Greek Yoghurt is a yoghurt that has been strained to remove most of its whey,resulting in a thicker consistency than unstrained yogurt,while preserving yoghurt's distintive sour taste. Like many types of yoghurt, strained yoghurt is often made from milk that has been enriched by boiling off some of it's water content, or by adding extra butter fat and powdered milk. In Europe and North America, it is often made with low fat or fat-free yoghurt. In Iceland a similar product named skyr is produced
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