Strained yoghurt can be replaced with cream cheese, crème fraîche or thick-set yoghurt; which one to choose depends on the consistency and tanginess the recipe calls for. Because strained yoghurt has had some of its whey removed, it is much thicker than regular yoghurt.
When do cream cheese and crème fraîche work best?
Cream cheese has a thickness close to strained yoghurt but is less tangy and richer in fat; it can replace strained yoghurt in sweet sauces and cakes, though the tanginess of the dish drops somewhat. A few drops of lemon juice added to the cream cheese can make up for that.
Crème fraîche is slightly runnier than strained yoghurt and has a similarly tangy flavour; it swaps in directly for sauces and garnishes, though it can release more liquid in baked recipes, so slightly more flour may be needed.
How do you thicken regular yoghurt yourself?
If there is no strained yoghurt on hand, regular yoghurt can be left in a sieve lined with cheesecloth or a coffee filter for a few hours to thicken; this lets some of its liquid drain off and brings it close to strained yoghurt's consistency. The longer it drains, the thicker it gets, and with enough time this method can even reach the consistency of labneh.
Are there vegan options?
For those who cannot have dairy, coconut-based yoghurt can be strained the same way to reach a similar thickness, though the flavour carries a lighter coconut note. Cashew cream, made by blending soaked cashews, also gives a texture close to strained yoghurt in both sweet and savoury recipes.
Is there a difference in probiotic content?
Strained yoghurt is a fermented product with live bacterial cultures, and its probiotic content is usually higher than cream cheese's, since most of those cultures are lost during cream cheese production. Crème fraîche is also fermented and carries some probiotics, though at a lower level than strained yoghurt.
How do you keep the flavour balanced in dips and mezes?
In strained-yoghurt-based dips like cacık or haydari, using cream cheese means increasing the garlic and mint a little, which shifts the missing tang toward aroma rather than taste to keep the balance. Crème fraîche does not need that adjustment, since its own tanginess is already close to yoghurt's.
Points worth keeping in mind
Whichever alternative you use, because the fat content differs, watch the consistency as you go and add a few tablespoons of milk or water if needed to reach the right thickness. In baked recipes, cream cheese and crème fraîche release more moisture than strained yoghurt, so the baking time may need a few extra minutes.
Attention Reader
This content is for information only and is not a substitute for medical advice. Consult your doctor before making any decision about your health.
Comments (1)
Krem peynire limon suyu eklemenin ekşiliği tam karşıladığını düşünmüyorum, tatlı soslarda hâlâ daha yumuşak bir tat kalıyor. Ekşi kremayı denedim, o gerçekten daha yakın bir sonuç verdi ama fırında biraz daha sulandı.