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Strained yogurt

"Greek yogurt" redirects here. For the use of strained yogurt in Greece, see § Greece.

Strained yogurt, Greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive sour taste of yogurt. Like many types of yogurt, strained yogurt is often made from milk that has been enriched by boiling off some of its water content, or by adding extra butterfat and powdered milk. In Europe and North America, it is often made from low-fat or fat-free cow's milk. In Iceland, a similar product named skyr is made.

Strained yogurt
Strained yogurt with olive oil
Alternative namesGreek yogurt, chak(k)a, labneh, suzma, yogurt cheese
TypeYogurt
Region or stateWest, South, and Central Asia; Middle East, Southeastern Europe
Main ingredientsYogurt
Food energy
(per serving)
557 kJ (133 kcal) per 100 g kcal

Strained yogurt is generally marketed in North America as "Greek yogurt" and in Britain as "Greek-style yogurt", though strained yogurt is also widely eaten in Levantine, Eastern Mediterranean, Middle Eastern, Central Asian and South Asian cuisines, where it is often used in cooking, as it curdles less readily when cooked. It is used in a variety of dishes, cooked or raw, savory or sweet. Straining makes even nonfat varieties thicker, richer, and creamier than unstrained. Since straining removes the whey, more milk is required to make strained yogurt, increasing the production cost. Thickeners such as pectin, locust bean gum, starches or guar gum may also be used to thicken yogurts. In western Europe and the US, strained yogurt has increased in popularity compared to unstrained yogurt. Since the straining process removes some of the lactose, strained yogurt is lower in sugar than unstrained yogurt.

It was reported in 2012 that most of the growth in the $4.1 billion American yogurt industry came from the strained yogurt sub-segment, typically marketed as "Greek yogurt". In the US, there is no legal or standard definition of Greek yogurt, and yogurt thickened with thickening agents may also be sold as "Greek yogurt".

Contents

In its places of origin, strained yogurt has two kinds of names: those which explicitly mention how it is made, meaning literally "strained" or "hung" or "bag" yogurt; and those with a special name.

In English, strained yogurt only became well known outside of immigrant communities in the 1980s, when it was imported into the United Kingdom by the Greek company Fage, under the brand name "Total". Starting in the 1980s, essentially all yogurt in the UK called "Greek yogurt" was strained yogurt made in Greece. Since then, "Greek yogurt" has meant "strained yogurt" in English.

Central Asia

In the cuisines of many Iranian, Baloch, and Turkic people (e.g. in Azerbaijani, Afghan, Tatar, Tajik, Uzbek, and other Central Asian cuisines), a type of strained yogurt called chak(k)a or suzma is consumed. It is obtained by draining qatiq, a local yogurt variety. By further drying it, one obtains qurut, a kind of dry fresh cheese. Strained yogurt in Balochistan is called sheelanch and is used for making dips served with dates, or served as a side dish.[citation needed]

West Asia & East Mediterranean

Strained yogurt is known as labneh (labna, labni, lebni, or labani; Arabic: لبنة) in the Levant, Egypt, and the Arabian Peninsula. Besides being used fresh, labneh is also dried then formed into balls, sometimes covered with herbs or spices, and stored under olive oil. Labneh is a popular mezze dish and sandwich ingredient. A common sandwich in the Middle East is one of labneh, mint, thyme, and olive on pita bread. The flavor depends largely on the sort of milk used: labneh from cow's milk 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 countries.

Labneh is made by straining the liquid out of yogurt until it takes on a consistency similar to a soft cheese. It tastes like tart sour cream or heavy strained yogurt and is a common breakfast dip. It is usually eaten in a fashion similar to hummus, 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.

Bedouin also produce a dry, hard labneh (labaneh malboudeh, similar to Central Asian qurut) that can be stored. Strained labneh is pressed in cheese cloth between two heavy stones and later sun dried. This dry labneh is often eaten with khubz (Arabic bread), in which both khubz and labneh are mixed with water, animal fat, and salt, and rolled into balls.

