I recently saw a post on Instagram where a South African food influencer spoke about a brand making real Greek yoghurt. Not “Greek-style,” or “double cream”, but yoghurt made the traditional way – strained, thick, and packed with protein. Naturally, I was curious. And hungry. I learned that most yoghurts on local supermarket shelves labelled “Greek style” are, in fact, not Greek at all – or at least not in method. They’re typically thickened using...