[venomsnake]

It should be slightly sweet - but only from the lactose in the milk.

Anyway for anyone that wants to taste the real deal - take a gallon of milk (produced without antibiotics), boil, wait to cool to 48 C, add starter,wrap in a blanket, wait 1 day, put cloth on a mesh strainer, put the resulting yogurt in the strainer, wait.

DO NOT THROW AWAY the strained liquid - the so called acid whey. When chilled to the point of freezing it is great refreshing drink.

[ido]

Only after easing your description did I realize Greek yogurt is basically labneh.

[venomsnake]

From marketing point of view sadly the difference is huge.

Greek yogurt is pleasantly neutral as a meaning, new but not exotic, boring and safe choice for everyday use. Marketing labneh will be a lot harder - if the audience starts to view some food as ethnic and/or exotic - they wont buy it as a staple. And lets not discount the possibility of social media @#$$-storm if you somehow misspell, mismarket or whatever.

Do you want to quadruple the sales of tahini in US - rename it as sesame butter.