Labneh is the main ingredient in jameed, which is in turn used in mansaf, the national dish of Jordan.

Labaneh bil zayit, "labaneh in oil", consists of small balls of dry labneh kept under oil, where it can be preserved for over a year. As it ages it turns more sour.

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, Arabic:جبنة قريش‎) is a type of cheese that originated in Egypt. Shanklish, a fermented cheese, is made from areesh cheese. 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 ricotta. The protein content of Areesh cheese is 17.6%.

As in Greece, strained yogurt is widely used in Cypriot cuisine 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.[citation needed]

Strained yogurt in Iran is called mâst chekide and is usually used for making dips, or served as a side dish. In Northern Iran, mâst chekide is a variety of kefir with a distinct sour taste. It is usually mixed with fresh herbs in a pesto-like purée called delal. Yogurt is a side dish to all Iranian meals. Strained yogurt is used as dips and various appetizers with multitudes of ingredients: cucumbers, onions, shallots, fresh herbs (dill, spearmint, parsley, cilantro), spinach, walnuts, zereshk, garlic, etc. The most popular appetizers are spinach or eggplant borani, ‘’Mâst-o-Khiâr’’ with cucumber, spring onions and herbs, or ‘’Mâst-Musir’’ with wild shallots.

Unstirred Turkish Süzme Yoğurt (strained yogurt), with a 10% fat content

In Turkey, strained yogurt is known as süzme yoğurt ("strained yogurt") or kese yoğurdu ("bag yogurt"). Water is sometimes added to it in the preparation of cacık, when this is not eaten as a meze but consumed as a beverage. Strained yogurt is used in Turkish mezzes and dips such as haydari.

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 mascarpone.

Yogurt being strained through a cheesecloth

In Armenia, strained yogurt is called kamats matzoon. Traditionally, it was produced for long-term preservation by draining matzoon in cloth sacks.[citation needed]

Indian subcontinent

A disposable clay pot with "dahi"

In the Indian subcontinent, regular unstrained yogurt (curd), made from cow or water buffalo milk, is often sold in disposable clay bowls called kulhar. Kept for a couple of hours in its clay pot, some of the water evaporates through the unglazed clay's pores. It also cools the curd due to evaporation.

But true strained yogurt, chakka, is made by draining the yogurt in a (preferably muslin) cloth. Shrikhand is a dish made with chakka, sugar, saffron, cardamom, pureed or diced fruit and nuts mixed in; it is often eaten with poori. It is particularly popular in the states of Gujarat and Maharashtra, where dairy producers market shrikhand in containers.

Chakka is also eaten in Pashtun-dominated regions of Pakistan and Afghanistan with rice and meat dishes.

Eastern Europe

In Albania, strained yogurt is called "salcë kosi" (yogurt sauce). 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. The strained yogurt itself is used in dishes in Albanian cuisine and is eaten either plain or with added elements such as dill, garlic, cucumber, nuts or olive oil.

In Bulgaria, where yogurt is considered to be an integral part of the national cuisine, strained yogurt is called "tsedeno kiselo mlyako" (Bulgarian:цедено кисело мляко), and is used in a variety of salads and dressings. Another similar product is "katak" (Bulgarian:катък), which is often made from sheep or goat milk.

A variety of strained yogurt called "basa" is a traditional variety of cheese from the region of Lika in Croatia. In Serbia and North Macedonia, it is also known as kiselo mleko (кисело млеко). In southern Serbia, fermented with peppers, it is known as vurda.

Southern Europe

Tzatziki, a popular meze in Greece

Strained yogurt (Greek:στραγγιστό γιαούρτι, romanized: strangistó giaoúrti) is used in Greek food mostly as the base for tzatziki dip and as a dessert, with honey, sour cherry syrup, or spoon sweets 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. Fage International S.A. began straining cow milk yogurt for industrial production in Greece in 1975, which is when it launched its brand "Total".

