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| '''Strained yoghurt''' is a type of ] which is strained |
'''Strained yoghurt''' or '''Greek yoghurt''' (in northern Europe) is a type of ] which is strained in a cloth or paper bag or filter, traditionally made of ], to remove the ], giving a much thicker consistency while preserving yoghurt's distinctive, slightly sour, taste. It 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 ] at higher temperatures. | ||
| 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 ] and ]. | |||
| Strained yoghurt is used in both savoury and sweet dishes, both cooked and raw. In the Middle East and South Asia, it is often used to enrich savoury sauces, as it does not ] when cooked like unstrained yoghurt. It is used raw in savoury sauces and dips and in sweet desserts. | |||
| Recently, it 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.<ref> Delia Smith online, accessed on ]</ref> | |||
| In the United States, strained yoghurt has mostly been available in ethnic stores catering to a Middle Eastern clientele, but FAGE brand moved into the health and natural food stores market starting in 2000.<ref> Fageusa.com, accessed on ]</ref> | |||
| ==Types of strained yoghurt== | ==Types of strained yoghurt== | ||
| ===Greek yoghurt=== | ===Greek strained yoghurt=== | ||
| Traditionally made from ]'s milk, though cow's milk varieties are also increasingly common<ref> Greek-recipe.com, accessed on ]</ref>, the name Greek yoghurt has come to be used as a standard name for strained yoghurt in much of Europe. In the cuisines of its originating countries, mainly Greece and Turkey, it is used both as a sauce in savoury dishes and as a dip (such as ]), as well as being eaten with honey or other sweet items as a dessert. There are a number of products similar to Greek yoghurt, but not made using the straining techniques, requiring the use of additives and thickening agents to attain the consistency. These are usually sold as "Greek-style" yoghurt<ref> Greekyoghurt.com, accessed on ]</ref>. Greek yoghurt is widely used in cooking in Europe and Asia, as it is high enough in fat not to ] at higher temperatures, and can also act as an alternative to cream in dairy recipes<ref> Delia Smith online, accessed on ]</ref>. Greek yoghurt has not historically been a common product in the United States, although the main Greek producer, Fage, moved into the US market in 2000, and the product is now sporadically available, though mainly sold in health and natural food stores<ref> Fageusa.com, accessed on ]</ref>. | |||
| Strained yoghurt is used in ] mostly as the base for ] dip, and as a dessert, where honey, ], ], and the like are often served on top. A few savoury Greek dishes use strained yoghurt. | |||
| Greek yoghurt and hence strained yoghurt is traditionally made from ]'s milk; nowadays, cow's milk is often used, especially in industrial production<ref> Greek-recipe.com, accessed on ]</ref> | |||
| In Western Europe, "Greek yoghurt" by itself has come to mean the strained, enriched yoghurt popularized by FAGE. Other "Greek-style" yoghurts are similar to Greek strained yoghurt, but rather than being thickened using the straining technique, they are thickened with thickening agents.<ref> Greekyoghurt.com, accessed on ]</ref>. | |||
| ===Dahi=== | ===Dahi=== | ||
| <!-- is dahi *strained* yoghurt, or yoghurt in general? If strained, then why the special language about being placed in a soft cloth to drain? --> | |||
| '''Dahi''' (], ],], ], and ]), '''doi''' (]), '''dohi''' (]), '''perugu''' (]), '''Mosaru''' (]), or '''Thayir''' (]) is a yoghurt of the ], |
'''Dahi''' (], ],], ], and ]), '''doi''' (]), '''dohi''' (]), '''perugu''' (]), '''Mosaru''' (]), or '''Thayir''' (]) is a yoghurt of the ], known for its characteristic taste and consistency. A typical preparation, a dessert called ], is made with the yoghurt placed in a soft cloth with very fine holes, which is hung to drain for a few hours while all the water drains out. Sugar, salt, red chilli powder, black pepper, ] powder, ], ], diced fruit and nuts may then be mixed in for taste. A special Indian preparation called ] involves adding grated cucumber or grated ] and spices. In South India, the preparation involves using tomato, cucumber, onion, spinach, radish or ] with ]s or ] seeds ground along with coconut.<ref> Retrieved on ]</ref> In ], it is common for people to eat rice mixed with plain yoghurt or ] as the last course in a meal. | ||
