Question: Which was name used to commonly call for strained yogurt?
About the article "Yogurt", section "Strained yogurt".

Candidate passages:
Strained yogurt is called "jocoque" in Mexico.
It was popularised by local producers of Lebanese origin and is widely popular in the country.
The name jocoque is Nahuatl, and is also used for an indigenous cultured milk product similar to labneh. 
Strained yogurt (often marketed as "Greek yogurt") has become popular in the United States and Canada, where it is often used as a lower-calorie substitute for sour cream or crème fraîche.
"Greek yogurt" brands in North America include Chobani, Dannon Oikos, FAGE, Olympus, Stonyfield organic Oikos, Yoplait and Voskos.
FAGE began importing their Greek products in 1998 and opened a domestic production plant in Johnstown, New York, in 2008.
Chobani, based in New Berlin, New York, began marketing their Greek-style yogurt in 2007.
The Voskos brand entered the US market in 2009 with imported Greek yogurt products at 10%, 2%, and 0% milkfat.
Stonyfield Farms, owned by Groupe Danone, introduced Oikos Organic Greek Yogurt in 2007; Danone began marketing a non-organic Dannon Oikos Greek Yogurt in 2011 and also produced a now discontinued blended Greek-style yogurt under the Activia Selects brand; and Activia Greek yogurt was re-introduced in 2013.
General Mills introduced a Greek-style yogurt under the Yoplait brand name in early 2010 which was discontinued and replaced by Yoplait Greek 100 in August 2012.
Activia Greek yogurt was re-introduced in 2013, and in July 2012 took over US distribution and sales of Canadian Liberté’s Greek brands.
In Canada, Yoplait was launched in January 2013, and is packaged with toppings.
The characteristic thick texture and high protein content are achieved through either or both of two processing steps.
The milk may be concentrated by ultrafiltration to remove a portion of the water before addition of yogurt cultures.
In February 2014, a Court of Appeals upheld this decision.
Chobani has not yet reentered the UK market. 
Strained yogurt is yogurt which has been strained through a paper or cloth filter, traditionally made of muslin., to remove the whey, giving a much thicker consistency and a distinctive, slightly tangy taste.
Strained yogurt is becoming more popular with those who make yogurt at home, especially if using skim milk which results in a thinner consistency.
Once yogurt is made and refrigerated overnight, it is poured in a muslin or cheesecloth bag and hung in the coolest place in the house, with a tub placed underneath to collect the dripping whey.
In cold weather a single day (or night) of straining is sufficient.
In higher ambient temperatures yogurt will spoil rapidly, therefore it had best be actively squeezed or strained until about a third or more of its initial weight has run off.
The remainder is now strained and is refrigerated again.
Labneh is a strained yogurt used for sandwiches popular in Arab countries.
Olive oil, cucumber slices, olives, and various green herbs may be added.
It can be thickened further and rolled into balls, preserved in olive oil, and fermented for a few more weeks.
It is sometimes used with onions, meat, and nuts as a stuffing for a variety of pies or kebbeh (كبة) balls.
Some types of strained yogurts are boiled in open vats first, so that the liquid content is reduced.
The popular East Indian dessert, a variation of traditional dahi called mishti dahi, offers a thicker, more custard-like consistency, and is usually sweeter than western yogurts.
Strained yogurt is also enjoyed in Greece and is the main component of "tzatziki" (from Turkish "cacık"), a well-known accompaniment to gyros and souvlaki pita sandwiches: it is a yogurt sauce or dip made with the addition of grated cucumber, olive oil, salt and, optionally, mashed garlic.
Srikhand, a popular dessert in India, is made from strained yogurt, saffron, cardamom, nutmeg and sugar and sometimes fruits such as mango or pineapple.
In North America and Britain, strained yogurt is commonly called "Greek yogurt".
Similarly, strained yogurt is widely used in Cypriot cuisine not only as an ingredient in recipes, but also on its own or as a supplement to a dish.
In Cyprus, strained yogurt is usually made from cow's milk. 
In Turkey, strained yogurt is known as "süzme yoğurt" ("strained yogurt") or "kese yoğurdu" ("bag yogurt").
Water is sometimes added to it.
Strained is used in Turkish and Armenian mezzes and dips such as haydari.
In Turkish market, labne is also a popular dairy product but it is different from strained yogurt; it is yogurt-based creamy cheese without salt, and is used like mascarpone.
Labneh (also known as labni, lebni or zabedi) is popular in the Levant and the Arabian Peninsula.
Besides being used fresh, labneh is also dried then formed into balls, sometimes covered with herbs or spices, and stored in olive oil.
Labneh is a popular mezze dish and sandwich ingredient.
The flavour depends largely on the sort of milk used: labneh from cow's milk has a rather mild flavour.
Also the quality of olive oil topping influences the taste of labneh.
Milk from camels and other animals is used in labneh production in Saudi Arabia and other Gulf countries.
Bedouin also produce a dry, hard labneh that can be stored.
Strained labneh is pressed in cheese cloth between two heavy stones and later sun dried.
This dry labneh is often eaten with khubz (Arabic bread), in which both khubz and labneh are mixed with water, animal fat, and salt, and rolled into balls.
It is similar to the yak cheese cubes made by Tibetan nomads.
In Lebanon, labneh is made by straining the liquid out of yogurt until it takes on a consistency similar to a soft cheese.
It tastes like tart sour cream or heavy Greek yogurt and is a common breakfast dip.
It is usually eaten in a fashion similar to hummus, spread on a plate and drizzled with olive oil and often, dried mint.
Labneh is also the main ingredient in jameed, which is in turn commonly used in and mansaf, the national dish of Jordan, but commonly consumed by both Jewish and Arab Israelis, as well.
Labneh can also be purchased in the form of small white balls immersed in olive oil.
"Labaneh bil zayit" 'labaneh in oil' consists of small balls of dry "labaneh" kept under oil, where it can be preserved for over a year.
As it ages it turns more sour.
"Labaneh malboudeh" is drained labaneh.
In Egypt, strained and unstrained yogurt is called "zabadi" ("laban" meaning "milk" in Egyptian Arabic).
It is eaten with savoury accompaniments such as olives and oil, and also with a sweetner such as honey, as a snack or breakfast food.