What type of milk is traditionally used to make Greek yogurt?

Greek yogurt is traditionally made using sheep's milk, which contributes to its distinctive texture and flavor. Sheep's milk contains higher fat and protein content compared to cow's or goat's milk, allowing Greek yogurt to achieve its characteristic creaminess and thickness during the straining process. This richness also enhances the yogurt's taste, giving it a slightly tangy flavor that distinguishes it from other types of yogurt made from different milk sources.

While cow's milk is commonly used in many modern yogurts, it is not the traditional base for Greek yogurt. Goat's milk, on the other hand, has its own unique flavor profile but does not reflect the historical methods typical of traditional Greek yogurt production. Almond milk, being a plant-based alternative, lacks the necessary proteins and fats to replicate the dairy yogurt experience, making it an unsuitable choice for traditional Greek yogurt.