page_title: Strained yogurt
section_title: Greece
hierarchical_section_title: Strained yogurt / Variations by area / Europe / Southern Europe / Greece
caption_attribution_description: Polski: Tzatziki, tzadziki lub tsatsiki - najpopularniejsza przystawka w kuchni greckiejEnglish: Tzatziki, tzadziki, or tsatsiki - Greek meze or appetizer, also used as a sauce
context_page_description: Strained yogurt, Greek yogurt, yogurt cheese, sack yoghurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than unstrained yogurt, while preserving yogurt's distinctive sour taste. Like many types of yogurt, strained yogurt is often made from milk that has been enriched by boiling off some of its water content, or by adding extra butterfat and powdered milk. In Europe and North America, it is often made from low-fat or fat-free milk. In Iceland, a similar product named skyr is made.
  Strained yogurt is generally marketed in North America as "Greek yogurt" and in Britain as "Greek-style yoghurt", though strained yogurt is also widely eaten in Levantine, Eastern Mediterranean, Middle Eastern, Central Asian and South Asian cuisines, wherein it is often used in cooking. Such dishes may be cooked or raw, savoury or sweet. Due to the straining process to remove excess whey, even non-fat varieties of strained yogurt are much thicker, richer, and creamier than yogurts that have not been strained.
context_section_description: Strained yogurt (Greek: στραγγιστό γιαούρτι, romanized: strangistó giaoúrti) 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. A few savoury Greek dishes use strained yogurt. In Greece, strained yogurt, like yogurt in general, is traditionally made from sheep milk. Fage International S.A. began straining cow milk yogurt for industrial production in Greece in 1975, which is when it launched its brand "Total".
caption: Tzatziki, a popular meze in Greece
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