Northern Europe

A type of strained yogurt named ymer is available in Denmark. In contrast to the Greek and Turkish variety, only a minor amount of whey is drained off in the production process. Ymer is traditionally consumed with the addition of ymerdrys (lit.: ymer-sprinkle), a mixture of roasted bread crumbs of rugbrød rye bread mixed with brown sugar. Like other types of soured dairy products, ymer is often consumed at breakfast. Strained yogurt topped with muesli and maple syrup is often served at brunch in cafés in Denmark.

Strained yogurt is known as hangop, literally meaning 'hang up'. It is a traditional dessert. Hangop may also be made using buttermilk.

United Kingdom

In March 2020, it was reported that strained yogurt makes up 28% of the value of the "natural yogurt" category in the UK.[citation needed] 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.

In September 2012, Chobani UK began to sell yogurt made in the United States as "Greek yogurt". FAGE, a company that manufactures yogurt in Greece and sells it in the UK, filed a passing-off claim against Chobani in the UK High Court, claiming that UK consumers understood "Greek" to refer to the country of origin (similar to "Belgian beer"); Chobani's position was that consumers understood "Greek" to refer to a preparation (similar to "French toast"). 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 Mr Justice Briggs found in favor of FAGE and granted an injunction preventing Chobani from using the name "Greek yogurt". In February 2014, this decision was upheld on appeal. Greece may now seek to protect the marketing term, "Greek yogurt", across the entire EU under protected designation of origin rules.

In May 2020, British dairy company Yeo Valley entered the market with an organic product called "Super Thick Kerned Yogurt. 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.

A product called "Lindahls Kvarg" was launched by Nestlé in 2018, and described as "Sweden’s No. 1 Quark". Quark is a type of high-protein strained curd cheese widely used in Swedish cooking. The company Bio-tiful launched its kefir-quark blend, containing live cultures and protein.

Since 2015, Arla has sold its own skyr product marketed as "Icelandic style yogurt".

North America

In Mexico, the thick yogurt jocoque seco was popularized by local producers of Lebanese origin and is widely available.

Strained yogurt typically marketed as "Greek yogurt" has become popular in the United States and Canada, where it is often used as a lower-calorie substitute for sour cream or crème fraîche. Celebrity chef Graham Kerr 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 The Galloping Gourmet 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.

There are numerous "Greek yogurt" brands in North America. FAGE began importing its Greek products in 1998 and opened a domestic production plant in Johnstown, New York, in 2008. Chobani, 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. Stonyfield Farms, owned by Groupe Danone, 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; Dannon Light & Fit Greek nonfat yogurt was introduced in 2012, and Activia Greek yogurt was re-introduced in 2013. General Mills 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. 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.

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. Alternatively, after culturing, the yogurt may be centrifuged or membrane-filtered to remove whey, 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 trade secrets. Other brands of Greek-style yogurt, including Yoplait and some store brands, are made by adding milk protein concentrate and thickeners to standard yogurt to boost the protein content and modify the texture.

The liquid resulting from straining yogurt is called "acid whey" and is composed of water, yogurt cultures, protein, a slight amount of lactose, and lactic acid. It is costly to dispose of. Farmers have used the whey to mix with animal feed and fertilizer. Using anaerobic digesters, it can be a source of methane that can be used to produce electricity.

Main article: Yogurt § Nutrition

Strained yogurt is a good source of protein, calcium, iodine, and vitamin B12. Strained yogurt includes additional steps compared to conventional yogurt, where fermented milk is strained after coagulation to remove liquid whey and lactose, yielding higher protein content. Strained yogurt is required to have at least 5.6% protein content, relative to the 2.7% for unstrained yogurt. Strained yogurt has less sugar content than other yogurts.

Vitamins

Yogurt is a rich source of dietary minerals, with calcium, magnesium, potassium, phosphorus, and zinc higher in content than in milk. One negative aspect of strained yogurt is that there is greater vitamin loss through the straining process than typical yogurt; in particular, the water-soluble vitamins: vitamin C, thiamin, riboflavin, niacin, pantothenic acid, biotin, folic acid, and vitamin B12 as well as vitamin A in its beta-carotene form can be lost through the straining of liquid whey from yogurt.

