I❤️YOGURT
Especially Greek Yogurts
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 of
yogurt, strained yogurt is often made from milk that has been enriched
by boiling off some of its 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 Britain as "Greek-style yogurt", though
strained yogurt is also widely eaten in Levantine, Eastern
Mediterranean, Middle Eastern, Central Asian and South Asian 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.