Short, sourced answers to the questions people type into search engines about Greek yogurt, from "is it the same as strained yogurt" to "can dogs eat it", with links to the full guides.

Bowls, overnight oats, savoury plates, smoothies and snacks built on strained yogurt, each with an approximate protein and calorie figure so you can pick by goal rather than by photo.

How to swap Greek yogurt for sour cream, cream, butter, mayonnaise and buttermilk; why it tenderises meat; how to keep it from splitting in a hot pan; and a Greek yogurt cake that works every time.

There is no single best Greek yogurt. There is a best one for high protein, for eating with honey, for tzatziki, for a tight budget, for children and for lactose intolerance. A decision guide, not a ranking.

17 g of slow casein per cup, a leucine profile that triggers muscle protein synthesis, and the cheapest high-quality protein in the fridge. Doses, timing, comparisons with whey and skyr, and the sugar trap.

Reference tables for 0%, 2%, 5% and 10% Greek yogurt per 100 g and per typical serving, what changes with fat level, and how flavoured versions compare.

Diabetes risk, bone health, weight, gut and blood pressure: a plain reading of the cohort studies, meta-analyses and trials on yogurt, where Greek yogurt fits, and where the evidence stops.

Four thick, white, tangy dairy products that get confused with each other. What each one is, how it is made, what it tastes like and where it belongs in the kitchen.

Three checks separate strained yogurt from thickened imitations: the ingredient list, the protein line and the origin statement. Here is what each one tells you, and why the law differs by country.

Greek yogurt is yogurt that has had part of its whey drained off. Here is what that means for texture, protein, lactose, labels and the difference between the real thing and "Greek-style".

Side by side: protein, sugar, lactose, calcium, calories, cost per kilo and cooking behaviour. Neither is "better"; they do different jobs.