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It all starts with family...

Steven Ioannou and his Nounó (God Father), John Belesis, began experimenting with a yogurt recipe a little less than five years ago. Having spent their summers and college years in the Mediterranean, these Greek-Americans were dissatisfied with the "Greek-style" yogurts available in the States. 

As Greek yogurt gained popularity in the U.S., they couldn’t understand why all the so-called “Greek-style” brands lacked the richness and flavor of what we knew and loved while growing up in Greece.  Their search for authentic Greek yogurt grew into an obsession, and they returned to Greece to immerse themselves in learning the traditional, old-world craft of making yogurt or “Yiaourti Sakoulas.”

With some ingenuity and a family recipe, the pair created Nounós Creamery and introduced bag strained yogurt to New York in 2013. The thick, velvety rich, all natural yogurt quickly caught on and became a food, fitness, and fashion lover's favorite.

In January 2017, New York State certified the bag-strained yogurt to be sold outside of the region, and now yogurt lovers from California to Texas, Illinois to West Virginia, and beyond can enjoy the taste of real Greek yogurt.

 

Watch our whole story below as told by Fox 5 NY

When they couldn't find traditional Greek yogurt in America, Steven Ioannou and John Belesis decided to make their own using their family's recipe. The two founded Nounós Creamery. How did they come up with the name? "Nounós" is Greek for "godfather," and Belesis is Ioannou's godfather.

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