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In Praise of Greek Yoghurt

(GREEK NEWS AGENDA)  Jill Santopietro, New York Times Magazine’s food associate talks about Greek yoghurt and gives out recipes like “braised lamb shanks in yoghurt sauce.” Santopietro says that when she started cooking with it, she discovered that it is an unparalleled substitute for milk, cream or butter — with more body than sour cream and less richness than crème fraîche. Santopietro also writes about Greek yoghurt in The Moment daily blog, where she concludes her article wondering “How had we missed out on this product for more than 50 years?” Continue reading