>>Ah, to remember when we had a big farm as a customer 20 years ago... they'd make yogurt for themselves, just to have arround in the office, out of full 4,5% milk. I used to drink two or more tall glasses of it, then step on the gas to get home on time :).
>
>Since you moved back, "Greek yogurt" has become all the rage here. Cracks me up because it takes and feels like the yogurt that was on the market when I first tried it 35+ years ago. Gradually, US yogurt lost its tang and became sweeter. Now with Greek yogurt, the tang is back.

What they served as turkish yogurt in NYC was probably the greek thing, or ayran as Metin says... actually, funny how the dividing line between solid and liquid yogurt is pretty much the religious line - the solid stuff being sold in catholic areas, and the liquid in orthodox and muslim areas of the Balkans, with the exception of Bosnia and Herzegovina, where they have a name shift. What we call milk, they call varenika ("the boiled stuff"); what we call sour milk they call milk; what we call burek (aka borek in Turkey) they call sirnica (the cheese thing); what we call burek s mesom (burek with meat) they call burek, and if you dare call a sirnica a burek you get lectured on the spot on the one and only proper way to name things. It's still unclear to me what they call burek with apples... and their sour milk (i.e. "the milk") tasted like yogurt to me...