Greek yoghurt is yoghurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yoghurt, while still preserving the distinctive sour taste of yoghurt. Like many types, strained yoghurt is often made from milk enriched by boiling off some 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 cow's milk. In Iceland, a similar product named skyr is made.
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