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class="vector-toc-numb">2</span> <span>Geographical variations</span> </div> </a> <button aria-controls="toc-Geographical_variations-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Geographical variations subsection</span> </button> <ul id="toc-Geographical_variations-sublist" class="vector-toc-list"> <li id="toc-Central_Asia" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Central_Asia"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.1</span> <span>Central Asia</span> </div> </a> <ul id="toc-Central_Asia-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-The_Middle_East_and_the_Mediterranean" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#The_Middle_East_and_the_Mediterranean"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.2</span> <span>The Middle East and 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</div> </a> <ul id="toc-Northern_Europe-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-United_Kingdom" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#United_Kingdom"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.6</span> <span>United Kingdom</span> </div> </a> <ul id="toc-United_Kingdom-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-North_America" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#North_America"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.7</span> <span>North America</span> </div> </a> <ul id="toc-North_America-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Production" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Production"> <div class="vector-toc-text"> <span class="vector-toc-numb">3</span> <span>Production</span> </div> </a> <ul id="toc-Production-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Nutrition" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Nutrition"> <div class="vector-toc-text"> <span class="vector-toc-numb">4</span> <span>Nutrition</span> </div> </a> <button aria-controls="toc-Nutrition-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Nutrition subsection</span> </button> <ul id="toc-Nutrition-sublist" class="vector-toc-list"> <li id="toc-Vitamins" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Vitamins"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.1</span> <span>Vitamins</span> </div> </a> <ul id="toc-Vitamins-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Macronutrients" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Macronutrients"> <div class="vector-toc-text"> <span class="vector-toc-numb">4.2</span> <span>Macronutrients</span> </div> </a> <ul id="toc-Macronutrients-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>See also</span> </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">6</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-External_links" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#External_links"> <div class="vector-toc-text"> <span class="vector-toc-numb">7</span> <span>External links</span> </div> </a> <ul id="toc-External_links-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" ><span class="vector-icon mw-ui-icon-listBullet mw-ui-icon-wikimedia-listBullet"></span> <span class="vector-dropdown-label-text">Toggle the table of contents</span> </label> <div class="vector-dropdown-content"> <div id="vector-page-titlebar-toc-unpinned-container" class="vector-unpinned-container"> </div> </div> </div> </nav> <h1 id="firstHeading" class="firstHeading mw-first-heading"><span class="mw-page-title-main">Strained yogurt</span></h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. Available in 32 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-32" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">32 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D9%84%D8%A8%D9%86%D8%A9_(%D9%85%D8%B4%D8%AA%D9%82_%D8%AD%D9%84%D9%8A%D8%A8)" title="لبنة (مشتق حليب) – Arabic" lang="ar" hreflang="ar" data-title="لبنة (مشتق حليب)" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target"><span>العربية</span></a></li><li class="interlanguage-link interwiki-ca mw-list-item"><a href="https://ca.wikipedia.org/wiki/Iogurt_grec" title="Iogurt grec – Catalan" lang="ca" hreflang="ca" data-title="Iogurt grec" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target"><span>Català</span></a></li><li class="interlanguage-link interwiki-cs mw-list-item"><a href="https://cs.wikipedia.org/wiki/%C5%98eck%C3%BD_jogurt" title="Řecký jogurt – Czech" lang="cs" hreflang="cs" data-title="Řecký jogurt" data-language-autonym="Čeština" data-language-local-name="Czech" class="interlanguage-link-target"><span>Čeština</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Laban_(Milchprodukt)" title="Laban (Milchprodukt) – German" lang="de" hreflang="de" data-title="Laban (Milchprodukt)" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-el mw-list-item"><a href="https://el.wikipedia.org/wiki/%CE%A3%CF%84%CF%81%CE%B1%CE%B3%CE%B3%CE%B9%CF%83%CF%84%CF%8C_%CE%B3%CE%B9%CE%B1%CE%BF%CF%8D%CF%81%CF%84%CE%B9" title="Στραγγιστό γιαούρτι – Greek" lang="el" hreflang="el" data-title="Στραγγιστό γιαούρτι" data-language-autonym="Ελληνικά" data-language-local-name="Greek" class="interlanguage-link-target"><span>Ελληνικά</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Yogur_griego" title="Yogur griego – Spanish" lang="es" hreflang="es" data-title="Yogur griego" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D9%85%D8%A7%D8%B3%D8%AA_%DA%86%DA%A9%DB%8C%D8%AF%D9%87" title="ماست چکیده – Persian" lang="fa" hreflang="fa" data-title="ماست چکیده" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Labn%C3%A9" title="Labné – French" lang="fr" hreflang="fr" data-title="Labné" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EC%97%AC%EA%B3%BC_%EC%9A%94%EA%B1%B0%ED%8A%B8" title="여과 요거트 – Korean" lang="ko" hreflang="ko" data-title="여과 요거트" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Labne" title="Labne – Indonesian" lang="id" hreflang="id" data-title="Labne" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Labaneh" title="Labaneh – Italian" lang="it" hreflang="it" data-title="Labaneh" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target"><span>Italiano</span></a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%9C%D7%91%D7%A0%D7%94_(%D7%92%D7%91%D7%99%D7%A0%D7%94)" title="לבנה (גבינה) – Hebrew" lang="he" hreflang="he" data-title="לבנה (גבינה)" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target"><span>עברית</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Yogurt_saring" title="Yogurt saring – Javanese" lang="jv" hreflang="jv" data-title="Yogurt saring" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-li mw-list-item"><a href="https://li.wikipedia.org/wiki/Fluiteke%C3%ABs" title="Fluitekeës – Limburgish" lang="li" hreflang="li" data-title="Fluitekeës" data-language-autonym="Limburgs" data-language-local-name="Limburgish" class="interlanguage-link-target"><span>Limburgs</span></a></li><li class="interlanguage-link interwiki-mr mw-list-item"><a href="https://mr.wikipedia.org/wiki/%E0%A4%9A%E0%A4%95%E0%A5%8D%E0%A4%95%E0%A4%BE" title="चक्का – Marathi" lang="mr" hreflang="mr" data-title="चक्का" data-language-autonym="मराठी" data-language-local-name="Marathi" class="interlanguage-link-target"><span>मराठी</span></a></li><li class="interlanguage-link interwiki-arz mw-list-item"><a href="https://arz.wikipedia.org/wiki/%D9%84%D8%A8%D9%86%D9%87" title="لبنه – Egyptian Arabic" lang="arz" hreflang="arz" data-title="لبنه" data-language-autonym="مصرى" data-language-local-name="Egyptian Arabic" class="interlanguage-link-target"><span>مصرى</span></a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Labnah" title="Labnah – Malay" lang="ms" hreflang="ms" data-title="Labnah" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target"><span>Bahasa Melayu</span></a></li><li class="interlanguage-link interwiki-nl mw-list-item"><a href="https://nl.wikipedia.org/wiki/Hangop" title="Hangop – Dutch" lang="nl" hreflang="nl" data-title="Hangop" data-language-autonym="Nederlands" data-language-local-name="Dutch" class="interlanguage-link-target"><span>Nederlands</span></a></li><li class="interlanguage-link interwiki-nds-nl mw-list-item"><a href="https://nds-nl.wikipedia.org/wiki/Dikmelk" title="Dikmelk – Low Saxon" lang="nds-NL" hreflang="nds-NL" data-title="Dikmelk" data-language-autonym="Nedersaksies" data-language-local-name="Low Saxon" class="interlanguage-link-target"><span>Nedersaksies</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E3%82%AE%E3%83%AA%E3%82%B7%E3%83%A3%E3%83%A8%E3%83%BC%E3%82%B0%E3%83%AB%E3%83%88" title="ギリシャヨーグルト – Japanese" lang="ja" hreflang="ja" data-title="ギリシャヨーグルト" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-pt mw-list-item"><a href="https://pt.wikipedia.org/wiki/Labneh" title="Labneh – Portuguese" lang="pt" hreflang="pt" data-title="Labneh" data-language-autonym="Português" data-language-local-name="Portuguese" class="interlanguage-link-target"><span>Português</span></a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%93%D1%80%D0%B5%D1%87%D0%B5%D1%81%D0%BA%D0%B8%D0%B9_%D0%B9%D0%BE%D0%B3%D1%83%D1%80%D1%82" title="Греческий йогурт – Russian" lang="ru" hreflang="ru" data-title="Греческий йогурт" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target"><span>Русский</span></a></li><li class="interlanguage-link interwiki-sq mw-list-item"><a href="https://sq.wikipedia.org/wiki/Salca_e_kosit" title="Salca e kosit – Albanian" lang="sq" hreflang="sq" data-title="Salca e kosit" data-language-autonym="Shqip" data-language-local-name="Albanian" class="interlanguage-link-target"><span>Shqip</span></a></li><li class="interlanguage-link interwiki-sk mw-list-item"><a href="https://sk.wikipedia.org/wiki/Gr%C3%A9cky_jogurt" title="Grécky jogurt – Slovak" lang="sk" hreflang="sk" data-title="Grécky