Best yogurt in Athens? Options

[Polynikes]

I love Greek yoghurt.

Anyone know which cafes sell the best yoghurt in Athens or elsewhere in Greece?

[biancoverde]

i never heard of a cafe that makes its own yogurt. just go to a supermarket and try fage, olympos etc

[Pano]

Im really tempted to write something crass like Ive got the best yoghurt in Greece, but I wont.

[Polynikes]

Well after much research (and no thanks to you guys) I have found it.

This place, Stani, has aparently been serving the best yoghurt in Athens since 1931.

Since ancient times, yogurt made from sheep milk is associated with longevity and health. It has more proteins and albumins than yogurt made from cow milk, it is a rich source of calcium (critically important for preventing osteoporosis), and is one of the safest foods since its acidic PH does not allow the development of pathogenic micro-organisms. But what makes yogurt an invaluable source of nourishment is the natural fermentation that provides it with enzymes ("bakili") which are necessary for the proper functioning of the human organism.

Apart from yogurt, STANI produces rice puddings, cream puddings, "loucoumades" (Greek honey dumplings), and pastries, all of which meet with the unqualified approval of our Greek and international customers. It is of no coincidence that - out of the 1600 traditional dairy-product stores operated in Athens, Piraeus and the other towns and villages of the district of Attica, during the 60s and 70s - STANI is almost the only such business still operating today. In 2005, STANI was totally revamped and modernized, in tandem with stricter health regulations, maintaining however the character of a traditional dairy-products patisserie.

The secret behind the longevity of our business is a combination of factors:

Raw materials and ingredients directly from small producers who love their jobs and avoid easy solutions (like the so-called "economies of scale") that could increase capacity at the cost of lower quality.

Personal contact with the aforementioned suppliers, in order to tackle the root cause of any problem immediately.

Obsession with our product quality and freshness, which we have never compromised for the sake of making the production process easier or "economically more effective".

Traditional recipes that are passed from one generation to the next.

More inforation: http://www.stani1931.gr

[Patriotis7]

ehhhh

what about the best yogurt OUTSIDE of Omonia

[Polynikes]

Make your homemade yoghurt



Known for thousands of years in the Middle and Near East, the art of yogurt making spread around the ancient world from East to West and the ancient Greeks, Romans and Egyptians were all consumers. It first appeared in Europe in the 16th century, but became known widely only in the early 20th century.

Any kind of milk can be used. Fresh, unpasteurized milk is best but, failing that, supermarket milk is fine. What you will need is some ready-made yogurt. Make sure it says “traditional” on the label and that it has a skin, which you will remove. A liter of milk will give you a liter of yogurt. For 3 liters of yogurt, you’ll need one tub of ready-made yogurt as a culture. Follow these step-by-step directions to the letter.

Strain the milk in a colander lined with a double layer of muslin (found in stores selling sewing materials).

Using a stainless steel or enamel saucepan, boil the milk, stirring all the while so it doesn’t stick to the pan or form a skin. After one or two minutes, withdraw it from the heat and leave to cool.

For the yogurt to set, the milk has to be 45-46C. Use a confectionery thermometer or else dip your (clean) little finger into the milk and count slowly to 10. If you can stand it until 10 without taking your finger out, then the milk is at the right temperature.

Put the yogurt in a bowl and mix in some of the warm milk, stirring until it is well blended. Then pour it into the saucepan containing the rest of the milk. Stir it with a wooden spoon vigorously until the mixture is very well blended.

Cover the pan with its lid or plastic wrap and put it somewhere you can leave it undisturbed as for the next few hours it must remain perfectly still in a warm place, away from drafts. Wrap the covered saucepan in a large towel or a small tablecloth and then a woolen blanket. Don’t move it at all after this. Six hours later, uncover it slightly to check. If it is not ready (and it is not likely to be), cover again and check an hour or two later. Once it sets, remove the covering so it can reach room temperature and then refrigerate.

You can keep some of it in the refrigerator in a well-sealed jar for up to a week to use as a culture for the next batch.

Caution: Yogurt cannot be frozen

http://www.greekcity.com.au//content.cfm?id=6774