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.

Every kilogram of strained yogurt leaves about two kilograms of acid whey behind. It cannot go down the drain, it is hard to dry, and the 2013 "dark side of Greek yogurt" story was about it. Where it goes now, and what is changing.

In Greece "Greek yogurt" is just yogurt, and the interesting distinctions are different ones: set versus strained, sheep versus cow, with skin or without, village or supermarket. A guide to how Greeks actually buy, eat and talk about it.

An independent, verified directory of products made with or from Greek yogurt — plain strained yogurts from Greece and abroad, flavoured and protein lines, drinks, frozen desserts, dips and cosmetics — with each maker's own page linked.

Strained yogurt, cucumber squeezed dry, garlic, olive oil, vinegar, salt, dill. The ratios Greek households use, why the cucumber must be salted and wrung out, how long it keeps and the common ways it goes wrong.

Every real Greek yogurt contains two live bacteria by definition. Whether they count as "probiotics" depends on who is defining the word. Here is what is in the tub, what survives, and what it does.

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.

One litre of milk, a spoon of live yogurt, a cloth and about 12 hours. The method, the temperatures that matter, what to do with the whey, and why your batch came out thin.

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.

The two bacteria, the temperatures, the straining methods (cloth bag, separator, ultrafiltration), the 3-to-1 milk ratio and what happens to the whey.