I love yoghurt

Especially for Greek Yoghurts

"Greek yogurt" redirects here. For the use of strained yogurt in Greece, see Strained yogurt § Southern Europe. Strained yogurt Labneh01.jpg Strained yogurt with olive oil Alternative names Greek yogurt, chak(k)a, labneh, suzma, yogurt cheese Type Yogurt Region or state West, South, and Central Asia; Middle East, Caucasus, Southeastern Europe, Eastern Europe Main ingredients Yogurt Food energy (per 100 g serving) 133 kcal (557 kJ)[1] Media: Strained yogurt Strained yogurt, Greek yogurt,[2] 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.

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