Question: What is strained yogurt commonly called?
About the article "Yogurt", section "Strained yogurt".

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Strained yogurt contains significantly more protein than non-strained yogurt, including both casein and whey protein.
During the straining process, although the liquid whey is strained, the original whey and casein protein present in milk remain intact.
Strained yogurt, like non-strained yogurt, is also considered a good source of beneficial pro-biotics. 
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. 
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. 
Cacık (; ; ; ) is an Turkish dish of seasoned, strained yogurt, eaten throughout the former Ottoman countries.
In Greece a similar, much thicker yogurt dish is called tzatziki (Anglicised: ; and is also similar to tarator in Balkan cuisine.
In Turkey it is served less dilute, cold and sometimes with ice.