What is greek yogurt? About the ingredient greek yogurt. Including 48 recipes with greek yogurt, nutrition data, and where to find it.
Strained yoghurt, yoghurt cheese, labneh/labaneh, dahi, or more commonly Greek yoghurt, is yoghurt which has been strained in a cloth or paper bag or filter, traditionally made of muslin, to remove the whey, giving a consistency between that of yoghurt and cheese, while preserving yoghurt's distinctive sour taste.
Like many yoghurts, strained yoghurt is often made from milk which has been enriched by boiling off some of the water content, or by adding extra butterfat and powdered milk.
Strained yoghurt is a traditional food in the Middle East and South Asia, where it is often used in cooking, as it is high enough in fat not to curdle at higher temperatures. It is used in both cooked and raw, savoury and sweet dishes.
**Strained yoghurt is used in Greek food mostly as the base for tzatziki dip and as a dessert, where honey, sour cherry syrup, or spoon sweets are often served on top.
A few savoury Greek dishes use strained yoghurt as well. In Greece, strained yoghurt, like yoghurt in general, is traditionally made from sheep's milk. More recently, cow's milk is often used, especially in industrial production.
Greek yogurt is usually found in the dairy section or aisle of the grocery store or supermarket.
Greek yogurt is a member of the Dairy and Egg Products USDA nutritional food group.
|1 cup (8 fl oz)||245|
|1 container (8 oz)||227|
|1 container (4 oz)||113|
|British (UK) term:||greek yoghurt|
|en français:||yaourt grec|
|en español:||yogur griego|
There are 48 recipes that contain this ingredient.
|See more about greek yogurt||almost 13 years ago|
|Usda nutrition data||over 8 years ago|
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