Dairy
Greek
Greek yoghurt is strained after fermentation to remove whey, concentrating protein and fat into a dense, spoon-standing gel with a clean lactic tang. Authentic Greek strained yoghurt (yiaourti) may be cow, sheep, or mixed milk; the defining trait is mechanical or cloth straining, not a secret culture alone. Use for high-protein breakfasts, tzatziki, marinades, and baking where moisture would ruin structure. Full-fat Greek holds heat better than low-fat. Drain further for labneh-like thickness; thin with milk or water for sauces. Do not boil hard or it can split—temper into warm dishes.
Also known as: Yiaourti, Greek yogurt
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History
Strained yoghurt was part of Greek and wider eastern Mediterranean dairy practice.
Modern Greek dairy scaled cloth- and centrifuge-strained yoghurt for domestic and export markets.
Greek yoghurt surged in North America as a high-protein breakfast staple.
Global “Greek style” lines multiplied; true strained Greek remained the dense reference product.