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Greek Yoghurt is a very creamy, thick yoghurt with a higher butterfat content (about 9%, compared to 3.5% for normal yoghurt.)

It is the best yoghurt to use for cooking.

Unfortunately, while it is very common in British supermarkets, it is not easy to find in the States or in Canada, unless you live near an ethnic market.

Substitutes
Whole milk yoghurt (highest fat content you can lay your hands on); Sour Cream; 2/3rds whole milk Yogurt Cheese, 1/3rd Sour Cream; Yoghurt thickened with powder milk, Crème Fraîche.

Or, the night before you need it, line a strainer with paper towel, and place inside a large bowl. Empty a container of plain whole milk yoghurt into the strainer, and let strain in the refrigerator overnight. In the morning, what remains in the strainer will be almost as thick as Greek Yoghurt.

Storage
You can't freeze it, as it will separate upon thawing. But you can freeze items made with it, as it will be more stable once mixed with other ingredients.

Other entries for:

Yoghurt
Balkan Style Yoghurt, Dhai, Doi, Greek Yoghurt

Other entries for:

Milk
Buttermilk, Clabbered Milk, Cream, Crème de Brebis, Evaporated Milk, Goat's Milk, Gold Top Milk, Kefir, Koumiss, Powdered Milk, Raw Milk, Whey

Other entries for:

Dairy
Butterfat, Butter, Cheese, Nondairy Topping

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