Strained yogurt
Yogurt thickened by draining whey
Strained yogurt, Greek or Greek-style yogurt, yogurt cheese, sack yogurt, hung curd, or kerned yogurt is yogurt that has been strained to remove most of its whey, making it thicker while preserving its sour taste. 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. Labneh is a strained yogurt thicker than Greek yogurt.
Begin with the source’s own compact description: “Strained yogurt” is yogurt thickened by draining whey. The dossier treats that line as a proposition to test through Strained, yogurt and Yogurt, not as a finished interpretation.
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This entry incorporates text from “Strained yogurt” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.