Macronutrients

There are no standard regulations in the market to monitor or control the composition of concentrated yogurts. Carbohydrate, fat and protein contents in strained yogurts varied from 1–12, 0–20, and 3.3–11 grams per 100 grams, respectively. Concentrated yogurts contain higher final total solid content than regular yogurts, possibly prolonging shelf life compared to regular yogurts.

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Strained yogurt
Strained yogurt Language Watch Edit 160 160 Redirected from Zabadi Greek yogurt redirects here For the use of strained yogurt in Greece see Greece Strained yogurt Greek yogurt 2 yogurt cheese sack yogurt or kerned yogurt is yogurt that has been strained to remove most of its whey resulting in a thicker consistency than normal unstrained yogurt while still preserving the distinctive sour taste of yogurt Like many types of yogurt strained yogurt is often made from milk that has been enriched by boiling off some of its water content or by adding extra butterfat and powdered milk In Europe and North America it is often made from low fat or fat free cow s milk In Iceland a similar product named skyr is made Strained yogurtStrained yogurt with olive oilAlternative namesGreek yogurt chak k a labneh suzma yogurt cheeseTypeYogurtRegion or stateWest South and Central Asia Middle East Southeastern EuropeMain ingredientsYogurtFood energy per serving 557 kJ 133 kcal per 100 g 1 kcalCookbook Strained yogurt Media Strained yogurt Strained yogurt is generally marketed in North America as Greek yogurt and in Britain as Greek style yogurt 3 though strained yogurt is also widely eaten in Levantine Eastern Mediterranean Middle Eastern Central Asian and South Asian cuisines where it is often used in cooking as it curdles less readily when cooked It is used in a variety of dishes cooked or raw savory or sweet Straining makes even nonfat varieties thicker richer and creamier than unstrained Since straining removes the whey more milk is required to make strained yogurt increasing the production cost Thickeners such as pectin locust bean gum starches or guar gum may also be used to thicken yogurts In western Europe and the US strained yogurt has increased in popularity compared to unstrained yogurt Since the straining process removes some of the lactose strained yogurt is lower in sugar than unstrained yogurt 4 It was reported in 2012 that most of the growth in the 4 1 billion American yogurt industry came from the strained yogurt sub segment typically marketed as Greek yogurt 5 6 In the US there is no legal or standard definition of Greek yogurt and yogurt thickened with thickening agents may also be sold as Greek yogurt 7 Contents 1 Name 2 Geographical variations 2 1 Central Asia 2 2 West Asia amp East Mediterranean 2 3 Indian subcontinent 2 4 Eastern Europe 2 5 Southern Europe 2 6 Northern Europe 2 7 United Kingdom 2 8 North America 3 Production 4 Nutrition 4 1 Vitamins 4 2 Macronutrients 5 See also 6 References 7 External linksName EditIn its places of origin strained yogurt has two kinds of names those which explicitly mention how it is made meaning literally strained or hung or bag yogurt and those with a special name In English strained yogurt only became well known outside of immigrant communities in the 1980s 8 when it was imported into the United Kingdom by the Greek company Fage under the brand name Total Starting in the 1980s essentially all yogurt in the UK called Greek yogurt was strained yogurt made in Greece 9 Since then Greek yogurt has meant strained yogurt in English Geographical variations EditCentral Asia Edit In the cuisines of many Iranian Baloch and Turkic people e g in Azerbaijani Afghan Tatar Tajik Uzbek and other Central Asian cuisines a type of strained yogurt called chak k a 10 or suzma is consumed It is obtained by draining qatiq a local yogurt variety By further drying it one obtains qurut a kind of dry fresh cheese Strained yogurt in Balochistan is called sheelanch and is used for making dips served with dates or served as a side dish citation needed West Asia amp East Mediterranean Edit Strained