Real greek yoghurt.

I wanted to inform everyone that THIS is greek yoghurt. 

What is sold to you as 'greek yoghurt' is in fact, "strained yoghurt". Which is why it is thicker.

Greek yoghurt is traditionally from sheep or goat's milk (nowadays they also come in cow's milk, but the tastiest is the goat's milk one) and there is a skin on top which are probiotics. 

Women on antibiotics consume a small pot of this yoghurt and they avoid yeast infections.

Ingredients are only milk and the cultivation. Nothing else.

If you find this type of yoghurt, you can start making your own by warming up raw milk to 90oC and then letting it cool to 45oC,

mix 1 spoonful of the yoghurt you found with half a glass of milk and mix.

Put mix in the oven at 45oC (or keep it at a warm place) for 4 hours minimum undisturbed.

Let the yoghurt cool down to room temperature and then place in the fridge for 24 hours.
Consume within 10 days.