Editing Yogurt (section)

===Straining===
{{main|Strained yogurt}}
[[File:StrainYogurt.jpg|thumb|A coffee filter used to strain yogurt in a home refrigerator]]
Strained yogurt has been strained through a filter, traditionally made of [[muslin]] and more recently of paper or non-muslin cloth. This removes the [[whey]], giving a much thicker consistency. Strained yogurt is made at home, especially if using skimmed milk which results in a thinner consistency.<ref>{{cite book |title= The Oxford Companion to Food |last= Davidson |first= Alan | name-list-style = vanc|year= 2014 |publisher= Oxford University Press |isbn=9780191040726}}</ref> Yogurt that has been strained to filter or remove the whey is known as [[Labneh]] in Middle Eastern countries. It has a consistency between that of yogurt and cheese. It may be used for [[sandwich]]es in Middle Eastern countries. Olive oil, cucumber slices, olives, and various green herbs may be added. It can be thickened further and rolled into balls, preserved in olive oil, and fermented for a few more weeks. It is sometimes used with onions, meat, and nuts as a stuffing for a variety of pies or [[kibbeh]] balls.

Some types of strained yogurts are boiled in open vats first, so that the liquid content is reduced. The East Indian dessert, a variation of traditional dahi called [[mishti doi|mishti dahi]], offers a thicker, more custard-like consistency, and is usually sweeter than western yogurts.<ref>{{cite book |editor=Ramesh C. Chandan |editor2=Charles H. White |editor3=Arun Kilara, Y. H. |title=Manufacturing yogurt and fermented milks|year=2006|publisher=Blackwell|location=Ames, IA |isbn=9780813823041|pages=364|url=https://books.google.com/books?id=IroZmON2tHsC}}</ref> In western Indian (Marathi and Gujarati) cuisine, strained yogurt is macerated with sugar and spices such as saffron, cardamom and nutmeg to make the dessert "shrikhand". Strained yogurt is also enjoyed in Greece and is the main component of ''[[tzatziki]]'' (from Turkish "{{lang|tr|[[cacık]]}}"), a well-known accompaniment to [[Gyro (food)|gyros]] and [[souvlaki]] pita sandwiches: it is a yogurt sauce or dip made with the addition of grated [[cucumber]], [[olive oil]], salt and, optionally, mashed garlic. [[Srikhand]], a dessert in India, is made from strained yogurt, [[saffron]], [[cardamom]], [[nutmeg]] and sugar and sometimes fruits such as [[mango]] or [[pineapple]].

In North America, strained yogurt is commonly called "Greek yogurt". Powdered milk is sometimes added in lieu of straining to achieve thickness. In Britain, the name "Greek" may only be applied to yogurt made in Greece.<ref>{{Cite news|date=2014-01-29|title='Greek' yoghurt Chobani firm loses legal battle|language=en-GB|work=BBC News|url=https://www.bbc.com/news/business-25954228|access-date=2023-01-02}}</ref>