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Greek Yogurt: It's greek to me!

Battling the MSG Myth » "Help! I Have a Question" » Greek Yogurt: It's greek to me! « Previous Next »

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Unregistered guest
Posted on Wednesday, October 21, 2009 - 8:29 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Not knowing what it was, but excited that the only ingredient was fermented milk, I bought some.

According to wikipedia:

Strained yoghurt, yoghurt cheese, labneh/labaneh, dahi, 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 cooked and raw, savoury and sweet dishes.

Labneh (also spelled Labaneh, Lebnah, Labne, Labni, Arabic: لبنة) is a white Middle Eastern yoghurt cheese made from cow milk. Labneh, a word derived from the word 'laban', the surname labahn or laban means white or milk.
Unregistered guest
Posted on Saturday, October 24, 2009 - 1:55 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I make my own version by straining my homemade yogurt through a seive and coffee filter in the fridge until very thick. I sometimes add savory herbs and spices before straining overnight for yogurt cheese spread. If you can get raw cream, yogurt made from it is too good to describe.
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Posted on Saturday, October 24, 2009 - 2:04 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi Kristy, I never thought of adding herbs and spices to the cheese before straining. I'll have to try that next time. Which herbs have you liked best?

I have only used cheese cloth in a sieve to separate the whey but I'm guessing the coffee filter option would be cheaper. Do you just take a standard coffee filter and set it inside the sieve? Thanks for the great tip!
Unregistered guest
Posted on Saturday, October 24, 2009 - 8:01 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hey Emily,
I love fresh garlic, onion, parsley, dill and sea salt. Just be very conservative with the amount added because it can be quite strong after the flavors "marry" in the fridge. The first batch I made I had to strain another plain batch to add to tone it down enough to eat it. :-) The coffee filter tip is one I picked up on some site and I love it. It works better than cheesecloth because of its absorbent and smooth surface (you don't have to lose some to the cheesecloth).

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