Greek yogurt is a thicker, creamier version of the regular variety. It's thicker and creamier because it has been strained of its whey.

In Greece, yogurt is usually made with sheep's or goat's milk. Although there are "lite" versions available, Greek yogurt generally refers to the full-fat variety, the fat contributing to its rich taste.

Greek yogurt's velvety texture has won it fans in the United States in recent years. But if you can't find Greek-style yogurt, you can always make your own. Line a fine-sieved colander with cheesecloth or paper towels, place it over a bowl and allow the whey to drain off in the refrigerator. For small amounts, a cone-shaped coffee filter works well.

Strained yogurt is a healthier cream-cheese substitute -- lightly sweetened, it can be used to frost a carrot cake. Combined with chopped frozen mangoes, litchis or bananas and a splash of light rum, it makes a delicious homemade yogurt.

In Middle Eastern cuisine, strained yogurt is also known as labneh, which is often bathed in olive oil and showered with a spice mix known as Za'atar. It is also used to thicken sauces, mixed in at the last minute (the high fat content prevents curdling). Strained yogurt is the main ingredient in Indian raita and Greek tzatziki, dips made with cucumbers and garlic or spices. Garnished with a dollop of honey, strained yogurt is a popular dessert in Greece, and fit for the gods.

Recipe: Grilled Yogurt-Mint Lamb Kebabs (Cookthink)
Reference: What is Za'atar? (Cookthink)
Reference: What is tzatziki? (Cookthink)
Reference: What is raita? (Cookthink)