Koukakis – Traditional Greek Thick Yogurt 10%
This is the type of yogurt that is "always" in Greek refrigerators. Thick, creamy, with a full flavor – good for both sweet and savory dishes. Koukakis 10% yogurt is made from Greek cow's milk and has a simple composition, making it perfect for cooking: from breakfasts, to sauces, to desserts.
Taste and texture
Thick, creamy, and distinctly milky. 10% fat gives it a full flavor and a "meaty" texture that holds well on a spoon. This is a yogurt that works well as a base – it doesn't disappear in the dish, but builds texture.
Origin and ingredients
Producer/brand: Koukakis. Origin: Greece.
Ingredients: pasteurized full-fat cow's milk, cream (from milk), milk proteins, yogurt bacterial cultures (incl. L. bulgaricus, S. thermophilus).
Allergens
Milk.
Application
- breakfast: with honey, fruits and nuts
- savory: base for sauces and dips (e.g., tzatziki style)
- in cooking: for marinades, dressings, and creamy sauces
- for desserts: parfaits, creams, no-bake cheesecakes
- for bread: as a creamy base for toppings (olive oil, herbs, tomatoes)
Pairings
Sweet: honey, fruits, halva, dried fruits and nuts. Savory: cucumber, garlic, extra virgin olive oil, lemon and herbs. It's also a great "creamy element" for a mezze table alongside olives and bread.
Key features
- 10% fat → full flavor and creamy texture
- thick, traditional style → perfect for sauces and cooking
- simple ingredients → milk, cream, bacterial cultures
- versatile → sweet and savory
- product from Greece → classic Greek yogurt profile
- convenient in the kitchen → doesn't thin out dishes, but "completes" them
Specification
| Name |
Traditional Greek Thick Yogurt 10% |
| Producer / Brand |
Koukakis |
| Origin |
Greece |
| Ingredients |
pasteurized full-fat cow's milk, cream (milk), milk proteins, yogurt bacterial cultures |
| Allergens |
milk |
| Fat content |
10% |
| Weight |
[TO BE COMPLETED: from lid/packaging] |
| Storage |
store in the refrigerator, +2°C to +6°C |
| Best before / LOT |
on the packaging |
How to use (simple and homemade)
- for sauce: mix with garlic, cucumber, and olive oil
- for marinade: add lemon and herbs, then meat/vegetables
- for breakfast: a spoonful of honey + fruit + something crunchy
- for soup: add at the end (do not cook for long) to maintain creaminess
FAQ
1) How does 10% thick yogurt differ from lighter ones?
It has a fuller flavor and a creamier, denser texture – it works better in sauces and cooking.
2) Is it suitable for tzatziki?
Yes – the thick consistency is exactly what you want in a dip.
3) Can it be used in hot dishes?
Yes – it's best to add at the end or over low heat to preserve the creamy texture.
4) How to store it?
In the refrigerator, between +2°C and +6°C. The best-before date is on the packaging.
5) What does it pair best with?
With sauces and dips, but also with breakfasts with honey and fruits, and for desserts.
Who will it be perfect for?
- for people who like thick, creamy yogurt with a full flavor
- for fans of Mediterranean cuisine (sauces, dips, mezze)
- for those who cook and want a "proper" base for sauces and marinades
Pairs with
- honey and fruits
- halva and Greek sweets
- cucumber, garlic, and extra virgin olive oil (for a dip)
- herbs: oregano, mint, dill
- lemon (for sauces and marinades)
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