As masklinn commented below, that process of removing the excessive water should be (logically) slowing down the process, reuquiring extra machinery (lease/purc

As masklinn commented below, that process of removing the excessive water should be (logically) slowing down the process, reuquiring extra machinery (lease/purchase, maintenance, contracts, spare parts, time) thus increasing the cost of the yogurt. The FAGE-Total, wherever I find it, it costs around £3, while the "Greek type" costs £1 is is significantly more muddy/wet. I can taste the differce in quality, and they definitely make for a different outcome in any sauce you are trying to make.