Regional varieties

Because it has been consiumed in many Asian / central European countries for thousands of years, there are several regional varieties to be found. some of the more common include:

Bulgarian/Macedonian yoghurt

Bulgarian/Macedonian yoghurt, commonly consumed plain, is popular for its taste, aroma, and quality. The qualities arise from the Lactobacillus bulgaricus and Streptococcus thermophilus culture strains used in Bulgaria and Macedonia. Bulgarian and Macedonian yoghurt producers are taking steps to protect the Bulgarian and Macedonian yoghurt trademark in Europe and to distinguish it from other products that do not contain live bacteria.

Bulgarian and Macedonian yoghurt is often strained by hanging it in a cloth for a few hours to reduce water content. The resulting yoghurt is creamier, richer and milder in taste because of increased fat content. Hanging it overnight creates a concentrated yoghurt similar to cream cheese. Yoghurt is also used to prepare Bulgarian and Macedonian milk salad. Commercial versions of strained yoghurt exist.

A popular cold soup made from yoghurt is popular in the summertime in Bulgaria, Macedonia, and Turkey. Called tarator and cacık, respectively, it is made with Ayran, cucumbers, garlic and ground walnuts in Bulgaria, and generally without walnuts in Turkey.

 

Dahi yoghurt

Dahi yoghurt of the Indian subcontinent is known for its characteristic taste and consistency. The English term for a specific yoghurt in Bangladesh, India and Pakistan is curd. A typical preparation of curd, a dessert called 'shrikhand', is made with curd placed in a soft cloth with very fine holes, such as soft muslin. The cloth is tied up and hung to drain for a few hours while all the water drains out; sugar, saffron, cardamom, diced fruit, raisins, and nuts may then be mixed for taste.

 

Dadiah or Dadih

Dadiah or Dadih is a traditional West Sumatran yoghurt made from water buffalo milk. It is fermented in bamboo tubes.

 

Labneh or Labaneh

Labneh yoghurt of Lebanon is a thickened yoghurt used for sandwiches. Olive oil, cucumber slices, olives, and various green herbs may be added. It can be thickened further and rolled into balls, preserved in olive oil, and fermented for a few more weeks. It is sometimes used with onions, meat, and nuts as a stuffing for a variety of Lebanese pies or Kebbeh كبة balls.

 

Note: because of my poor knowledge of traditional Asian yoghurt eating habits, the above information is from Wikipedia and as such is subject to their copyright.