Strained yogurt

Strained yogurt is a type of yogurt that has been strained to remove its whey, resulting in a thicker consistency than unstrained yogurt, while preserving yogurt's distinctive, sour taste. This type of yogurt is often referred to as "Greek yogurt".

History

Strained yogurt is a traditional food in many Middle Eastern and Mediterranean countries, where it has been consumed for thousands of years. It is often used in cooking as it can be heated without curdling, and has a more concentrated flavor than unstrained yogurt.

Production

The production of strained yogurt involves the same basic process as regular yogurt. Milk is first heated, usually to about 85 °C, to denature the milk proteins and make them set together rather than form curds. After cooling, bacteria are added to ferment the lactose, producing lactic acid, which causes the milk proteins to form a yogurt. The yogurt is then strained through a cloth or paper bag or filter, traditionally made of muslin, to remove the whey.

Nutritional value

Strained yogurt is a rich source of protein, calcium, and probiotics, and is lower in lactose than regular yogurt. It can be a part of a healthy diet, and is often used in diets to aid in digestion and weight loss.

Uses

Strained yogurt is often used in cooking, as it does not curdle at higher temperatures like many dairy products. It is a common ingredient in many Middle Eastern and Mediterranean dishes, and is often used as a healthier alternative to cream or mayonnaise.

See also

• Yogurt
• Greek yogurt
• Mediterranean cuisine

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