https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AYogurt%2F37%2FenTranslations:Yogurt/37/en - Revision history2026-09-28T07:35:21ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Yogurt/37/en&diff=146865&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>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. 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]].</div>FuzzyBot