it starts with gravity
Most Greek or Icelandic yogurts strain using high-speed industrial equipment, with powdered milk or processed thickening agents.
At Nounós, we strain our yogurt the same way it has been done in our family’s village in the Southern Peloponnese for centuries: straining bags and gravity. The result is a thick, velvety, protein-rich yogurt.
At Nounós Creamery, we hand-craft our yogurt in small batches to honor the artisanal Greek tradition.
From start to finish, each batch is a three-day process.
the little Greek jar
Packed in glass and terra cotta pots instead of harmful plastic packaging.
Its safer for you and the world we live in.
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