We know you’re wondering what makes Greek
yogurt different than regular yogurt. Don’t worry,
we’ve got you covered. We make our Greek yogurt
using a traditional straining method that removes
some of the whey (liquid) from the yogurt.

3x more milk

Greek yogurt takes about 3 times more milk
than is used to make regular yogurt.

Step 1

Milk is pasteurized to kill
undesirable bacteria.

Step 2

Our active yogurt cultures
are added to the milk.

Step 3

Fermentation takes place and
yogurt forms its characteristic
acidity and texture.

Step 4

The yogurt is strained to
concentrate the solids and
remove some of the whey.

Step 5

Greek yogurt is refrigerated from
that point all the way to your
local grocery store.

How is Greek
Yogurt Made?

2X more protein

Greek yogurt has 2 times the protein vs regular
low-fat yogurt.1 Dairy protein contains all 9 essential
amino acids the human body can’t produce on its
own. Amino acids are building blocks that we
need to create our own proteins.

Get the Facts

Cultures

Contains live and
active cultures which break
down lactose in milk.

less lactose

Contains less
lactose than regular
non strained yogurt.

Bone Strength

Often an excellent source
of calcium, which can help
build strong bones.

additional
nutritional benefits

In addition to protein, Dannon Oikos
Greek Nonfat Yogurt can provide
additional nutritional benefits:

1. Contains 14% more of the DV of protein (7 g) than regular low-fat yogurt. Dannon Oikos Greek Nonfat
Yogurt: 12 g (24% DV) Protein. regular low-fat yogurt: 5 g (10% DV) Protein per 5.3 oz.