The main ingredient in traditional Greek yogurt is strained yogurt, typically made from whole sheep’s or goat’s milk. This type of yogurt undergoes a straining process that removes excess whey, resulting in a thick and creamy texture that is often higher in protein than regular yogurt. The straining process also contributes to its distinctive tangy flavor. Greek yogurt is often used in various culinary applications, including as a base for dips, dressings, and desserts. Its nutritional profile, rich in probiotics, makes it a popular choice for healthy diets, promoting digestion and overall well-being.