Greek yogurt is a type of yogurt that is celebrated for its very thick and creamy texture. The process for making it includes extra steps that result in its thickness. It has about the same creamy texture as sour cream, and provides an excellent substitute. Greek yogurt is a yogurt that has been strained in a cloth or paper bag to remove the whey, giving a consistency between that of yogurt and cheese, while preserving it's distinctive sour taste. Strained yogurt is often made from milk which has been enriched by boiling off some of the water content, or by adding extra butterfat and powdered milk. But most Greek yogurt have no added fats and are made of real milk.
In Greece strained yogurt is used in Greek food mostly as the base for tzatziki dip and as a dessert, with honey, sour cherry syrup, or spoon sweets often served on top. In Greece, strained yogurt, is traditionally made from sheep's milk.
The principle difference in creating Greek yogurt is that after the milk is heated and cultured, it is allowed to sit in muslin or cheesecloth bags, so that the whey filters out of the yogurt. You’ll note that some yogurts have an almost runny texture, or have liquid on the top when you open them. Greek yogurts don’t have this liquid because of the straining process.
-Katrina A. Tan
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