What Is Strained Yogurt?
Strained yogurt is thick yogurt made by removing the whey from regular yogurt with a cloth or special strainer. In Turkish it is also known as “torba yoğurdu” (bag yogurt), and internationally as “Greek yogurt.”
Because it loses water, it has a denser, creamier texture and more protein; its flavor is fuller and slightly tangier than regular yogurt. It is used in many ways, from breakfast and meze to sauces and desserts.
Strained Yogurt Nutrition Facts
Because some of its water is removed, strained yogurt contains more protein than regular yogurt; full-fat strained yogurt provides about 97 kcal of energy and 9 g of protein per 100 grams. It is also a source of calcium; its fat content varies by product.
What Are the Benefits of Strained Yogurt?
With its high protein and calcium content, strained yogurt can be considered part of a balanced diet; it is a filling dairy product. Live cultures are a general characteristic of fermented dairy products.
This is general information; strained yogurt is a food, not a medical treatment.
How to Choose Strained Yogurt
Good-quality strained yogurt should be thick and white, with a fresh tangy smell; choose products made only with milk and cultures and without thickeners such as gelatin or starch.
- It should be thick and white, with a fresh tangy smell.
- Choose products whose ingredients are only milk and starter cultures.
- An excessively sour smell or yellowing indicates that it is no longer fresh.
How to Store Strained Yogurt
Keep strained yogurt in a covered container in the refrigerator for 5–7 days. Some whey separating on the surface is normal and can be stirred back in. Do not eat yogurt if its smell or taste has spoiled.
Using Strained Yogurt in the Kitchen
Strained yogurt is served plain or with honey and walnuts at breakfast; it is also used in meze such as garlic-yogurt dip and cucumber-yogurt dip, in dips, alongside grilled meat, and in some desserts. Its thick texture makes it less likely to curdle in hot dishes.
How to Make Strained Yogurt
Place regular yogurt in clean cheesecloth or a cloth bag and strain it in the refrigerator for several hours or overnight. The whey drains away, leaving thickened yogurt. The longer it strains, the thicker it becomes.
How to Make Haydari (Garlic-Mint Yogurt Dip)
Mix strained yogurt with garlic, salt, fresh or dried mint, and olive oil if desired to make a thick garlic-mint meze dip.
What Recipes Use Strained Yogurt?
Garlic-yogurt dip, cucumber-yogurt dip, and other dips, a breakfast of yogurt with honey and walnuts, and some desserts are among the best-known uses of strained yogurt.
Frequently Asked Questions
Are strained yogurt and Greek yogurt the same?
They are largely the same: both are high-protein yogurts thickened by removing whey. Their names and some production details may differ.
Why does strained yogurt have more protein?
Straining removes water and some lactose, concentrating the protein in the remaining yogurt by weight.
Does strained yogurt curdle when cooked?
Because it is thick, it is more resistant to curdling than regular yogurt. Still, bringing it to room temperature first and adding it over low heat reduces curdling in hot sauces.
Should strained yogurt whey be discarded?
It does not have to be discarded; the strained whey can be used in soup, dough, and smoothies.
How long does strained yogurt keep?
It stays fresh for 5–7 days in a covered container in the refrigerator; do not eat yogurt if its smell or taste has spoiled.