jogurt" data-language-autonym="Slovenčina" data-language-local-name="Slovak" class="interlanguage-link-target"><span>Slovenčina</span></a></li><li class="interlanguage-link interwiki-sl mw-list-item"><a href="https://sl.wikipedia.org/wiki/Precejeni_jogurt" title="Precejeni jogurt – Slovenian" lang="sl" hreflang="sl" data-title="Precejeni jogurt" data-language-autonym="Slovenščina" data-language-local-name="Slovenian" class="interlanguage-link-target"><span>Slovenščina</span></a></li><li class="interlanguage-link interwiki-ckb mw-list-item"><a href="https://ckb.wikipedia.org/wiki/%D8%AA%DB%86%D8%B1%D8%A7%D8%AE" title="تۆراخ – Central Kurdish" lang="ckb" hreflang="ckb" data-title="تۆراخ" data-language-autonym="کوردی" data-language-local-name="Central Kurdish" class="interlanguage-link-target"><span>کوردی</span></a></li><li class="interlanguage-link interwiki-sr mw-list-item"><a href="https://sr.wikipedia.org/wiki/%D0%93%D1%80%D1%87%D0%BA%D0%B8_%D1%98%D0%BE%D0%B3%D1%83%D1%80%D1%82" title="Грчки јогурт – Serbian" lang="sr" hreflang="sr" data-title="Грчки јогурт" data-language-autonym="Српски / srpski" data-language-local-name="Serbian" class="interlanguage-link-target"><span>Српски / srpski</span></a></li><li class="interlanguage-link interwiki-th mw-list-item"><a href="https://th.wikipedia.org/wiki/%E0%B9%82%E0%B8%A2%E0%B9%80%E0%B8%81%E0%B8%B4%E0%B8%A3%E0%B9%8C%E0%B8%95%E0%B8%81%E0%B8%A3%E0%B8%AD%E0%B8%87" title="โยเกิร์ตกรอง – Thai" lang="th" hreflang="th" data-title="โยเกิร์ตกรอง" data-language-autonym="ไทย" data-language-local-name="Thai" class="interlanguage-link-target"><span>ไทย</span></a></li><li class="interlanguage-link interwiki-uk mw-list-item"><a href="https://uk.wikipedia.org/wiki/%D0%A4%D1%96%D0%BB%D1%8C%D1%82%D1%80%D0%BE%D0%B2%D0%B0%D0%BD%D0%B8%D0%B9_%D0%B9%D0%BE%D0%B3%D1%83%D1%80%D1%82" title="Фільтрований йогурт – Ukrainian" lang="uk" hreflang="uk" data-title="Фільтрований йогурт" data-language-autonym="Українська" data-language-local-name="Ukrainian" class="interlanguage-link-target"><span>Українська</span></a></li><li class="interlanguage-link interwiki-ur mw-list-item"><a href="https://ur.wikipedia.org/wiki/%D9%84%D8%A8%D9%86%DB%81" title="لبنہ – Urdu" lang="ur" hreflang="ur" data-title="لبنہ" data-language-autonym="اردو" data-language-local-name="Urdu" class="interlanguage-link-target"><span>اردو</span></a></li><li class="interlanguage-link interwiki-yi mw-list-item"><a href="https://yi.wikipedia.org/wiki/%D7%9C%D7%90%D7%91%D7%90%D7%A0%D7%A2" title="לאבאנע – Yiddish" lang="yi" hreflang="yi" data-title="לאבאנע" data-language-autonym="ייִדיש" data-language-local-name="Yiddish" class="interlanguage-link-target"><span>ייִדיש</span></a></li><li class="interlanguage-link interwiki-zh mw-list-item"><a href="https://zh.wikipedia.org/wiki/%E8%84%B1%E4%B9%B3%E6%B8%85%E9%85%B8%E5%A5%B6" title="脱乳清酸奶 – Chinese" lang="zh" hreflang="zh" data-title="脱乳清酸奶" data-language-autonym="中文" data-language-local-name="Chinese" class="interlanguage-link-target"><span>中文</span></a></li> </ul> <div class="after-portlet after-portlet-lang"><span class="wb-langlinks-edit wb-langlinks-link"><a href="https://www.wikidata.org/wiki/Special:EntityPage/Q1147190#sitelinks-wikipedia" title="Edit interlanguage links" class="wbc-editpage">Edit links</a></span></div> </div> </div> </div> </header> <div class="vector-page-toolbar"> <div class="vector-page-toolbar-container"> <div id="left-navigation"> <nav aria-label="Namespaces"> <div id="p-associated-pages" class="vector-menu vector-menu-tabs mw-portlet mw-portlet-associated-pages" > <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li id="ca-nstab-main" class="selected vector-tab-noicon mw-list-item"><a href="/wiki/Strained_yogurt" title="View the content page [c]" accesskey="c"><span>Article</span></a></li><li id="ca-talk" class="vector-tab-noicon mw-list-item"><a href="/wiki/Talk:Strained_yogurt" rel="discussion" title="Discuss improvements to the content page [t]" accesskey="t"><span>Talk</span></a></li> </ul> </div> </div> <div id="vector-variants-dropdown" class="vector-dropdown emptyPortlet" > <input type="checkbox" id="vector-variants-dropdown-checkbox" role="button" aria-haspopup="true" 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href="/w/index.php?title=Labneh&redirect=no" class="mw-redirect" title="Labneh">Labneh</a>)</span></div></div> <div id="mw-content-text" class="mw-body-content"><div class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Yogurt thickened by draining whey</div> <style data-mw-deduplicate="TemplateStyles:r1236090951">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">"Greek yogurt" redirects here. 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Unsourced material may be challenged and removed.<br /><small><span class="plainlinks"><i>Find sources:</i> <a rel="nofollow" class="external text" href="https://www.google.com/search?as_eq=wikipedia&q=%22Strained+yogurt%22">"Strained yogurt"</a> – <a rel="nofollow" class="external text" href="https://www.google.com/search?tbm=nws&q=%22Strained+yogurt%22+-wikipedia&tbs=ar:1">news</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?&q=%22Strained+yogurt%22&tbs=bkt:s&tbm=bks">newspapers</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?tbs=bks:1&q=%22Strained+yogurt%22+-wikipedia">books</a> <b>·</b> <a rel="nofollow" class="external text" href="https://scholar.google.com/scholar?q=%22Strained+yogurt%22">scholar</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.jstor.org/action/doBasicSearch?Query=%22Strained+yogurt%22&acc=on&wc=on">JSTOR</a></span></small></span> <span class="date-container"><i>(<span class="date">October 2023</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <p class="mw-empty-elt"> </p> <style data-mw-deduplicate="TemplateStyles:r1257001546">.mw-parser-output .infobox-subbox{padding:0;border:none;margin:-3px;width:auto;min-width:100%;font-size:100%;clear:none;float:none;background-color:transparent}.mw-parser-output .infobox-3cols-child{margin:auto}.mw-parser-output .infobox .navbar{font-size:100%}@media screen{html.skin-theme-clientpref-night .mw-parser-output .infobox-full-data:not(.notheme)>div:not(.notheme)[style]{background:#1f1f23!important;color:#f8f9fa}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .infobox-full-data:not(.notheme) div:not(.notheme){background:#1f1f23!important;color:#f8f9fa}}@media(min-width:640px){body.skin--responsive .mw-parser-output .infobox-table{display:table!important}body.skin--responsive .mw-parser-output .infobox-table>caption{display:table-caption!important}body.skin--responsive .mw-parser-output .infobox-table>tbody{display:table-row-group}body.skin--responsive .mw-parser-output .infobox-table tr{display:table-row!important}body.skin--responsive .mw-parser-output .infobox-table th,body.skin--responsive .mw-parser-output .infobox-table td{padding-left:inherit;padding-right:inherit}}</style><table class="infobox hrecipe adr"><caption class="infobox-title fn"><span>Strained yogurt</span></caption><tbody><tr><td colspan="2" class="infobox-image"><span typeof="mw:File"><a href="/wiki/File:Labneh01.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/2/2c/Labneh01.jpg/250px-Labneh01.jpg" decoding="async" width="250" height="188" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/2c/Labneh01.jpg/375px-Labneh01.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/2c/Labneh01.jpg/500px-Labneh01.jpg 2x" data-file-width="640" data-file-height="480" /></a></span><div class="infobox-caption" style="padding-bottom:0.25em;border-bottom:1px solid #aaa;">Strained yogurt with <a href="/wiki/Olive_oil" title="Olive oil">olive oil</a></div></td></tr><tr class="note"><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Alternative names</th><td class="infobox-data">Greek yogurt, chak(k)a, labneh, suzma, yogurt cheese</td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Type</th><td class="infobox-data"><a href="/wiki/Fermented_dairy_product" class="mw-redirect" title="Fermented dairy product">Fermented dairy product</a></td></tr><tr class="note"><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Region or state</th><td class="infobox-data region"><a href="/wiki/Levant" title="Levant">Levant</a>, West, South, and Central Asia; <a href="/wiki/Middle_East" title="Middle East">Middle East</a>, <a href="/wiki/Caucasus" title="Caucasus">Caucasus</a>, Southeastern Europe, Eastern Europe</td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Serving temperature</th><td class="infobox-data">cold</td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Main ingredients</th><td class="infobox-data ingredient">Yogurt</td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;"><div style="display: inline-block; line-height: 1.2em; padding: .1em 0; line-height:1.1em;white-space:nowrap;"><a href="/wiki/Food_energy" title="Food energy">Food energy</a><br /><span style="font-size:90%;font-weight:normal;">(per 100 <a href="/wiki/Gram" title="Gram">g</a> serving)</span></div></th><td class="infobox-data nutrition">133 <a href="/wiki/Calorie" title="Calorie">kcal</a> (557 <a href="/wiki/Kilojoule" class="mw-redirect" title="Kilojoule">kJ</a>)<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup></td></tr><tr><td colspan="2" class="infobox-below" style="border-top:1px solid #aaa;padding-top:0.25em;"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style><div class="plainlist"><ul><li> <span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/18px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/24px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a></span> <a href="https://commons.wikimedia.org/wiki/Category:Strained_yogurt" class="extiw" title="commons:Category:Strained yogurt">Media: Strained yogurt</a></li></ul></div></td></tr></tbody></table> <p><b>Strained yogurt</b>, <b>Greek</b> or <b>Greek-style yogurt</b>,<sup id="cite_ref-Davidson_2014_2-0" class="reference"><a href="#cite_note-Davidson_2014-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> <b>yogurt cheese</b>, <b>sack yogurt</b>, <b>kerned yogurt</b> or <b>labneh</b> is <a href="/wiki/Yogurt" title="Yogurt">yogurt</a> that has been strained to remove most of its <a href="/wiki/Whey" title="Whey">whey</a>, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive <a href="/wiki/Sour" class="mw-redirect" title="Sour">sour</a> taste of yogurt. Like many types, strained yogurt is often made from <a href="/wiki/Milk" title="Milk">milk</a> enriched by boiling off some water content, or by adding extra <a href="/wiki/Butterfat" title="Butterfat">butterfat</a> and <a href="/wiki/Powdered_milk" title="Powdered milk">powdered milk</a>. In Europe and North America, it is often made from low-fat or fat-free cow's milk. In Iceland a similar product named <a href="/wiki/Skyr" title="Skyr">skyr</a> is made.