that the authentic version is made of cow's milk

正宗的版本是用牛乳製成的。

and is strained of its own liquid

並將其自身的液體過濾掉

to reach the perfect thick and creamy consistency.

以達到完美的粘稠度和奶油狀。

Well, none of this is actually true.

好吧，這些其實都不是真的。

Real Greek yogurt, of the kind made not in factories

真正的希臘酸奶，不是在工廠生產的那種

but in villages, like here, in Flokas near Olympia,

但在村莊裡，像這裡，在奧林匹亞附近的弗洛卡斯。

has never been strained and probably never will.

從未緊張過，也可能永遠不會緊張。

Here, yogurt is made with full-fat sheep's milk.

在這裡，酸奶是用全脂綿羊奶製成的。

This rich milk, together with a combination

這種濃郁的牛奶，再加上一個組合

of time and temperatures, is going to give us a yogurt

時間和溫度的變化，將給我們帶來酸奶。

that is already tart and creamy in its own pot,

在它自己的鍋裡已經是酸甜可口的奶油。

without the need to be strained at all.

根本不需要緊張。

It all starts with that fresh sheep's milk.

這一切都始於那杯新鮮的羊奶。

Antonis: Drink some of it. Claudia: Smells strong, huh?

安東尼。喝一點吧。聞起來很濃，是吧？

Yes.

是的。

Wow, yeah, there's a lot of fat there.

哇，是的，那裡有很多的脂肪。

It's thick. Antonis: Yeah.

它很厚。安東尼斯：是的。

Claudia: It has a little bit of tanginess.

克勞迪婭：它有一點酸味。

Like you said, it's not sweet.

如你所說，它不甜。

It's a bit acid. Antonis: Yes, yes, yes.

這有點酸。安東尼斯：是的，是的，是的。

Claudia: Yogurt at Antonis' dairy starts

克勞迪婭：安東尼斯乳業的酸奶開始了

with one-day-old cold milk.

用一天的冷牛奶。

His technician, Thanasis, heats it up to 90 degrees Celsius,

他的技術員Thanasis將其加熱到90攝氏度。

waits one hour, and then transfers it into small pots.

等待一個小時，然後將其轉移到小鍋中。

Although it looks simple, gauging your strength

雖然它看起來很簡單，但衡量你的實力

with this pump is actually very difficult.

使用這種泵實際上是非常困難的。

Oh, it's warm, huh? Antonis: Yeah.

哦，很溫暖，是吧？安東尼斯：是的。

In here.

在這裡。

Claudia: Like that? Antonis: Good, press it.

克勞迪婭：像這樣嗎？安東尼斯。很好，按吧。

Slowly.

慢慢地。

Claudia: It's super complicated

克勞迪婭：這超級複雜

because it's very, very sensitive,

因為它非常、非常敏感。

and it's also super warm.

而且它也是超級溫暖的。

Antonis: It's not too complicated,

安東尼斯：這不是太複雜。

but it has small secrets.

但它有小祕密。

Claudia: Yeah.

克勞迪婭：是的。

Antonis: As every job, as with anything.

安東尼斯。和每項工作一樣，和任何事情一樣。

Claudia: What is the difference

克勞迪婭：區別是什麼？

between putting yogurt in a plastic one

把酸奶放在塑膠袋裡

versus this bowl? Antonis: No, no, no.

與這個碗相比？安東尼。不，不，不。

It's not, you know, it's the same yogurt.

這不是，你知道，這是同一種酸奶。

It has to do with the look.

這與外觀有關。

Claudia: With the tradition.

克勞迪婭：與傳統。

Yes. It looks more traditional.

是的，它看起來更傳統。

Claudia: If you look carefully, you will notice

克勞迪婭：如果你仔細觀察，你會發現

that Thanasis is not filling the pots to the brim.

塔納西斯沒有把盆子裝滿。

He is leaving a little room

他留下了一個小空間

for what Antonis calls the powder.

為安東尼斯所稱的粉末。

It's made of old, broken yogurt

它是由舊的、破碎的酸奶製成的

that is 20 or even 30 days old

20天甚至30天后才有的

mixed with some fresh milk.

與一些鮮奶混合。

It's added to ferment the yogurt, a bit like sourdough.

它被添加到酸奶中進行發酵，有點像酸麵糰。

Thanasis uses an even smaller pump to add the powder.

Thanasis使用一個更小的泵來添加粉末。

And yes, the smaller pump is even harder

是的，較小的泵甚至更難

to use than the previous one.

