Labneh
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Strained yoghurt with olive oil.

Strained yoghurt, yoghurt cheese, labneh (Arabic لبنة), or Greek yoghurt is yoghurt which has been strained in a cloth or paper bag or filter, traditionally made of muslin, to remove the whey, giving a consistency between that of yoghurt and cheese, while preserving yoghurt's distinctive sour taste. Like many yoghurts, strained yoghurt 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.

Strained yoghurt is a traditional food in the Middle East and South Asia, where it is often used in cooking, as it is high enough in fat not to curdle at higher temperatures. It is used in both savoury and sweet dishes, both cooked and raw.

Types of strained yoghurt

Greek yoghurt

Greek yoghurt is traditionally made from ewe's milk; nowadays, cow's milk is often used, especially in industrial production^[1]

In Western Europe and the U.S., "Greek yoghurt" by itself has come to mean the strained, enriched yoghurt. "Greek-style" yoghurts are similar to Greek strained yoghurt, but may be thickened with thickening agents.^[2] or if made the traditional way, are based on domestic (rather than Greek) milk.^[3]

Bulgarian yoghurt

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Bulgarian yoghurt (Bulgarian: кисело мляко, lit. sour milk), commonly consumed plain, is popular for its taste, aroma, and quality. The qualities arise from the Lactobacillus bulgaricus and Streptococcus thermophilus culture strains used in Bulgaria and F.Y.R. of Macedonia. It is also used to prepare Bulgarian milk salad.

Dishes made with strained yoghurt

Greece

Strained yoghurt is used in Greek food mostly as the base for tzatziki dip, and as a dessert, where honey, sour cherry syrup, spoon sweets, and the like are often served on top. A few savoury Greek dishes use strained yoghurt.

India

Dishes made with dahi include:

• Shrikhand is a dessert made with dahi strained in a soft cloth with very fine holes. Sugar, saffron, cardamom, diced fruit and nuts may then be mixed in for taste.

• Raita involves adding grated cucumber or grated bottle gourd and spices. In South India, the preparation involves using tomato, cucumber, onion, spinach, radish or snakegourd with cashew nuts or poppy seeds ground along with coconut.^[4]

• In South India, it is common for people to eat rice mixed with plain yoghurt or buttermilk as the last course in a meal.

• Dahi chutney (curd, green chillies & onions) is an accompaniment of the popular Hyderabadi biryani.

The Levant

Strained yoghurt or labneh (also known as labni or lebni) is popular in the Levant. Besides being used fresh, labneh is also dried then formed into balls, sometimes covered with herbs or spices, and stored in olive oil. Labneh is a popular mezze dish and sandwich ingredient. The flavour depends largely on the sort of milk used: labneh from cow's milk has a rather milder flavour.

In Lebanon, a type of particularly flavoursome goat labneh is known as Anbariz.

Although not traditionally part of Armenian cuisine, labneh (known as lebni in Armenian) is popular among Armenians from Levantine countries such as Lebanon, Palestine and Syria.

Northern Europe

Strained yoghurt has become popular in northern European cookery, partly because low-fat versions are now made, and so it can function as an alternative to cream in many preparations.^[5]

References