Everything Oikos begins on the farm.
Pasteurization is a standard heating
process that kills undesirable bacteria to
make sure milk is safe to consume.
We add yogurt cultures to milk, then we
get out of the way and allow time and
nature to create that characteristic tangy
flavor — just like yogurt-makers have
been doing for centuries.
This is where the magic happens. We
strain our Greek yogurt to remove a
portion of the liquid. What’s left: an
ultra-thick, ultra-creamy base that’s high
in protein, versatile in recipes and
basically genius on a spoon.
Or not. Whether you like your Greek
yogurt loaded with chunks of real fruit
or straight up and simple is up to you.
Either way, it’s all Greek, and it’s all