<sup id="cite_ref-3" class="reference"><a href="#cite_note-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-:0_4-0" class="reference"><a href="#cite_note-:0-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> </p><p>Strained yogurt is usually marketed in North America as "Greek yogurt" and in the United Kingdom as "Greek-style yoghurt",<sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> though strained yogurt is also widely eaten in <a href="/wiki/Levantine_cuisine" title="Levantine cuisine">Levantine</a>, <a href="/wiki/Mediterranean_cuisine" title="Mediterranean cuisine">Eastern Mediterranean</a>, <a href="/wiki/Middle_Eastern_cuisine" title="Middle Eastern cuisine">Middle Eastern</a>, <a href="/wiki/Central_Asian_cuisine" title="Central Asian cuisine">Central Asian</a>, <a href="/wiki/South_Asian_cuisine" title="South Asian cuisine">South Asian</a>, and <a href="/wiki/Eastern_European_cuisine" title="Eastern European cuisine">Eastern European</a> cuisines, where it is often used in cooking, as it <a href="/wiki/Curdling" title="Curdling">curdles</a> 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 <a href="/wiki/Lactose" title="Lactose">lactose</a>, strained yogurt is lower in sugar than unstrained yogurt.<sup id="cite_ref-mother_6-0" class="reference"><a href="#cite_note-mother-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> </p><p>It was reported in 2012 that most of the growth in the <a href="/wiki/US$" class="mw-redirect" title="US$">US$</a>4.1 billion American yogurt industry came from the strained yogurt sub-segment, typically marketed as "Greek yogurt".<sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Neuman_8-0" class="reference"><a href="#cite_note-Neuman-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> In the US, there is no legal or standard definition of Greek yogurt, and yogurt thickened with thickening agents, typically <a href="/wiki/Pectin" title="Pectin">pectin</a>, <a href="/wiki/Locust_bean_gum" title="Locust bean gum">locust bean gum</a>, starches or <a href="/wiki/Guar_gum" title="Guar gum">guar gum</a>, may also be sold as "Greek yogurt".<sup id="cite_ref-NPR_9-0" class="reference"><a href="#cite_note-NPR-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Name">Name</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Strained_yogurt&action=edit&section=1" title="Edit section: Name"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>In English, strained yogurt only became well known outside of immigrant communities in the 1980s,<sup id="cite_ref-10" class="reference"><a href="#cite_note-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> when it was imported into the <a href="/wiki/United_Kingdom" title="United Kingdom">United Kingdom</a> by the Greek company <a href="/wiki/Fage" title="Fage">Fage</a>, under the brand name "Total". Starting in the 1980s, essentially all yogurt in the UK called "Greek yogurt" was strained yogurt made in Greece.<sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Geographical_variations">Geographical variations</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Strained_yogurt&action=edit&section=2" title="Edit section: Geographical variations"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <div class="mw-heading mw-heading3"><h3 id="Central_Asia">Central Asia</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Strained_yogurt&action=edit&section=3" title="Edit section: Central Asia"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>In the cuisines of many <a href="/wiki/Iranian_peoples" title="Iranian peoples">Iranian</a> and <a href="/wiki/Turkic_peoples" title="Turkic peoples">Turkic</a> people (e.g. in <a href="/wiki/Afghan_cuisine" title="Afghan cuisine">Afghan</a>, <a href="/wiki/Tatar_cuisine" title="Tatar cuisine">Tatar</a>, <a href="/wiki/Tajik_cuisine" title="Tajik cuisine">Tajik</a>, <a href="/wiki/Uzbek_cuisine" title="Uzbek cuisine">Uzbek</a>, and other <a href="/wiki/Central_Asian_cuisine" title="Central Asian cuisine">Central Asian cuisines</a>), a type of strained yogurt called <i>chak(k)a</i><sup id="cite_ref-:0_4-1" class="reference"><a href="#cite_note-:0-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> or <i>suzma</i> is consumed. It is obtained by draining <a href="/wiki/Qatiq" title="Qatiq">qatiq</a>, a local yogurt variety. By further drying it, one obtains <a href="/wiki/Kashk" title="Kashk">qurut</a>, a kind of dry fresh cheese.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (October 2023)">citation needed</span></a></i>]</sup> </p> <div class="mw-heading mw-heading3"><h3 id="The_Middle_East_and_the_Mediterranean">The Middle East and the Mediterranean</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Strained_yogurt&action=edit&section=4" title="Edit section: The Middle East and the Mediterranean"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Strained yogurt is made by straining the liquid out of yogurt until it takes on a consistency similar to a soft cheese. Strained yogurt is known as <i>labneh</i> (<i>labna</i>, <i>labni, labne,</i> <i>lebni</i>, or <i>labani</i>; Arabic: <span title="Arabic-language text"><span lang="ar" dir="rtl">لبنة</span></span>) in the countries of the <a href="/wiki/Levant" title="Levant">Levant</a>, <a href="/wiki/Armenia" title="Armenia">Armenia</a>, <a href="/wiki/Egypt" title="Egypt">Egypt</a>, and the <a href="/wiki/Arabian_Peninsula" title="Arabian Peninsula">Arabian Peninsula</a>. <i>Labaneh bil zayit</i>, "labaneh in oil", consists of small balls of dry labneh, sometimes covered with herbs or spices, kept in <a href="/wiki/Olive_oil" title="Olive oil">olive oil</a>, where it can be preserved for over a year. As it ages it turns more sour.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (October 2023)">citation needed</span></a></i>]</sup> </p><p>The flavor depends largely on the sort of milk used: labneh from <a href="/wiki/Cow%27s_milk" class="mw-redirect" title="Cow's milk">cow's milk</a> has a rather mild flavor. Also the quality of olive oil topping influences the taste of labneh. Milk from camels and other animals is used in labneh production in Saudi Arabia and other Gulf Arab countries.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (October 2023)">citation needed</span></a></i>]</sup> </p><p>Labneh is a popular <a href="/wiki/Mezze" class="mw-redirect" title="Mezze">mezze</a> dish and <a href="/wiki/Sandwich" title="Sandwich">sandwich</a> ingredient, especially in the Levantine countries of Lebanon, Syria, Jordan, and Palestine. A common sandwich in the Middle East is one of labneh, mint, <a href="/wiki/Za%27atar" title="Za'atar">zaatar</a>, and olive on flatbread. It is a common breakfast dip.<sup id="cite_ref-haaretz.com_12-0" class="reference"><a href="#cite_note-haaretz.com-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> It is usually eaten spread on a plate and drizzled with olive oil, and often dried mint. It is also often paired as a dip with the mixed herb blend za'atar.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (October 2023)">citation needed</span></a></i>]</sup> </p><p><a href="/wiki/Bedouin" title="Bedouin">Bedouin</a> also produce a dry, hard labneh (<i>labaneh malboudeh</i>, similar to Central Asian <a href="/wiki/Kashk" title="Kashk">qurut</a>) that can be stored: strained labneh is pressed in cheese cloth between two heavy stones and later sun-dried. Dry labneh may be mixed with <a href="/wiki/Khubz" title="Khubz">khubz</a> (Arabic bread), water, animal fat, and salt, and rolled into balls.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (October 2023)">citation needed</span></a></i>]</sup> </p><p>Labneh is the main ingredient in <a href="/wiki/Jameed" title="Jameed">jameed</a>, which is used in <a href="/wiki/Mansaf" title="Mansaf">mansaf</a>, the national dish of <a href="/wiki/Jordan" title="Jordan">Jordan</a>.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (October 2023)">citation needed</span></a></i>]</sup> </p><p>In Egypt, it is eaten with savory accompaniments such as olives and oil, and also with a sweetener such as honey, as a snack or breakfast food. Areesh cheese (or arish, <a href="/wiki/Arabic_language" class="mw-redirect" title="Arabic language">Arabic</a>: <span lang="ar" dir="rtl">جبنة قريش</span>) is a type of cheese that originated in <a href="/wiki/Egypt" title="Egypt">Egypt</a>. Arish cheese is made from yogurt heated slowly until it curdles and separates, then placed in cheesecloth to drain. It is similar in taste to <a href="/wiki/Ricotta" title="Ricotta">ricotta</a>.<sup id="cite_ref-13" class="reference"><a href="#cite_note-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> The protein content of Areesh cheese is 17.6%.