Meltémi - Yogurt KefiFM Recipes for our Listeners

The KefiFM team had fun hosting live the founder of meltémi Greek Yogurt on Me logia Ellinika - Fridays ΠΟΥ ΣΟΥ ΚΟΥ and together we taste-tested their traditional and Lower Sugar Greek yogurts.


There are tons of Greek yogurt in the US today but how many can say they are made with real yogurt cultures from Greece?

Meltémi is a new, premium Greek Yogurt made with yogurt cultures that were discovered in Greece. These cultures give meltémi a delicious, less sour flavor that is winning taste tests all over America. Meltémi is lovingly made by a Greek-American family who wanted to make the best Greek yogurt you can find outside of Greece.


Meltémi Greek Yogurt is great for breakfast or a snack but it’s also a versatile ingredient in cooking. You can swap meltémi for sour cream, butter, and even oil in your cooking, gaining protein and losing fat and calories. Below are some recipe ideas but their website has more:


Meltémi Tzatziki

Ingredients

1 32oz container plain 0% or 5% meltémi Greek Yogurt

½ English cucumber with peel, grated 1 clove garlic, pressed 2 tbs fresh lemon juice 2 tbs extra-virgin olive oil 2 tsp grated lemon zest 3 tbs chopped fresh dill 1 tbs salt – or to taste freshly ground black pepper to taste ingredients

1 32oz container plain 0% or 5% meltémi Greek Yogurt

½ English cucumber with peel, grated 1 clove garlic, pressed 2 tbs fresh lemon juice 2 tbs extra-virgin olive oil 2 tsp grated lemon zest 3 tbs chopped fresh dill 1 tbs salt – or to taste freshly ground black pepper to taste


Directions

Squeeze grated cucumber over a colander to remove moisture. Once it drains, then lay cucumber on a paper towel. Stir together yogurt, garlic, lemon juice, and olive oil in a bowl. Add the cucumber, mix well, then add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate for 8 hours before serving.


Meltémi Lemon Yogurt Pound Cake

Ingredients

1 ½ sticks unsalted butter, softened (plus extra to grease loaf pan) 1 ½ cups granulated sugar Zest of 1 lemon 3 eggs 1 tsp vanilla extract 1 ½ cups flour (plus extra for dusting the loaf pan) ¼ tsp baking soda ¼ tsp salt ½ cup 0% or 5% meltémi Greek Yogurt

FOR THE CREAM LEMON YOGURT FROSTING: 3 tbs plain 0% or 5% meltémi Greek Yogurt 1/2 tsp vanilla 2 to 2-1/4 cups confectioners sugar (use less for a thinner glaze, add more for a thicker frosting) 1 tbs lemon zest 1