比前者更容易使用。

Thanasis has to put only 5 milligrams in every pot,

Thanasis必須在每個鍋裡只放5毫克的藥。

so I won't even try using it this time.

所以這次我甚至不會嘗試使用它。

He adds the powder from the side of the pot

他從鍋的側面加入粉末

to preserve the crust on the top.

以保留上面的地殼。

Antonis: The way that Thanasis use

安東尼斯。塔納西斯使用的方式

is the same way that my mother, my wife's mother

是我的母親和我妻子的母親的相同方式

was making the yogurt 50 years ago.

50年前就在製作酸奶。

This is the authentic yogurt.

這就是正宗的酸奶。

Claudia: So, yeah, actually you can see

克勞迪婭：所以，是的，實際上你可以看到

it already formed a little bit of a film,

它已經形成了一個小的電影。

even though it's been here only for, like, 10 minutes.

儘管它在這裡只呆了，大概10分鐘。

Antonis: Now we'll close the door,

安東尼。現在我們把門關上。

and we turn on the heat

和我們打開的熱量

from 45 to 50 degrees.

從45度到50度。

And we are going to let it, for three hours.

而我們要讓它，三個小時。

Claudia: When the doors are opened

克勞迪婭：當門被打開時

three hours later,

三小時後。

a crust is formed on the surface of the yogurt.

在酸奶的表面形成一個結殼。

That is the butterfat present in the milk,

這就是牛奶中存在的黃油脂肪。

whereas the liquid whey now sits at the bottom.

而液體乳清現在則位於底部。

Antonis: It's ready. How strong we want for the time.

安東尼斯：已經準備好了。我們想要多強的時間。

Claudia: Every yogurt is different.

克勞迪婭：每種酸奶都是不同的。

Not all pots turn into yogurt.

不是所有的鍋都會變成酸奶。

In this one here, the powder didn't work.

在這裡的這個人，粉末沒有發揮作用。

As Antonis moves the pots out of the fridge,

當安東尼斯把鍋子從冰箱裡搬出來時。

he has to be careful not to move them too much,

他必須注意不要太過移動它們。

because the liquid whey from the bottom of the pot

因為鍋底的液體乳清

can surface and spoil the yogurt.

會浮出水面，使酸奶變質。

The only one that can handle a bit of wiggling

唯一一個可以處理一點扭動的人

for the camera is this 17-kilo tub

攝影機是這個17公斤重的浴缸

that Antonis will turn into tzatziki.

安東尼斯將把這些東西變成tzatziki。

Although at this step it is important

儘管在這一步驟中，重要的是

that the butterfat at the top

頂端的乳脂

and the liquid whey at the bottom stay separate,

和底部的液體乳清保持分離。

that doesn't mean that the liquid whey

這並不意味著液態乳清

needs to be strained and taken away.

需要緊張並帶走。

The whey is sour, and the butterfat is sweet.

乳清是酸的，而黃油脂肪是甜的。

As the yogurt keeps fermenting at room temperature

由於酸奶在室溫下不斷髮酵

in its pot, the two will slowly combine.

在其鍋中，兩者將慢慢結合。

Antonis: We open the window, we open the door,

安東尼斯。我們打開窗戶，我們打開門。

and all this fresh air works like a natural air condition.

而所有這些新鮮空氣的作用就像一個自然的空氣條件。

Claudia: Oh, all right.

克勞迪婭：哦，好的。

The temperature goes down naturally.

溫度自然下降。

Believe me, this is something

相信我，這是一件

that not many people can see.

沒有多少人可以看到。

OK.

好的。

Claudia: Yeah, because you normally have a yogurt

克勞迪婭：是的，因為你通常有一個酸奶

from the fridge.

從冰箱裡拿出來。

Antonis: You see it as we move it.

安東尼：你看到它，因為我們移動它。

It's not moved very easy.

它不是很容易移動的。

It's strong.

它很強壯。

Claudia: Yeah.

克勞迪婭：是的。

So, what does fresh, warm yogurt taste like?

那麼，新鮮、溫暖的酸奶是什麼味道？

Mm.

嗯。

Antonis: It's almost like baby cream.

安東尼斯：這幾乎就像嬰兒奶油。

Claudia: Nice, yeah.

克勞迪婭：不錯，是的。

It's not a feeling on your mouth that you're used to.