<sup id="cite_ref-14" class="reference"><a href="#cite_note-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Shanklish" title="Shanklish">Shanklish</a>, a fermented cheese, is made from areesh cheese.<sup id="cite_ref-15" class="reference"><a href="#cite_note-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> </p><p>As in Greece, strained yogurt is widely used in <a href="/wiki/Cypriot_cuisine" title="Cypriot cuisine">Cypriot cuisine</a> both as an ingredient in recipes as well as on its own or as a supplement to a dish. In Cyprus, strained yogurt is usually made from sheep's milk.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (February 2015)">citation needed</span></a></i>]</sup> </p><p>Strained yogurt in <a href="/wiki/Iranian_cuisine" title="Iranian cuisine">Iran</a> is called <i>mâst chekide</i> and is usually used for making dips, or served as a side dish. In <a href="/wiki/Northern_Iran" title="Northern Iran">Northern Iran</a>, <i>mâst chekide</i> is a variety of <a href="/wiki/Kefir" title="Kefir">kefir</a> with a distinct sour taste. It is usually mixed with fresh herbs in a <a href="/wiki/Pesto" title="Pesto">pesto-like</a> purée called <a href="/wiki/Delal_sauce" title="Delal sauce">delal</a>. Yogurt is a side dish to many <a href="/wiki/Iranian_cuisine" title="Iranian cuisine">Iranian meals</a>. Strained yogurt is used as dips and various appetizers with multitudes of ingredients: cucumbers, onions, shallots, fresh herbs (dill, spearmint, parsley, cilantro), spinach, walnuts, <a href="/wiki/Berberis_vulgaris" title="Berberis vulgaris">zereshk</a>, garlic, etc. The most popular appetizers are <a href="/wiki/Spinach" title="Spinach">spinach</a> or <a href="/wiki/Eggplant" title="Eggplant">eggplant</a> <a href="/wiki/Borani" title="Borani">borani</a>, ‘'Mâst-o-Khiâr'’ with cucumber, spring onions and herbs, or ‘'Mâst-Musir'’ with wild <a href="/wiki/Shallots" class="mw-redirect" title="Shallots">shallots</a>. Strained yogurt in Balochistan is called <i>sheelanch</i> and is used for making dips served with dates, or served as a side dish.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (May 2020)">citation needed</span></a></i>]</sup> </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Turkish_strained_yogurt.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/ea/Turkish_strained_yogurt.jpg/220px-Turkish_strained_yogurt.jpg" decoding="async" width="220" height="220" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/ea/Turkish_strained_yogurt.jpg/330px-Turkish_strained_yogurt.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/ea/Turkish_strained_yogurt.jpg/440px-Turkish_strained_yogurt.jpg 2x" data-file-width="2560" data-file-height="2560" /></a><figcaption>Unstirred Turkish <i>Süzme Yoğurt</i> (strained yogurt), with a 10% fat content</figcaption></figure> <p>In <a href="/wiki/Turkish_cuisine" title="Turkish cuisine">Turkey</a>, strained yogurt is known as <i>süzme yoğurt</i><sup id="cite_ref-16" class="reference"><a href="#cite_note-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> ("strained yogurt") or <i>kese yoğurdu</i> ("bag yogurt").<sup id="cite_ref-17" class="reference"><a href="#cite_note-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> Water is sometimes added to it in the preparation of <a href="/wiki/Cac%C4%B1k" class="mw-redirect" title="Cacık">cacık</a>, when this is not eaten as a <a href="/wiki/Meze" title="Meze">meze</a> but consumed as a beverage. Strained yogurt is used in Turkish mezzes and dips such as <a href="/wiki/Haydari" title="Haydari">haydari</a>.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (October 2023)">citation needed</span></a></i>]</sup> </p><p>In Turkish markets, labne is also a popular dairy product but it is different from strained yogurt; it is yogurt-based creamy cheese without salt, and is used like <a href="/wiki/Mascarpone" title="Mascarpone">mascarpone</a>.<sup id="cite_ref-18" class="reference"><a href="#cite_note-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:%D5%84%D5%A1%D5%AE%D5%B8%D6%82%D5%B6%D5%A8_%D6%84%D5%A1%D5%B4%D5%A5%D5%AC%D5%AB%D5%BD.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/2/28/%D5%84%D5%A1%D5%AE%D5%B8%D6%82%D5%B6%D5%A8_%D6%84%D5%A1%D5%B4%D5%A5%D5%AC%D5%AB%D5%BD.JPG/220px-%D5%84%D5%A1%D5%AE%D5%B8%D6%82%D5%B6%D5%A8_%D6%84%D5%A1%D5%B4%D5%A5%D5%AC%D5%AB%D5%BD.JPG" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/28/%D5%84%D5%A1%D5%AE%D5%B8%D6%82%D5%B6%D5%A8_%D6%84%D5%A1%D5%B4%D5%A5%D5%AC%D5%AB%D5%BD.JPG/330px-%D5%84%D5%A1%D5%AE%D5%B8%D6%82%D5%B6%D5%A8_%D6%84%D5%A1%D5%B4%D5%A5%D5%AC%D5%AB%D5%BD.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/28/%D5%84%D5%A1%D5%AE%D5%B8%D6%82%D5%B6%D5%A8_%D6%84%D5%A1%D5%B4%D5%A5%D5%AC%D5%AB%D5%BD.JPG/440px-%D5%84%D5%A1%D5%AE%D5%B8%D6%82%D5%B6%D5%A8_%D6%84%D5%A1%D5%B4%D5%A5%D5%AC%D5%AB%D5%BD.JPG 2x" data-file-width="2848" data-file-height="2136" /></a><figcaption>Yogurt being strained through a <a href="/wiki/Cheesecloth" title="Cheesecloth">cheesecloth</a></figcaption></figure> <p>In <a href="/wiki/Armenian_cuisine" title="Armenian cuisine">Armenia</a>, strained yogurt is called <i>kamats <a href="/wiki/Matzoon" title="Matzoon">matzoon</a></i>. Traditionally, it was produced for long-term preservation by draining matzoon in cloth sacks.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (May 2020)">citation needed</span></a></i>]</sup> </p> <div class="mw-heading mw-heading3"><h3 id="South_Asia">South Asia</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Strained_yogurt&action=edit&section=5" title="Edit section: South Asia"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Dhau.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Dhau.JPG/220px-Dhau.JPG" decoding="async" width="220" height="223" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Dhau.JPG/330px-Dhau.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Dhau.JPG/440px-Dhau.JPG 2x" data-file-width="903" data-file-height="916" /></a><figcaption>A disposable clay pot with "<a href="/wiki/Yogurt" title="Yogurt">dahi</a>"</figcaption></figure> <p>In South Asia, regular unstrained yogurt (<i>curd</i>), made from cow or water buffalo milk, is often sold in disposable clay bowls called <a href="/wiki/Kulhar" title="Kulhar">kulhar</a>. Kept for a couple of hours in its <a href="/wiki/Clay" title="Clay">clay</a> pot, some of the water evaporates through the unglazed clay's pores. It also cools the curd due to evaporation.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (October 2023)">citation needed</span></a></i>]</sup> </p><p>But true strained yogurt, <i>chakka</i>, is made by draining the yogurt in a (preferably muslin) cloth.<sup id="cite_ref-19" class="reference"><a href="#cite_note-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup> It is hung for 12 to 18 hours to allow some of the whey to drain off. This technique is popular in <a href="/wiki/India" title="India">India</a> and <a href="/wiki/Pakistan" title="Pakistan">Pakistan</a>.<sup id="cite_ref-20" class="reference"><a href="#cite_note-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Shrikhand" title="Shrikhand">Shrikhand</a> is a dish made with chakka, sugar, <a href="/wiki/Saffron" title="Saffron">saffron</a>, <a href="/wiki/Cardamom" title="Cardamom">cardamom</a>, pureed or diced fruit and nuts mixed in; it is often eaten with <a href="/wiki/Puri_(food)" title="Puri (food)">poori</a>. It is particularly popular in the states of <a href="/wiki/Gujarat" title="Gujarat">Gujarat</a> and <a href="/wiki/Maharashtra" title="Maharashtra">Maharashtra</a>, where dairy producers market shrikhand in containers.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (October 2023)">citation needed</span></a></i>]</sup> </p><p><i>Chakka</i> is also eaten in <a href="/wiki/Pashtun_people" class="mw-redirect" title="Pashtun people">Pashtun</a>-dominated regions of Pakistan with rice and meat dishes.<sup id="cite_ref-21" class="reference"><a href="#cite_note-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="South-Eastern_Europe">South-Eastern Europe</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Strained_yogurt&action=edit&section=6" title="Edit section: South-Eastern Europe"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Tzatziki_meze_or_appetizer,_also_used_as_a_sauce.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Tzatziki_meze_or_appetizer%2C_also_used_as_a_sauce.jpg/220px-Tzatziki_meze_or_appetizer%2C_also_used_as_a_sauce.jpg" decoding="async" width="220" height="146" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Tzatziki_meze_or_appetizer%2C_also_used_as_a_sauce.jpg/330px-Tzatziki_meze_or_appetizer%2C_also_used_as_a_sauce.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Tzatziki_meze_or_appetizer%2C_also_used_as_a_sauce.jpg/440px-Tzatziki_meze_or_appetizer%2C_also_used_as_a_sauce.jpg 2x" data-file-width="4672" data-file-height="3104" /></a><figcaption><a href="/wiki/Tzatziki" title="Tzatziki">Tzatziki</a>, a popular <a href="/wiki/Meze" title="Meze">meze</a> in Greece</figcaption></figure> <p>Strained yogurt (<a href="/wiki/Greek_language" title="Greek language">Greek</a>: <span lang="el">στραγγιστό γιαούρτι</span>, <small><a href="/wiki/Romanization_of_Greek" title="Romanization of Greek">romanized</a>: </small><span title="Greek-language romanization"><i lang="el-Latn">strangistó giaoúrti</i></span>) is used in <a href="/wiki/Greek_cuisine" title="Greek cuisine">Greek food</a> mostly as the base for <a href="/wiki/Tzatziki" title="Tzatziki">tzatziki</a> dip and as a dessert, with <a href="/wiki/Honey" title="Honey">honey</a>, <a href="/wiki/Sour_Cherry" class="mw-redirect" title="Sour Cherry">sour cherry syrup</a>, or <a href="/wiki/Spoon_sweets" title="Spoon sweets">spoon sweets</a> often served on top. A few savory Greek dishes also use strained yogurt. In Greece, strained yogurt, like yogurt in general, is traditionally made from sheep milk. <a href="/wiki/Fage" title="Fage">Fage International S.A.