Frequently Asked Questions — The Real Greek™
Find answers to common questions about The Real Greek™, our ingredients, nutritional values, and availability in Switzerland.
Is The Real Greek™ a Greek yogurt.
No. The Real Greek™ is Greek quark, not Greek yogurt. Its thick, creamy texture suits many uses where you might choose Greek yogurt.
How is The Real Greek™ made?
The Real Greek™ is Greek quark crafted using quark-style production methods — coagulation, straining, and texture work. It is not classified as Greek yogurt.
What makes The Real Greek™ texture distinctive.
A dense texture, a spoon that stands, milky freshness, a light tang, and a very creamy mouthfeel.
How do you get such a thick texture.
Through coagulation, draining, and working the curd, using a quark-style process. This creates the distinctive density of our Greek quark.
You mention rennet. What does it do.
Rennet helps structure the milk coagulation. It is a classic approach in cheesemaking. Here it supports a very creamy, stable texture.
What about plant based coagulation.
There are plant based coagulants that can help set the milk. Depending on the recipe, they help achieve a dense, creamy structure.
Does The Real Greek™ use the same cultures as traditional Greek yogurt.
The Real Greek™ uses dairy cultures including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. These cultures are also used in the separate Greek yogurt category; The Real Greek™ remains Greek quark.
If it is made like quark, why use dairy cultures.
Dairy cultures provide fresh, tangy aromatic notes. The quark-style process builds The Real Greek™ texture.
Is The Real Greek™ drained like traditional Greek yogurt.
The Real Greek™ is drained to concentrate and thicken this Greek quark. Draining is also used for some Greek yogurts, which are a separate category.
Why does it hold so well on a spoon.
Because the structure is very dense and uniform. That is a signature of The Real Greek™.
Is it normal to see a little liquid on top.
Yes. A light separation can happen in fresh dairy products. Stir gently and the texture becomes smooth again.
Is The Real Greek™ high in protein.
The Real Greek™ is very high in protein, up to 11 g per 100 g for the fat free version. Eating a 150 g pot is the equivalent of 2 eggs. Breakfast of champions.
Is the taste more mild or more tangy.
Balanced. Milky freshness, a hint of tang, and lots of roundness thanks to the texture.
What is the difference between plain and sugar free.
Plain means no added flavors or fruit. It still contains lactose, a natural sugar found in milk.
Does The Real Greek™ contain lactose.
Yes, but very little. Most of the lactose is removed during draining. It is not completely lactose free because no enzyme is added during production to remove lactose.
Does The Real Greek™ contain gelatin, plant or pork.
No. The Real Greek™ contains no gelatin. Its ingredients are cow's milk (with cream in the 2% and 5%), lactic ferments and microbial rennet, as listed on the pot.
Is The Real Greek™ better for sweet or savory.
Both. Sweet with honey, fruit, nuts. Savory with olive oil, herbs, garlic, cucumber.
The most "The Real Greek™" pairing.
Sweet. Honey and nuts. Savory. Olive oil, salt, pepper, oregano.
Can I make tzatziki with The Real Greek™.
Yes. Its density is ideal for dips. Tip. Drain grated cucumber before mixing.
Is it a good base for sauces.
Yes, especially for cold sauces, dips, and dressings. Its texture helps deliver a creamy consistency.
Can it replace crème fraîche.
Often yes. For cold sauces or finishing. For hot cooking, add it on low heat or off heat to keep a nice texture.
How to prevent a sauce from splitting when heated.
Avoid boiling. Temper it. Mix a spoon of warm sauce into The Real Greek™ first, then add it back slowly.
Difference vs skyr.
Both are thick and often high in protein. Skyr is usually very low fat and very high in protein. The Real Greek™ is Greek quark with a dense, creamy texture.
Why does the taste vary between brands for thick dairy products.
Milk, cultures, fermentation time, draining, fat content. Each parameter changes texture and aroma.
How to compare The Real Greek™ on shelf.
Compare 4 points. Mouthfeel texture. Protein per 100 g. Fat percentage. Ingredient list.
The Real Greek™ in one sentence.
Greek quark with a dense, creamy texture, fermented with dairy cultures.