It takes a village.

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.

Cold Strained Process

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. 

Naturally Authentic

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.

Sustainable Packaging

We pack our yogurt in glass jars and cartons made from recycled materials. 

It’s safer for you and the world we live in.