</a> began straining cow milk yogurt for industrial production in Greece in 1975, which is when it launched its brand "Total".<sup id="cite_ref-22" class="reference"><a href="#cite_note-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> </p><p>In <a href="/wiki/Albanian_cuisine" title="Albanian cuisine">Albania</a>, strained yogurt is called "salcë kosi" (<i>yogurt sauce</i>). Yogurt is drained in a cloth sack from few hours to overnight. The water released from this process is called "hirrë" and can be used to preserve cheese or as a drink. </p><p>In <a href="/wiki/Bulgarian_cuisine" title="Bulgarian cuisine">Bulgaria</a>, where yogurt is considered to be an integral part of the national cuisine, strained yogurt is called "tsedeno kiselo mlyako" (<a href="/wiki/Bulgarian_language" title="Bulgarian language">Bulgarian</a>: <span lang="bg">цедено кисело мляко</span>), and is used in a variety of salads and dressings. </p><p>A variety of strained yogurt called "basa" is a traditional variety of cheese from the region of <a href="/wiki/Lika" title="Lika">Lika</a> in Croatia. In Serbia and North Macedonia, it is also known as kiselo mleko (кисело млеко). </p> <div class="mw-heading mw-heading3"><h3 id="Northern_Europe">Northern Europe</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Strained_yogurt&action=edit&section=7" title="Edit section: Northern Europe"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>A type of strained yogurt named <a href="/wiki/Ymer_(dairy_product)" title="Ymer (dairy product)">ymer</a> is available in Denmark. In contrast to the Greek and Turkish variety, only a minor amount of <a href="/wiki/Whey" title="Whey">whey</a> is drained off in the production process.<sup id="cite_ref-Arla_-_Product_description_and_history_23-0" class="reference"><a href="#cite_note-Arla_-_Product_description_and_history-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> Ymer is traditionally consumed with the addition of <i>ymerdrys</i> (lit.: ymer-sprinkle), a mixture of roasted <a href="/wiki/Bread_crumbs" class="mw-redirect" title="Bread crumbs">bread crumbs</a> of <i><a href="/wiki/Rugbr%C3%B8d" title="Rugbrød">rugbrød</a></i> rye bread mixed with <a href="/wiki/Brown_sugar" title="Brown sugar">brown sugar</a>. Like other types of soured dairy products, ymer is often consumed at breakfast. Strained yogurt topped with <a href="/wiki/Muesli" title="Muesli">muesli</a> and <a href="/wiki/Maple_syrup" title="Maple syrup">maple syrup</a> is often served at <a href="/wiki/Brunch" title="Brunch">brunch</a> in cafés in Denmark.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (October 2023)">citation needed</span></a></i>]</sup> </p><p>Strained yogurt is known as <i>hangop</i>, literally meaning 'hang up' in the Netherlands. It is a traditional dessert. <i>Hangop</i> may also be made using buttermilk.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (October 2023)">citation needed</span></a></i>]</sup> </p> <div class="mw-heading mw-heading3"><h3 id="United_Kingdom">United Kingdom</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Strained_yogurt&action=edit&section=8" title="Edit section: United Kingdom"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>In March 2020, it was reported that strained yogurt makes up 28% of the value of the "natural yogurt" category in the United Kingdom.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (May 2020)">citation needed</span></a></i>]</sup> In the UK, strained yogurt can only be marketed as "Greek" if made in Greece. Strained cow-milk yogurt not made in Greece is typically sold as "Greek style" or "Greek recipe" for marketing reasons, typically at lower prices than yogurt made in Greece. Among "Greek style" yogurts, there is no distinction between those thickened by straining and those thickened through additives.<sup id="cite_ref-fage_24-0" class="reference"><a href="#cite_note-fage-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup> However, if the yogurt contains anything other than lactic products, food enzymes and micro-organism cultures a list of ingredients is required on packaging.<sup id="cite_ref-ukcode_25-0" class="reference"><a href="#cite_note-ukcode-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> Strained yogurt with added fruit, honey, etc., and yogurt with reduced or no fat content, may be described as Greek-style. </p><p>In September 2012, Chobani UK began to sell yogurt made in the United States as "Greek yogurt". <a href="/wiki/Fage" title="Fage">FAGE</a>, a company that manufactures yogurt in Greece and sells it in the United Kingdom, filed a <a href="/wiki/Passing-off" class="mw-redirect" title="Passing-off">passing-off</a> claim against Chobani in the <a href="/wiki/High_Court_of_Justice" title="High Court of Justice">UK High Court</a>, claiming that UK consumers understood "Greek" to refer to the country of origin (similar to "<a href="/wiki/Beer_in_Belgium" title="Beer in Belgium">Belgian beer</a>"); Chobani's position was that consumers understood "Greek" to refer to a preparation (similar to "<a href="/wiki/French_toast" title="French toast">French toast</a>"). Both companies relied on surveys to prove their point; FAGE also relied on the previous industry practice of UK yogurt makers not to label their yogurt as "Greek yogurt". Ultimately <a href="/wiki/Michael_Briggs_(judge)" class="mw-redirect" title="Michael Briggs (judge)">Mr Justice Briggs</a> found in favor of FAGE and granted an <a href="/wiki/Injunction" title="Injunction">injunction</a> preventing Chobani from using the name "Greek yogurt".<sup id="cite_ref-fage_24-1" class="reference"><a href="#cite_note-fage-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup> In February 2014, this decision was upheld on <a href="/wiki/Appeal" title="Appeal">appeal</a>.<sup id="cite_ref-26" class="reference"><a href="#cite_note-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-27" class="reference"><a href="#cite_note-27"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup> Greece may now seek to protect the marketing term, "Greek yogurt", across the entire EU under <a href="/wiki/Protected_designation_of_origin" title="Protected designation of origin">protected designation of origin</a> rules.<sup id="cite_ref-28" class="reference"><a href="#cite_note-28"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup> </p><p>In May 2020, British dairy company <a href="/wiki/Yeo_Valley_(company)" title="Yeo Valley (company)">Yeo Valley</a> entered the market with an organic product called "Super Thick Kerned Yogurt.<sup id="cite_ref-29" class="reference"><a href="#cite_note-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> The "kerned yogurt" label was the first of its kind, coined in reference to an archaic Somerset term meaning "thickened", which is predominantly used in relation to dairy products.<sup id="cite_ref-30" class="reference"><a href="#cite_note-30"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup> </p><p>A product called "Lindahls Kvarg" was launched in the UK by <a href="/wiki/Nestl%C3%A9" title="Nestlé">Nestlé</a><sup id="cite_ref-31" class="reference"><a href="#cite_note-31"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup> in 2018, and described as "Sweden's No. 1 Quark". <a href="/wiki/Quark_(dairy_product)" title="Quark (dairy product)">Quark</a> is a type of high-protein strained curd cheese widely used in Swedish cooking. The company Bio-tiful launched its <a href="/wiki/Kefir" title="Kefir">kefir</a>-quark blend, containing live cultures and protein.<sup id="cite_ref-32" class="reference"><a href="#cite_note-32"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup> </p><p>Since 2015, Arla has sold its own <a href="/wiki/Skyr" title="Skyr">skyr</a> product marketed as "Icelandic style yogurt".<sup id="cite_ref-33" class="reference"><a href="#cite_note-33"><span class="cite-bracket">[</span>33<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="North_America">North America</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Strained_yogurt&action=edit&section=9" title="Edit section: North America"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>In Mexico, the thick yogurt <i><a href="/wiki/Jocoque" title="Jocoque">jocoque seco</a></i> was popularized by <a href="/wiki/Lebanese_immigration_to_Mexico" class="mw-redirect" title="Lebanese immigration to Mexico">local producers of Lebanese origin</a> and is widely available.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (October 2023)">citation needed</span></a></i>]</sup> </p><p>Strained yogurt typically marketed as "Greek yogurt" has become popular in the United States and Canada,<sup id="cite_ref-mother_6-1" class="reference"><a href="#cite_note-mother-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> where it is often used as a lower-calorie substitute for <a href="/wiki/Sour_cream" title="Sour cream">sour cream</a> or <a href="/wiki/Cr%C3%A8me_fra%C3%AEche" title="Crème fraîche">crème fraîche</a>.<sup id="cite_ref-34" class="reference"><a href="#cite_note-34"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup> Celebrity chef <a href="/wiki/Graham_Kerr" title="Graham Kerr">Graham Kerr</a> became an early adopter of strained yogurt as an ingredient, frequently featuring it (and demonstrating how to strain plain yogurt through a coffee filter) on his eponymous 1990 cooking show, as frequently as he had featured clarified butter on <i>The Galloping Gourmet</i> in the late 1960s. In 2015, food market research firm Packaged Facts reported that Greek yogurt has a 50 percent share of the yogurt market in the United States.