Set of 3 Koukakis Greek Yogurts 500 g
Koukakis – Traditional Thick Greek Yogurt 10% - 500 g
This is the type of yogurt that is "always" in the fridge in Greece. 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 ingredient list, making it excellent 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 does the job as a base – it doesn't disappear in the dish but builds texture.
Origin and ingredients
Producer/brand: Koukakis. Origin: Greece.
Ingredients: pasteurized whole cow's milk, cream (from milk), milk proteins, yogurt cultures (including L. bulgaricus, S. thermophilus).
Allergens
Milk.
Uses
- breakfast: with honey, fruit, 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)
Pairs well with
Sweet: honey, fruit, halva, dried fruits. 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 → ideal 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 thick Greek yogurt 10% |
| Producer / brand |
Koukakis |
| Origin |
Greece |
| Ingredients |
pasteurized whole cow's milk, cream (milk), milk proteins, yogurt cultures |
| Allergens |
milk |
| Fat content |
10% |
| Weight |
500 g |
| Storage |
store in refrigerator, +2°C to +6°C |
| Best before / LOT |
on 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 thick 10% 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 maintain the creamy texture.
4) How to store?
In the refrigerator, between +2°C and +6°C. The best before date is on the packaging.
5) What does it pair best with?
For sauces and dips, but also for breakfasts with honey and fruit, and for desserts.
Who will it be ideal 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 fruit
- halva and Greek sweets
- cucumber, garlic, and extra virgin olive oil (for dip)
- herbs: oregano, mint, dill
- lemon (for sauces and marinades)
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