Acronyms that contain the term STRAINED YOGURT 

Strained yogurt

Strained yogurt, yogurt cheese, labneh, süzme yoğurt or Greek yogurt is yogurt which has been strained in a cloth or paper bag or filter to remove the whey, giving a consistency between that of yogurt and cheese, while preserving yogurt's distinctive sour taste. Like many yogurts, strained yogurt 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. However most strained yogurt have no added fats and are made of real milk. Yogurt strained through muslin is a traditional food in the Levant, Eastern Mediterranean, Near East, and South Asia, where it is often used in cooking, as it is high enough in fat not to curdle at higher temperatures. Dishes may be cooked or raw, and may be savoury or sweet. Due to the straining process to remove excess whey, even non-fat varieties are rich and creamy. In western Europe and the US, strained yogurt has become increasingly popular because it is richer in texture than unstrained yogurt, but low in fat. Since the straining process removes some of the lactose, strained yogurt is lower in sugar and carbohydrates than unstrained yogurt. In fact, most of the recent growth in the $4.1 billion yogurt industry has come from the strained yogurt segment. In the West, the term "Greek yogurt" has become synonymous with strained yogurt due to successful marketing by the Greek FAGE brand, though some Greek yogurts are not strained. "Greek-style" yogurt is similar to Greek strained yogurt, but may be thickened with thickening agents, or if made the traditional way, is based on domestic milk.

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