https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AYogurt%2F36%2FenTranslations:Yogurt/36/en - Revision history2026-10-09T06:36:35ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Yogurt/36/en&diff=146864&oldid=prevFuzzyBot: Importing a new version from external source2025-05-29T06:26:20Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>===Straining===<br />
{{main|Strained yogurt}}<br />
[[File:StrainYogurt.jpg|thumb|A coffee filter used to strain yogurt in a home refrigerator]]<br />
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. 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.</div>FuzzyBot