yogurt is known as labneh labna labni lebni or labani Arabic لبنة in the Levant Egypt and the Arabian Peninsula Besides being used fresh labneh is also dried then formed into balls sometimes covered with herbs or spices and stored under olive oil Labneh is a popular mezze dish and sandwich ingredient A common sandwich in the Middle East is one of labneh mint thyme and olive on pita bread The flavor depends largely on the sort of milk used labneh from cow s milk 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 countries Labneh is made by straining the liquid out of yogurt until it takes on a consistency similar to a soft cheese It tastes like tart sour cream or heavy strained yogurt and is a common breakfast dip 11 It is usually eaten in a fashion similar to hummus 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 Bedouin also produce a dry hard labneh labaneh malboudeh similar to Central Asian qurut that can be stored Strained labneh is pressed in cheese cloth between two heavy stones and later sun dried This dry labneh is often eaten with khubz Arabic bread in which both khubz and labneh are mixed with water animal fat and salt and rolled into balls Labneh is the main ingredient in jameed which is in turn used in mansaf the national dish of Jordan Labaneh bil zayit labaneh in oil consists of small balls of dry labneh kept under oil where it can be preserved for over a year As it ages it turns more sour 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 Arabic جبنة قريش is a type of cheese that originated in Egypt Shanklish a fermented cheese is made from areesh cheese 12 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 ricotta 13 The protein content of Areesh cheese is 17 6 14 As in Greece strained yogurt is widely used in Cypriot cuisine 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 citation needed Strained yogurt in Iran is called mast chekide and is usually used for making dips or served as a side dish In Northern Iran mast chekide is a variety of kefir with a distinct sour taste It is usually mixed with fresh herbs in a pesto like puree called delal Yogurt is a side dish to all Iranian meals Strained yogurt is used as dips and various appetizers with multitudes of ingredients cucumbers onions shallots fresh herbs dill spearmint parsley cilantro spinach walnuts zereshk garlic etc The most popular appetizers are spinach or eggplant borani Mast o Khiar with cucumber spring onions and herbs or Mast Musir with wild shallots Unstirred Turkish Suzme Yogurt strained yogurt with a 10 fat content In Turkey strained yogurt is known as suzme yogurt 15 strained yogurt or kese yogurdu bag yogurt 16 Water is sometimes added to it in the preparation of cacik when this is not eaten as a meze but consumed as a beverage Strained yogurt is used in Turkish mezzes and dips such as haydari 17 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 mascarpone 18 Yogurt being strained through a cheesecloth In Armenia strained yogurt is called kamats matzoon Traditionally it was produced for long term preservation by draining matzoon in cloth sacks citation needed Indian subcontinent Edit A disposable clay pot with dahi In the Indian subcontinent regular unstrained yogurt curd made from cow or water buffalo milk is often sold in disposable clay bowls called kulhar Kept for a couple of hours in its clay pot some of the water evaporates through the unglazed clay s pores It also cools the curd due to evaporation But true strained yogurt chakka is made by draining the yogurt in a preferably muslin cloth Shrikhand is a dish made with chakka sugar saffron cardamom pureed or diced fruit and nuts mixed in it is often eaten with poori It is particularly popular in the states of Gujarat and Maharashtra where dairy producers market shrikhand in containers Chakka is also eaten in Pashtun dominated regions of Pakistan and Afghanistan with rice and meat dishes 19 Eastern Europe Edit In Albania strained yogurt is called salce kosi yogurt sauce Yogurt is drained in a cloth sack from few hours to overnight The water released from this process is called hirre and can be used to preserve