"Strained yogurt, yogurt cheese, labneh, or Greek yogurt is yogurt which has been strained in a cloth or paper bag or filter to remove the whey, giving a consistency between that of yogurt and cheese, while preserving yogurt's distinctive sour taste. Like many yogurts, strained yogurt 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.

Yogurt 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 yogurt has become increasingly popular because it is richer in texture than unstrained yogurt, 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"

I prefer it for certain things.