To my knowledge Greece only exports cow milk Yogurt as they do not have enough to export, as it mainly produced on the islands.
Wonderful photographs …
I too love Goat or Sheep milk yogurt and goat milk feta and sheep milk feta.
Bulgaria exports alot of goat milk and sheep milk feta.
In Empordà, not too far from Barcelona, there are ecological dairies which produce Goat Milk Ricotta which is phenomenal too. We predominately use it for the Mei e Mato Dessert which has become renowned over the years due to Dalí and later Ferràn Adrià.
This is the sheep milk yogurt we got at WF and elsewhere in CA:
Tangier than store-bought cow’s milk yogurt, and textured similar to homemade yogurt - thinner / lighter.
Though tang / tartness is just a factor of how long yogurt ferments, so it’s either a production choice or a factor of aging on the shelf - my guess is the latter (we discovered this with store-bought yogurt in India - the closer to manufacturing date, the milder the yogurt, and it got more sour as you got further from the date).
Goats milk yogurt definitely has the distinctive flavor that goats milk cheese. Sheep’s milk tastes very similar to cows milk (you probably couldn’t tell, aside from the tang).
I didn’t write anything down but for sure it’s all different in taste. I like that it’s sheep-y and goat-y tasting. Some are a bit sour. All creamy and delicious.
Btw, I have noticed there is more yogurt made from cow’s milk at other supermarkets. More goat/sheep yogurt to be found in less touristy places.
Intense in taste and full texture mouthfeel. No imported honey that money can buy at home tastes like Cretan/Greek honey. When you come here and eat the honey you will know what I mean! It’s not for no reason Greek honey is so desired and praised.
I’ve been eating yogurt with different fat contents. This one is so dreamy. I think restaurants give customers this kind of high fat yogurt after the meal. It’s quite normal here to receive a small plate of desert, in form of yogurt with spoon sweets, fruits or cheese/cream cake.
Leftover rib eye from our anniversary weekend, sliced thinly, gently reheated to keep the medium rareness, on buttered, toasted sweet baguette. simples.
I don’t usually post to this thread bc my breakfasts are not that inspiring. But this one tickled me. B’fast “hot dog.” Leftover weekend waffle, some pb, and a banana.
Breakfast this morning was Penang-Nyonya nasi kunyit (steamed sticky rice, tinged yellow using turmeric, and flavored with coconut milk) and chicken curry.
Last Cretan yogurt and sweets, between the earthquakes.
First donkey milk yogurt for me. To my surprise, it didn’t have any distinct “donkey” taste. Just super smooth, creamy, rich. So far it’s the most expensive yogurt, costs nearly twice as much as most.
I hate white grapes we get at home, from S.Africa mostly, which are simply super sour water bombs. Drinking water is better for you and it does not destroy your tooth enamel. Cretan white grapes (and other fruits) are honey-sweet. I had to drink water to cleanse my palate afterwards.
I watched many tourists walk past this place (a tiny coffee shop specialises in loukoumades) right on a busy pedestrian street. Only one brave tourist came up to the window and looked at the fryer but had no idea/interest and left. I told the employees what I observed and suggested putting a plate (like mine below) by the window to attract the tourists. But looking around the place, I only saw locals, so maybe they don’t need tourists at all.
Deep-fried dough balls drenched in honey. There are different “toppings” to choose from. Honey is poured from a big jug.
Let us see the Covid restrictions for Spain. I believe double vaccinations (we are both double vaccinated) and both of us have a Covid Passport.
So, it might just be an Antigen Exam 48 hours prior to flight.
Shall look into it after the Christmas Holidays … We shall probably fly over from Italy or take the ferry from Bari, Puglia to Corfu and then fly over to the nearest airport in Crete …
Let us see the complications !
We have travelled fairly extensively quite a few years ago in Greece. We have friends in Skiatos too.
Yes. As nasi kunyit is usually regarded here as a simple, homely dish, it is quite difficult to find commercially outside.
I have found two places that do offer it here in Penang, though, both from stalls in food courts adjoining morning farmers’ markets - i guess it allows market shoppers a convenient stop for breakfast. This one’s my fave:
Cooking nasi kunyit at home, one has to make sure to use only fresh coconut milk, turmeric root, pandan leaves, etc. Each time I tried substituting canned or powdered coconut milk for the real thing, the taste came out different. Ditto turmeric - the powdered one gave the dish a “metallic” taste, whereas the fresh root imparted a deep, almost-floral flavor.
The Bari Ferry to Corfu is only 55 km. (1 hour ) from Bari, Puglia. (Apulia).
We had done this trip via ferry and it is wonderful.
Then, have to check flights for Crete from Corfu.
Shall see if it is better to fly to Athens and then fly to Crete.
Definitely some research to be done during the holidays when we have some time.
Have to sort out Greece´s Covid regulations from Spain & Italy as well.
Definitely shall journey over to Crete however, all depends on this horrendous panademic and their regulations … Have to do some real research. And also speak to friends in Skiatos …
We know Italy´s strict regulations but not Greece´s … I believe they also are implementing or have implemented the Covid Passport … And double vaccination decree / regulation / law.
