Isn't Greek yogurt just basically strained, thicker yogurt? (That's what I got from the Wikipedia entry on Greek yogurt, anyway.) If so, why don't you just strain it yourself through cheesecloth? Leave it overnight to really thicken it up. (When I learned in Israel--back when dinosaurs roamed the earth--and there was no cream cheese available to purchase, we used to strain some sort of dairy product through tichels (unworn ones) to make a cream cheese of sorts. Worked pretty well, actually.)
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