Steven Ioannou and his godfather (his Nounó) spent their summers in Greece eating the kind of yogurt they grew up with. It was thick, tangy, and made the way it had been for generations. When they came back to the United States and started shopping for "Greek-style" yogurt, they couldn't find anything that came close.
So, they went back to Greece and learned how to make it themselves. The traditional method, called Yiaourti Sakoulas, involves straining yogurt through cloth bags u
Steven Ioannou and his godfather (his Nounó) spent their summers in Greece eating the kind of yogurt they grew up with. It was thick, tangy, and made the way it had been for generations. When they came back to the United States and started shopping for "Greek-style" yogurt, they couldn't find anything that came close.
So, they went back to Greece and learned how to make it themselves. The traditional method, called Yiaourti Sakoulas, involves straining yogurt through cloth bags using nothing but gravity and time — no thickeners and no shortcuts. Steven and his godfather brought that process back with them and started Nounós Creamery in 2013. The yogurt they make now is the same one they grew up craving.
