But they have heard of strained yogurt, which is pretty much the same thing. In fact, it’s very popular there.
I’ve been making it for years for use in Greek and other Middle Eastern recipes. I even have a cute little cone-shaped gizmo for that very purpose, one I’ve owned for decades to strain the yogurt and make it nice and thick. Before that I tried cheesecloth, which is what older recipes called for, but that somehow never really worked well.
A favorite recipe of mine adds the strained yogurt to a soup made of browned ground lamb, broth, sauteed onions, barley, and mint. You don’t boil the yogurt, but just stir it in after you’ve cooked the rest.