To be fair, Greek Yogurt does tend to be different from most American yogurts. It is generally much thicker. I personally prefer the texture of Greek Yogurt, but that is just me.
Of course.
And no disparagement of the Hellenics and their yogurt intended; the real stuff is pretty good.
But it's kind of funny how one can attach the name "Greek" to an ordinary yogurt made in a factory in Montana or something, and the cooking and baking primitives think it's the real thing.
It's sort of like the way the primitives go to "farmers' markets" in New England, and come back to Skins's island boasting about all the locally-grown stuff they got, as if corn and watermelons and strawberries are grown in Massachusetts or Vermont in January.
The stuff comes from corporate farms down in Florida.
The primitives are denser than a black hole, but I'm really surprised they never figured this out.