<sup id="cite_ref-35" class="reference"><a href="#cite_note-35"><span class="cite-bracket">[</span>35<span class="cite-bracket">]</span></a></sup> </p><p>There are numerous "Greek yogurt" brands in North America.<sup id="cite_ref-mother_6-2" class="reference"><a href="#cite_note-mother-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> FAGE began importing its Greek products in 1998 and opened a domestic production plant in Johnstown, New York, in 2008.<sup id="cite_ref-Neuman_8-1" class="reference"><a href="#cite_note-Neuman-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Chobani" title="Chobani">Chobani</a>, based in New Berlin, New York, began marketing its Greek-style yogurt in 2007. The Voskos brand entered the US market in 2009 with imported Greek yogurt products at 10%, 2%, and 0% milkfat.<sup id="cite_ref-Voskos_36-0" class="reference"><a href="#cite_note-Voskos-36"><span class="cite-bracket">[</span>36<span class="cite-bracket">]</span></a></sup> Stonyfield Farms, owned by <a href="/wiki/Groupe_Danone" class="mw-redirect" title="Groupe Danone">Groupe Danone</a>, introduced Oikos Organic Greek Yogurt in 2007; Danone began marketing a non-organic Dannon Oikos Greek Yogurt in 2011 and also produced a now discontinued blended Greek-style yogurt under the Activia Selects brand;<sup id="cite_ref-theKitchn_37-0" class="reference"><a href="#cite_note-theKitchn-37"><span class="cite-bracket">[</span>37<span class="cite-bracket">]</span></a></sup> Dannon Light & Fit Greek nonfat yogurt was introduced in 2012,<sup id="cite_ref-38" class="reference"><a href="#cite_note-38"><span class="cite-bracket">[</span>38<span class="cite-bracket">]</span></a></sup> and Activia Greek yogurt was re-introduced in 2013.<sup id="cite_ref-39" class="reference"><a href="#cite_note-39"><span class="cite-bracket">[</span>39<span class="cite-bracket">]</span></a></sup> <a href="/wiki/General_Mills" title="General Mills">General Mills</a> introduced a Greek-style yogurt under the Yoplait brand name in early 2010, which was discontinued and replaced by Yoplait Greek 100 in August 2012.<sup id="cite_ref-40" class="reference"><a href="#cite_note-40"><span class="cite-bracket">[</span>40<span class="cite-bracket">]</span></a></sup> Activia Greek yogurt was re-introduced in 2013, and in July 2012 took over US distribution and sales of Canadian Liberté's Greek brands. In Canada, Yoplait was launched in January 2013, and is packaged with toppings.<sup id="cite_ref-41" class="reference"><a href="#cite_note-41"><span class="cite-bracket">[</span>41<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Production">Production</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Strained_yogurt&action=edit&section=10" title="Edit section: Production"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>While yogurt may legally be described as "strained", modern commercial production does not usually reduce the liquid content by passing the yogurt through a filter under gravity, the usual definition of straining. The characteristic thick texture and high protein content are achieved through either or both of two processing steps. The milk may be concentrated by ultrafiltration to remove a portion of the water before addition of yogurt cultures.<sup id="cite_ref-Gelski_42-0" class="reference"><a href="#cite_note-Gelski-42"><span class="cite-bracket">[</span>42<span class="cite-bracket">]</span></a></sup> Alternatively, after culturing, the yogurt may be centrifuged or membrane-filtered to remove <a href="/wiki/Whey" title="Whey">whey</a>, in a process analogous to the traditional straining step. Brands described as "strained" yogurt, including Activia Greek, Chobani, Dannon Light & Fit Greek, Dannon Oikos, FAGE, Stonyfield Organic Oikos, Trader Joe's, and Yoplait have undergone the second process. Process details are highly guarded <a href="/wiki/Trade_secret" title="Trade secret">trade secrets</a>. Other brands of Greek-style yogurt, including Yoplait and some store brands, are made by adding milk protein concentrate and thickeners<sup id="cite_ref-43" class="reference"><a href="#cite_note-43"><span class="cite-bracket">[</span>43<span class="cite-bracket">]</span></a></sup> to standard yogurt to boost the protein content and modify the texture.<sup id="cite_ref-Gelski_42-1" class="reference"><a href="#cite_note-Gelski-42"><span class="cite-bracket">[</span>42<span class="cite-bracket">]</span></a></sup> </p><p>The liquid resulting from straining yogurt is called "acid <a href="/wiki/Whey" title="Whey">whey</a>" and is composed of water, yogurt cultures, protein, a slight amount of <a href="/wiki/Lactose" title="Lactose">lactose</a>, and <a href="/wiki/Lactic_acid" title="Lactic acid">lactic acid</a>. It is costly to dispose of.<sup id="cite_ref-44" class="reference"><a href="#cite_note-44"><span class="cite-bracket">[</span>44<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-45" class="reference"><a href="#cite_note-45"><span class="cite-bracket">[</span>45<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-46" class="reference"><a href="#cite_note-46"><span class="cite-bracket">[</span>46<span class="cite-bracket">]</span></a></sup> Farmers have used the whey to mix with animal feed and fertilizer. Using <a href="/wiki/Anaerobic_digester" class="mw-redirect" title="Anaerobic digester">anaerobic digesters</a>, it can be a source of <a href="/wiki/Methane" title="Methane">methane</a> that can be used to produce electricity.<sup id="cite_ref-47" class="reference"><a href="#cite_note-47"><span class="cite-bracket">[</span>47<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Nutrition">Nutrition</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Strained_yogurt&action=edit&section=11" title="Edit section: Nutrition"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Yogurt#Nutrition" title="Yogurt">Yogurt § Nutrition</a></div> <p>Strained yogurt is a good source of <a href="/wiki/Protein_(nutrient)" title="Protein (nutrient)">protein</a>, <a href="/wiki/Calcium#Dietary_sources" title="Calcium">calcium</a>, <a href="/wiki/Iodine" title="Iodine">iodine</a>, and <a href="/wiki/Vitamin_B12" title="Vitamin B12">vitamin B12</a>.<sup id="cite_ref-moore_48-0" class="reference"><a href="#cite_note-moore-48"><span class="cite-bracket">[</span>48<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-harvard_49-0" class="reference"><a href="#cite_note-harvard-49"><span class="cite-bracket">[</span>49<span class="cite-bracket">]</span></a></sup> The straining process, which removes liquid <a href="/wiki/Whey" title="Whey">whey</a> and lactose, yields higher protein content.<sup id="cite_ref-:1_50-0" class="reference"><a href="#cite_note-:1-50"><span class="cite-bracket">[</span>50<span class="cite-bracket">]</span></a></sup> The <a href="/wiki/FAO" class="mw-redirect" title="FAO">FAO</a> standard requires yogurt to have at least 5.6% protein content if strained, otherwise 2.7%.<sup id="cite_ref-51" class="reference"><a href="#cite_note-51"><span class="cite-bracket">[</span>51<span class="cite-bracket">]</span></a></sup> Strained yogurt has less sugar content than other yogurts.<sup id="cite_ref-moore_48-1" class="reference"><a href="#cite_note-moore-48"><span class="cite-bracket">[</span>48<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Vitamins">Vitamins</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Strained_yogurt&action=edit&section=12" title="Edit section: Vitamins"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Yogurt is a rich source of <a href="/wiki/Dietary_mineral" class="mw-redirect" title="Dietary mineral">dietary minerals</a>, with <a href="/wiki/Calcium" title="Calcium">calcium</a>, <a href="/wiki/Magnesium_deficiency" title="Magnesium deficiency">magnesium</a>, <a href="/wiki/Potassium" title="Potassium">potassium</a>, <a href="/wiki/Phosphorus" title="Phosphorus">phosphorus</a>, and <a href="/wiki/Zinc" title="Zinc">zinc</a> higher in content than in milk.<sup id="cite_ref-moore_48-2" class="reference"><a href="#cite_note-moore-48"><span class="cite-bracket">[</span>48<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-harvard_49-1" class="reference"><a href="#cite_note-harvard-49"><span class="cite-bracket">[</span>49<span class="cite-bracket">]</span></a></sup> One negative aspect of strained yogurt is that there is greater vitamin loss through the straining process than typical yogurt;<sup id="cite_ref-moore_48-3" class="reference"><a href="#cite_note-moore-48"><span class="cite-bracket">[</span>48<span class="cite-bracket">]</span></a></sup> in particular, the water-soluble vitamins: <a href="/wiki/Vitamin_C" title="Vitamin C">vitamin C</a>, <a href="/wiki/Thiamine_deficiency" title="Thiamine deficiency">thiamin</a>, <a href="/wiki/Riboflavin" title="Riboflavin">riboflavin</a>, <a href="/wiki/Niacin_(substance)" class="mw-redirect" title="Niacin (substance)">niacin</a>, <a href="/wiki/Pantothenic_acid" title="Pantothenic acid">pantothenic acid</a>, <a href="/wiki/Biotin" title="Biotin">biotin</a>, <a href="/wiki/Folate" title="Folate">folic acid</a>, and vitamin B12 as well as <a href="/wiki/Vitamin_A" title="Vitamin A">vitamin A</a> in its <a href="/wiki/Beta-Carotene" class="mw-redirect" title="Beta-Carotene">beta-carotene</a> form can be lost through the straining of liquid whey from yogurt.<sup id="cite_ref-moore_48-4" class="reference"><a href="#cite_note-moore-48"><span class="cite-bracket">[</span>48<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Macronutrients">Macronutrients</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Strained_yogurt&action=edit&section=13" title="Edit section: Macronutrients"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>There are no standard regulations in the market to monitor or control the composition of concentrated yogurts.