Strained yogurt, yogurt cheese, labneh, or Greek yogurt is yogurt which has been strained in a cloth or paper bag or filter to remove the whey, giving a consistency between that of yogurt and cheese, while preserving yogurt's distinctive sour taste. Like many yogurts, strained yogurt is often made from milk which has been enriched by boiling off some of the water content, and sometimes by adding extra butterfat and powdered milk.
Yogurt strained through muslin is a traditional food in the Levant, Eastern Mediterranean, Near East, and South Asia, where it is often used in cooking, as it is high enough in fat not to curdle at higher temperatures. Dishes may be cooked or raw, and may be savoury or sweet. Due to the straining process to remove excess whey, even non-fat varieties are rich and creamy.
In western Europe and the US, strained yogurt has become increasingly popular because it is richer in texture than unstrained yogurt, and higher in protein.
Strained yogurt is used in Greek food mostly as the base for tzatziki dip and as a dessert, with honey, sour cherry syrup, or spoon sweets often served on top.
A few savory Greek dishes use strained yogurt. In Greece, strained yogurt, like yogurt in general, is traditionally made from sheep's milk. More recently, cow's milk is often used, especially in industrial production.
Yogurt strained through muslin is a traditional food in the Levant, Eastern Mediterranean, Near East, and South Asia, where it is often used in cooking, as it is high enough in fat not to curdle at higher temperatures. Dishes may be cooked or raw, and may be savoury or sweet. Due to the straining process to remove excess whey, even non-fat varieties are rich and creamy.
In western Europe and the US, strained yogurt has become increasingly popular because it is richer in texture than unstrained yogurt, and higher in protein.
Strained yogurt is used in Greek food mostly as the base for tzatziki dip and as a dessert, with honey, sour cherry syrup, or spoon sweets often served on top.
A few savory Greek dishes use strained yogurt. In Greece, strained yogurt, like yogurt in general, is traditionally made from sheep's milk. More recently, cow's milk is often used, especially in industrial production.
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