Strained Greek Yogurt Recipes

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DRAINED YOGURT



Drained Yogurt image

Yogurt can be drained of much of its water content, resulting in a thick, creamy product known in the Middle East as labna (or labne). Drained yogurt is like a moist, fresh, tangy cheese (and is sometimes referred to as yogurt cheese), and makes a great spread or dip. In Turkey and the Middle East there are a number of dips and salad dressings that begin with drained yogurt, to which pureed garlic and chopped fresh herbs are added. It's mixed with chopped cucumbers for salads (coming up in these recipes), even mixed with chopped dried apricots for a sweet and tangy dip.

Provided by Martha Rose Shulman

Time 2h10m

Yield 1 cup

Number Of Ingredients 1

2 cups lowfat yogurt

Steps:

  • Line a strainer with a double thickness of cheesecloth and set it over a bowl. Place the yogurt in the strainer and refrigerate for at least 2 hours and preferably 4 hours or longer. Transfer to a covered container and refrigerate. Serve as a spread, dip, as a topping for rice, or as the base for a salad dressing.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 4 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 172 milligrams, Sugar 17 grams

STRAINED YOGURT



Strained Yogurt image

Use this recipe to make our Tzatziki for Chickpea Fritters.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 1

32 ounces whole-milk yogurt

Steps:

  • Put yogurt in a cheesecloth-lined sieve placed over a bowl. Cover bowl; refrigerate at least 4 hours. Discard liquid.

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