healthy eating my way (allergy friendly)
The Greek and Turkish yoghurts are both strained, also called yoghurt cheeses, it means that a cloth has been used remove the whey. This is why there is a special consistency that is somewhere between that of a yoghurt and cheese.
Strained yoghurts have become more and more popular over the years due to the rich texture, and that the yoghurt is low in fat. Some other postive aspects is that the straining procedure removes water and dissolves salts and sugars, and it also has twice the protein of regular yoghurt, less sodium, carbohydrates, and sugar.