To offset its natural sourness, yoghurt can be sold sweetened, flavored, or in containers with fruit or fruit jam on the bottom. If the fruit has been stirred into the yoghurt before purchase, it is commonly referred to as Swiss-style. Most yoghurts in the United States have added pectin or gelatin. Some specialty yoghurts have a layer of fermented fat at the top. Fruit jam is used instead of raw fruit pieces in fruit yoghurts to allow storage for weeks "Strained" yoghurt is the concentrated residue (described as a sort of "yoghurt cheese") produced by filtering plain yoghurt that is without flavorings, gelatin, pectin, or other additives through a paper or cloth filter, and allowing water and whey to drain away. "Strained" yoghurt is available commercially under the descriptor "Greek-style".
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