Greek yoghurt is a very creamy, thick yoghurt with a higher butterfat content (about 9%, compared to 3.5% for normal yoghurt.)
It is the best yoghurt to use for cooking.
Whole milk yoghurt (highest fat content you can lay your hands on); Sour Cream; ⅔rds whole milk Yogurt Cheese, ⅓rd Sour Cream; Yoghurt thickened with powder milk, Crème Fraîche.
Or, the night before you need it, line a strainer with paper towel, and place inside a large bowl. Empty a container of plain whole milk yoghurt into the strainer, and let strain in the refrigerator overnight. In the morning, what remains in the strainer will be almost as thick as Greek Yoghurt.
333 mg potassium per 1 cup
You can’t freeze it, as it will separate upon thawing. But you can freeze items made with it, as it will be more stable once mixed with other ingredients.
Greek Yoghurt became popular in cooking in the United Kingdom in the early 2000s, and by the 2010s started becoming available in North American supermarkets.