嘴上的感覺不是你所習慣的。

Because it's warm cream,

因為它是溫暖的奶油。

and we're not used to eating warm cream.

而且我們不習慣吃熱奶油。

Antonis: You see, you see the juices?

安東尼：你看，你看到了這些果汁嗎？

Claudia: So this is the whey,

克勞迪婭：所以這就是乳清。

the liquid whey in the milk.

牛奶中的液體乳清。

And this is the one that normally is taken away,

而這是通常被帶走的。

you know, when you make strained milk.

你知道，當你做過濾牛奶的時候。

A small 200-gram pot of Antonis' sheep's milk yogurt

一小罐200克的Antonis羊奶酸奶

contains 6% fat and 6% protein,

含有6%的脂肪和6%的蛋白質。

both of which sometimes rise as high as 8%,

這兩個數字有時會上升到8%。

depending on the weather and what the sheep forage.

這取決於天氣和羊群的採食情況。

This percentages of fat and protein are double

這個百分比的脂肪和蛋白質是雙倍的

what cow's milk yogurt is made of and can only be matched

牛奶酸奶是由什麼組成的，只能與之匹配

by straining out the whey in cow's milk

濾除牛奶中的乳清

to increase the volume of butterfat.

以增加黃油脂肪的體積。

Straining means you need more milk,

過濾意味著你需要更多的牛奶。

so more fat, to have the same volume of yogurt.

所以更多的脂肪，才能有相同體積的酸奶。

Today's batch of milk gave Antonis 280 pots of yogurt.

今天的一批牛奶給了安東尼斯280壺酸奶。

After resting at room temperature for one hour,

在室溫下靜置一小時後。

they will have a 15-day shelf life

它們將有15天的保質期

if stored in the fridge.

如果儲存在冰箱裡。

Antonis: We had the milk. You see?

安東尼。我們有牛奶。你看到了嗎？

Claudia: Ooh!

克勞迪婭：哦!

Antonis: This is the final product.

安東尼斯。這就是最終的產品。

Claudia: When the yogurt is cold,

克勞迪婭：當酸奶是冷的。

the taste of the crust on top

頂端皮層的味道

and the creamy part below it will be different.

和它下面的奶油色部分將是不同的。

Antonis: This is real. All the butter.

安東尼。這是真的。所有的黃油。

Claudia: And it's very tart, as well.

克勞迪婭：它也非常酸澀。

Like, it's not sweet at all.

比如，它一點都不甜。

And this is really --

而這真的是...

Antonis: You understand the difference?

安東尼斯：你明白其中的區別嗎？

Claudia: Yeah, yeah, yeah, for sure.

克勞迪婭：是的，是的，是的，當然了。

And this is this kind of milk

而這是這種牛奶

compared to cow's milk or, like, strained yogurt.

與牛奶或像過濾後的酸奶相比。

This is much more tart. Antonis: Eat the inside.

這是更多的酸味。安東尼斯。吃裡面的。

Mm.

嗯。

Wow, it has a completely different taste, huh?

哇，它的味道完全不同，是吧？

Antonis: You see it. Claudia: Yeah, yeah, yeah.

安東尼斯：你看到了。克勞迪婭：是的，是的，是的。

This is a little bit sweet, but not sugary.

這有一點甜，但不含糖分。

To add an extra layer of sweetness,

為了增加額外的甜味。

Antonis lets me try the yogurt

安東尼讓我試喝酸奶

topped with some grape jam made by his mother.

上面有他母親做的一些葡萄果醬。

We also tried it spread on bread.

我們還試著把它塗在麵包上。

Mm.

嗯。

You know what the doctors say?

你知道醫生怎麼說嗎？

It's a full dinner.

這是一個完整的晚餐。

Yeah, I'm going to send some pictures to my doctor.

是的，我準備給我的醫生髮一些照片。

Bread and yogurt.

麵包和酸奶。

We take the milk, any kind of milk they will give us.

我們接受牛奶，他們願意給我們的任何種類的牛奶。

That's why sometimes the yogurt is

這就是為什麼有時酸奶是

stronger, fatter, more proteins.

更強壯、更胖、更多的蛋白質。

This is what mother nature give to us.

這就是大自然給我們的東西。

We have to work with this,

我們必須與此合作。

and we will make the product.

而我們將製造產品。

Claudia: With whatever you have, yeah.

克勞迪婭：用你擁有的任何東西，是的。

And we will see if it's strong or not.

而我們將看到它是否強大。