That's different from 'real' yoghurt though. In Dutch we call yoghurt.. well, yoghurt, whereas if you strain it through a cloth it loses much of its sourness and becomes a lot thicker. Its then called 'hangop' as its become a different product, but I have no clue what the proper English name would be.

"Real" yogurt is culturally variable. Greek yogurt (or, at least, what's sold in the USA as "Greek yogurt"; I've never been to Greece) is specifically strained for thickening.

We have mild, normal, Greek and Turkish yoghurt in Dutch supermarkets, but no hangop, and it tastes distinctly different from Greek yoghurt. If I had to compare it I'd say it has the consistency of Greek yoghurt but the taste of mild yoghurt. I know I know, that sounds pretty much like Greek yoghurt but as a dairy lover there is enough of a difference to matter :p

Pull this page through DeepL or Google translate if you're curious: https://www.womenshealthmag.com/nl/voeding/feiten-fabels/a23...

In the US we normally call the strained version "Greek yogurt".

You will definitely save money over the very thick (Fage) type yogurts. Those are typically upwards of $1/small cup here in California, which I heard is because Fage strains 4x more than most "Greek" yogurts. So it may cost them a lot more to make the product with the large amount of waste. However, you can also strain that much at home, and given the price of milk, you will certainly come out ahead.

Apparently, this is the type I make. It's much thicker than any Greek yogurt I've ever bought. My batches yield approx. 60oz from a gallon of whole milk. Which is considerably cheaper, and better tasting imo, than store bought.

This is true. Fage needs 4 liters of milk to make 1 kg of yogurt. This is pretty much standard for all Greek type yogurts, at least the ones sold here.