Thick, rich Greek yogurt, typically made from sheep's milk, is the one I love most. To be fair, thick yogurt isn't the provenance of the Greeks; they just marketed the stuff over here. Thick or strained yogurt (from which the whey has been drained) is also used in Indian, Russian, Turkish, Nepalese, and Middle Eastern cooking. Ever heard of labneh? That's strained yogurt, served just like a cheese spread and often spiced with za'atar, a Middle Eastern spice mix. In fact, some Greek women I know like the texture of Greek yogurt so much they use it to make their tzatziki, a condiment of yogurt, cucumber, garlic, and herbs that pairs beautifully with grilled lamb.