strained yoghurt

Strained yoghurt, also known as Greek yoghurt or labneh (Arabic: لبنة), is a fermented dairy product created by straining regular yoghurt through fine cloth or cheesecloth to remove whey. The resulting product is thicker, creamier, and more concentrated than standard yoghurt, with a tangy flavor profile and denser texture. The straining process removes approximately 60% of the liquid content, leaving behind a product that ranges from a thick, spoonable consistency similar to sour cream to a spreadable cheese-like texture depending on the duration of straining. Strained yoghurt typically contains two to three times more protein per serving than regular yoghurt, as the whey removal concentrates milk solids.

The culinary applications of strained yoghurt extend across Mediterranean, Middle Eastern, and increasingly Western cuisines, where it serves as both a condiment and a cooking ingredient.

Strained yoghurt is widely used as a versatile ingredient in both sweet and savory applications. In Middle Eastern and Mediterranean cuisines, it appears as labneh—a breakfast staple often rolled in olive oil and dried herbs, served with flatbread. It functions as a thick condiment for kebabs, falafel, and vegetable dishes, replaces sour cream and mayonnaise in dips and dressings, and serves as a base for marinades due to its enzymatic properties and acidity. In Greek cuisine, it pairs with honey and fruit for breakfast, or with herbs for sauce applications. Contemporary Western cuisines employ it in high-protein parfaits, as a baking ingredient for cakes and pastries (where it contributes moisture and tang), and as a healthful substitute for heavy cream and sour cream in both hot and cold preparations.