Most yogurt in the US -- all the major brands except Dannon (IIRC) -- are full of pectin, which makes the yogurt thicker. This is not too bad for eating (but I

Most yogurt in the US -- all the major brands except Dannon (IIRC) -- are full of pectin, which makes the yogurt thicker. This is not too bad for eating (but I avoid it) but it messes up the cooking characteristics of yogurt as an ingredient in dishes like tave kosi and sauces. Some versions of Greek yogurt don't have pectin (Chobani) but that doesn't help me