, or strained yogurt as it is also known, is yogurt that has been strained through muslin or other type of cloth or filtering bag, in order to remove the whey. As a result, the yogurt gains a consistency similar to cream cheese, but does not lose its distinctive taste. Strained yogurt is used in cooking in various countries around the Eastern Mediterranean, the Levant, Near East and South Asia; it is preferred to unstrained yogurt as it does not curdle when exposed to high temperatures, thanks to its high fat content (compared to the non – strained type). Because of the straining process, yogurt remains rich and creamy in texture even when low – fat. Although yogurt in Greece is not usually strained, the term Greek yogurt
has become a synonym of strained yogurt in the West, mainly because of successful marketing by the Greek company FAGE. In Greece, strained yogurt is mostly used as the base for tzatziki and as dessert, mixed with nuts and honey, syrup or spoon sweets. A very popular recipe in the West, especially the United States of America, is Greek yogurt pancakes
; using just four ingredients (flour, egg, baking soda and Greek yogurt), one can prepare fluffy and delicious pancakes in under 10 minutes.