Total 0% · fat-free
FAGE Total 0% 1Kg
Est. 1926 · strained yogurtThe craft
What is Greek strained yogurt?
The Greeks never
called it Greek.
What the rest of the world labels “Greek Yogurt,” the Greeks simply call strained yogurt. For nearly a hundred years FAGE has made it one way: strain the milk twice as long, let the wateriness drain away, keep the protein and the cream. That's the whole secret — and there are no others.
Rich. Creamy. Delicious.
The original · Total 5%How it's made
Four steps. No fifth.
01
Fresh milk, live cultures
It begins as it has for nearly a century — fresh milk set with live cultures, nothing else added to thicken it.
02
Strained twice as long
The yogurt is strained to remove the watery whey — patiently, twice as long as ordinary yogurt — until what's left is dense and concentrated.
03
What stays behind
Straining leaves the protein and the cream behind and the wateriness gone. That's the thick, spoon-standing texture — and where the protein comes from.
04
Rich. Creamy. Delicious.
No thickeners, no gums, no shortcuts. What others call Greek Yogurt, the Greeks simply call Strained Yogurt.
The unflavoured core
One recipe, three richnesses.
Everything else in the FAGE range starts here — plain Total, strained the same careful way, offered fat-free, low-fat or full-fat.
Total 2% · low-fat
FAGE Total 2% 1kg
Total 5% · full-fat
FAGE Total 5% 950g
Nearly a hundred years. One method.
FAGE · the strained-yogurt original · ©2026 FAGE International S.A.