Set of 6 Koukakis 1kg Greek Yogurts
Koukakis – traditional Greek thick yogurt 10% - 1kg
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 composition, making it perfect for cooking: from breakfasts, through sauces, to desserts.
Taste and consistency
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 as a base – it doesn't disappear in the dish, but builds texture.
Origin and composition
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.
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)
Pairs well with
Sweet: honey, fruits, 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 → perfect for sauces and cooking
- simple ingredients → milk, cream, bacterial cultures
- versatile → for sweet and savory dishes
- 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 whole cow's milk, cream (milk), milk proteins, yogurt bacterial cultures |
| Allergens |
milk |
| Fat content |
10% |
| Weight |
500g |
| 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 thick 10% yogurt differ from lighter ones?
It has a fuller flavor and a more creamy, firm 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.
6) Can it be used for hot dishes?
Yes – it's best to add it at the end or over low heat to maintain its 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?
With 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 fruits
- 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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