Ever wonder how Greek yogurt is crafted? Do we culture the milk by reading each batch of yogurt epic Hellenic poetry? It couldn’t hurt, however Trader Joe’s Nonfat Plain Greek Yogurt uses a traditional Greek yogurt process to yield a deliciously creamy nonfat Greek yogurt.

Each batch of Trader Joe’s Nonfat Plain Greek Yogurt has its beginnings with grade A pasteurized skim milk sourced from cows not treated with rBSt. From there, the milk is heated, cooled to a desirable fermentation temperature (approximately 110° F), and topped off with the addition of bacterial cultures. While this bacteria grows and produces lactic acid, we prepare for the final step that takes this regular yogurt mixture to the Parthenon of pleasant texture and taste. This final, multi-straining step is what separates this Greek God of a yogurt from the mere mortals of regular yogurt. The thorough straining of the liquid whey is what gives this Greek yogurt a concentrated, powerful flavor and dense, velvety texture. So much of the liquid is strained that it can typically take around four cups of raw milk to yield one cup of Greek yogurt. This leaves a concentrated, protein-rich yogurt low in sodium and sugar, making for a nutritious snack any time of day!