cheese or as a drink The strained yogurt itself is used in dishes in Albanian cuisine and is eaten either plain or with added elements such as dill garlic cucumber nuts or olive oil In Bulgaria where yogurt is considered to be an integral part of the national cuisine strained yogurt is called tsedeno kiselo mlyako Bulgarian cedeno kiselo mlyako and is used in a variety of salads and dressings Another similar product is katak Bulgarian katk which is often made from sheep or goat milk A variety of strained yogurt called basa is a traditional variety of cheese from the region of Lika in Croatia In Serbia and North Macedonia it is also known as kiselo mleko kiselo mleko In southern Serbia fermented with peppers it is known as vurda Southern Europe Edit Tzatziki a popular meze in Greece Strained yogurt Greek straggisto giaoyrti romanized strangisto giaourti is used in Greek food mostly as the base for tzatziki dip and as a dessert with honey sour cherry syrup or spoon sweets 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 Fage International S A began straining cow milk yogurt for industrial production in Greece in 1975 which is when it launched its brand Total 20 Northern Europe Edit A type of strained yogurt named ymer is available in Denmark In contrast to the Greek and Turkish variety only a minor amount of whey is drained off in the production process 21 Ymer is traditionally consumed with the addition of ymerdrys lit ymer sprinkle a mixture of roasted bread crumbs of rugbrod rye bread mixed with brown sugar Like other types of soured dairy products ymer is often consumed at breakfast Strained yogurt topped with muesli and maple syrup is often served at brunch in cafes in Denmark Strained yogurt is known as hangop literally meaning hang up It is a traditional dessert Hangop may also be made using buttermilk United Kingdom Edit In March 2020 it was reported that strained yogurt makes up 28 of the value of the natural yogurt category in the UK citation needed 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 22 In September 2012 Chobani UK began to sell yogurt made in the United States as Greek yogurt FAGE a company that manufactures yogurt in Greece and sells it in the UK filed a passing off claim against Chobani in the UK High Court claiming that UK consumers understood Greek to refer to the country of origin similar to Belgian beer Chobani s position was that consumers understood Greek to refer to a preparation similar to French toast 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 Mr Justice Briggs found in favor of FAGE and granted an injunction preventing Chobani from using the name Greek yogurt 22 In February 2014 this decision was upheld on appeal 23 24 Greece may now seek to protect the marketing term Greek yogurt across the entire EU under protected designation of origin rules 25 In May 2020 British dairy company Yeo Valley entered the market with an organic product called Super Thick Kerned Yogurt 26 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 27 A product called Lindahls Kvarg was launched by Nestle in 2018 and described as Sweden s No 1 Quark Quark is a type of high protein strained curd cheese widely used in Swedish cooking The company Bio tiful launched its kefir quark blend containing live cultures and protein 28 Since 2015 Arla has sold its own skyr product marketed as Icelandic style yogurt 29 North America Edit In Mexico the thick yogurt jocoque seco was popularized by local producers of Lebanese origin and is widely available Strained yogurt typically marketed as Greek yogurt has become popular in the United States and Canada 4 where it is often used as a lower calorie substitute for sour cream or creme fraiche 30 Celebrity chef Graham Kerr 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 The Galloping Gourmet 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 31 There are numerous Greek yogurt brands in North America 4 FAGE began importing its Greek products in 1998 and opened a domestic production plant in Johnstown New York in 2008 6 Chobani 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 32 Stonyfield