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 used in Greek food mostly as the base for tzatziki dip and as a dessert, where honey, sour cherry syrup, or spoon sweets are often served on top. A few savoury Greek dishes use strained yoghurt. In Greece, strained yoghurt, like yoghurt in general, is traditionally made from sheep's milk. More recently, cow's milk is often used, especially in industrial production.[2]
In Western Europe and the U.S., the term "Greek yoghurt" has come to mean strained yoghurt, though most yoghurt produced and consumed in Greece is not strained. "Greek-style" yoghurts are similar to Greek strained yoghurt, but may be thickened with thickening agents,[3] or if made the traditional way, are based on domestic (rather than Greek) milk.[4]
In the United States, Greek yoghurt have gained popularity due to its healthy benefits - twice the protein of regular yogurt but lower in sodium, carbohydrate, and in sugar. The straining process that takes place for Greek yoghurt (not Greek-styled yoghurt) not only removes the excess whey, but along with it removes the excess sodium, carbohydrate, and sugar. The higher protein content is attributed to the fact that it takes 3-4 times more milk to make 1lb of Greek yoghurt than it does to make 1lb of regular yogurt. Most Greek yoghurt also contains live and active probiotics to aid in digestion and to provide healthy bacteria for one's body. Due to the straining process to remove excess whey, even non-fat varieties of Greek yoghurt are rich, thick, and creamy.
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