{"version":"1.0","provider_name":"Rainbow Dash Network","provider_url":"http:\/\/rainbowdash.net\/","type":"link","title":"Rarity (rarity)'s status on Tuesday, 09-Apr-13 20:43:03 UTC","author_name":"Rarity (rarity)","author_url":"http:\/\/rainbowdash.net\/rarity","url":"http:\/\/rainbowdash.net\/notice\/2510453","html":"@<span class=\"vcard\"><a href=\"http:\/\/rainbowdash.net\/user\/2620\" class=\"url\" title=\"Dane Dychkowski\"><span class=\"fn nickname\">yodelerty<\/span><\/a><\/span> \nThere they use sheep\u2019s milk or goat\u2019s milk. Here it is called Greek style because we use cow\u2019s milk.\n \nIt is different from regular yogurt for two reasons:\n \n1. Greek yogurt is a blend of cream and milk, so it has a much higher percentage of milk fat (butterfat)\u2014any where from 4% to 10%, compared to regular whole milk yogurts that generally don\u2019t exceed 3.5% milk fat.\n \n2. Greek yogurt is also strained. Straining removes more water from the yogurt, making it more dense, firm and creamy."}