Greek yogurt is a type of yogurt that has been strained to remove most of its whey, resulting in a thicker consistency compared to unstrained yogurt. It retains yogurt's distinctive sour taste and is often made from milk that has been enriched by boiling off some of its water content or by adding extra butterfat and powdered milk. In Europe and North America, it is commonly made with low-fat or fat-free yogurt. In Iceland, a similar product named skyr is also produced.
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