Greek yogurt, also known as concentrated or strained yogurt, is made by eliminating the whey and other liquids
from
regular yogurt.
Because the straining process reduces the total volume, Greek yogurt takes significantly more milk than regular
yogurt
to make a batch of the same size.
Traditionally, the yogurt is strained in cloth bags up to three times until it reaches the desired texture.
Modern
production methods use centrifuges to achieve the same effect.
Some companies may use thickening agents or other dry ingredients, in which case the final product is referred
to as
fortified or Greek-style yogurt.
Because most of the liquid is removed, Greek yogurt is much thicker and tangier than regular yogurt. It’s also
generally
more expensive since it requires more milk.