Does 'strained' mean 'drained'? Or does it mean, as it usually does, pushed through a strainer? If it's drained, as in placed in cheesecloth on a strainer and left to drain, then that accounts for the density. That dense quality makes it recognizable as 'Greek style yogurt' in the American market. Making it low-fat or non-fat is just catering to the dieting folks who want to watch calories.
Yes, it was my understanding that true Greek yogurt has a higher fat content than regular yogurt. I think it's pretty disgusting how Chobani et. al. markets their Greek yogurt in the US as 0% fat. Whenever I see the words "no fat" I immediately think "high in sugar and chemicals". It's anything but natural or whole. Home made is the way to go.
There might be more than one definition of "Greek yogurt." Fage, which is a Greek company and was the first company to import Greek yogurt to the US on a large scale, has always made the strained kind even when they were just a local Greek company.
Labneh is much thicker and firmer than the Greek-style yogurt we get here.
Whatever the situation, the Greek style yogurt you get in the US has a different nutritional profile from regular yogurt. It's concentrated, so a cup of it will have more protein than a cup of regular yogurt, and 30 to 50% more calories as well . It has less calcium, though, because some of the calcium gets drained off with the water. I can't find any information about B vitamins, potassium, etc, but I suspect some of those are lost as well.
So it's a trade-off. You get more protein but less of some other nutrients, and more calories. Neither Greek nor regular is "better;" it just depends on what you need and want out of your yogurt.
To answer a question from another thread, the reason Greek style costs more than regular is that it takes 4 gallons of milk for a gallon of Greek yogurt, versus about 1 1/4 gallons of milk to 1 gallon of regular. I've found that yogurt purchased with a coupon is usually cheaper than it costs to make at home, especially when you take into account that you *can* mess up the homemade kind occasionally.
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Because of the marketing methods used in North America I believe there is a misunderstanding around what actually Greek Yogurt is. Greek yogurt is not "strained regular yogurt". In Greece, yogurt is made from full fat milk, not from Homo (3.5% or less). They use full fat milk from cow to make yogurt. If it is strained, it becomes strained Greek Yogurt. Greek yogurt tends to have higher percentages of fat (close to 9%). Also, no additives or gelatin is used. Most of the marketed yogurts in the US are unfortunately not Greek Yogurt. The strained version of this Mediterranean Yogurt is also called "Labneh". It is a little thicker than usual strained yogurt, so it can be consumed as cheese.
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