Strained yogurt is traditionally used in popular mediterranean and middle eastern recipes such as tzatziki (tzatziki is that rich white cucumber, garlicky stuff that oozes out of a proper souvlaki while you're trying to eat it). It is called Labneh in the Middle-East, but its name varies depending on the country where it's made : Chakka (India), Skyr (Iceland), Mastou (Iraq), Sakoulas (Greece), etc...
Many years ago I brought a container of labneh and some flatbread to a dear Lebanese friend's house for snacks only to be told, "we never buy labneh, we just put a paper towel in a strainer, dump yogurt on top and let it sit over a bowl overnight". She added "my grandmother would sometimes drizzle some cream over the yogurt to add a bit of richness". That was not the last time I bought a ready-to-eat $10 container of Phoenicia brand labneh because sometimes, I want to eat/serve it now and don't have a couple hours or overnight to wait for the water to draw out. But it is fairly infrequent that I don't strain my own.
Use it to make your favourite sour cream based dip recipes or add a touch of garlic, salt, coarsely ground pepper and drizzle with olive oil and serve, as is.
Yogurt: I like Liberty brand yogurt. It is full in flavour and does not contain gelatin or other thickeners. It is what yogurt should be: milk product and bacterial culture. I like to mix their Mediterranean (10% m.f.) with their 2% to what I consider a happy medium. It still tastes rich and sinful but has almost half the fat of most store bought labneh.
Flatbread: a local chef, and good friend Q, introduced me to a little gem in my own neighbourhood. Momoi, a Sri-Lankan bakery, bakes fresh nan, roti and chapati flatbreads daily. Before I even tasted the nan I was enamoured by the soft bouncy feel of it through the bag, but once I tasted it, I was hooked. Slightly warmed served with labneh...divine.