Strained yogurt

Set a fine sieve over a bowl, line it with clean muslin or a coffee filter, spoon in plain yogurt and leave it to drain in the fridge for 2–8 hours. The longer it drains, the thicker it gets; save the whey for pancake batter or bread dough.

It can split if boiled. Stir it in off the heat, or temper it first by whisking a spoonful of hot sauce into the yogurt, then slowly whisking that mixture back into the pan.

Use it for tzatziki with grated cucumber, garlic and herbs, or serve it with honey and fruit. Thinned with a little water and lemon, it also makes a tangy dressing for salads and roasted vegetables.

Yes: use it in dips, dressings and as a topping for soups or baked potatoes. For hot dishes, stir it in after cooking rather than boiling it, to help keep it smooth.

Keep it covered in the fridge and use a clean spoon each time. Follow the use-by date on the pack; homemade strained yogurt is best used within a few days.

You can, but thawed yogurt often turns grainy and releases liquid. Whisk it well after thawing and use it in cooked dishes, smoothies or baking rather than expecting its original creamy texture.

Both are made by draining yogurt to remove some whey, so the terms are often used for very similar products. Texture and richness can differ between products, so check whether you want a thick spoonable yogurt or one that is looser.