<sup id="cite_ref-tamime_52-0" class="reference"><a href="#cite_note-tamime-52"><span class="cite-bracket">[</span>52<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Carbohydrate" title="Carbohydrate">Carbohydrate</a>, <a href="/wiki/Fat" title="Fat">fat</a> and <a href="/wiki/Protein" title="Protein">protein</a> contents in strained yogurts varied from 1–12, 0–20, and 3.3–11 grams per 100 grams.<sup id="cite_ref-tamime_52-1" class="reference"><a href="#cite_note-tamime-52"><span class="cite-bracket">[</span>52<span class="cite-bracket">]</span></a></sup> Concentrated yogurts contain higher final total solid content than regular yogurts, possibly prolonging <a href="/wiki/Shelf_life" title="Shelf life">shelf life</a> compared to regular yogurts.<sup id="cite_ref-53" class="reference"><a href="#cite_note-53"><span class="cite-bracket">[</span>53<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Strained_yogurt&action=edit&section=14" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239009302">.mw-parser-output .portalbox{padding:0;margin:0.5em 0;display:table;box-sizing:border-box;max-width:175px;list-style:none}.mw-parser-output .portalborder{border:1px solid var(--border-color-base,#a2a9b1);padding:0.1em;background:var(--background-color-neutral-subtle,#f8f9fa)}.mw-parser-output .portalbox-entry{display:table-row;font-size:85%;line-height:110%;height:1.9em;font-style:italic;font-weight:bold}.mw-parser-output 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//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/64px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span></span><span class="portalbox-link"><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></span></li></ul> <ul><li><a href="/wiki/List_of_dairy_products" title="List of dairy products">List of dairy products</a></li></ul> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Strained_yogurt&action=edit&section=15" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist 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data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.bbcgoodfood.com/howto/guide/greek-yogurt-healthy">"Top 10 health benefits of Greek yogurt"</a>. <i>BBC Good Food</i><span class="reference-accessdate">. Retrieved <span class="nowrap">13 October</span> 2023</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=BBC+Good+Food&rft.atitle=Top+10+health+benefits+of+Greek+yogurt&rft_id=https%3A%2F%2Fwww.bbcgoodfood.com%2Fhowto%2Fguide%2Fgreek-yogurt-healthy&rfr_id=info%3Asid%2Fen.wikipedia.org%3AStrained+yogurt" class="Z3988"></span></span> </li> <li id="cite_note-Davidson_2014-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-Davidson_2014_2-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFDavidson2014" class="citation book cs1">Davidson, Alan (2014). <i>The Oxford Companion to Food</i>. Oxford University Press. p. 239. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9780191040726" title="Special:BookSources/9780191040726"><bdi>9780191040726</bdi></a>. <q>Sheep's or goat's milk yoghurt, or strained yoghurt often called 'Greek', are more stable than plain yoghurt.</q></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Oxford+Companion+to+Food&rft.pages=239&rft.pub=Oxford+University+Press&rft.date=2014&rft.isbn=9780191040726&rft.aulast=Davidson&rft.aufirst=Alan&rfr_id=info%3Asid%2Fen.wikipedia.org%3AStrained+yogurt" class="Z3988"></span></span> </li> <li id="cite_note-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-3">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://islenskordabok.arnastofnun.is/ord/37458">"Modern Icelandic dictionary"</a>. <i>Modern Icelandic Dictionary</i>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Modern+Icelandic+Dictionary&rft.atitle=Modern+Icelandic+dictionary&rft_id=https%3A%2F%2Fislenskordabok.arnastofnun.is%2Ford%2F37458&rfr_id=info%3Asid%2Fen.wikipedia.org%3AStrained+yogurt" class="Z3988"></span></span> </li> <li id="cite_note-:0-4"><span class="mw-cite-backlink">^ <a href="#cite_ref-:0_4-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-:0_4-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMeyerJon_M._Vann2003" class="citation book cs1">Meyer, Arthur L.; Jon M. Vann (2003). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=w9p8mVe9wTUC&q=chaka+cheese+yogurt&pg=PA348"><i>The Appetizer Atlas: A World of Small Bites</i></a>. John Wiley. p. 348. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9780471411024" title="Special:BookSources/9780471411024"><bdi>9780471411024</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Appetizer+Atlas%3A+A+World+of+Small+Bites&rft.pages=348&rft.pub=John+Wiley&rft.date=2003&rft.isbn=9780471411024&rft.aulast=Meyer&rft.aufirst=Arthur+L.&rft.au=Jon+M.+Vann&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Dw9p8mVe9wTUC%26q%3Dchaka%2Bcheese%2Byogurt%26pg%3DPA348&rfr_id=info%3Asid%2Fen.wikipedia.org%3AStrained+yogurt" class="Z3988"></span></span> </li> <li id="cite_note-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-5">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://www.bbc.co.uk/news/business-25954228">BBC:'Greek' yoghurt Chobani firm loses legal battle, 29 January 2014</a>. In Britain the name "Greek" may only be applied to yogurt made in Greece</span> </li> <li id="cite_note-mother-6"><span class="mw-cite-backlink">^ <a href="#cite_ref-mother_6-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-mother_6-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-mother_6-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://motherjones.com/blue-marble/2010/06/greek-yogurt-better-regular">"Is Greek Yogurt Better Than Regular?"</a>. <i><a href="/wiki/Mother_Jones_(magazine)" title="Mother Jones (magazine)">Mother Jones</a></i><span class="reference-accessdate">. Retrieved <span class="nowrap">7 November</span> 2010</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Mother+Jones&rft.atitle=Is+Greek+Yogurt+Better+Than+Regular%3F&rft_id=http%3A%2F%2Fmotherjones.com%2Fblue-marble%2F2010%2F06%2Fgreek-yogurt-better-regular&rfr_id=info%3Asid%2Fen.wikipedia.org%3AStrained+yogurt" class="Z3988"></span></span> </li> <li id="cite_note-7"><span class="mw-cite-backlink"><b><a href="#cite_ref-7">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation news cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20140819085902/http://online.wsj.com/article/AP7fc6a591c5894845953163cf3e221c52.html">"Greek yogurt on a marathon-like growth spur"</a>. <i>The Wall Street Journal</i>. Associated Press. 22 January 2012. Archived from <a rel="nofollow" class="external text" href="https://online.wsj.com/article/AP7fc6a591c5894845953163cf3e221c52.html">the original</a> on 19 August 2014<span class="reference-accessdate">. Retrieved <span class="nowrap">15 March</span> 2017</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+Wall+Street+Journal&rft.atitle=Greek+yogurt+on+a+marathon-like+growth+spur&rft.date=2012-01-22&rft_id=https%3A%2F%2Fonline.wsj.com%2Farticle%2FAP7fc6a591c5894845953163cf3e221c52.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AStrained+yogurt" class="Z3988"></span></span> </li> <li id="cite_note-Neuman-8"><span class="mw-cite-backlink">^ <a href="#cite_ref-Neuman_8-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Neuman_8-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFNeuman,_William2012" class="citation news cs1">Neuman, William (12 January 2012). <a rel="nofollow" class="external text" href="https://www.nytimes.com/2012/01/13/business/demand-for-greek-style-helps-form-a-yogurt-cluster-in-new-york.html">"Greek Yogurt a Boon for New York State"</a>. <i>The New York Times</i>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+New+York+Times&rft.atitle=Greek+Yogurt+a+Boon+for+New+York+State&rft.date=2012-01-12&rft.au=Neuman%2C+William&rft_id=https%3A%2F%2Fwww.nytimes.com%2F2012%2F01%2F13%2Fbusiness%2Fdemand-for-greek-style-helps-form-a-yogurt-cluster-in-new-york.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AStrained+yogurt" class="Z3988"></span></span> </li> <li id="cite_note-NPR-9"><span class="mw-cite-backlink"><b><a href="#cite_ref-NPR_9-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.npr.org/sections/thesalt/2012/07/19/156997600/high-tech-shortcut-to-greek-yogurt-leaves-purists-fuming">"High-Tech Shortcut To Greek Yogurt Leaves Purists Fuming"</a>. <i>NPR</i><span class="reference-accessdate">. Retrieved <span class="nowrap">19 March</span> 2023</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=NPR&rft.atitle=High-Tech+Shortcut+To+Greek+Yogurt+Leaves+Purists+Fuming&rft_id=https%3A%2F%2Fwww.npr.org%2Fsections%2Fthesalt%2F2012%2F07%2F19%2F156997600%2Fhigh-tech-shortcut-to-greek-yogurt-leaves-purists-fuming&rfr_id=info%3Asid%2Fen.wikipedia.org%3AStrained+yogurt" class="Z3988"></span></span> </li> <li id="cite_note-10"><span class="mw-cite-backlink"><b><a href="#cite_ref-10">^</a></b></span> <span class="reference-text"><i><a href="/wiki/Oxford_English_Dictionary" title="Oxford English Dictionary">Oxford English Dictionary</a></i>, Draft addition, June 2015, <a rel="nofollow" class="external text" href="http://www.oed.com/view/Entry/81157"><i>s.v.