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Greek yogurt, also known as strained yogurt or hung yogurt, is a dairy product produced by fermenting milk with bacterial cultures (typically Lactobacillus bulgaricus and Streptococcus thermophilus) and then straining the resulting yogurt through fine mesh or cheesecloth to remove excess whey. This straining process concentrates the yogurt, yielding a thicker, creamier product with higher protein content and lower lactose levels than conventional yogurt. The result has a tangy, slightly acidic flavor and a dense, spoonable texture. While Greek yogurt originated in the Eastern Mediterranean region, particularly Greece, it is now produced worldwide in numerous varieties, including different fat levels (full-fat, low-fat, non-fat) and with various added ingredients.

Greek yogurt serves as a versatile ingredient in both sweet and savory applications. It is commonly eaten plain or with granola and honey for breakfast, used as a base for smoothies and parfaits, and incorporated into dips like tzatziki. In savory cooking, it functions as a substitute for sour cream or crème fraîche, stabilizes sauces, and provides richness to marinades and dressings. It is also used in baking as a moisture-retaining ingredient in cakes and muffins. Across Mediterranean and Middle Eastern cuisines, Greek yogurt appears in both traditional and contemporary dishes, from Middle Eastern labneh to Indian raita to Nordic toppings.