| ===Bulgarian yoghurt=== | ===Bulgarian yoghurt=== | ||
| <!-- is kiselo mliyeko *strained* yoghurt, or yoghurt in general? --> | |||
| '''Bulgarian yoghurt''' ({{lang-bg|кисело мляко}}, lit. ''sour milk''), commonly consumed plain, is popular for its taste, aroma, and quality. The qualities arise from the '']'' and '']'' culture strains used in Bulgaria and Macedonia. Bulgarian yoghurt producers are taking steps to protect the Bulgarian yoghurt trademark in Europe and to distinguish it from other products that do not contain live bacteria. It is also used to prepare Bulgarian ]. | '''Bulgarian yoghurt''' ({{lang-bg|кисело мляко}}, lit. ''sour milk''), commonly consumed plain, is popular for its taste, aroma, and quality. The qualities arise from the '']'' and '']'' culture strains used in Bulgaria and Macedonia. Bulgarian yoghurt producers are taking steps to protect the Bulgarian yoghurt trademark in Europe and to distinguish it from other products that do not contain live bacteria. It is also used to prepare Bulgarian ]. | ||
Revision as of 14:43, 2 July 2007
Strained yoghurt or Greek yoghurt (in northern Europe) is a type of yoghurt which is strained in a cloth or paper bag or filter, traditionally made of muslin, to remove the whey, giving a much thicker consistency while preserving yoghurt's distinctive, slightly sour, taste. It 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.
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 used in both savoury and sweet dishes, both cooked and raw. In the Middle East and South Asia, it is often used to enrich savoury sauces, as it does not curdle when cooked like unstrained yoghurt. It is used raw in savoury sauces and dips and in sweet desserts.
Recently, it 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.
In the United States, strained yoghurt has mostly been available in ethnic stores catering to a Middle Eastern clientele, but FAGE brand moved into the health and natural food stores market starting in 2000.
Types of strained yoghurt
Greek strained yoghurt
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.
Greek yoghurt and hence strained yoghurt is traditionally made from ewe's milk; nowadays, cow's milk is often used, especially in industrial production
In Western Europe, "Greek yoghurt" by itself has come to mean the strained, enriched yoghurt popularized by FAGE. Other "Greek-style" yoghurts are similar to Greek strained yoghurt, but rather than being thickened using the straining technique, they are thickened with thickening agents..
Dahi
Dahi (Hindi, Gujarati,Marathi, Nepali, and Urdu), doi (Bengali), dohi (Oriya), perugu (Telugu), Mosaru (Kannada), or Thayir (Tamil) is a yoghurt of the Indian subcontinent, known for its characteristic taste and consistency. A typical preparation, a dessert called shrikhand, is made with the yoghurt placed in a soft cloth with very fine holes, which is hung to drain for a few hours while all the water drains out. Sugar, salt, red chilli powder, black pepper, cumin powder, saffron, cardamom, diced fruit and nuts may then be mixed in for taste. A special Indian preparation called 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. In South India, it is common for people to eat rice mixed with plain yoghurt or buttermilk as the last course in a meal.
Bulgarian yoghurt
Bulgarian yoghurt (Template:Lang-bg, 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 Macedonia. Bulgarian yoghurt producers are taking steps to protect the Bulgarian yoghurt trademark in Europe and to distinguish it from other products that do not contain live bacteria. It is also used to prepare Bulgarian milk salad.
References
- Yoghurt article Delia Smith online, accessed on 2007-06-27
- Fage USA history Fageusa.com, accessed on 2007-06-28
- Greek Yoghurt Greek-recipe.com, accessed on 2007-06-27
- Greek vs Greek-style yoghurt Greekyoghurt.com, accessed on 2007-06-28
- Dahi recipe Retrieved on 2007-07-01