Straggisto is Greece's favourite yoghurt and the main ingredient in tzatziki, made from strained sheep’s milk for a thick texture and high protein content. In the United States and France, Greek yoghurt is primarily made from strained cow's milk, occasionally with cream added for more velvety texture.
A staple in Middle Eastern cuisine, Greek yoghurt exploded onto the international scene in 2007, introduced to the American market by a canny entrepreneur. In less than a decade, Greek yoghurt has become an unshakeable food trend, rocketing from a 2% market share to close to 40% today. This food trend hit France in 2012, as new companies emerged on the market. That year, sales of Greek yoghurt jumped from 6% (2011) to 31%, although it still only accounts for 1% of all sales of fresh dairy products in the country today.
Greek yoghurt as sold in the United States has a major USP: it has more or less the same fat content as a reduced fat yoghurt (0% if made from skimmed milk, 2% with added cream) while simultaneously boasting dairy protein levels twice as high as standard yoghurt. This means it was embraced as part of protein-focussed and clean-eating diets. Thanks to its high dairy calcium levels, high probiotic content and naturally creamy texture, Greek yoghurt stands out as a healthy, tasty food that keeps you feeling full.
In France, Greek yoghurt is generally made from cow's milk, but some brands also offer a sheep's milk version (especially organic labels). The milk used can be skimmed, semi-skimmed or whole, and cream is sometimes added.
This yoghurt is sold in packs of two or four pots ranging from 100g to 170g (most often 150g, meaning 25g more than a standard yoghurt), or in large tubs of 450g to 500g. It is sold plain or flavoured with honey, vanilla, cereals or fruit.