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| '''Strained yoghurt''' is a type of ] which is strained through a cloth or paper filter, traditionally made of ], to remove the ], giving a much thicker consistency, and a distinctive, slightly sour, taste. Some types are boiled in open vats first, so that the liquid content is reduced. | |||
| #REDIRECT ] | |||
| ==Types of strained yoghurt== | |||
| ===Greek 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>. | |||
| ===Dahi=== | |||
| '''Dahi''' (], ],], ], and ]), '''doi''' (]), '''dohi''' (]), '''perugu''' (]), '''Mosaru''' (]), or '''Thayir''' (]) is a yoghurt of the ], and is 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''' ({{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 ]. | |||
| ==References== | |||
| <references /> | |||
| ==External Links== | |||
| * | |||
| ] | |||
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Revision as of 20:37, 1 July 2007
Strained yoghurt is a type of yoghurt which is strained through a cloth or paper filter, traditionally made of muslin, to remove the whey, giving a much thicker consistency, and a distinctive, slightly sour, taste. Some types are boiled in open vats first, so that the liquid content is reduced.
Types of strained yoghurt
Greek yoghurt
Traditionally made from ewe's milk, though cow's milk varieties are also increasingly common, 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 tzatziki), 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. Greek yoghurt is widely used in cooking in Europe and Asia, as it is high enough in fat not to curdle at higher temperatures, and can also act as an alternative to cream in dairy recipes. 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.
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, and is 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
- Greek Yoghurt Greek-recipe.com, accessed on 2007-06-27
- Greek vs Greek-style yoghurt Greekyoghurt.com, accessed on 2007-06-28
- Yoghurt article Delia Smith online, accessed on 2007-06-27
- Fage USA history Fageusa.com, accessed on 2007-06-28
- Dahi recipe Retrieved on 2007-07-01