically.
All that said, know that however you want to spell it or pronounce it, we're delighted to celebrate such a long and tasty tradition together!