A public accountant who has been certified by a state examining board as having met the state's legal requirements.
Like many types of yogurt, strained yogurt is often made from milk that has been enriched by boiling off some of its water content, and/or by adding extra butterfat and powdered milk. In Europe and North America, it is often made with low-fat or fat-free yogurt.n Syria and Lebanon, labneh is made by straining the liquid out of yogurt until it takes on a consistency similar to a soft cheese. It tastes like tart sour cream or heavy strained yogurt and is a common breakfast dip.
1 To make plain yogurt into Greek yogurt, strain overnight (10-12 hours) to 48 hours. 2  Check consistency every 12 hours and stop straining when you reach the consistency you like. 3  To make plain yogurt into rich, thick labneh cheese* (aka yogurt cheese), let is strain for 48-72 hours. To make plain yogurt into rich, thick labneh cheese* (aka yogurt cheese), let is strain for 48-72 hours. 2  You can also strain kefir in the same way you strain yogurt; it will take a bit longer to thicken than yogurt because it has a higher liquid content.