what is greek yogurt?!

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ohh, it's the one my grandmother makes!!

greek

Yoghurt, yogurt or yogourt (Turkish: Yo?urt) is a dairy product produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as "yoghurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang.
Strained yoghurt, yoghurt cheese, labneh, or Greek yoghurt is yoghurt which has been strained in a cloth or paper bag or filter to remove the whey, giving a consistency between that of yoghurt and cheese, while preserving yoghurt's distinctive sour taste. Like many yoghurts, strained yoghurt is often made from milk which has been enriched by boiling off some of the water content, or by adding extra butterfat and powdered milk.
Strained yoghurt strained through muslin is a traditional food in the Levant, Eastern Mediterranean, Middle East, and South Asia, where it is often used in cooking, as it is high enough in fat not to curdle at higher temperatures. It is used in both cooked and raw, savoury and sweet dishes. Due to the straining process to remove excess whey, even non-fat varieties are rich and creamy.
In Western Europe and the U.S., strained yoghurt has become increasingly popular because it is richer in texture than unstrained yoghurt, but low in fat; since straining removes water and dissolved salts and sugars, by volume, it has twice the protein of regular yogurt and less sodium, carbohydrates, and sugar.
In fact, most of the recent growth in the $4.1b yoghurt industry has come from the strained yoghurt segment. In the West, the term "Greek yoghurt" has become synonymous with strained yoghurt due to successful marketing by the Greek Fage brand, though strained yogurt is a staple in many countries besides Greece. "Greek-style" yoghurts are similar to Greek strained yoghurt, but may be thickened with thickening agents, or if made the traditional way, are based on domestic (rather than Greek) milk.

http://en.wikipedia.org/wiki/Strained_yo…

If you want yogurt that is thick like it you can make it yourself and save a ton of money - buy plain yogurt - the kind that is not sweetened - you will need cheese cloth or a clean Cotton towel that does not have the terry cloth fiber on it and a strainer, like a cheap metal one will work fine - put your cheese cloth in the metal strainerr, folder it a couple times but leave it big enough so you can cover the yogurt too, now pour your yogurt into the cheese cloth and put the strainer over a bowl and use the corners of the towel to cover i tlooselyy - now put it in the fridge until you have the thickness you want - 16 oz of yogurt usually takes 4 to 5 hours to drain - if you let it sit longer, about 8 hours you will have greek cheese - you can flavor the yogurt with fruit or honey and nuts but do not attempt this with pre-flavored yogurt from the store.

to give you a simpler answer, since you didn't ask how to make it - it is a thicker yogurt, most often it is made with milk from younger cows but it is the same as 'regular' yogurt, just thicker.

I am of Mediterranean descent

It is a yogurt that is thicker then the normal one that you purchase ,you can also substitute it with the Balkan style yogurt either ones are great for baking /cooking/making dips ,or eating on their own.

yogurt from greece.. lol..

i really dont know.. haha