Greek yoghurt is a thick, strained yoghurt — traditionally made from sheep’s milk in Greece, though cow’s milk versions dominate internationally — from which whey has been drained to concentrate the solids. The straining gives it a luxuriously thick, creamy body and a tangy flavour, with roughly double the protein of regular yoghurt. It is eaten plain, with honey and nuts, in savoury cooking, and as the base of tzatziki. Its popularity exploded worldwide as a high-protein, “probiotic” health food, though some commercial “Greek-style” yoghurts achieve thickness with starches and milk powders rather than straining — a distinction connoisseurs watch for. True strained yoghurt needs no additives to stand a spoon upright.