</i> Greek</a></span> </li> <li id="cite_note-11"><span class="mw-cite-backlink"><b><a href="#cite_ref-11">^</a></b></span> <span class="reference-text"><i>Fage UK Ltd & Anor v Chobani UK Ltd & Anor</i> [2013] EWHC 630 (Ch), 26 March 2013, <a rel="nofollow" class="external text" href="http://www.bailii.org/ew/cases/EWHC/Ch/2013/630.html">full decision</a></span> </li> <li id="cite_note-haaretz.com-12"><span class="mw-cite-backlink"><b><a href="#cite_ref-haaretz.com_12-0">^</a></b></span> <span class="reference-text">Debra Kamin. <a rel="nofollow" class="external text" href="http://www.haaretz.com/travel-in-israel/tourist-tip-of-the-day/tourist-tip-242-labneh.premium-1.525323">Tourist tip #242:Labheh</a>. <a href="/wiki/Haaretz" title="Haaretz">Haaretz</a></span> </li> <li id="cite_note-13"><span class="mw-cite-backlink"><b><a href="#cite_ref-13">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://ovendriedtomatoes.com/2008/10/15/vdp-arish/">"VDP: Arish"</a>. <i>Oven-Dried Tomatoes</i>. 15 October 2008<span class="reference-accessdate">. Retrieved <span class="nowrap">14 April</span> 2013</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Oven-Dried+Tomatoes&rft.atitle=VDP%3A+Arish&rft.date=2008-10-15&rft_id=http%3A%2F%2Fovendriedtomatoes.com%2F2008%2F10%2F15%2Fvdp-arish%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AStrained+yogurt" class="Z3988"></span></span> </li> <li id="cite_note-14"><span class="mw-cite-backlink"><b><a href="#cite_ref-14">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20130604195554/http://www.ifood.tv/network/african_cheese">"African Cheese: Egypt"</a>. <i>ifood.tv</i>. FutureToday Inc. 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New York: St. Martin's Griffin. p. 18. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0312187351" title="Special:BookSources/0312187351"><bdi>0312187351</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Lebanese+Cuisine&rft.place=New+York&rft.pages=18&rft.pub=St.+Martin%27s+Griffin&rft.date=1998&rft.isbn=0312187351&rft.aulast=Helou&rft.aufirst=Anissa&rfr_id=info%3Asid%2Fen.wikipedia.org%3AStrained+yogurt" class="Z3988"></span></span> </li> <li id="cite_note-16"><span class="mw-cite-backlink"><b><a href="#cite_ref-16">^</a></b></span> <span class="reference-text">Walker, Harlan, ed. (2000) <a rel="nofollow" class="external text" href="https://books.google.com/books?id=tuor2vcVtiQC&q=s%C3%BCzme&pg=PA276"><i>Milk-- Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cookery 1999</i></a> Totnes, Devon, Eng. : Prospect Books. page 276. <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781903018064" title="Special:BookSources/9781903018064">9781903018064</a>.</span> </li> <li id="cite_note-17"><span class="mw-cite-backlink"><b><a href="#cite_ref-17">^</a></b></span> <span class="reference-text"><i><a rel="nofollow" class="external text" href="http://hbogm.meb.gov.tr/modulerprogramlar/kursprogramlari/gida/moduller/suzme_yogurt.pdf">Süzme Yoğurt</a></i>. Food Technology, MEGEP, Turkish Ministry of Education, 2007 (in Turkish)</span> </li> <li id="cite_note-18"><span class="mw-cite-backlink"><b><a href="#cite_ref-18">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://eng.pinar.com.tr/products/detail/Pinar-Labaneh/2072/2240/0">Pınar Labaneh</a>. Pinar, Yaşar Group</span> </li> <li id="cite_note-19"><span class="mw-cite-backlink"><b><a href="#cite_ref-19">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFDamle2023" class="citation news cs1">Damle, Chinmay (11 May 2023). <a rel="nofollow" class="external text" href="https://www.hindustantimes.com/cities/pune-news/chakka-cream-cheese-and-cross-cultural-cuisine-the-fascinating-story-of-poona-cream-cheese-and-bagels-in-new-york-101683811710743.html">"Taste of Life: Poona cream cheese and cross-cultural exchange of cuisines"</a>. <i><a href="/wiki/Hindustan_Times" title="Hindustan Times">Hindustan Times</a></i><span class="reference-accessdate">. Retrieved <span class="nowrap">10 June</span> 2023</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Hindustan+Times&rft.atitle=Taste+of+Life%3A+Poona+cream+cheese+and+cross-cultural+exchange+of+cuisines&rft.date=2023-05-11&rft.aulast=Damle&rft.aufirst=Chinmay&rft_id=https%3A%2F%2Fwww.hindustantimes.com%2Fcities%2Fpune-news%2Fchakka-cream-cheese-and-cross-cultural-cuisine-the-fascinating-story-of-poona-cream-cheese-and-bagels-in-new-york-101683811710743.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AStrained+yogurt" class="Z3988"></span></span> </li> <li id="cite_note-20"><span class="mw-cite-backlink"><b><a href="#cite_ref-20">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFRon_Herbst,_Sharon_Tyler_Herbst2013" class="citation book cs1">Ron Herbst, Sharon Tyler Herbst (2013). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=cWpnEAAAQBAJ&pg=PT157"><i>The New Food Lover's Companion</i></a>. Sourcebooks. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781438092331" title="Special:BookSources/9781438092331"><bdi>9781438092331</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+New+Food+Lover%27s+Companion&rft.pub=Sourcebooks&rft.date=2013&rft.isbn=9781438092331&rft.au=Ron+Herbst%2C+Sharon+Tyler+Herbst&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DcWpnEAAAQBAJ%26pg%3DPT157&rfr_id=info%3Asid%2Fen.wikipedia.org%3AStrained+yogurt" class="Z3988"></span></span> </li> <li id="cite_note-21"><span class="mw-cite-backlink"><b><a href="#cite_ref-21">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFKelley2009" class="citation book cs1">Kelley, Laura (2009). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=NrANvuIMjeEC"><i>The Silk Road Gourmet: Western and Southern Asia</i></a>. 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href="http://www.greek-recipe.com/tag/yogurt/">Strained yogurt recipes from Greece</a></li> <li><a rel="nofollow" class="external text" href="https://www.mentorleo.com/2023/01/is-greek-yogurt-good-for-you.html">All detail about Greek Yogurt</a></li> <li><a rel="nofollow" class="external text" href="https://www.mentorleo.com/2023/01/is-greek-yogurt-good-for-you.html">Is Greek Yogurt good for you?</a></li></ul> <div class="navbox-styles"><style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist dd,.mw-parser-output .hlist dt,.mw-parser-output .hlist li{margin:0;display:inline}.mw-parser-output .hlist.inline,.mw-parser-output .hlist.inline dl,.mw-parser-output .hlist.inline ol,.mw-parser-output .hlist.inline ul,.mw-parser-output .hlist dl dl,.mw-parser-output .hlist dl ol,.mw-parser-output .hlist dl ul,.mw-parser-output .hlist ol dl,.mw-parser-output .hlist ol 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style="width:1px;padding:0 0 0 2px"><div><span typeof="mw:File"><a href="/wiki/File:Obstjoghurt01.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/77/Obstjoghurt01.jpg/80px-Obstjoghurt01.jpg" decoding="async" width="80" height="60" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/77/Obstjoghurt01.jpg/120px-Obstjoghurt01.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/77/Obstjoghurt01.jpg/160px-Obstjoghurt01.jpg 2x" data-file-width="1200" data-file-height="900" /></a></span></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Fermentation_starter" title="Fermentation starter">Cultures</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Lactobacillus_delbrueckii_subsp._bulgaricus" title="Lactobacillus delbrueckii subsp. bulgaricus"><i>Lactobacillus delbrueckii</i> subsp. 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href="/wiki/Shrikhand" title="Shrikhand">Shrikhand</a></li> <li><a href="/wiki/Spas_(soup)" title="Spas (soup)">Spas</a></li> <li><a href="/wiki/Tarator" class="mw-redirect" title="Tarator">Tarator</a></li> <li><a href="/wiki/Tzatziki" title="Tzatziki">Tzatziki</a></li> <li><a href="/wiki/Zhoixo" title="Zhoixo">Zhoixo</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/List_of_yogurt-based_dishes_and_beverages" title="List of yogurt-based dishes and beverages">Drinks</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Acidophiline" title="Acidophiline">Acidophiline</a></li> <li><a href="/wiki/Ayran" title="Ayran">Ayran</a></li> <li><a href="/wiki/Chaas" title="Chaas">Chaas</a></li> <li><a href="/wiki/Chal" title="Chal">Chal</a></li> <li><a href="/wiki/Chalap" title="Chalap">Chalap</a></li> <li><a href="/wiki/Doogh" title="Doogh">Doogh</a></li> <li><a href="/wiki/Lassi" title="Lassi">Lassi</a></li> <li><a href="/wiki/Leben_(milk_product)" title="Leben (milk product)">Leben</a></li> <li><a href="/wiki/Mattha" title="Mattha">Mattha</a></li> <li><a href="/wiki/Nai_lao" title="Nai lao">Nai lao</a></li> <li><a href="/wiki/Omaere" title="Omaere">Omaere</a></li> <li><a href="/wiki/Ryazhenka" title="Ryazhenka">Ryazhenka</a></li> <li><a href="/wiki/Varenets" title="Varenets">Varenets</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Related</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Fermented_milk_products" class="mw-redirect" title="Fermented milk products">Fermented milk products</a></li> <li><a href="/wiki/Amasi" title="Amasi">Amasi</a></li> <li><a href="/wiki/Buttermilk" title="Buttermilk">Buttermilk</a></li> <li><a href="/wiki/Calpis" title="Calpis">Calpis</a></li> <li><a href="/wiki/Clabber_(food)" title="Clabber (food)">Clabber</a></li> <li><a href="/wiki/Cr%C3%A8me_fra%C3%AEche" title="Crème fraîche">Crème fraîche</a></li> <li><a href="/wiki/Filmj%C3%B6lk" title="Filmjölk">Filmjölk</a></li> <li><a href="/wiki/Jocoque" title="Jocoque">Jocoque</a></li> <li><a href="/wiki/Kefir" title="Kefir">Kefir</a></li> <li><a href="/wiki/Kumis" title="Kumis">Kumis</a></li> <li><a href="/wiki/Mursik" title="Mursik">Mursik</a></li> <li><a href="/wiki/Quark_(dairy_product)" title="Quark (dairy product)">Quark</a></li> <li><a href="/wiki/Skyr" title="Skyr">Skyr</a></li> <li><a href="/wiki/Smetana_(dairy_product)" title="Smetana (dairy product)">Smetana</a></li> <li><a href="/wiki/Sour_cream" title="Sour cream">Sour cream</a></li> <li><a href="/wiki/Soured_milk" title="Soured milk">Soured milk</a></li> <li><a href="/wiki/Suorat" title="Suorat">Suorat</a></li> <li><a href="/wiki/Viili" title="Viili">Viili</a></li> <li><a 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