Farms owned by Groupe Danone 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 7 Dannon Light amp Fit Greek nonfat yogurt was introduced in 2012 33 and Activia Greek yogurt was re introduced in 2013 34 General Mills 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 35 Activia Greek yogurt was re introduced in 2013 and in July 2012 took over US distribution and sales of Canadian Liberte s Greek brands In Canada Yoplait was launched in January 2013 and is packaged with toppings 36 Production EditThe 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 37 Alternatively after culturing the yogurt may be centrifuged or membrane filtered to remove whey in a process analogous to the traditional straining step Brands described as strained yogurt including Activia Greek Chobani Dannon Light amp Fit Greek Dannon Oikos FAGE Stonyfield Organic Oikos Trader Joe s and Yoplait have undergone the second process Process details are highly guarded trade secrets Other brands of Greek style yogurt including Yoplait and some store brands are made by adding milk protein concentrate and thickeners 38 to standard yogurt to boost the protein content and modify the texture 37 The liquid resulting from straining yogurt is called acid whey and is composed of water yogurt cultures protein a slight amount of lactose and lactic acid It is costly to dispose of 39 40 41 Farmers have used the whey to mix with animal feed and fertilizer Using anaerobic digesters it can be a source of methane that can be used to produce electricity 42 Nutrition EditMain article Yogurt Nutrition Strained yogurt is a good source of protein calcium iodine and vitamin B12 43 44 Strained yogurt includes additional steps compared to conventional yogurt where fermented milk is strained after coagulation to remove liquid whey and lactose yielding higher protein content 45 Strained yogurt is required to have at least 5 6 protein content relative to the 2 7 for unstrained yogurt 43 Strained yogurt has less sugar content than other yogurts 43 Vitamins Edit Yogurt is a rich source of dietary minerals with calcium magnesium potassium phosphorus and zinc higher in content than in milk 43 44 One negative aspect of strained yogurt is that there is greater vitamin loss through the straining process than typical yogurt 43 in particular the water soluble vitamins vitamin C thiamin riboflavin niacin pantothenic acid biotin folic acid and vitamin B12 as well as vitamin A in its beta carotene form can be lost through the straining of liquid whey from yogurt 43 Macronutrients Edit There are no standard regulations in the market to monitor or control the composition of concentrated yogurts 46 Carbohydrate fat and protein contents in strained yogurts varied from 1 12 0 20 and 3 3 11 grams per 100 grams respectively 46 Concentrated yogurts contain higher final total solid content than regular yogurts possibly prolonging shelf life compared to regular yogurts 47 See also Edit Food portal Yogurt List of dairy productsReferences Edit 1 BBC goodfood Davidson Alan 2014 The Oxford Companion to Food Oxford University Press p 239 ISBN 9780191040726 Sheep s or goat s milk yoghurt or strained yoghurt often called Greek are more stable than plain yoghurt BBC Greek yoghurt Chobani firm loses legal battle 29 January 2014 In Britain the name Greek may only be applied to yogurt made in Greece a b c Is Greek Yogurt Better Than Regular Mother Jones Retrieved 7 November 2010 Greek yogurt on a marathon like growth spur Wall Street Journal Associated Press 22 January 2012 a b Neuman William 12 January 2012 Greek Yogurt a Boon for New York State The New York Times a b Greek Yogurt Wars The High Tech Shortcuts vs The Purists theKitchn Retrieved 24 January 2013 Oxford English Dictionary Draft addition June 2015 s v Greek Fage UK Ltd amp Anor v Chobani UK Ltd amp Anor 2013 EWHC 630 Ch 26 March 2013 full decision Meyer Arthur L Jon M Vann 2003 The Appetizer Atlas A World of Small Bites John Wiley p 348 ISBN 9780471411024 Debra Kamin Tourist tip 242 Labheh Haaretz Helou Anissa 1998 Lebanese Cuisine New York St Martin s Griffin p 18 ISBN 0312187351 VDP Arish Oven