Strained yogurt

Strained yoghurt with olive oil . Strained yoghurt , yoghurt cheese , labneh / labaneh , dahi , or Greek yoghurt , is yoghurt which has been strained in a cloth or paper bag or filter, traditionally made of muslin , to remove the whey , giving a consistency between that of yoghurt and cheese , while preserving yoghurt's distinctive sour taste. Like many yoghurts, strained yoghurt is often made from milk which has been enriched by boiling off some of the water content, or by adding extra butterfat and powdered milk . Strained yoghurt is a traditional food in the Middle East and South Asia, where it is often used in cooking, as it is high enough in fat not to curdle at higher temperatures. It is used in both cooked and raw, savoury and sweet dishes. Labneh (also spelled Labaneh, Lebnah, Labne, Labni, Arabic: لبنة) is a white Middle Eastern yoghurt cheese made from cow milk.

Strained yogurt , Greek yogurt , yogurt cheese , labneh ( labnah ), is yogurt which has been strained to remove its whey , resulting in a relatively thick consistency (between that of conventional yogurt and cheese), while preserving yogurt's distinctive, sour taste. Like many types of yogurt, strained yogurt is often made from milk that has been enriched by boiling off some of its water content, and/or by adding extra butterfat and powdered milk . Strained yogurt is sometimes marketed in North America as "Greek yogurt" and in Britain as "Greek-style yoghurt" , though strained yogurt is also widely eaten in Levantine , Eastern Mediterranean , Near Eastern , Central Asian and South Asian cuisines, wherein it is often used in cooking (as it is high enough in fat content to avoid curdling at higher temperatures). Such dishes may be cooked or raw, savory, or sweet. Due to the straining process to remove excess whey, even non-fat varieties of strained yogurt are much thicker, richer, and creamier than yogurts that have not been strained. In western Europe and the US, strained yogurt has increased in popularity compared to unstrained yogurt. Since the straining process removes some of the lactose, strained yogurt is lower in sugar than unstrained yogurt. It was reported in 2012 that most of the growth in the US$ 4.1 billion US yogurt industry came from the strained yogurt sub-segment, sometimes marketed as "Greek yogurt". In the US there is no legal definition of Greek yogurt, and yogurt thickened with thickening agents may also be sold as "Greek yogurt". Sütaş Dairy Products (in Turkish) Davidson, Alan (2014). The Oxford Companion to Food . It should also be noted that sheep's or goat's milk yoghurt, or strained yoghurt often called 'Greek', are more stable than plain yoghurt. BBC:'Greek' yoghurt Chobani firm loses legal battle, 29 January 2014 . The New York Times . The Purists" . theKitchn .

Yogurt thickened by draining whey "Greek yogurt" redirects here. Strained yogurt , Greek yogurt , yogurt cheese , sack yogurt , or kerned yogurt is yogurt that has been strained to remove most of its whey , resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive sour taste of yogurt. Like many types, strained yogurt is often made from milk enriched by boiling off some water content, or by adding extra butterfat and powdered milk . In Europe and North America, it is often made from low-fat or fat-free cow's milk. In Iceland , a similar product named skyr is made. Strained yogurt is generally marketed in North America as "Greek yogurt" and in the UK as "Greek-style yogurt", though strained yogurt is also widely eaten in Levantine , Eastern Mediterranean , Middle Eastern , Central Asian , South Asian , and Eastern European cuisines, where it is often used in cooking, as it curdles less readily when cooked. It is used in a variety of dishes, cooked or raw, savory or sweet. Straining makes even nonfat varieties thicker, richer, and creamier than unstrained. Since straining removes the whey, more milk is required to make strained yogurt, increasing the production cost. Thickeners such as pectin , locust bean gum , starches or guar gum may also be used to thicken yogurts. In western Europe and the US, strained yogurt has increased in popularity compared to unstrained yogurt. Since the straining process removes some of the lactose , strained yogurt is lower in sugar than unstrained yogurt. It was reported in 2012 that most of the growth in the $4.1 billion American yogurt industry came from the strained yogurt sub-segment, typically marketed as "Greek yogurt". In the US, there is no legal or standard definition of Greek yogurt, and yogurt thickened with thickening agents may also be sold as "Greek yogurt". The Oxford Companion to Food . Sheep's or goat's milk yoghurt, or strained yoghurt often called 'Greek', are more stable than plain yoghurt. BBC:'Greek' yoghurt Chobani firm loses legal battle, 29 January 2014 .

Yogurt thickened by draining whey "Greek yogurt" redirects here. Strained yogurt , Greek or Greek-style yogurt , yogurt cheese , sack yogurt , kerned yogurt or labneh is yogurt that has been strained to remove most of its whey , resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive sour taste of yogurt. Like many types, strained yogurt is often made from milk enriched by boiling off some water content, or by adding extra butterfat and powdered milk . In Europe and North America, it is often made from low-fat or fat-free cow's milk. In Iceland a similar product named skyr is made. Strained yogurt is usually marketed in North America as "Greek yogurt" and in the United Kingdom as "Greek-style yoghurt", though strained yogurt is also widely eaten in Levantine , Eastern Mediterranean , Middle Eastern , Central Asian , South Asian , and Eastern European cuisines, where it is often used in cooking, as it curdles less readily when cooked. It is used in a variety of dishes, cooked or not, savory or sweet. Straining makes even non-fat yogurt varieties thicker, richer, and creamier than unstrained. Since straining removes the whey, more milk is required to make strained yogurt, increasing the production cost. In Western Europe and the United States, strained yogurt has increased in popularity compared to unstrained yogurt. Since the straining process removes some of the lactose , strained yogurt is lower in sugar than unstrained yogurt. It was reported in 2012 that most of the growth in the US$ 4.1 billion American yogurt industry came from the strained yogurt sub-segment, typically marketed as "Greek yogurt". In the US, there is no legal or standard definition of Greek yogurt, and yogurt thickened with thickening agents, typically pectin , locust bean gum , starches or guar gum , may also be sold as "Greek yogurt". The Oxford Companion to Food . Sheep's or goat's milk yoghurt, or strained yoghurt often called 'Greek', are more stable than plain yoghurt. BBC:'Greek' yoghurt Chobani firm loses legal battle, 29 January 2014 .