How we make Oikos

We make our authentic Greek yogurt with a centuries-old straining method that removes the whey (liquid) from the yogurt. Called yiaourti in Greece, Greek yogurt is thicker and creamier than regular yogurt, and its production requires about three times the milk used to make regular yogurt.

We use fresh, delicious organic milk from family farms. Our organic fruits are hand-picked for the highest quality and prepared the same day to retain the freshest flavor. And we use five live active cultures: S. thermophilus, L. bulgaricus, L. acidophilus, Bifidus, and L. casei.

Read more about our CE-Yo Gary’s boyhood memories of Greek food, why Greek yogurt has become so popular in the United States, and how Stonyfield is meeting the demand with Greek yogurt that’s not only delicious and authentic, but good for you and good for the Earth.