Dried Tomatoes 15 October 2008 Retrieved 14 April 2013 African Cheese Egypt ifood tv FutureToday Inc Archived from the original on 4 June 2013 Retrieved 14 April 2013 Walker Harlan ed 2000 Milk Beyond the Dairy Proceedings of the Oxford Symposium on Food and Cookery 1999 Totnes Devon Eng Prospect Books page 276 ISBN 9781903018064 Suzme Yogurt Food Technology MEGEP Turkish Ministry of Education 2007 in Turkish Elizabeth Taviloglu Haydari Meze with Strained Yogurt Garlic And Herbs About com Turkish Food Pinar Labaneh Pinar Yasar Group Kelley Laura 2009 The Silk Road Gourmet Western and Southern Asia New York iUniverse p 191 ISBN 9781440143052 Daphne Zepos Greek Gastronomy Kerasma accessed on 2013 01 24 Syrnede produkter in Danish Arla Foods Corporation 2009 Retrieved 12 April 2009 a b Fage UK Ltd amp Anor v Chobani UK Ltd amp Anor 2013 EWHC 630 Ch 26 March 2013 bailii org 7 Fage UK Ltd amp Anor v Chobani UK Ltd amp Anor 2014 EWCA Civ 5 28 January 2014 bailii org Ben Bouckley Dairy reporter Chobani gets Fage fright loses Greek Yogurt appeal DairyReporter 28 January 2014 Brehaut Laura 18 August 2017 This is why Greece is seeking to reclaim its yogurt and quash imitations The National Post Retrieved 18 August 2017 Upshall Emma 6 May 2020 Yeo Valley releases new Super Thick Kerned Yogurt in UK foodbev com Retrieved 21 May 2020 Elworthy Frederick Thomas 1875 The Dialect of West Somerset A Paper Read Before the Philological Society January 15 1875 English dialect society UK Bio tiful Dairy launches kefir quark blend Gama 19 February 2018 Retrieved 20 May 2020 Welcome to skyr the Viking superfood waking up Britain The Guardian 27 November 2016 Retrieved 20 May 2020 Barbara Fairchild Bon Appetit Desserts The Cookbook for All Things Sweet and Wonderful p 8 Andrews McMeel Publishing 2010 Login Recorder com www recorder com Retrieved 10 September 2015 Sun Valley Dairy Greek Yogurt Voskos Retrieved 3 March 2008 Dannon Wants To Help Operators Get Growing With Greek Yogurt Dannon via PerishableNews 6 February 2013 Dannon Introduces New Activia Greek Dannon via Yahoo finance 29 April 2013 Yoplait Introduces New 100 Calorie Greek Yogurt Yoplait via Business Wire 8 August 2012 Tim Shufelt Canada goes Greek Yogurt wars get serious Canadian Business 23 August 2012 a b Gelski Jeff 4 April 2011 My big thick Greek yogurt protein straining methods affect texture FoodBusinessNews Scott Thomas Caroline 23 June 2011 National Starch develops ingredient for no strain Greek yogurt Foodnavigator USA Greek yogurt waste acid whey a concern for USDA Jones Laffin DairyReporter com Environmental Leader Yogurt Companies Face Whey Disposal Problem Environmental Leader Chobani Dannon attempt to defuse Greek yogurt acid whey concerns DairyReporter com Whey Too Much Greek Yogurt s Dark Side Modern Farmer 22 May 2013 Retrieved 28 December 2013 a b c d e f Moore JB Horti A Fielding BA 1 August 2018 Evaluation of the nutrient content of yogurts a comprehensive survey of yogurt products in the major UK supermarkets BMJ Open 8 8 e021387 doi 10 1136 bmjopen 2017 021387 ISSN 2044 6055 PMC 6144340 PMID 30228100 a b Yogurt The Nutrition Source Harvard University TH Chan School of Public Health 2019 Retrieved 6 August 2019 Meydani Simin Nikbin Dao Maria Carlota El Abbadi Naglaa Hani 1 May 2014 Yogurt role in healthy and active aging American Journal of Clinical Nutrition 99 5 1263S 1270S doi 10 3945 ajcn 113 073957 ISSN 0002 9165 PMC 6410895 PMID 24695886 a b Tamime Adnan Y Hickey Michael Muir David D 1 August 2014 Strained fermented milks A review of existing legislative provisions survey of nutritional labeling of commercial products in selected markets and terminology of products in some selected countries International Journal of Dairy Technology 67 3 305 333 doi 10 1111 1471 0307 12147 ISSN 1471 0307 zer B Fermented Milks Wiley Blackwell pp 128 155 doi 10 1002 9780470995501 ch6 External links EditStrained yogurt recipes from Greece Retrieved from https en wikipedia org w index php title Strained yogurt amp oldid 1050031197 Middle East, wikipedia, wiki, book,

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