Dairy Month Origins

Every June, the nation celebrates National Dairy Month, an annual tradition recognizing the vital contributions of the dairy industry. What started in 1937 as "National Milk Month" was initially created by grocer organizations as a way to promote milk consumption and stabilize demand during warm-weather production surpluses. By 1939, the observance was officially expanded to "Dairy Month". Over the decades, it has blossomed into a nationwide celebration that highlights the profound economic and cultural impact of the dairy industry. This month-long celebration highlights dairy's essential nutritional benefits, rich agricultural history, and the hardworking farm families who supply communities with wholesome milk, cheese, and, of course, yogurt. 

Benefits of Greek Yogurt

Greek yogurt in particular is a nutritional powerhouse made by straining traditional yogurt to remove excess whey. This results in a thicker, creamier texture. It delivers double the protein of regular yogurt, making it an excellent choice for those looking for non meat sources of protein. In addition, the live, beneficial bacteria that reside in yogurt helps support a healthy gut microbiome. Consuming these "good" bacteria promotes smooth digestion and helps boost your immune system. Furthermore, the straining process removes the whey, and along with it, much of the lactose. This means those with mild lactose intolerance/sensitivities can more easily consume this food. 

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Tzatziki

Tzatziki is a creamy, refreshing Greek dip made from greek yogurt, grated cucumber, garlic, olive oil, and fresh herbs like dill or mint. This versatile sauce can be used with a variety of different foods. Asides from its classic pairing alongside gyros, it can be slathered on grilled meats, used as a dip for warm pita bread or fresh vegetables, used as a mayonnaise substitute in sandwiches or salads, or a cool refreshing compliment to spicy or fried foods. This creamy sauce is an essential staple of Mediterranean cuisine.

Ingredients

• 1/2 cup grated cucumber
• 2 cup greek yogurt
• 3 tbsp lemon juice
• 3 cloves garlic, minced or grated
• 1 tbsp olive oil
• 1 tbsp dill, chopped
• 2 tbsp mint, chopped
• Salt, to taste

Method

1. In a strainer, grate the cucumber and drain any excess liquid and reserve. 
2. Combine all the ingredients in small bowl and mix together well. You can thin out the sauce with your cucumber liquid, depending on how runny you prefer your sauce or what application you are using it for. 
3. Season with salt to your liking
4. Enjoy as a dip with pita, or as a sauce with meats!